Our recipe this week is the last one we’ll be featuring from The Ronneburg Recipe Album: German Style Cooking. It’s spring and summertime favorite — rhubarb pie! 

Ronnenburg’s Old Fashioned Rhubarb Pie 

This is our most popular spring and summer dessert. It always brings raves and midmorning phone inquiries asking, “Are you serving rhubarb pie today?”

1 unbaked 9-inch pie shell
4 cups rhubarb, diced
2 eggs
1 cup sugar
½ cup milk
1 tablespoon flour
Pinch salt

Evenly distribute rhubarb in pie shell. In mixing bowl with electric mixer beat eggs and sugar until thick. Add milk, flour, and salt. Beat until well blended. Pour over diced rhubarb. Bake in 350 degree oven for about 1 hour or until firm in the center.

You may use this recipe to make other fruit pies, such as peach, apricot, plum, or cherry. Reduce the amount of fruit to about 3 cups when using these fruits.


This recipe comes from the cookbook The Ronneburg Recipe Album: German Style Cooking and was posted with permission of the Ronneburg Restaurant. Learn more about the book and how to purchase it.