Rhubarb Pie Recipe

This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but its not American pie unless its made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking. —Amanda Hesser

Rhubarb Pie

Don’t let baking with rhubarb intimidate you—it’s easier than you think, and we’ll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.

Prep: 25min

Total: 3h20min

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 470 , Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2 , Fiber 2 g, Protein 3 g, Saturated Fat 5 g, servingSize 1 Serving, Sodium 260 mg, Sugar 51 g, Trans Fat 0 g

Ingredients:

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 2 to 2 1/3 cups sugar
• 2/3 cup all-purpose flour
• 1 teaspoon grated orange peel, if desired
• 6 cups chopped (1/2-inch pieces) fresh rhubarb
• 1 tablespoon cold butter, if desired

Instruction:

1. Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
2. In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
3. Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
4. Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Old Fashioned Rhubarb Pie

This is a old fashioned rhubarb pie is tangy sweet with the classic custard style base, it’s based on a recipe from my great grandma.

Prep: 15min

Total: 185min

Yield: 8

Serving Size: 1 piece

Nutrition Facts: servingSize 1 piece, calories 182 kcal, Carbohydrate 25 g, Protein 5 g, Fat 7 g, Saturated Fat 3 g, Cholesterol 48 mg, Sodium 151 mg, Fiber 2 g, Sugar 9 g, unSaturated Fat 4 g

Ingredients:

• 1 9 inch pie crust, unbaked
• 5 cups diced rhubarb (cut 1/4 inch thick)
• 1 1/4 cup granulated sugar ((you can adjusted it up or down 1/4 cup to your preferred sweetness))
• 2 eggs (cold)
• 5/8 cup cold whole milk (or 1/2 cup plus 2 tablespoons milk)
• 1/4 cup all purpose flour
• 1/8 teaspoon salt

Instruction:

1. Preheat oven to 375 F. Mix the rhubarb and sugar together. Spread in the pie crust and set aside.
2. Whisk together the eggs, cold milk, flour and salt. Pour over the rhubarb. Bake at 375 F for 50-55 minutes or until filling is set.
3. Cool completely before slicing. Serve with whipped cream or vanilla ice cream.

Best-Ever Rhubarb Pie

This is our go-to recipe during spring. Though we love strawberry rhubarb pie (and our recipe is perfect), this pie lets the tart rhubarb take the center stage. Making homemade pie crust isn’t totally necessary, but we highly recommend it.

Prep: 20min

Total: 2h15min

Yield: 8 serving(s)

Nutrition Facts: calories 261 Calories, Fat 6 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 31 mg, Sodium 102 mg, Carbohydrate 50 g, Fiber 2 g, Sugar 41 g, Protein 2 g

Ingredients:

• 2 lb. rhubarb cut into 1″ pieces (about 7 cups)
• 1 1/2 c. granulated sugar
• 1/4 c. cornstarch
• 1 tbsp. lemon juice
• 1/4 tsp. kosher salt
• 2 pieces pie dough
• All-purpose flour, for rolling
• 2 tbsp. butter, cold and cubed
• 1 large egg, lightly beaten with 1/2 tsp. water
• Sanding sugar, for sprinkling

Instruction:

1. In a large bowl, combine rhubarb, sugar, cornstarch, lemon juice, and salt. On a lightly floured surface, roll each piece of dough out into two 12″ rounds.
2. Fit one round into a 9″ glass pie plate and fill with rhubarb mixture. Dot evenly with butter, then cover pie with remaining round and trim overhang to 1”. Fold edges of top dough under and crimp together.
3. Using a sharp knife, make five 1″ slits in a circle in the center of the top crust. Freeze pie for 30 minutes.
4. Preheat oven to 375° with a rack in the middle and the bottom third. Brush top crust all over with egg wash and sprinkle generously with sanding sugar.
5. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, about 1 hour. Check to see if top crust is browning too quickly and tent with foil if necessary. Continue to cook, checking every 10 minutes to see if top crust needs to be tented, for about 30 minutes more, until bubbling in center and bottom crust is golden.
6. Transfer pie to a rack to cool completely.

Strawberry Rhubarb Pie

FAQ

What is the best thickener for rhubarb pie?

Does rhubarb need to be cooked before baking?

Is it better to use cornstarch or flour in a rhubarb pie?

How do I make my rhubarb pie not runny?