I grew up reading and re-reading the Laura Ingalls Wilder “Little House” series, but it wasn’t until years later that I realized that the pie plant she uses to make a pie for the field workers was actually rhubarb. (I think I imagined it to be eggplant, which we never ate as a kid.)
While we always had rhubarb in our house growing up, it usually got made into squares or stewed with sweet dumplings and after acquiring a pretty huge bunch a couple of weeks ago, I considered a pie. Turns out most of the rhubarb pie recipes I have are sour cream-based, which is odd to me. They’re probably good, but I dunno, something just doesn’t sound right. Greg always likes the strawberry rhubarb pie, although I am not a fan – I find it too mushy and wet.
My Mom and Dad have a massive rhubarb patch in their back yard. I think it might actually be one gigantic plant, in fact, but it keeps them well-stocked in rhubarb all summer long. This recipe gets made a lot in their house, to use up the rhubarb, but also because it’s really good. My Mom cuts these smaller, into squares (16 from an 8-inch pan), but I tend to think of this as more of a coffee cake, and given the small amount of fat in the recipe, don’t feel terribly guilty serving up larger pieces and thinking of it as cake.
I cook this at a slightly higher heat than the original recipe calls for, and I also tend to find the original a bit too sweet for me, so I’ve switched the topping to brown sugar from white, and cut the amount slightly.