I had to make Marc’s favorite dessert in honor of his marathon finish. And I’m so glad I got the chance to finally bake, since he had requested no desserts for the past week (to get in fighting shape for the race). And since he has no willpower around my cooking :), it was the least I could do to help him! But it is definitely a challenge for me to stay out of the baking section of my cookbooks.
We are lovers of rhubarb, as I’ve already stated in a previous post. This pie is our favorite, by far. Not overly sweet, the rhubarb shines. And we love to say that we are actually very health conscious, eating a “vegetable pie” for dessert!
I’ve talked about entering it into the Puyallup Fair, but Marc says, and he’s not joking, that no rhubarb pie can ever leave our house!
- 6 cups chopped rhubarb
- 1 1/4 cups sugar
- 6 Tbsp. flour
- 1 Tbsp. unsalted butter
- one recipe of your favorite double pie crust recipe (mine to follow shortly!)
Preheat oven to 425 degrees. Roll out bottom pie crust and place in pie plate (I like to use a 9 inch deep dish plate). Mix rhubarb with sugar and flour and pour into pan. Dot with butter. Roll out dough and place on top of rhubarb. Crimp edges and cut several slits into the top.
Bake at 425 degrees for 15 minutes, then decrease temperature to 350 degrees and bake for 40-45 minutes, or until crust is browned and filling is bubbly. For best results, let cool several hours before slicing.