Rhubarb Pie

Indulge in the vibrant flavors of rhubarb pie, a classic dessert that celebrates the unique tartness of rhubarb balanced with sweet, flaky crust. This delightful treat is perfect for spring and summer gatherings, offering a refreshing twist that will please any palate. Whether served warm with ice cream or cold as a snack, this pie is sure to become a favorite in your recipe collection.

Ingredients

• 3 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 double pie crust (homemade or store-bought)
• 1 egg, beaten (for egg wash)

Servings and Cooking Time

This recipe makes 8 servings. Preparation time is about 20 minutes, with a cooking time of 45 minutes.

Nutritional Value

Each serving of rhubarb pie (1 slice) contains approximately 250 calories, 10g of fat, 38g of carbohydrates, 2g of protein, and 2g of dietary fiber. This is based on a standard slice size.

Step-by-Step Cooking Process

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Mix well.
3. Roll out one pie crust and place it into a pie dish.
4. Pour the rhubarb mixture into the pie crust, spreading it evenly.
5. Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
6. Brush the top crust with the beaten egg for a golden finish.
7. Bake for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for an additional 30 minutes.
8. Check for bubbling filling, indicating it’s done.
9. Remove from the oven and let cool for at least 2 hours before slicing.
10. Serve and enjoy your homemade rhubarb pie!

Alternative Ingredients

You can substitute fresh rhubarb with frozen rhubarb; just ensure it’s thawed and drained of excess moisture. For a sweeter pie, consider adding strawberries or apples to the rhubarb mixture for a delicious fruit blend.

Serving and Pairings

Rhubarb pie pairs wonderfully with vanilla ice cream or whipped cream. It can also be enjoyed alongside a cup of tea or coffee, making it a perfect dessert for afternoon gatherings or family dinners.

Storage and Reheating

Store leftover rhubarb pie in an airtight container in the refrigerator for up to 3 days. You can reheat individual slices in the microwave or serve cold. The pie can also be frozen for up to 2 months; just ensure it’s wrapped tightly to prevent freezer burn.

Cooking Mistakes

• Using too much sugar can overpower the tartness of the rhubarb.
• Not letting the pie cool adequately before slicing can result in a runny filling.
• Skipping the egg wash can lead to a pale crust.
• Overbaking can cause the crust to become too hard.
• Not using enough cornstarch can result in a watery filling.

Helpful Tips

• Choose vibrant, firm rhubarb stalks for the best flavor.
• Mix the filling ingredients well to ensure even sweetness.
• Use a pie shield or foil to protect the edges from burning.
• Experiment with spices like nutmeg for added depth.

FAQs

Can I use frozen rhubarb for this pie?

Yes, frozen rhubarb works well! Just ensure it’s thawed and excess moisture is drained before use.

How do I know when the pie is done?

The pie is done when the filling is bubbling and the crust is golden brown.

Can I make the pie crust from scratch?

Absolutely! A homemade crust adds a personal touch and enhances the flavor of the pie.

How long does rhubarb pie last?

Rhubarb pie can last up to 3 days in the fridge or 2 months in the freezer if stored properly.

What can I serve with rhubarb pie?

It pairs well with ice cream, whipped cream, or even a scoop of yogurt for a refreshing contrast.

Conclusion

Rhubarb pie is a delightful dessert that showcases the unique tartness of rhubarb in a sweet, flaky crust. Perfect for any occasion, it’s sure to impress your family and friends. Enjoy this classic treat that combines simplicity with deliciousness!

Rhubarb Pie

A classic rhubarb pie featuring a perfect balance of tart rhubarb and sweet crust, ideal for any gathering.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: rhubarb pie, dessert, baking, spring recipes

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 servings

Calories: 250kcal

Ingredients

• 3 cups fresh rhubarb chopped
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 double pie crust homemade or store-bought
• 1 egg beaten (for egg wash)

Instructions

• Preheat your oven to 425°F (220°C).
• In a large bowl, combine chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Mix well.
• Roll out one pie crust and place it into a pie dish.
• Pour the rhubarb mixture into the pie crust, spreading it evenly.
• Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
• Brush the top crust with the beaten egg for a golden finish.
• Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for an additional 30 minutes.
• Check for bubbling filling, indicating it's done.
• Remove from the oven and let cool for at least 2 hours before slicing.
• Serve and enjoy your homemade rhubarb pie!

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Fiber: 2g