My sister Debbie and I were emailing back and forth the other day and she was sharing what she was making for her Friday family night meal with her children and grandchildren. It all sounded good, especially when she mentioned that she had yet to make our mom’s rhubarb pie. That brought back some memories, and it made my mouth water. My mom had made thousands of pies in her lifetime and two of her best were her apple and her rhubarb. The thing was though, I didn’t have the recipe for my moms rhubarb pie! Why didn’t I have that recipe? I can’t believe she kept it a secret from me. Well, not for long. So with the wonders of technology it was easy and quick to ask Debbie to send that recipe through the airwaves because I needed to make it as soon as I had my hands on some fresh rhubarb.
So that was yesterday, and as luck would have it my other mom Marcella text me that she had an abundance of rhubarb and to come take all I wanted. Emails and text messages, makes no matter to me! I’m heading to get me some rhubarb. So this afternoon, after company had left for the day, we drove on over to Afton. There was plenty of rhubarb, so much so that I was able to bag enough to freeze for 9 desserts, and have plenty for my moms rhubarb pie. It’s really easy to prepare.
- 1 crust from a store bought pie crust (make your own if it makes you feel better)
- 2 cups rhubarb-diced small
- 1 heaping tbsp flour
- 3 egg yolks-save the whites
- 1 cup sour cream
- 1 1/3 cup granulated sugar
- 1/8 tsp Cream of Tartar
- 1/2 tsp Vanilla
- Pinch of salt
- 1 tsp vinegar
- Preheat oven to 325 degrees.
- Roll out the pie crust and fit into a 9-inch pie pan. Fold the edges under and crimp the edges with your fingers.
- Combine flour, egg yolks, sour cream and 1 cup granulated sugar. Whisk until smooth. Add rhubarb and fold to fully incorporate. Pour into prepared pie crust. Place in oven and bake for 1 hour. Note: Cover edges with foil to prevent excessive browning.
- About 3 minutes before the pie is done, it’s time to prepare the meringue. Use a large stand mixer.
- Add egg whites and cream of tartar. Turn mixer, with whisk attachment, on high. As soon as the whites become frothy, throw in a pinch of coarse salt. Continue to whisk on high. Gradually add in 1/3 cup sugar, vanilla and vinegar. Note: the vinegar will help stabilize the meringue. When the meringue is stiff and glossy – it’s ready! When the pie is done, remove it from the oven. Turn the oven up to 400 degrees. Spread the meringue over the pie carefully, all the way to the edge to seal the top. Place the pie back into the oven for about 8-12 minutes. Watch this carefully. You want the meringue to be golden brown. Cool for 1 hour – then it’s into the refrigerator for several hours to set up before serving.
Kevin’s comment: Wow! This pie has such a velvety texture. It virtually melted in my mouth … all the time while the tears were overflowing from my eyes. I miss you mom.