As a child, I was not a fan of rhubarb. I didn’t hate it, I just didn’t get what the big deal was when my dad would get excited for rhubarb pies. Even throughout most of my adult life, I could take it or leave it, but this year I’ve become slightly obsessed with it. This is, I think, the fifth rhubarb recipe I’ve posted this summer, between this blog and Fia’s Maine Kitchen, and while it is very simple, it’s also very satisfying. This was my first lattice-topped pie, and I’m really glad that the photo we took doesn’t illustrate just how ridiculously it came out.
- your favorite pie crust
- 4 c. chopped rhubarb
- 1 c. sugar
- 1/4 c. flour
- 4 tbsp butter, chopped
- 1 tsp cinnamon
- 1/2 tsp each nutmeg, clove and ginger
Preheat oven to 350°F. Roll out bottom crust and place in a pie pan. Trim edges. In a bowl, toss together rhubarb, sugar, flour and spices and pour into pie crust. Top with butter pieces. Roll out top crust and cut into strips for lattice or simply place on top and pinch edges to seal. Bake 40-45 minutes, or until crust is golden brown and filling is bubbly.