Rhubarb pie is a classic dessert that has been enjoyed for generations. This tart and tangy pie is the perfect combination of sweet and sour, and it’s a great way to use up fresh rhubarb when it’s in season. There are many different recipes for rhubarb pie, but they all have a few things in common: a flaky crust, a sweet filling, and plenty of rhubarb.

One of the best things about making rhubarb pie is that it’s a relatively simple recipe that doesn’t require a lot of ingredients. Most recipes call for just a few basic ingredients, such as flour, sugar, butter, and of course, rhubarb. Some recipes also include other fruits, such as strawberries or apples, to add a bit of sweetness to the filling.

Whether you’re a seasoned baker or a novice in the kitchen, making a rhubarb pie is a great way to impress your friends and family. With a little bit of practice, you can master the art of making a perfect rhubarb pie that is both delicious and beautiful. So why not give it a try and see what all the fuss is about?

Rhubarb pie is a delightful and tangy dessert that’s perfect for spring and early summer when rhubarb is in season. Below is a delicious and easy rhubarb pie recipe that you can follow to create this classic treat.

Table of Contents

Ingredients:

For the Pie Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
6-8 tablespoons ice water

For the Rhubarb Filling:

4 cups fresh rhubarb, sliced into 1/2-inch pieces
1 1/2 cups granulated sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter, for dotting

For the Egg Wash (optional):

1 egg
1 tablespoon water

Instructions:

For the Pie Crust:

In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Rhubarb Filling:

In a large mixing bowl, combine the sliced rhubarb, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss the mixture until the rhubarb is well coated.

Assembly and Baking:

Preheat your oven to 425°F (220°C).
Roll out one of the chilled pie crusts on a lightly floured surface to fit a 9-inch pie dish.
Place the rolled-out crust in the pie dish, and trim any excess overhang.
Pour the rhubarb filling into the pie crust.
Dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the rhubarb filling. You can create a lattice pattern or simply cover the filling with the crust, sealing the edges by crimping them with a fork.
If desired, create an egg wash by whisking together the egg and water, then brush it over the top crust for a golden finish.
Make a few small slits in the top crust to allow steam to escape.
Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the crust is golden and the filling is bubbling.
Allow the pie to cool before serving. It can be enjoyed warm or at room temperature, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your homemade rhubarb pie!

Serving Suggestions

Rhubarb pie is a classic dessert that can be enjoyed on its own or paired with various accompaniments. Here are a few serving suggestions to elevate your rhubarb pie experience:

Whipped Cream: A dollop of whipped cream on top of a slice of rhubarb pie is a classic pairing that enhances the sweetness of the pie filling. For an extra flavor boost, try adding a splash of vanilla extract or a sprinkle of cinnamon to the whipped cream.
Ice Cream: Another classic pairing for rhubarb pie is vanilla ice cream. The cold and creamy texture of the ice cream complements the warm and tangy pie filling. For a fun twist, try experimenting with different ice cream flavors such as strawberry or cinnamon.
Fresh Berries: Adding a handful of fresh berries such as strawberries or raspberries to the side of a slice of rhubarb pie can provide a nice contrast of flavors and textures. The sweet and juicy berries can balance out the tartness of the rhubarb filling.
Coffee or Tea: For a warm and comforting pairing, serve a slice of rhubarb pie with a cup of coffee or tea. The bitterness of the coffee or tea can balance out the sweetness of the pie filling, creating a well-rounded flavor experience.
Cheese: A unique and unexpected pairing for rhubarb pie is cheese. Try serving a slice of pie with a mild cheese such as brie or goat cheese. The creaminess and tanginess of the cheese can complement the tartness of the rhubarb filling.

Overall, rhubarb pie is a versatile dessert that can be enjoyed in a variety of ways. Experiment with different serving suggestions to find your favorite pairing.

Storage and Preservation

Rhubarb pies can be stored in the refrigerator for up to five days. To preserve the freshness and quality of the pie, wrap it tightly in plastic wrap or aluminum foil to prevent air from getting in. It is important to keep the pie in the refrigerator at all times to prevent it from spoiling.

If you have leftover rhubarb pie that you want to save for later, you can freeze it. Wrap the pie tightly in plastic wrap or aluminum foil and place it in an airtight container. Label the container with the date and contents before placing it in the freezer. Rhubarb pies can be frozen for up to three months.

When you are ready to enjoy the frozen rhubarb pie, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can reheat the pie in the oven at 350°F for 15-20 minutes or until warmed through.

It is important to note that freezing the rhubarb pie can affect the texture and flavor of the pie. The filling may become slightly watery or the crust may become slightly soggy. However, the overall taste and quality of the pie should not be significantly affected.

Nutritional Information

Rhubarb pie is a delicious dessert that is loved by many. However, it is important to be aware of the nutritional information of this dessert. Here is some information about the nutritional value of rhubarb pie:

A slice of rhubarb pie (1/8 of a 9-inch pie) contains approximately 444 calories.
The total fat content of a slice of rhubarb pie is 23.03g, which is 30% of the daily recommended value.
The cholesterol content of a slice of rhubarb pie is 0mg.
The sodium content of a slice of rhubarb pie is 411mg, which is 18% of the daily recommended value.
The total carbohydrate content of a slice of rhubarb pie is 55.2g, which is 20% of the daily recommended value.
The dietary fiber content of a slice of rhubarb pie is 2.3g, which is 8% of the daily recommended value.
The sugar content of a slice of rhubarb pie is 16.16g.

It is important to note that the nutritional information of rhubarb pie may vary depending on the recipe used and the ingredients added. For example, the nutritional information may change if the pie crust is made with butter or if sugar substitutes are used in place of sugar. Therefore, it is recommended to check the nutritional information of the specific recipe used to make the rhubarb pie.

Overall, rhubarb pie can be enjoyed in moderation as part of a balanced diet. However, it should not be consumed in excess due to its high calorie and sugar content.

Conclusion

In conclusion, rhubarb pie is a classic dessert that is sweet, tangy, and perfect for any occasion. Whether you use fresh or frozen rhubarb, this pie is easy to make with just a few ingredients. Protecting the pie crust with an egg wash both inside and out can help prevent sogginess, and adding a crumble topping can add extra texture and flavor.

When making a rhubarb pie, it is important to remember to coat the rhubarb in sugar and flour to help thicken the filling. Adding orange zest can also add a citrusy note to the pie. Additionally, using a glass pie plate can help ensure that the bottom crust is evenly baked.

Overall, rhubarb pie is a delicious and simple dessert that is sure to impress. With a few tips and tricks, anyone can make a perfect rhubarb pie that is both sweet and tangy.

Rhubarb Pie Recipe

Ingredients

For the Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
6-8 tablespoons ice water
For the Rhubarb Filling:
4 cups fresh rhubarb, sliced into 1/2-inch pieces
1 1/2 cups granulated sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter, for dotting
For the Egg Wash (optional):
For the Egg Wash (optional):
1 egg
1 egg
1 tablespoon water
1 tablespoon water

Instructions

For the Pie Crust:

In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter
or your fingertips to work the butter into the flour until it resembles
coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Rhubarb Filling:

In a large mixing bowl, combine the sliced rhubarb, granulated
sugar, cornstarch, cinnamon, and nutmeg. Toss the mixture until the
rhubarb is well coated.

Assembly and Baking:

Preheat your oven to 425°F (220°C).
Roll out one of the chilled pie crusts on a lightly floured surface to fit a 9-inch pie dish.
Place the rolled-out crust in the pie dish, and trim any excess overhang.
Pour the rhubarb filling into the pie crust.
Dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the rhubarb filling.
You can create a lattice pattern or simply cover the filling with the
crust, sealing the edges by crimping them with a fork.
If desired, create an egg wash by whisking together the egg and water, then brush it over the top crust for a golden finish.
Make a few small slits in the top crust to allow steam to escape.
Bake the pie in the preheated oven for 15 minutes, then reduce the
temperature to 350°F (175°C) and continue baking for an additional 40-45
minutes, or until the crust is golden and the filling is bubbling.
Allow the pie to cool before serving. It can be enjoyed warm or at
room temperature, and it pairs wonderfully with a scoop of vanilla ice
cream or a dollop of whipped cream

Frequently Asked Questions

What are some variations of rhubarb pie?

There are many variations of rhubarb pie, including adding other fruits such as strawberries, raspberries, or apples. Some recipes also call for adding spices like cinnamon or nutmeg to enhance the flavor.

How do you make a small rhubarb pie?

To make a small rhubarb pie, simply reduce the amount of ingredients in the recipe. You can use a smaller pie dish or even make mini pies using a muffin tin.

What is an easy strawberry rhubarb pie recipe?

An easy strawberry rhubarb pie recipe involves combining sliced strawberries and rhubarb with sugar, cornstarch, and lemon juice, then placing the mixture into a pie crust and baking until golden brown.

What is the best way to prepare rhubarb for pie?

To prepare rhubarb for pie, wash the stalks and trim off the ends. Cut the stalks into small pieces and toss with sugar and cornstarch to help thicken the filling. Some recipes also call for pre-cooking the rhubarb to soften it before adding it to the pie.

What is a good rhubarb pie recipe with tapioca?

A good rhubarb pie recipe with tapioca involves mixing sliced rhubarb with sugar, tapioca pearls, and lemon juice, then placing the mixture into a pie crust and baking until golden brown.

How do you prevent a rhubarb pie from being too runny?

To prevent a rhubarb pie from being too runny, make sure to use the correct amount of thickener, such as cornstarch or tapioca pearls, and mix it thoroughly with the rhubarb filling. Additionally, avoid overcooking the pie and let it cool completely before slicing.