I remember how I looked forward to the rhubard growing in our garden when I was a child. Seeing those colorful stalks made my mouth water for my mother and grandmother’s delicious rhubarb cobblers and pies. Here are a couple of those great recipes that I remember: Grandma Wilson’
;s Elegant Rhubarb Pie and Rhubard Crunch Pie. The first one I got from my mother-in-law. My husband and I grew up only two miles apart in rural Southern Indiana so I have known my mother-in-law for most of my life. She was a wonderful cook and a great pie baker. Now that she is in a nursing home, we really miss her cooking.GRANDMA WILSON’S ELEGANT RHUBARB PIEThis is a recipe from my mother-in-law who is in her 80s.1 1/2 cups sugar2 tbsps flour1/4 tsp salt2 tbsps melted butter or margarine1 egg, slightly beaten3 cups rhubarb, cut into 1-inch piecesPastry for a two crust 9″ pieCream together sugar, flour, salt, butter and egg. Spread rhubarb in the bottom of a pastry lined 9-inch pie pan. Spread the sugar mixture over the rhubarb and cover with a top pastry. Make slashes in crust for air to escape. Pinch edges together securely. Bake at 450 degrees for 45 minutes. RHUBARB CRUNCH PIE1 1/4 cups sugar6 tbsps flour1/4 tsp salt1/2 tsp cinnamon4 cups diced rhubarb1 unbaked 9-inch pie shell2 tbsps butterSift sugar with flour, salt, and cinnamon. Combine with rhubarb, tossing lightly to coat all the rhubarb. Pour into the pastry shell. Dot with butter.Crunch Topping:1/2 cup packed brown sugar1/3 cup flour1/2 tsp cinnamon1/4 cup butterBlend brown sugar, flour, cinnamon, and butter until mixture resembles coarse crumbs. Sprinkle over rhubarb. Bake at 450 degrees for 15 minutes. Lower oven temperature to 375 degrees and bake for 40 minutes longer or until the rhubarb is tender and the topping is golden. Enjoy!