I sell a ton of rhubarb with this recipe, with most customers coming back for more each week, to make another pie. It is amazing.
my rhubarb culture is deep red, and over 70 years old. I just divide it every 3-5 yrs, and start a new hill and sell some extra. It is beautiful stuff
This pie recipe was the first place winner for a single crust pie division in Narvon, PA. Was developed by KATIE BELLER
CRUNCHY TOPPED FRENCH-
RHUBARB PIE FILLING:
1 cup sugar
1 teas vanilla extract
2 cups chopped fresh rhubarb
2 TBS flour
1 c quick cooking oatmeal
1/3 c brown sugar
1/3 c softened butter
1/3 c chopped nuts
½ tea cinnamon
Mix filling ingredients together
And pour into a unbaked pie shell
Mix topping ingredients together and
Sprinkle over filling
Bake in preheated 400 degree oven for 10 mins
Then lower the temp to 350 for 30 mins or more
until pie is done
One of the things on my bucket list is to eat rhubarb pie. maybe not grow it but definitely to eat it. Didn't have much rhubarb growing up on Miami Beach (in fact, none) but I'm sure it is delicious. I like tart.
I get it at Publix. Probably why I dont really like it. Publix is the only chain grocery we have, but they dont do veggies or meats worth a hoot.
I try to get them at stands or an independant little store across town. Publix does ok on the buy one get one tho.
Choose smaller stalks, and make sure they are firm. I would love to grow rhubarb here, but it doesn't like our humidity and not much cold weather. I have tried, but to no avail. It's my favorite pie, and I can't wait to try this recipe!