Thursday, April 20, 2017

Yes, I Finally Made That Rhubarb Pie But . . .

. . . due to the frenzied pace of gardening chez nous all I have time for is to present a few photos and provide the link to the excellent New York Times recipe I used which is here.

I substituted sweet butter for the recommended shortening

The filling consists of sliced rhubarb, sugar, flour (to absorb the abundant juice), and cinnamon. A delicious touch for this pie and I would say for all fruit pies is to dot with butter just before putting on the top crust.

Rhubarb is from our potager

Crimped, slashed, and ready to go into the oven.


The dough has a bit of sugar in it which encourages browning plus gives the crust a slight sweetness. Happy is the kitchen filled with the incomparable fragrance of a pie baking in the oven!

Tart and sweet, with the right amount of richness

The zing of the cinnamon makes it a refreshing breakfast.

Goes great with a cup of coffee

À la prochaine!