Retro Rhubarb

Last year I was lazy.  I ignored my rhubarb plant the entire season.  By summer’s end it was weak and wilted and I realized that I had lost my opportunity.  Finally, I did harvest what I had and made and canned a rhubarb compote.  So all was not lost. 

This year I am determined not to waste my rhubarb.  Especially since the more you use, the more it returns the favor and continues to grow.  In this and the next post I will share two very different retro rhubarb pies.  Both I have been making for years.  And both are from cookbooks from the 1970’s.  The following recipe is from an extremely tattered and well used version of the Better Homes and Garden’s cookbook.  This particular volume was my mother-in-laws’, but my mother had the exact same vintage book. 

Rhubarb Cream Pie

Preheat Oven to 400 degrees

Combine 1-1/2 cups sugar, 1/4 cup all-purpose flour, and 3/4 teaspoon nutmeg.  Beat into 3 slightly beaten eggs.  Add 4 cups 1 inch sliced rhubarb (1 pound).  (I also occasionally add 1/2 cup berries – for the pictures below, I used 1/2 cup of blueberries.)

Line a 9-inch pie plate with pastry*; fill.  Dot with 2 tablespoons butter.  Top with lattice crust; flute edge.  Bake in hot oven (400 degrees) 50 to 60 minutes.  Cool.

*My favorite recipe is from Julia Child’s “The Way to Cook.”

* Adapted from:  “Better Homes and Gardens New Cook Book” (Year Unknown – appx 1970’s)