Mom's Vintage Rhubarb Pie Filling

Preheat the oven to 450°F


This small recipe works best using a basic 8-inch pie plate. My mother usually baked this pie in a shallow enamelled 9-inch pie plate that she received as a wedding gift in 1947. I cherish that pan and used it recently. I enjoyed the memories that flooded over me that day. 


Pastry for a double crust pie

2 cups thinly sliced rhubarb, fresh or frozen

1 egg

1 cup granulated sugar

2 tablespoons flour


Whisk the egg and add the sugar and flour, mixing until smooth. Add the rhubarb to this mixture and mix well. Set aside. 

Line a pie plate with pastry, add the rhubarb mixture, and top with pastry. Pinch pastry edges, cut off excess and prick the pie top. 

Place pie in a preheated 450°F oven for 10 minutes. Reduce heat to 350°F and bake for another 40 to 50 minutes. 


My mother made this pie using her Vintage Hot Water Pastry. The pastry and filling seemed to become one, resulting in a soft, delicious dessert. I often bake Mom’s rhubarb pie filling using my Easy, Delicious, Buttermilk Pastry. This recipe creates a crispy crust sweetened with a layer of rhubarb goodness. Try a few different pastry recipes and see what you prefer with rhubarb.  






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