The Pie and Pastry Bible
Tags: spring father's day
Recipe Review
Queezle_Sister from Salt Lake City, UT
This recipe is an excellent alternative to the standard rhubarb pie. Traditionally a rhubarb pie is thickened with flour, corn starch, or tapioca (we usually use tapioca). This recipe differs in that the thickening comes from a couple eggs that are beaten and then poured over the rhubarb. The recipe called for large eggs, but my chickens were not cooperative, and all I had was one small and one medium egg. That was enough, though.
I found seeing the bit of egg in the final product a tad unappealing (did I do something wrong?), but the egg didn't detract from the rhubarb flavor, and there was no running juice. The pie also was not overly sweet - so just the way I like it.
I prepared this for father's day, and everyone enjoyed it. I used the cream cheese flaky crust, also in this book.
I should also say that I love the way Rose described rhubarb as having a wild flavor - she is spot on.
Comments
Zosia - 18th June 2012
Gorgeous lattice-work! and it sounds delicious.
I've never noticed this recipe in the book....I'll have to take a look.
southerncooker - 18th June 2012
I agree with Zosia gorgeous lattice work. I love rhubarb and may have to try this when I get some more rhubarb.
Queezle_Sister - 19th June 2012
Thank you so much! The pastry challenge helped me to overcome my fear of making crust!
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