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It took me a while to figure out whether to include this recipe in my forthcoming rhubarb cookbook. It\u2019s based on a popular cranberry recipe that isn\u2019t actually a pie, more a cross between a cookie and a cake. I think it\u2019s called a pie because it\u2019s baked in a pie pan\u2014but I really have no idea. I just know that it tastes good and\u00a0comes together in no time at all. I really don’t need more information than that!<\/span><\/p>\n 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\u2019t actually rise; consequently, the rhubarb version of the pie is less attractive\u00a0than its fall cousin.<\/span><\/p>\n 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!<\/span><\/p>\n The Pie<\/strong><\/a><\/span><\/p>\n Ingredients:<\/em><\/span><\/p>\n 2 cups relatively finely chopped rhubarb Instructions:<\/em><\/span><\/p>\n 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.<\/span><\/p>\n Bake for 35 to 40 minutes. Top with whipped cream. (Ice cream works well, too. Or just serve it alone.) Serves 8.<\/span><\/p>\n And now the video (in which I underestimate the pie\u2019s baking time\u2014ouch):<\/em><\/span><\/p>\n Tinky Makes Nantucket Rhubarb Pie<\/strong><\/a><\/span><\/p>\n
\n1-1\/2 cups sugar, divided
\n1\/2 cup walnuts or pecans (optional)
\n3\/4 cup (1-1\/2 sticks) sweet butter, melted and then allowed to sit for a few minutes to cool
\n2 eggs, beaten
\n1 cup flour
\n1 teaspoon vanilla extract<\/span><\/p>\n