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
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!