Classic 1940s Rhubarb Pie Filling Recipe

Great Great Aunt Jessie’s 1940s Rhubarb Pie Filling

If you’re looking for a nostalgic, classic rhubarb pie filling that’s both delicious and full of vintage charm, you’ve come to the right recipe. Originally published in the Courier Journal in March 1949, this recipe from Mrs. Edd brings the warmth of an old-fashioned kitchen straight to your table. Known for its simplicity and timeless flavor, this rhubarb pie filling is easy to make and embodies that mid-century touch of wit and practicality. So, let’s recreate this treasure, true to its original style, while adding a few tips to help make it shine.

Ingredients

Quantity	Ingredient
2 cups	Fresh rhubarb, diced
2 large	Eggs
1 – 1 1/4 cups	Sugar
2 – 4 tablespoons	All-purpose flour

Nutritional Information

Nutrient	Per Serving (1 slice)
Calories	1168.9 kcal
Fat	11.9 g
Saturated Fat	3.6 g
Cholesterol	423 mg
Sodium	176.7 mg
Carbohydrates	254 g
Fiber	16.8 g
Sugars	210.6 g
Protein	22.4 g

Note: The nutritional values reflect the entire pie.

Instructions

Step	Description
1	Prepare the Rhubarb: Begin by washing and drying the rhubarb. Only peel it if the skin seems particularly tough, as the natural tartness of the rhubarb really brings a classic flavor to this pie. Slice the rhubarb stalks into 1/2-inch pieces and set aside.
2	Mix Sugar and Flour: In a medium-sized bowl, combine the sugar and flour. Whisk them together so that the flour is evenly distributed throughout the sugar.
3	Beat the Eggs: In a separate bowl, beat the eggs until they’re slightly frothy. Slowly add the sugar-flour mixture to the eggs, continuing to beat until the mixture becomes smooth and well combined. Mrs. Edd would say to beat it “until the three are as one.”
4	Combine with Rhubarb: Add the diced rhubarb to the egg mixture, stirring gently to coat all of the rhubarb pieces in the sweet, floury goodness.
5	Fill the Pie Shell: Pour the rhubarb mixture into a prepared pie shell, aiming for a nice, high mound. As Mrs. Edd recommended, it’s a good idea to place a pan under the pie in the oven, just in case of drips. (Although, Mrs. Edd assures us it’s a “well-behaved pie” that typically doesn’t drip.)
6	Bake the Pie: Place the pie in the oven and bake at 375°F (190°C) for about 1 hour, until the filling is set and the top is slightly golden. If you like a glossy finish, try Mrs. Edd’s suggestion for a “shiny countenance”: brush the top with a beaten egg yolk diluted with a bit of water or milk about halfway through baking.
7	Final Touch: If the pie still isn’t as shiny as you’d like, give it one more brush of the egg mixture right before you take it out of the oven. This extra “make-up,” as Mrs. Edd called it, will add a delightful sheen to the finished pie.
8	Serve with Cheese or Ice Cream: Mrs. Edd mentioned that “where there is pie, there should be cheese.” She liked to serve this pie with soft cheese molded into small balls, one for each slice. And for the “delightful pigs” at the table, go ahead and add a scoop or two of vanilla ice cream as well!

Tips from the 1940s Kitchen:

Ingredient Substitution: If you like a slightly thicker filling, consider adding an extra tablespoon of flour to absorb some of the natural juices from the rhubarb.
Rhubarb Variety: Use the freshest rhubarb available. This pie shines with its tart flavor, but if you’re looking to sweeten it further, try adding a touch more sugar.