“One little thing can revive a guy

and that is a homemade rhubarb pie

Serve it up nice and hot

maybe things aren’t as bad as you thought.”

~ A Prairie Home Companion

I have a little story to tell about this pie.

Growing up, I had a next door neighbor named LaVerne.  She was the kind of neighbor that knew our comings and goings, and always looked out for us.

LaVerne’s husband took great pride in their yard, and they had a big, lovely vegetable garden in their backyard, where he grew a little of everything, including rhubarb.

Each summer, without fail, LaVerne would call over the fence and invite me over to have a slice of her rhubarb pie.

I remember her serving up the pie in the comfortable shade of her backyard.  “This is my favorite pie in the whole world!”  I would tell her, as I ate a warm slice with melting vanilla ice cream on top.

LaVerne is now probably in her late 80’s and has moved from her home.  So I was so glad my mom took the time to call her and during their conversation, she asked for the recipe for her wonderful rhubarb pie.

The rhubarb in my garden was ready, so I made her pie this weekend.

Did you know that you pull rhubarb out rather than cut to harvest?

Be careful to trim and discard the rhubarb leaves as they are poisonous.

Then chop the stalks up like celery.

In a mixing bowl, add sugar, flour, and nutmeg and stir to combine.  Whenever possible, use very fresh nutmeg.  Nutmeg is best bought whole and grated with a microplane zester.

Whisk a couple of eggs…

Then add to flour mixture.

Add a tablespoon of cooled melted butter.

Pour in the rhubarb and stir to combine.

Make a double crust pie recipe.  Rollout crust and pour rhubarb mixture into an unbaked pie crust.

Top with second crust or lattice crust, whichever you prefer.  On Sunday, I was busy making dinner too, and double crust is faster than lattice.  Be sure to cut vents.  I always cut my vents while my crust is still on my pastry frame, then it’s not too hard to center as I roll it back over the pie.  You can also cut vents using a sharp knife, after you’ve topped the pie.

Brush the top of your pie with evaporated milk, half and half or even an egg wash.  LaVerve used evaporated milk and sprinkled with sugar.  That’s what I use for my double crust pies too.   It gives a nice, golden, crispy crust.

Even if you’d like to serve it warm, I prefer to let my pie cool for about an hour.  It’s still warm, but has been able to set up.

On Sunday, I served it like LaVerne did, warm with melting vanilla ice cream.

It tasted just like I remembered.  It was tart and sweet, with a lovely flavor of nutmeg.  Tasting the pie took me back in time and brought back such fond memories of the woman who made it.

Here is the recipe:

LaVerne’s Rhubarb Pie

• 1  1/2 cups sugar
• 3 tablespoons flour
• 1/2 teaspoons ground nutmeg
• 2 eggs whisked
• 1 tablespoon melted butter (cooled)
• 3 cups of chopped rhubarb
• a double crust pie recipe
• evaporated milk and sugar for dusting (optional)

Preheat oven to 400 degrees.

In a mixing bowl, stir together sugar, flour and nutmeg.  Add whisked eggs and cooled melted butter, stir until well combined. Add rhubarb and stir until mixed.  Pour into an unbaked pie crust.  Add crust top and add vents.  Or top with a lattice crust.  Brush with evaporated milk and dust with sugar.

Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees and cook for 30 minutes or until crust is golden brown.

Cool for about an hour before serving.

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