5 stalks rhubarb (2½ cups sliced)
6 Tbsp. sugar
2½ Tbsp. flour
1/4 tsp. cinnamon
- Slice rhubarb finely (1/8″), then add dry ingredients and toss to coat
- Prepare All Butter Pie Crust and divide into 12 pieces
- Roll out into 12 disks and press into the wells of a muffin pan
- Fill with 2 Tbsp. of filling
- Bake at 375°F for 30 minutes, or until crust is golden brown and filling is bubbling
Source: https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie
I’ve had rhubarb pies that were a mix of rhubarb and strawberry or apple. But I recently had a straight-rhubarb pie, and wanted to try it at home since I had some rhubarb and guests coming over.
One thing to note: the source recipe calls for two crusts, and butter in the filling. So I left the butter out of the filling, and went with an all-butter pie crust instead of my usual shortening crust. The all-butter crust was very rich and savory, and balanced the tartness of the rhubarb very nicely.