Rhubarb Pie with Recipe

Rhubarb Pie, Photo by Diane and Doug Russell
Rhubarb Pie, Photo by Diane and Doug Russell

Rhubarb Pie made with homegrown rhubarb. Sweet, tangy, unmistakably bold flavor that shouts “Spring!”

I really enjoy baking pies made with the rhubarb we grow in our organic urban garden. Last year, I made my traditional Rhubarb Pie, as well as a Rhubarb Custard Pie, Blueberry Rhubarb Pie and Strawberry Rhubarb Pie. This year? Well, we’ll see how far the rhubarb supply goes!

A pie made with rhubarb and sweetened just right is lovely and satisfying. Here’s the extremely simple recipe that transforms rhubarb into a fantastic Rhubarb Pie.

Rhubarb Pie Recipe

4 cups of chopped rhubarb
3/4 cup sugar
3 Tablespoons corn starch
1/2 teaspoon cinnamon

Mix ingredients well in a large bowl.
Fill a pastry shell, then fit top crust.
Seal and pinch around the edge to form crust.

Bake at 400F for about 50-60 minutes.