Rhubarb Pie a la Mother Memoir for Sweet Summer Reading a la Blue Ribbon

I believe this rhubarb pie recipe, although it wasn’t entered in a contest, could easily win a blue ribbon at the State Fair. You could say it’s an authentic memoir from my mother. This pie embodies all the sweet and tart she had to offer within a lattice crust dusted with cinnamon and sugar flowing from the sterling silver sieve atop her muffineer.

Every time I crimp the edges of the flawless crust, I see her hands showing me how it’s done.  I think I could do it with my eyes closed while steeping in her essence. I remember in the 80s, when long fingernails were in vogue, those nails got in my way when I pinched and pleated the lattice ends melding them with the bottom crust, and there would always be a few unwanted nail marks. I did pick out a stray fleck of OPI Red on occasion. Thankfully, long nails went out with hot pants!

Before I let go the recipe, I’ll mention that my newly published guidebook, TellTale Souls Writing the Mother Memoir: How to Tap Memory and Write Your Story Capturing Character & Spirit, received a blue ribbon for Summer Reading this year. It just may be your time to enjoy 40 memoirs written by TellTale Souls “sifted” throughout the guidebook, while delighting in a warm wedge of Rhubarb Pie a la Mom.

Rhubarb pie filling for 10” pie:

8 cups sliced, firm rhubarb stalks

1/3 cup minute tapioca (yes, it works better than flour, no cloudiness)

2 ¼ cups sugar

Pinch of salt and pinch of nutmeg

Mix together and let sit overnight in the refrigerator

Pie crust:   (Preheat oven to 450 degrees)

2 ¼  cups unbleached flour

1 & ½ sticks of butter, cut into ½ inch slices

1 tablespoon sugar

1 teaspoon salt

1/3 cup very cold water

Work the butter into the flour, sugar, salt mixture until the grain is the size of small peas (use a pastry blender or your fingers)

Sprinkle with the water, cutting through with a fork. Shape the pastry dough into two balls (one for the bottom crust, one for the top). and roll out the bottom crust a little larger than the pie pan. Roll out the top crust, slice it into strips for the lattice crust.

Line the bottom of your pie pan with dough, pour in the rhubarb mixture, dot with butter, and weave the strips of dough over the top.  Crimp the edges, dust with cinnamon and sugar for a crowning touch.

Bake this special memoir for 10 minutes at 450 degrees, reduce heat to 350 degrees and finish baking for another 45 minutes or until you see the rhubarb filling bubble beautifully between the lattice strips.

The Story Woman says, “Bake a memoir and share it as a delectable story!” Become a TellTale Soul.


  1. Pamela says:

    Thanks for the great recipe! However, I know I couldn’t make a pie (or a pie crust) any where near as well as you (and your mom) do. I remember that rhubarb pie was my dad’s favorite, but he couldn’t find it often. If only I’d known you when he was alive.

  2. admin says:

    Yes, I’d have loved to bake your dad a rhubarb pie — or better yet, have you follow Mom’s recipe & bake it with a daughter’s love. Nothing finer!
    Thanks for stopping by!

  3. admin says:

    I had so much fun doing the interview conducted by veteran interviewer Bill Thompson on The Bookcast. What pro he is! And, as a bonus, he’s promised to write his Mother Memoir and send it to me. Can’t wait.


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