Great Great Aunt Jessie's 1940's Rhubarb Pie Filling Recipe

Name: Great Great Aunt Jessie's 1940's Rhubarb Pie Filling
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: Fresh Rhubarb; Eggs; 1 ½ cups granulated sugar; Flour

Step back in time with this vintage rhubarb pie filling recipe, originally published in the March 20, 1949, Courier Journal! Great-Great Aunt Jessie's treasured recipe, passed down through generations, delivers a burst of tart and sweet flavor that's perfect for classic pies. This isn't just a recipe; it's a piece of history, ready to be baked into your family's memories. Get ready for a taste of the past!

Prep Time 15 mins

Cook Time 75 mins

Calories 1168.9 kcal

Protein 44g

Rating 5.0 (1 Reviews)

Great Great Aunt Jessie's 1940's Rhubarb Pie Filling

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Great Great Aunt Jessie's 1940's Rhubarb Pie Filling

Fresh Rhubarb
Eggs
1 ½ cups granulated sugar
Flour

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How to Make Great Great Aunt Jessie's 1940's Rhubarb Pie Filling

Preheat oven to 375°F (190°C).
In a large saucepan, combine the rhubarb, sugar, cornstarch, lemon zest, and lemon juice.
Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves and the cornstarch thickens. This should take about 5-7 minutes.
Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the rhubarb is tender but still holds its shape.
Remove from heat and let cool completely before pouring into your prepared pie crust.
Top with your favorite pie crust and bake according to your crust recipe instructions (approximately 15-20 minutes, or until the crust is golden brown and the filling is bubbly).
Let the pie cool completely before slicing and serving. Enjoy a taste of history!