CLOSING OUT RHUBARB SEASON: JOSEPHINE’S RHUBARB CREAM PIE

I knew this was an old favorite and also a baking challenge for me. But, I still had some rhubarb to use, so……

I had an antique recipe passed down by my Mom. She had written “good” on the card. I had not made it before, or at least not for many years.

Pie is not my long suit. I had a refrigerated crust still to be used. I dived into the prep. Would I make meringue? Questions lurked. I mostly hoped for a good outcome. Cooking involves much hoping as far as I’m concerned.

Josephine’s Rhubarb Cream Pie

2 egg yolks
1 cup sugar
2 Tablespoons flour
1 Tablespoon melted butter
1 and ½ cups of cut rhubarb
Meringue
Orange zest – optional

Beat the egg yolks and add sugar, mix with flour and melted butter. Stir until smooth. (For me this mixture was very thick.)

Line a pie plate with pastry and arrange the cut rhubarb in it. I sprinkled the rhubarb with the orange zest since I have become convinced that it enhances the rhubarb.

Pour the sugar mixture over the rhubarb. (Mine did not pour. I tried to spread the blobs, wondering: Would this really all cook together in the oven?)

Place in a hot oven at 400 for 15 minutes. Reduce heat to 350 and bake for 25 more minutes.

Cover with a meringue made from 2 egg whites.

Return to oven and bake slowly at 325.

With two egg whites staring me in the face, I decided to try the meringue. I got some help from the internet adding the suggested cream of tarter, vanilla, sugar, and following suggested whipping instructions.

I sprinkled orange zest over the meringue.

Here’s the verdict!

The pie is not as beautiful as I wish. My fluting of the crust did not go too well, part fell over, part not high enough, forgot to brush with cream, although I can’t complain about the browning.

But the taste of this pie is superb! Super delicious. The best!!!. The texture of the filling lovely. The meringue, passable. I might have more carefully pushed the meringue against the edges of the crust. I might have whipped it a few seconds longer, but all in all I was pretty lucky.

Still with all its faults, my favorite dessert of rhubarb season. One of the most delicious pies I have ever eaten. And I love pie. My mother made the best pie ever. I have eaten my way across Iowa and Western Illinois with Jerry stopping at Mom and Pop Diners to sample pieces of pie. My siblings make lovely pies. I’ve eaten more pie than I care to admit.

This was the best ever!!!

If you like Rhubarb Cream Pie, you are crazy if you do not copy or print this recipe. I posted on the home page to make that easier for you blog readers. This is a gift, I promise you.

4 thoughts on “CLOSING OUT RHUBARB SEASON: JOSEPHINE’S RHUBARB CREAM PIE

  1. Susan Brown

    I love rhubarb pie and have always made it with that type of fling. I have never had any with a meringue, an interesting thought. We had a patch in our backyard and ate a lot of it: Pies, upside down cakes as well as sauce which my mother canned. I must get into pie with the late crops. Thanks for reminding me. Yours looks yummy.

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  2. Susan Carter

    The pie looks beautiful and I’m sure it is good – not due to luck – glad it turned out so well. My grandparents neighbors had a rhubarb garden that I remember well but It’s one of the few things I’ve never really liked. I need to try it again as I haven’t tried it in many years.

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