It is no secret that we here at Fiesta Farms have a thing for rhubarb. For many, spring means fiddleheads and ramps, little robin red-breasts and daffodils. But for the rest of us, it’s rhubarb. And though we enjoy it in a multitude of ways, nothing beats a good old-fashioned rhubarb pie.
When most people think of rhubarb pie they think “Strawberry-rhubarb.” This is a great pie, no doubt, a classic; but rhubarb doesn’t need strawberries to make a great pie. And frankly, it’s just wrong that rhubarb should get second billing; “That’s Rhubarb –strawberry, thank you very much!” Recently a friend gave me a recipe for Rhubarb Cream Pie that knocked my socks off. This pie is so good you will wonder why you ever though you needed strawberries at all! As a bonus, it’s super simple and quick to make. As it should be; after all, the saying is, “Easy as pie,” right?
When it comes to pies, some, like apple pie need a double crust, and others, like pumpkin or lemon meringue are just single crust pies. Rhubarb cream pie sort of falls in the middle, as it is best topped with a streusel or crumble topping. Which again, is easy. And you know what’s even easier? Using a pre-made frozen pie shell. I used to think using these was cheating and for sure, if my mother-in-law is coming over for dinner I’ll trot out her pastry recipe and roll and crimp like nobody’s business. But if you haven’t set aside the time, yet still want to throw together a gorgeous dessert, and you are hemming and hawing, having a frozen pie shell or two handy will nudge you in the right direction. Easy.
Rhubarb Cream Pie with Crumble Topping
1 1/2 cups sugar
1/4 cup flour
1/2 teaspoon nutmeg
3 eggs
4 cups chopped rhubarb
1 pie plate lined with pastry; your favourite recipe or frozen
Topping
1/2 cup all-purpose flour
1/4 cup sugar
1/3 cup butter
Preheat oven to 400 F. In a large bowl mix the sugar, 1/4 cup flour and the nutmeg. Add the eggs; mix well. Fold in the rhubarb. Pour the filling into the pie plate. For the topping: Mix 1/2 cup flour and 1/4 cup sugar. Add the butter and mix with your fingers, or a fork or pastry blender until mixture has a crumbly texture. Sprinkle evenly over pie.Wrap the edge of the pie with foil to prevent burning. Bake for 15 minutes then remove foil. Bake another 20 minutes until crust is lightly browned.