Springtime means lots of Crazy Rhubard Pie! The rhubarb plants are sending up their juicy shoots, ripe for the picking. Grab a dozen or so fresh, plump stalks and cook up some of this yummy dessert.
Be sure to string the rhubarb so no one has to contend with the long strips of outer skin from the stalks. An easy way I found to remove the outer skin is to use a sharp knife to cut a thin slice nearly through an end. Then use the slice, with the outer layer of stalk covering attached, to pull down the stalk, removing the skin in a long, thin peel. Continue cutting and pulling from both ends until the stalk is cleaned. Rinse the stalks well and chop into 1/2″ pieces.
This pie is called crazy because it uses a Crazy Crust to produce a very moist, cake-like pie that is hard to describe but irresistible served slightly warm, topped with whipped cream or vanilla ice cream.
Crazy Rhubarb Pie
2 eggs, beaten 1/2 teaspoon nutmeg
1 1/2 cups sugar 1/2 teaspoon cinnamon
1/4 cup flour
3 or 4 cups chopped rhubarb, may add up to 1 cup strawberries
Mix first three ingredients and spices until creamy, add rhubard (and strawberries) and stir well to coat. Spoon onto crazy crust.
Crazy Crust for Fruit
1 cup flour 1 teaspoon baking powder
3/4 cup water 1/2 teaspoon salt
2/3 cup oil 2 tablespoons sugar
1 egg, beaten
Mix all ingredients together, blend well. Pour into oiled 13″ x 9″ pan. Spread until even. Spoon in filling, spreading evenly over crust, nearly to edge. Bake at 425 degrees for 30-35 minutes, until crust is brown.