Late spring and early summer in Manitoba usually brings an abundant supply of fresh rhubarb. If you don't grow your own, someone is often happy to give you some especially in exchange for a pie. Sometimes you will find some growing in abandoned homesteads where once hardworking prairie housewives gathered it to make their pies.This recipe was given me by an older gentleman after I gave him some rhubarb to make his pies. I think it is the best rhubarb pie I have ever eaten. I am happy to share it with you.
I always make a large batch of pastry and portion it and freeze it so when I want to make something like this I just pull one from the freezer and let it thaw for about 30 minutes or overnight in the fridge. You can use your own favourite pastry recipe or a store bought one if you prefer.
Preheat oven to 400 degrees Fahrenheit
Filling:
4 cups chopped rhubarb
1 cup white sugar
2 Tablespoons butter or margarine
2 Tablespoons (heaped) flour
1 Egg, lightly beaten
Combine first 4 ingredients, mixing very well until all the rhubarb is well coated, then add egg and mix again.
Topping:
2 Tablespoons brown sugar (heaped)
4 Tablespoons flour (heaped)
2 Tablespoons butter or margarine (generous)
Blend this together as you would blend shortening or lard into the flour for pastry or biscuits
Put the filling into an unbaked pie shell; 9" works well.
Sprinkle the topping over it.
Bake at 400 degrees for 15 minutes then lower temperature to 325 degrees for another 30 minutes.
Allow to cool before cutting. Can be served as is or topped with ice cream or whipped cream..
