“Sis” Barthel’s Rhubarb Pie

Carol Barthel got this rhubarb pie recipe from her husband Al’s mom — Elfrieda (Sis) Barthel — shortly after they were married in 1965. Elfrieda made it for years using green rhubarb and Al remembers it as a favorite from his childhood. Carol uses strawberry rhubarb instead of the green variety. CJK

“Sis” Barthel’s Rhubarb Pie

(Carol Barthel)

Never Fail Piecrust:

3 cups flour

1 tsp. salt

1 1/4 cups shortening

5 tbsp. water

1 tbsp. vinegar

1 egg

Mix the flour and salt together. Cut in the shortening with a pastry blender or two knives until the pieces of shortening are the size of small peas. Mix the water, vinegar, and egg together and then incorporate into the flour mixture, gently tossing with a fork. (This recipe makes four crusts.)

Pie Filling:

2 cups rhubarb, chopped

1 cup sugar

1 egg

1 tbsp. flour

1 tbsp. butter

Pinch of salt

Place the rhubarb in a mixing bowl and add the other ingredients on top of it. Stir to blend. Let the mixture sit while preparing and rolling out the piecrust in a little flour mixed with a little sugar.

Preheat oven to 375°F.

Line a 9-inch pie plate with the piecrust. Trim the pastry to the edge of the pie plate. Turn the rhubarb mixture into the pastry-lined pan. Put a second piecrust on top; seal the two piecrusts together and flute the edges. Cut slits in the top crust for steam to escape. Brush the crust with a small amount of milk and sprinkle it with a little sugar. Bake the pie at 375°F for one hour.

Yield: 6 to 8 servings


A note from Carol Barthel: The piecrust recipe came from a friend of mine, Sheila Robb. I’ve used it since the 1960s and can honestly say, “it never fails.”

A note from Carol JK: Carol and Al Barthel, Red Cross volunteers extraordinaire, are members of St. Mary Parish in Little Falls.