Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Rhubarb - trimmed, in

  2. 1 inch pieces

  3. 1/2 cup 31g / 1.1oz Flour

  4. 1 cup 198g / 7oz Sugar

  5. 1/2 cup 164g / 5.8oz Light corn syrup

  6. 1 tablespoon 15ml Butter

  7. For The Crust

  8. 3 oz 85g Cream cheese

  9. 6 tablespoons 90ml Butter

  10. 3/4 cup 46g / 1.6oz Flour

  11. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Toss the rhubarb with the flour and turn into deep-dish pie pan lined with crust. Sprinkle in any remaining flour. Mix sugar and syrup in a saucepan and bring to a boil, stirring constantly. Pour over rhubarb and dot with little pieces of butter. [It really is okay if it ends up being more than 1 Tbs. :-)]

  2. Cover with top pastry, cut slits here and there to let off steam and bake at 425F for 25 minutes.

  3. It's really terrific warm and a la mode. :-)

  4. I sometimes make it with only an upper crust...if you do this, you'll need to use an 8-inch square, 2-inch deep casserole...or something of an equivalent volume. Butter it lightly, and pretend it's the bottom part of a double crust...make sure to leave seal the crust against the dish and cut slits.

  5. For the crust, mix cream cheese and butter - "cream" together. Add flour and salt with a fork -- mix well, but don't "knead". Chill for a couple of hours, then roll between waxed paper.

  6. This makes enough for a SINGLE crust. I can vouch for it going well with rhubarb :-) and it's also wonderful for blueberry pie.


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