Rhubarb Pie — Champion Valley Farm recipe

Rhubarb Pie

~Kay Lindsay (Kelsey’s Mom)
This is Kelsey’s Dad & Grandpa Monnahan’s favorite pie and made for them on Father’s Day and their birthdays.

Crust:

  • 1 cup lard or tallow

  • 3 cups flour

  • 1/2 tsp salt

  • 1 egg

  • 1 TBSP vinegar

  • 6 TBSP cold water

Directions:
Cut lard/tallow into flour and salt until fine. Beat egg. Add vinegar and water. Add liquid ingredients and mix. Makes 5 single crusts.

Filling:

  • 1 1/2 cups sugar

  • 1/4 cup flour

  • 1/4 tsp nutmeg

  • dash of salt

  • 3 beaten eggs

  • 4 cups diced rhubarb (I use 6 cups)

  • 2 TBSP butter

  • Cinnamon

Directions:

Mix sugar, flour, nutmeg, & dash of salt. Pour over diced rhubarb and give a good stir. Beat your eggs until smooth. Add to rhubarb mixture and stir until all mixed. Prepare crust and fill with rhubarb mixture. Dot with 2 tablespoons butter and sprinkle cinnamon over mixture. Adjust top crust and bake at 400 degrees for 50 minutes.

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