The rhubarb has gone to seed, how beautiful it is!
The pie and two custards, which we ate while I was writing this blog! Deeeelicious
MEEMO'S RHUBARB-STRAWBERRY PIE
For the crust:
3/4 Cup butter
1 1/2 Cups flour
1 Tbsp. white sugar
Preheat oven to 350 degrees F. and lightly grease a 9- 10 inch pie plate. Blend ingredients in an electric mixer until fine crumbs. Press into and up sides of the pie plate. You may have some leftover since this recipe was for a 9x13 inch cake pan. I try to make the crust about 1/8-1/4 inch thick. Bake for 15 minutes until set but not brown. Set aside to cool a bit. (I don't do this but that's what the recipe says.)
For the Filling:
4 Cups chopped fresh rhubarb ( I use frozen and will discuss time of cooking later)
3 Cups fresh strawberries cut in half or sliced depending on size.
2 Cups white sugar
1 1/2 Cups sour cream
1/3 Cup flour (I think I may use 1/2 Cup with frozen rhubarb but I do like my pie a little juicy so maybe not).
Turn oven up to 450 degrees F. Whisk together in a medium bowl, the egg, sugar, sour cream and flour.
Spread rhubarb and strawberries in the pie plate and then pour the sour cream mixture over top of the fruit. I think you could just mix the fruit into the sour cream mixture and fill the crust. Then if you have too much you can put the rest in custard cups* to bake with the pie--that's what I did.
For the Topping:
1/2 Cup flour
1/2 Cup brown sugar
1/4 Cup melted butter
In a small bowl mix flour and brown sugar together and add enough melted butter to make mixture crumbly. Sprinkle over the top of the pie (and custards if you have enough--I made more for them).
Bake for 15 minutes, then reduce oven temperature to 350F. and continue to bake for 40** minutes, or until edges have puffed and topping is golden. The center may still be slightly jiggly. Mine was very jiggly so I cooked it about 15-20 minutes longer because of the frozen rhubarb. I tested the pie doneness by putting a knife in the center and seeing if it came out clean, too. About an hour and 15 minutes total. Let cool completely before slicing and serving.
*I put the custards in the oven after I reduced the temperature and cooked them for about 50 minutes.
**may need to cook longer if using frozen fruit
Well, it looks tasty
Ready to dig in!
By the way, I have never found a Rhubarb pie recipe that tasted like Mom's either! Even the one she claimed to use! I guess our memories include more than the taste. Maybe Lynn has the right recipe. I hope she will try this one so she can eat rhubarb pie for breakfast in France! That is one of my memories. Lynn and I and, I think Mom, even, eating rhubarb pie and exclaiming on how much better it tasted the next morning for breakfast.
One last memory goes back to when we were quite young, sometime in elementary school. We, the neighborhood gang that was around my age, would sneak into the rhubarb patch and each pick a stalk of rhubarb to eat raw out of the garden. We would put salt on it and carry on about how good it was. I hated it but didn't ever admit it to anyone. It was way too sour and made my mouth dry and puckery! I wonder if any of the other backwoods kids thought that too???? Sue? Ned? Tom? Tip? Lynn?
Afternoon Coffee Break
I got out my Limoges china to take my pie pictures so I want to post them because I love this china!