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Rhubarb Pie from Helen Buelow
This Rhubarb Pie recipe is a nostalgic tribute to simple, home-style baking. Known for its unique balance of tart and sweet, rhubarb pies are a springtime favorite when the plant is in season. This version, attributed to Helen Budd, uses pink rhubarb and a blend of sugar and spices, making it both vibrant and flavorful. What makes this recipe special is its handwritten charm and suggestion to add strawberries, an ideal companion to rhubarb’s tang. It’s a perfect dessert for family gatherings or a sweet finish to any meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 8
Calories 287 kcal

Ingredients
  

  • 3 eggs (slightly beaten)
  • 3 tbsp milk
  • 2 cups sugar
  • ¼ cup flour
  • ¾ tsp nutmeg
  • 4 cups pink rhubarb (chopped)
  • 3 env unflavored gelatin
  • 1 tbsp butter
  • 1 pastry shell (9-inch, with top crust)

Optional:

  • strawberries (as desired)

Instructions
 

Step 1: Prep the Wet Mix

  • Beat 3 eggs slightly and mix in 3 tablespoons of milk.

Step 2: Combine Dry Ingredients

  • Mix together 2 cups sugar, 4 tablespoons flour, ¾ teaspoon nutmeg, and 3 envelopes of unflavored gelatin until evenly combined.

Step 3: Add Rhubarb

  • Stir in 4 cups of pink rhubarb into the dry mixture, coating the pieces well.

Step 4: Combine All Ingredients

  • Fold the rhubarb mixture into the egg and milk mixture. Stir until fully incorporated.

Step 5: Assemble the Pie

  • Pour the mixture into a prepared 9-inch pastry shell. Dot with 1 tablespoon of butter. Place the top crust over the filling and seal the edges.

Step 6: Vent and Bake

  • Slash the top crust to allow steam to escape during baking. Bake at 400°F for 55–60 minutes, or until the crust is golden brown and filling is set.

Step 7: Cool and Set

  • Let the pie cool completely to room temperature. Then refrigerate for at least 2 hours to allow the gelatin to fully set before slicing.

Tips

  • Substitute half the rhubarb with strawberries for a sweeter pie
  • Use a lattice crust for a rustic look
  • Add a teaspoon of vanilla to the filling for extra flavor
  • Serve with whipped cream or vanilla ice cream
  • Use a pre-made pie crust to save time

Nutrition

Calories: 287kcalCarbohydrates: 60gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 62mgSodium: 58mgPotassium: 214mgFiber: 1gSugar: 52gVitamin A: 161IUVitamin C: 5mgCalcium: 80mgIron: 1mg
Keyword comfort food, pie, rhubarb, spring
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