Grandma Bertha’s Rhubarb Pie is a family favorite passed down for generations in my family. Bertha was my belly laughing German grandmother
My grandmother and grandfather raised their family on a small farm during the Great Depression. They grew all the food they ate and shared, including an abundance of fruits and vegetables. Grams was a genius
If you are lucky enough to have a rhubarb patch growing in your yard, you know how hardy and abundant this plant can be. Bertha grew a massive amount of rhubarb and each year, she would spend the summer baking, canning, and stewing this tart vegetable (yes, it’s not a fruit) into something wonderful. Her rhubarb pie was my favorite and I can hardly wait until the summer harvest to fill my freezer with this irresistible baked dessert.
Like long-held traditions, recipes change from generation to generation, creating a new interpretation of the original. Sometimes it’s improved, sometimes not. I will admit, since gaining a broader understanding of ingredients including which to avoid and which to embrace, I have made some adjustments to my grandmother’s Rhubarb pie.
In the past, when ingredients
Instead, I use an organic vegetable shortening by Spectrum for my pie crust. Made from sustainable palm oil, it has zero grams of fat and is non-hydrogenated so it makes an excellent alternative for lard, margarine, and even butter. Rolling out the pie crust takes
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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