350 mg soma lot pathwayinc.com/soma/ buy watson brand soma online

xanax dosage long does last buy xanax online no prescription xanax cost

valium drug buy valium effects 30 mg valium

ambien cr zoloft ambien online 10mg ambien lot

tramadol 50 mg vs tramadol 37.5 buy tramadol online tramadol for cheap

pill called valium valium online buy valium forum

buy ambien online usa ambien online ambien use in pregnancy

xanax xanax buy xanax online no prescription xanax 4 mg daily

tramadol dosage vs oxycodone tramadol online where to purchase tramadol online

soma norodom buy soma online soma muscle relaxers strong

Spring always makes me think of my mom Sally, with whom I wrote “A Well-Seasoned Kitchen,” because she grew rhubarb in her garden. The young shoots of rhubarb leaves signified the start of spring and months of rhubarb-inspired dishes to come. Of course, rhubarb pie is a timeless family favorite. Some cooks like to combine rhubarb with other fruits in their pies, but Mom was a rhubarb purist. Her luscious pie was juicy, delicious and full of perfect rhubarb flavor. She always served it to rave reviews. 

Rhubarb Pie

Rating: 51

Servings: 6 to 8

Rhubarb Pie


  • 3 eggs, beaten
  • 2 2/3 tablespoons whole milk
  • 2 tablespoons melted butter, cooled
  • 4 cups chopped, peeled rhubarb stalks
  • 1 3/4 to 2 cups sugar
  • 4 tablespoons flour
  • 3/4 teaspoon nutmeg
  • 2 prepared 9-inch pie crusts (top and bottom), uncooked


  1. Preheat oven to 400 degrees.
  2. In a small mixing bowl, whisk together the eggs, milk and melted butter. Set aside. In a large mixing bowl, stir together the rhubarb, sugar, flour and nutmeg. Add the liquid ingredients and stir to mix.
  3. Place one pie crust in a 9-inch pie pan. Spread rhubarb mixture evenly. Make a lattice top with second crust and place on top, sealing edges. (Read our easy directions on how to make a lattice top.) Bake for 40 to 60 minutes. Cover edge with foil if it browns too fast.


More about Rhubarb: Rhubarb comes in both red and green varieties. Both varieties work equally well for cooking, canning and making pie. Rhubarb is often sold by the “bunch” which is usually 2 to 2 1/2 pounds. One pound of rhubarb yields about 3/4 cup cooked. When you buy your rhubarb, choose fresh crisp stalks. Always peel off any stringy covering before use, and then stand the stalks in cold water for about an hour to refresh them before cooking (skip this step if you grow your own!). It’s important to note that you should never eat the leaves of a rhubarb plant – they’re toxic.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>