Nothing is more satisfying than recipes like "mom used to make." Our vintage recipe collection will be featuring these types of delicious dishes. We love all things vintage, from J. Devlin Glass Art decor to homemade rhubarb pie! This recipe is a favorite this time of year with the surplus of fresh rhubarb growing in gardens everywhere. Take a try at this classic recipe below featured in Better Homes and Gardens New Cook Book 1981 edition—it's the perfect way to surprise dad on Father's Day or top off your 4th of July barbeque!

We also love finding uses for many of our products in different areas of the home. In our last article, Classy and Creative Graduation Gift Ideas, we used the J. Devlin Vintage Glass Box 370< as a recipe box. This beautiful textured glass box makes a wonderful addition for holding all your priceless recipes from mom and grandma.

Special thanks goes out to Mrs. Hansen for the fabulous work baking the pie we have featured in our article.

Save 10% on the J. Devlin Vintage Glass Box 370 we used as a recipe box using promo code RECIPEBOX during checkout. (Not valid with any other offer.)

Rhubarb Pie

• 1 1/4 cups sugar
• 1/3 cup all-purpose flour
• 4 cups rhubarb cut into 1-inch pieces
• Pastry for double-crust pie
• 2 Tablespoon butter

Stir together sugar, flour, and dash of salt. Add sugar mixture to rhubarb pieces; toss to coat fruit. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9-inch pie plate with rhubarb mixture; dot with butter. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil and bake for 25 minutes more or till golden. Serve warm. Makes 8 servings.

Pastry for Double-Crust Pie

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening or lard (lard makes the crust more workable than shortening)
• 6-7 Tablespoons cold water

In a mixing bowl, stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. Divide dough in two balls, one slightly larger as the bottom crust will need more dough than the top crust. Choose the larger half, and on a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. Do not prick pastry. For top crust, roll out remaining dough. Cut slits for escape of steam. Place desired pie filling in pie shell. Top with pastry for top crust. Trim top crust ½ inch beyond edge of pie plate. Fold extra pastry under bottom crust; flute edge. Bake as directed in individual recipe.