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.
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
- Add ½ to 1 cup sliced strawberries as suggested in the original note.
- Swap nutmeg for cinnamon for a warmer flavor profile.
- Reduce sugar to 1½ cups if your rhubarb is very sweet or you prefer a tart pie.
- Use Equal or another sugar substitute as the handwritten card mentions.
- Add 1 teaspoon vanilla to the egg mixture for depth.
- Sprinkle the top crust with sugar before baking for extra browning.
- Use a lattice crust to naturally vent steam and avoid boil-over.
- Place pie on a baking sheet lined with foil to catch drips.
- For a firmer filling, add 1–2 additional tablespoons flour or a spoonful of cornstarch.
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
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