I revisited the 1894 Rhubarb Pie Experiments, with great results. Because of the length of cooking time and the meringue top, I am sticking with the foil pie shields but I may have to invent some reusable ones for these tins.  BTW I find that once seasoned, I don’t have to add any more grease for baking, I just wipe the tin and put it away.  Even burned on sugars seem to wipe off.

Rhubarb Pie
preheat oven 350ºF

3/4 lb rhubarb
1/4 cup water
1/2 tsp of lemon juice
1/2 cup granulated sugar
3 egg yolks
1 pie crust
3 egg whites
3-4 tbls powdered sugar
1 whole egg, beaten

Peel the rhubarb and roughly chop.
Stew rhubarb with lemon juice until tender,
stir in sugar while still warm, let cool a bit
add tblspoon or two of the rhubarb to the yolks, then add the yolk mixture to the rhubarb.

Line pie plate with crust.
Paint the entire crust with the other egg.
Pour the rhubarb into the pie
Add a tinfoil pie shield to the edge of the crust.
Bake 350ºF for 50-60 minutes until nearly firm.

Meringue top:

Whip egg whites until stiff, fold in powdered sugar
Keep in fridge until the pie comes out.
Covered the pie completely from edge to edge
make it pretty if you desire.
Only remove the pie shield if the edge of the pie is underdone.
Bake about 12-15 minutes until meringue is browned and firm

Adapted from  “Rhubarb Or Pie Plant Culture: Illustrated: the Best Varieties: Essential Points in Growing Good Rhubarb: how Rhubarb Pays, Compared with Certain Crops.” by Fred S. Thompson, published in 1894

 

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