This has always and will always be my husband’s favorite dessert (besides Rice Krispy Treats) and I have yet to meet a person who does not fall in love with this pie. You may hate rhubarb (and I’m sure you do), but trust me on this one: You will love this pie! It is oozing with sweet goodness, and has easily become my favorite. All praises go to my mother in-law for this treat, she changed my views on rhubarb completely with this years ago.
If you do not have a go-to pie crust recipe yet, and have been searching for the best, flakiest crust on earth- search no more. I cannot take credit for this, except for Googling it like a pro. But here it is. I used the all-butter recipe on top (of course). I’ve been using this pie crust recipe for almost 10 years and my family loves it! My Grandma actually asked for my pie crust AND pie recipe. That’s a DOUBLE seal of approval from one of the best bakers I know, my Grandma Winkler. 😊Enjoy!!
** I like to cut the butter into smaller pieces before I add it into the food processor for the crust and I typically add a few tbs more water to make the dough a little easier to work with.
- 4 cups rhubarb, peeled and cut in 1/2″ in cubes (or diced for a smoother texture)
- 2 cups sugar
- 2 eggs
- 4 tbs flour
- 4 tbs melted butter
- 1 tbs fresh squeezed lemon juice
- 1/3 tsp salt
- 1 egg white beat with 1 tbs of water until frothy
- Mix sugar, eggs, flour, butter, lemon juice and salt in large bowl. Add in rhubarb.
- Pour mixture into a crusted 9″ or 10″ pie plate. Place second crust over top, pinch the ends and trims the excess on the edges.
- Brush the egg white mixture on top of the pie and sprinkle with a little sugar if you’d like.
- Place pie in oven at 350° for 45-50 minutes, or until browned.
**Place baking sheet on shelf under pie to catch any over-flow that may occur!