It took me a while to figure out whether to include this recipe in my forthcoming rhubarb cookbook. It’s based on a popular cranberry recipe that isn’t actually a pie, more a cross between a cookie and a cake. I think it’s called a pie because it’s baked in a pie pan—but I really have no idea. I just know that it tastes good and comes together in no time at all. I really don’t need more information than that!
When one makes the pie with cranberries, those little red gems rise toward the top of the pie and make pretty bumps on the surface. Rhubarb is wetter and therefore heavier than cranberries so it doesn’t actually rise; consequently, the rhubarb version of the pie is less attractive than its fall cousin.
Taste always trumps appearance for me, however, so I decided to give readers the opportunity to try this delectable combination of sweet and sour. And of course I prepared the recipe on TV!
Ingredients:
2 cups relatively finely chopped rhubarb
1-1/2 cups sugar, divided
1/2 cup walnuts or pecans (optional)
3/4 cup (1-1/2 sticks) sweet butter, melted and then allowed to sit for a few minutes to cool
2 eggs, beaten
1 cup flour
1 teaspoon vanilla extract
Instructions:
Generously grease a 9-inch pie plate. Preheat the oven to 375 degrees. Place the pieces of rhubarb in the bottom of the pie plate. Sprinkle them with 1/2 cup of the sugar and the nuts. Make a batter of the remaining ingredients, first combining the butter and the remaining sugar and then adding the eggs, the flour, and the vanilla. Pour the batter over the rhubarb.
Bake for 35 to 40 minutes. Top with whipped cream. (Ice cream works well, too. Or just serve it alone.) Serves 8.
And now the video (in which I underestimate the pie’s baking time—ouch):
Tinky Makes Nantucket Rhubarb Pie
Tags: Easiest Pie in the World, Nantucket Cranberry Pie with Rhubarb, Rhubarb Recipes
This posting reminds me of a great rhubarb pie I ate in northern Idaho once. It was so good! Yes, sour too, but also sweet like this recipe. Thanks for posting!
Just the way rhubarb should be!
Thanks for reminding me I want to pick up some rhubarb, but have been too lazy to seek it out.
I have a recipe for the cranberry tart and love that as well. I can’t wait to try it with the rhubarb….Thanks so much!
Pick it fast, John! It’s going soon, alas….
Rhubarb is the best, the best cobblers, the best jam. There can be no better pie.
I couldn’t agree more!