Do you have fond memories of food? Do they include memories with your grandparents?
I love food memories! When I was maybe eight or nine, I remember picking fresh rhubarb at my Grandma’s house. Dad and I would get the fresh rhubarb, and come home and make rhubarb sauce together. Rhubarb sauce is like applesauce, but better!
My other Grandma, who I call Grammy, loves rhubarb as much as I do, so we have fun rhubarb conversations. Grandma is pretty special! I have shared her ROCKIN’ snickerdoodle cookies, and her pretty amazing Cranberry Sauce! Today I am FINALLY sharing her special rhubarb pie. I have been meaning to make this recipe for over two years. She talks about this recipe, and how much she loves making it.
“E” is for Ethel, my special Grammy!
I wish I could remember if I had this pie with my Grandma, but I just can’t remember. What I love about this food memory is all the fun conversations I have had with my grandma about this pie. The way she describes the pie, how she makes the pie, and the happiness in her voice when she shares about her rhubarb pie!
Making this pie was easy, AND it so did not last long in our home. My hubby, who has really never had rhubarb, was convinced he would dislike this recipe……INSTEAD ended up LOVING this recipe on his first bite! Well it was from Grandma, so of course it had to be AWESOME, right?
Grammy said she got the recipe from an old recipe book she got about 30 or 40 years ago. The book was created by women at a church- local women sharing all their special recipes. I love those old books, they have such meaning and heart on every page!
Sweet custard filling that is creamy, sweet AND delicious!
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
Preheat oven to 450 (or if you want to just put at 350 that is fine.)
Place uncooked pie shell on 9 inch pie pan, and cut excess off sides. Sit second pie shell aside.
In kitchenaid mixer, or using hand mixer, Blend sugar, eggs, flour, nutmeg, and butter. Beat until smooth.
Add rhubarb and mix batter together.
Pour batter into unbaked crust.
Using second pie shell, cover pie with crust design (optional.)
Bake at 450 for 10 minutes, and then reduce heat and bake for 30 minutes or until done. (I baked my pie at 350 for the whole cooking process, and cooked it for about 45 minutes.)
I picked up my rhubarb at a farmers market, but didn't plan to make my pie right away. Grandma said it is okay to freeze rhubarb. I cut rhubarb in large chunks, and placed it in freezer safe bags. I thawed the rhubarb for the pie, and had to squeeze out the excess water, and diced up the rhubarb before placing in batter.
This recipe will change your mind on sweet treats, AND rhubarb both…..you will love them both after your first bite! I am not one for making pretty designs on my pies or cakes. Since this pie is filled with love from the creator of the recipe, to the maker of the recipe, I decided to show a little love!
A Pie Filled With L-O-V-E!!!
What is your favorite food memory with your grandparents?
Do you like/love/or dislike rhubarb?