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.
Serves: 6 to 8
- 3 eggs, beaten
- 2⅔ tablespoons whole milk
- 2 tablespoons melted butter, cooled
- 4 cups chopped, peeled rhubarb stalks
- 1¾ to 2 cups sugar
- 4 tablespoons flour
- ¾ teaspoon nutmeg
- 2 prepared 9-inch pie crusts (top and bottom), uncooked
- Preheat oven to 400 degrees.
- 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.
- 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.