David’s grandmother made the best \u00a0rhubarb pie of anyone I know. \u00a0She had a large patch of rhubarb growing right behind her outhouse. \u00a0We always joked that is why it always grew so big. \u00a0Maybe so.<\/p>\n
Anyway, a dear lady asked for my rhubarb recipe, so I thought I would share it with all of you should you be fortunate enough to come across a patch of rhubarb or some in the store.<\/p>\n
Make your favorite pie crust. \u00a0I use lard. \u00a0I have tried other shortenings but the crusts were never as good. \u00a0Put one crust in the bottom of your pie pan. \u00a0Heap a large mound of rhubarb in the pan. (Once David and I ordered rhubarb pie at a restaurant and we could not find the rhubarb in it. \u00a0True story.) \u00a0I like to know I am eating a rhubarb pie so heap it high. \u00a0It will settle as it bakes. \u00a0Pour on the sugar. \u00a0Just when you think you haven’t put on enough sugar, add some more. \u00a0I use about one and a half cups for my pie and it still is a little tart, which we like. \u00a0If you want it sweeter, add another half cup or so of sugar. \u00a0Sprinkle a couple or three tablespoons of flour over the rhubarb for a thickener. \u00a0I actually forgot to do this with my last pie and it still was okay. \u00a0Dot it with butter and put on the top crust. \u00a0Bake in a 425 degree oven for 40 to 50 minutes. \u00a0Start watching it after 40 minutes. You don’t want to burn your crust. \u00a0 This pie is guaranteed to be calorie and fat free! \u00a0Well, only if you don’t eat any. \u00a0But enjoy. \u00a0You only get to live this life once. \u00a0Bye.<\/p>\n","protected":false},"excerpt":{"rendered":"
David’s grandmother made the best \u00a0rhubarb pie of anyone I know. \u00a0She had a large patch of rhubarb growing right behind her outhouse. \u00a0We always joked that is why it always grew so big. \u00a0Maybe so. Anyway, a dear lady asked for my rhubarb recipe, so I thought I would share it with all of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-2636","post","type-post","status-publish","format-standard","hentry","category-cooking-in-my-kitchen"],"_links":{"self":[{"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2636"}],"version-history":[{"count":1,"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2636\/revisions"}],"predecessor-version":[{"id":2637,"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2636\/revisions\/2637"}],"wp:attachment":[{"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/snicklefritz.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}