A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Rhubarb pies made in this way are altogether superior to those made of the fruit stewed.
Preserved exactly as written in the original source
Put in a layer of the rhubarb nearly an inch deep
to a quart bowl of cut rhubarb put a large teacupful of sugar
strew it over with a saltspoonful of salt and a little nutmeg grated
shake over a little flour
cover with a rich pie crust
cut a slit in the centre
trim off the edge with a sharp knife
bake in a quick oven until the pie loosens from the dish
Modern guidance to help you succeed with this vintage recipe
Using raw rhubarb prevents the fruit from breaking down into mush before the crust bakes, preserving its distinctive texture and tartness. The sugar draws out juice through osmosis during baking, creating a natural syrup that thickens with the flour. A 'quick oven' (high heat) sets the bottom crust rapidly, preventing sogginess from the rhubarb's considerable moisture content, while the salt amplifies the fruit's flavor and balances sweetness.
The pie crust can be made up to 2 days ahead and refrigerated, or frozen for up to 2 months. The rhubarb should not be cut and sugared more than 1 hour before baking to prevent excessive liquid release. The assembled unbaked pie can be frozen for up to 1 month—bake directly from frozen, adding 15-20 minutes to the baking time.
Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften upon storage due to the moisture from the filling. To re-crisp, reheat slices in a 350°F oven for 10-15 minutes.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be made up to 2 days ahead and refrigerated, or frozen for up to 2 months. The rhubarb should not be cut and sugared more than 1 hour before baking to prevent excessive liquid release. The assembled unbaked pie can be frozen for up to 1 month—bake directly from frozen, adding 15-20 minutes to the baking time.
Store baked pie loosely covered with aluminum foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften upon storage due to the moisture from the filling. To re-crisp, reheat slices in a 350°F oven for 10-15 minutes.
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