Rhubarb Pie Plate

All this talk of rhubarb has reminded me of this pie plate. I think the other must be in the Bag Lady's possession as there were originally two.

Yes, it is an odd shape for a pie plate isn't it? I asked mom & dad when I was quite young why it was shaped like this. They almost had me convinced that it was a "Rhubarb Pie Plate", so that you didn't have to cut up the rhubarb, you could just lay it out and cook it. I say almost, because "smart-alec" runs rampant in my family and by whatever age I was then, I had learned to think before accepting wholeheartedly what I was told. Besides, I remembered helping mom cut rhubarb just that summer.

We were eating my favourite Lemon Meringue Pie at the time. My mom made the best pie crusts I have ever tasted and the best thing about this pie plate is the two end pieces. As you can see, the design is such that the end pieces got extra crust. You can also see the raised bumps on the edge of the tin to show you where to cut to get 6 even pieces and from the scoring on the bottom, just how often these plates were used.

I don't like rhubarb pie, there I said it! I know - heretic! I like to eat it raw, with sugar in my hand like we did as kids. I don't like apple pie either....cooked fruit is just not my thing. Likewise most veggies are better raw.

How about all of you? Do you have any weird pie plates or other strange cooking apparatus from your past?

Have a good afternoon.

P.S. it was always referred to as the Rhubarb Pie Plate.


Leah J. Utas said...

My mom had many of these plates as well. I don't know that she ever called them pie plates, but pies were created in them.
Count me among those who ate rhubarb raw. Not sure how often I dipped it in sugar back then. It was very refreshing straight from the ground.

Reb said...

But wasn't it great when you got the end piece? All that extra crust...mmmm!

the Bag Lady said...

Gosh, sis - I've got one just like that!! And you stole my post for tomorrow!! :) kidding, really. Well, no, not really...but that's okay, I have other stuff for my post tomorrow.

Leah - do you still have the ones your mom had?

Leah J. Utas said...

I don't dfBag Lady. We were a bit rushed with the auction and I didn't have time to go through and decide what I wanted.
I remember pumpkin pie and apple pie and baked beets and .... must stop before I have to go eat again.

Reb said...

Sis, you always have more stuff to blog about.

Leah, that's too bad, I love those tins.

Hilary said...

I can only imagine how nice the crust would be for any fruit pie (I really don't care much for rhubarb). It's drool-worthy!

And I'm giggling at "Sis, you always have more stuff to blog about." ;)

Jay said...

I love that pie plate. I've never seen anything like that. Even my grandmother doesn't have one of those.

I LUUUUUUUUUUUUUUUUUUUUV apple pie. With a scoop of vanilla ice cream please. My sister makes an awesome one. Although it always comes out watery, but really delicious.

Hate rhubarb. Unfortunately my grandmother does make that from time to time. Her apple pie is to die for too though. And chocolate pie. And lemon. Oooooooo .. and key lime pie. Love that!

Reb said...

Hilary, yes drool worthy indeed! You have to start making a list for when you come visit...Pie in weird tin, pizza from outdoor oven, calf pushing...

Um, and it's true, Sis has all those calves to blog about ;)

Jay, isn't it a cool plate? You sound like a cousin of mine, he loves any kind of pie.

gr said...

nah, I'm VEG but never have liked rhubarb

Tink said...

I don't know what rhubarb even is, or what it even looks like. Is it sweet? Regardless, that dish is hella cool. I want one!

Missicat said...

Mmmm pie....This probably doesn't qualify as strange, but I remember having the big old fashioned castiron skillets to cook in.

Reb said...

Gary, I don't mind it raw with sugar, but can't stand it cooked.

Tink, it is very tart, there is a picture here on my sister's site.

Oh and that tin is so old, I doubt they even make them anymore.

Missicat, some people still swear by their cast iron pans. They are too heavy for everyday cooking, but for somethings they are the best.

Terrie Farley Moran said...


I am pleased to announce that I barely know how to cook, so any unusual kitchen apparatus would only give me a valid excuse to get Japanese take-out. (Like I need an excuse.)

I do own a George Forman grill, which is about as exotic as I get.

Oh, I forgot, when my grandkids want to bake, I buy slice and bake cookies which we decorate with sprinkles or candy. ~TA DA~ I am a chef after all!


Reb said...

Terrie, I'm shocked! ;) I guess when you have great food only minutes away, why bother.

Janet said...

I'll have your portion, k?

Reb said...

Janet, you're welcome to it!

Jo said...

What a neat pie tin, I've never seen one that shape! Do you happen to have the recipe for your mom's crust? I'd love to give it a try if you do... :)

I guess I'm the odd one here b/c I love rhubarb pie. It's so weird you posted this b/c I just bought some to make a pie this weekend. I usually make a rhubarb-apple pie & for some reason the combination turns out tasting like tart cherries.

Oh, I love your new header by the way :)

Reb said...

Jo, actually she just used the recipe on the back of the Tenderflake box. Tricks, now, I can share a few of those. Follow the recipe exactly, some ppl don't want to waste an egg in the water, when they know they won't use it all. Make sure the water is ice cold and don't over work the pastry. Keep the portion you are not working in the fridge when it is time to roll out, of course, you probably have A/C, so that won't be as necessary. If you have a marble board and pin, that helps to keep the pastry cool too. Mom always found it easiest to roll between two sheets of waxed paper, floured and peeled and repositioned every couple of rolls. It allows you to turn the pastry over and roll from the other side. Don't forget to poke lots of holes in the bottom.

Hope that tells you something new?

Reb said...

Jo, thanks, I like your new header too.

Jo said...

Thanks so much for sharing that, Reb! You don't know how much I wish I would've known you when I started baking pies...I learned the hard, sticky, my-crust-melted-in-the-oven way LOL!

I've never heard of this Tenderflake...time to google! :)))