Rhubarb Pie

I'm not sure who decided that rhubarb would be something good to eat, especially since by itself rhubarb taste awful, but I'm glad they (whoever that may be) decided to be brave. Rhubarb, from what I could tell when my wife and I were in Ireland, is all the rage over there. Rhubarb came in many forms that we're not used to here in the states, for instance, you don't see rhubarb yogurt at the supermarket but it's everywhere in Ireland. One of our fond memories is a little bakery in Dublin called the "Queen of Tarts" (highly recommend it if you ever make it to Dublin) that served us a rhubarb tart with thick cream. Ireland isn't a land known for it's food, most of it's tasty edibles are imported from other countries (I think we ate Italian half the time we were there) but they can bake and the Queen of Tarts takes it to another level. Needless to say we would pretty much fly back to Ireland just to sit in that shop again and eat that wonderful rhubarb tart with thick cream. Being on a limited budget however, makes this possible once in a great while, fortunately I have the "American" solution to the rhubarb tart in the form of a pie.

I might as well give credit where credit is due, my wife almost always makes the pies at our house and the one pictured is no exception. She has pretty much gotten the crust thing down to an art, whereas I have not. We could do everything exactly the same and my crust will be tough and pale white while her crust will be light, flaky, and golden brown. I guess I'll just have to work on that, but enough about that here's the recipe. By the way if I can link a recipe from somewhere on the net I will most likely do this to shorten my blog.

Crust
Recipe

Rhubarb filling
2 cups sugar
2/3 cups all purpose flour
6 cups rhubarb cut into 1/2 inch pieces
1 tablespoon butter

Mix the rhubarb, sugar, and flour together, place this mixture in the pie pan with the bottom crust, put butter pats on top of the rhubarb, place the top crust on and crimp the bottom and top crust together. Make small cuts in the top crust and for a more golden looking crust brush milk on top. Heat oven to 450 and bake for approximately 55 min (actually the best way to know that the pie is done is to see the filling bubbling out of the center cut). It's also a good idea to place aluminum foil on the edge of the crust the last 10 minutes to keep it from burning. Let cool and enjoy!