Sunday, June 28, 2009

Bebopareebop Rhubarb Pie

*This advertisement has been plagiarized in its entirety from

Wouldn't this be a good time for a piece of Rhubarb pie?

One little thing can revive a guy
And that is a piece of rhubarb pie.
Serve it up, nice and hot,
Maybe things aren't as bad as you thought.
David caught me singing in the kitchen again this weekend. That always brings on much teasing, especially when I sing Kate Nash songs in my fake english accent. This is usually followed by David and the dog finding something productive to do in the garden. In any case this weekend David interrupted me during the chorus of...
Mama's little baby loves rhubarb, rhubarb,
Beebopareebop Rhubarb Pie.
Mama's little baby loves rhubarb, rhubarb,
Beebopareebop Rhubarb Pie.
and then as though on queue he said, "You should make a Rhubarb pie". To which I responded, "You can't make a pie with just rhubarb". Well apparently you can according to The Joy of Cooking, and so I did. I'm really glad I did because this Rhubarb Pie was even better than my singing. If any pie was to be the Bebopareebop Rhubarb Pie, this would be it. True Rhubarb flavor and nothing else standing in its way. The Rhubarb is out there center stage singing its heart out.
Bebopareebop Rhubarb Pie
adapted from The Joy of Cooking
SERVES 8
1 pastry for double-crust pie, sufficient for top and bottom 9 inch crust
5 cups of rhubarb cut into 3/4 inch lengths
1 1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 425 degrees.
In a large bowl, whisk together sugar, cornstarch, and salt.
Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
Pour rhubarb into bottom crust, dot with butter.
Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
Cut steam vents into top crust.
Bake for 30 minutes, reduce temperature to 350 degrees and slide a baking sheet under pie, bake 25-35 minutes longer, until crust is browned and juices bubble through the vents. Let cool 15-20 minutes before serving or as long as you can stand to wait!
*Bebopareebop Rhubarb Pie is a product of Prarie Home Companion and I apologize if this post makes absolutely no sense to some of you reading, or maybe you just assumed I have finally gone off the deep end. In any case, a friend recently pointed out, there is no NPR in Canada, and well the rest of the world. To learn more about Bebopareebop Rhubarb pie go here.

2 comments:

  1. That is such a cute looking pie. I love what you did with the hearts in the crust. I love rhubarb, but for some reason don't cook with it as often as I would like. Our plant is in need of cropping once more, so bebopareebop rhubarb pie it is for this weekend!

    ReplyDelete
  2. That is one beautiful pie!

    ReplyDelete

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