Rhubarb Pie Deliciousness

A couple weeks ago I went out and picked the last of my rhubarb for the season.  I peeled this and chopped it, then put it in the freezer in 2 cup bags to use this winter.  I love fresh rhubarb pie.  Sadly, I’m the only one in my house that likes it, so I usually make a pie for my dad and my good friend Jason every year.  I also have a great recipe from my grandma for rhubarb bars, which are great!  Next spring I’ll post that recipe.  The following recipe is my mother’s and is the best rhubarb pie recipe I’ve had.  The following pics were taken earlier this spring when I picked my first batch of rhubarb.  Enjoy!

Rhubarb Pie:

Make 1 bottom pie crust

Filling:

2 1/2 cups rhubarb, peeled, chopped

1 1/2 cups sugar

3 T. flour

3 T. melted butter

1 t. cinnamon

1/2 t. salt

stir the above well and spoon into the pie shell.

2 eggs

1/2 cup milk

beat the above and pour over the rhubarb fruit mix already in the crust.  bake in a pre-heated oven at 400 degrees F for 15 minutes.  then turn down the temperature to 350 degrees F and bake for an additional 30 minutes.  ovens vary, you may need to cook a little longer.  make sure the filling is not too juicy.  enjoy!