Beverly's Back Porch: Rhubarb Pie

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, May 3, 2012

Rhubarb Pie

I love rhubarb, and really love rhubarb pie. Decided to Google "Rhubarb Pie" the other day and came up with a zillion recipes. By the time I finished reading all the instructions and looked at at the pictures I went back to my favorite old recipe. This recipe is 35 years old that I know of, because that's how long I've used it.

6-8 servings
print recipe

Filling:
3 cups diced rhubarb
1 cup sugar
3 tablespoons flour

Topping:
1 cup rolled oats (not instant)
1/2 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt

Combine rhubarb, sugar, and flour, mix well and spoon into a 9-inch unbaked pie shell. Combine topping ingredients; blend well with a pastry blender. Sprinkle over rhubarb. Bake at 375 degrees for 35 minutes.