- 2 c. all purpose flour (don't forget to sift it first!)
- 1/4 t. salt
- 2/3 c. cold butter
- 4 to 5 T. cold water (I used ice water and it was more like 7 T. for me)
Combine flour and salt in a large bowl. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in enough water with a fork so that flour is moistened. Make sure it is all mixed together and roll into a ball. Divide ball in 1/2. Roll each half out separately.*
*Make sure you flour your surface, hands, and rolling pin before handling this bad boy because it is a little sticky (but totally worth it).
- 1 c. sugar
- 3 T. flour
- 1/2 t. ground cinnamon (I might try and leave this out the next time, maybe. It is really good but I like my rhubarb tart.)
- 2 eggs
- 4 c. fresh or frozen** rhubarb
- 2 9 inch pie crusts (See recipe above or cheat and use store bought. If using store bought, I recommend the pillsbury ones that you have to lay out in the pie pan (not the ones already in a metal dish))
- 1 T. butter
In a large bowl, combine sugar, flour, and cinnamon. Add eggs. Whisk until smooth. Gently stir in the rhubarb.
Line pie plate with pie crust. Put in filling. Dot the 1 T. of butter over the filling. Put on the top pie crust. Trim, seal, and flute the crust. Cut about four vents in the top.***
Bake at 400 degrees for 40-50 minutes until the crust is golden brown and the filling is bubbly. Cool on a wire rack. Store leftovers (there won't be any for long!) in fridge.
**Rhubarb isn't really plentiful in Oklahoma so I used a one pound bag of frozen rhubarb that I got at WalMart. I defrosted it in the microwave and then drained it in a colander (I didn't press it to get liquid out though and I recommend you don't either.).
***At this point, I brushed part of a beaten egg on the top of the pie crust. I sprinkled about 1 T. of sugar on top of this. It made the crust taste even better and made the pie beautiful (if I do say so myself)!