Rhubarb pie is one of my favorite summer treats. Our backyard in Minnesota had a rhubarb patch, so eating it brings back sweet childhood memories, and this pie is seriously the easiest I’ve ever made. My family will be enjoying it tomorrow for the 4th of July 🙂
- 1 pie crust
- 3 cups cut up rhubarb (fresh tastes the best, but frozen works if it’s all you can find)
- 1 cup honey
- 3 tablespoons whole wheat pastry flour
- 1/2 tsp nutmeg
- 2 eggs, beaten
Put crust in pie pan. Put cut rhubarb in crust. Mix honey, flour, & nutmeg. Add eggs. Bake at 450 degrees for 10 minutes and 350 for 40 minutes, or until set.
Happy Independence Day!
The Thinking Mom 
Some of us in this family like rhubarb pie. We have it growing in a corner of our garden. Our son-in-law dearly loves it. I made him one for his birthday. Your recipe is probably healthier than mine as it is sweetened with honey. But mine doesn’t call for eggs.
We used to make it with sugar but started substituting honey since it’s more natural. It works pretty well, I really don’t notice a taste difference, which is nice 🙂