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    You are in: Home / Recipes / Great Great Aunt Jessie's 1940's Rhubarb Pie Filling Recipe
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    Great Great Aunt Jessie's 1940's Rhubarb Pie Filling

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    TMoney's Note:

    This is a clipping from the March 20, 1949 Courier Journal that was in great great Aunt Jessie's recipe scrapbook. It was titled "Mrs. Edds' Rhubarb Pie Filling" and to appreciate the charm and wit of a country housewife from the 40's I am writing the recipe much the same way the original author did (Mrs. Edd). (I think Mrs. Edd had an issue with double dippers too!)

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    My Private Note




    Units: US | Metric


    1. 1
      Wash and dry rhubarb (do not peel unless the skin is very tough).
    2. 2
      Cut the stalks into about 1/2 inch pieces.
    3. 3
      Beat the eggs and add sugar and flour which have been mixed together.
    4. 4
      Beat until the three are as one.
    5. 5
      Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
    6. 6
      I like a high, rounding pie even if I do have to put a pan under it in the oven.
    7. 7
      Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
    8. 8
      To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
    9. 9
      If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
    10. 10
      Where there is pie, there should be cheese.
    11. 11
      We chose this time a soft cheese molded into small balls- one for each serving.
    12. 12
      Then you'd better make a few more since there are always delightful"pigs" who want two scoops of ice cream and two hunks of cheese with pie.
    13. 13
      And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.

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    Ratings & Reviews:

    • on October 05, 2009


      I really liked this filling, it was tart enough but sweet enough at the same time. I'll have to make this one again for my Grandma since she loves Rhubarb. Thanks! This was made for Fall PAC 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Great Great Aunt Jessie's 1940's Rhubarb Pie Filling

    Serving Size: 1 (1226 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1168.9
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 3.6 g
    Cholesterol 423.0 mg
    Sodium 176.7 mg
    Total Carbohydrate 253.9 g
    Dietary Fiber 16.8 g
    Sugars 210.6 g
    Protein 22.3 g

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