By Rosanna Bauman
Spring is in full swing and that means at least one thing here at the Baumans: rhubarb cream pie.
It is very simple and always gets eaten. Not a spring that goes by without having rhubarb cream pie. This pie always makes me think of our annual Communion (Love Feast) service which is usually held at the end of April or beginning of May. There's a big lunch afterwards and we almost always take rhubarb cream pie and this year was no different. We usually take four pies, at least two. Rhubarb cream pie is probably Mom's specialty. When most people think of rhubarb pie, they just do strawberry-rhubarb, most people don't do rhubarb-cream.
We’ve had varying successes with our patch throughout the years, sometimes it is enormous and we have way too much rhubarb, sometimes we have to borrow rhubarb from the neighbors.
- 3 cups rhubarb, sliced
- 1 /2 cup brown sugar
- 1 /2 white sugar
- 1 /2 cup flour
- 1 cup heavy cream
- Mix together flour and sugars, put half mixture in the bottom of the unbaked pie crust.
- Put the rhubarb on top.
- Sprinkle remaining sugar mixture on top of rhubarb.
- Pour cream over all.
- Bake about an hour until the rhubarb is soft.