Easy Homemade Rhubarb Pie

I feel like so far this month, Mother Nature has been confusing the Midwest with the Pacific Northwest. Needless to say, it has been a little too soggy and muddy to put in my garden or get much spring planting done. On the positive, my rhubarb is coming along just fine. This weekend part of the bounty collected was turned into this Easy Homemade Rhubarb Pie.

Now I will be the first to tell you, I’m not usually the biggest pie or rhubarb fan in the world.

(Gasp!)

Mostly because my pie baking skills are only so-so.

And rhubarb, well sometimes it’s just a bit too tart and stringy for my liking.

But, this pie is my exception.

It is quick to throw together, especially if you “cheat” a bit and use a packaged refrigerated pie crust.

Don’t feel bad, I am the last person who could judge you for the “homemade” variation.

Here is a tasty trick though. If you do decide to use a store bought pie crust, before baking brush the crust with a simple egg wash. It helps turn the crust a beautiful golden brown color. Just whisk together a teaspoon or two of water with a beaten egg. Then using a pastry brush, put a light coating across the top crust.

The perfect, simple spring-time dessert.

Garden fresh and topped with a scoop of vanilla ice cream.

Because is it really pie, if there is no scoop of ice cream on top?

I didn’t think so.