“Who wants rhubarb pie?”
“Me!” “I do!” “Yes, please!” “Mmmmmmm!”
-Exact quotes choked out during the backstory filming at the farm for my appearance on The Great American Baking Show. In July, wearing Christmas sweaters in 90-degree Iowa heat. I don’t think any of us will ever have rhubarb pie again without laughing about that ridiculous day. They were such good sports.
Helen
- 1 recipe double pie crust
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup flour
- 5 cups diced rhubarb, fresh or frozen
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon Grand Marnier, Cointreau or other orange liquor
- 2 tablespoons butter
- Cinnamon sugar for topping
Preheat oven to 450°F.
Combine sugar, flour, rhubarb, spices and liquor. Pour into 9″ pie shell. Dot with butter. Top with pie crust, seal and flute edges.
Poke top crust with fork several times and cut your signature slits for steam to escape. Sprinkle liberally with cinnamon sugar so your pie is not “naked”.
Bake for 10 minutes at 450°F, then turn oven down to 350°F and bake for another 45-50 minutes until the center of the pie (seen through the slits) is bubbling. The pie may take up to 25 minutes longer if using frozen rhubarb.
Spencer Family Cookbook 