A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use no more water than what adheres to the stalks after washing. Sift sugar over it when served.
Preserved exactly as written in the original source
Skin the stalks
cut them into small pieces
wash and put them in a stewpan with no more water than what adheres to them
when cooked, mash them fine and put in a small piece of butter
when cool, sweeten to taste
if liked, add a little lemon-peel, cinnamon or nutmeg
line your plate with thin crust
put in the filling
cover with crust
bake in a quick oven
sift sugar over it when served
Modern guidance to help you succeed with this vintage recipe
Pre-cooking the rhubarb drives off excess moisture that would otherwise create a soupy filling and soggy bottom crust. Mashing the cooked rhubarb breaks down its stringy cellulose fibers while concentrating its tart flavor. Adding butter after cooking (not during) prevents the fat from interfering with water evaporation, and it enriches the filling once the moisture has been properly reduced. The high pectin content in rhubarb naturally thickens the filling as it cools.
The rhubarb filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before assembling the pie, or the cold filling may prevent the bottom crust from baking through properly.
Store baked pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften during storage due to moisture from the filling. For best texture, reheat individual slices in a 350°F oven for 10-12 minutes to re-crisp the crust.
AI-generated tips from Chef Cecil's culinary database
The rhubarb filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before assembling the pie, or the cold filling may prevent the bottom crust from baking through properly.
Store baked pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften during storage due to moisture from the filling. For best texture, reheat individual slices in a 350°F oven for 10-12 minutes to re-crisp the crust.
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