Mom’s Rhubarb Pie

This easy pie is absolutely scrumptious and is a unique addition to your regular fruit pie repertoire. The brilliant ruby red colour of rhubarb and tart zing will make this a new family favorite. This is the perfect dessert to celebrate spring and the first growth in your garden.

*Recipe from my cookbook: The Butcher, The Baker, The Wine & Cheese Maker – In The Okanagan


4 cups rhubarb

1 tsp baking soda

2 eggs

1 Tbsp milk

1 1/2 cups sugar

1/3 cups flour

1 Tbsp butter, room temperature

1 unbaked pie shell plus pastry strips to create lattice top (optional)

Pour hot water over rhubarb in a large bowl, stir in baking soda and let sit. In mixer beat together eggs, milk, flour, sugar and butter. Drain rhubarb and add to mixer. Fill unbaked pie shell – arrange lattice topping. Bake for 1 1/2 hours at 350 degrees on oven rack (one below middle).

Let cool and enjoy!