January 23 is National Rhubarb Pie Day in the US and we're celebrating by doing... what else? Cooking up a beautiful rhubarb pie!
A lot of people don't know what rhubarb is, but it's actually a plant that looks kind of like a reddish version of celery. While the leaves are toxic due to high levels of oxalic acid, the stalks are edible.
The taste of rhubarb is very bitter, hence the old joke that any recipe involving rhubarb goes, "Pound of rhubarb, pound of sugar."
The proportions aren't quite that equal, but as you see from the recipe below. At the end of the day, though, follow the directions Chef Cody gives you, and you'll wind up with a pretty good little pie that you can enjoy on National Rhubarb Day for years to come!
Rhubarb Pie Recipe
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tbsp all purpose flour
1 tbsp butter
9 inch pie crust
Preheat oven to 450 degrees F.
Combine sugar and flour. Sprinkle 1/4 of flour onto pie crust and spread evenly.
Heap rhubarb into pie shell over the mixture. Spread out evenly.
Top with remaining sugar flour mixture.
Dot with small pieces of butter.
Place pie on lowest rack in oven.
Bake for 15 minutes, then reduce oven temp to 350 F and continute baking for another 40 - 45 minutes.
Serve warm or cold. It's delicious either way!