Rhubarb Pie
There’s something truly magical about a freshly baked Rhubarb Pie, isn’t there? Growing up, my grandmother had the most amazing garden, and every spring, we’d wait eagerly for the vibrant rhubarb stalks to sprout. That bright pink hue would beckon us to the kitchen, where we’d spend hours together, her hands deftly preparing the crust while I chopped the rhubarb. I can still hear her laughter as we spilled flour everywhere, creating a delicious mess. The smell of that pie baking was like a warm hug in the air, filling our home with a sweet yet tart aroma that promised joy with each slice. Now, every time I make Rhubarb Pie, I’m transported back to those sunny afternoons, sharing stories and bonding over a timeless recipe. It’s not just a dessert; it’s a celebration of spring and the memories that come with it.
Recipe Snapshot
1 hr 45 mins
30 mins
75 mins
Medium
250 kcal
2g g
Standard
10g g
Grater, Oven, Baking Sheet, Frying Pan, Wooden Spoon, Chef’s Knife, Mixing Bowl
Why This Rhubarb Pie Stands Out
It Celebrates Spring
Making Rhubarb Pie is like inviting spring into your kitchen. The bright, tangy flavor of rhubarb signifies renewal and warmth after the long winter months. There’s something truly special about using fresh ingredients that are in season, and rhubarb is a delightful choice.
It’s a Perfect Balance of Flavors
The sweet and tart combination in this pie creates a harmonious experience for your taste buds. The natural tartness of rhubarb is beautifully complemented by the sweetness of sugar, making it a lovely dessert for any occasion.
It’s a Family Tradition
Every family has their own stories and rituals surrounding food, and Rhubarb Pie is often at the center of ours. Whether it’s a family reunion or a simple dinner at home, making this pie allows us to connect and enjoy each other’s company while sharing a slice of tradition.
It’s Versatile
While the classic recipe is unbeatable, there’s plenty of room for customization. You can add spices, mix in other fruits, or even play around with the crust. Each variation tells a different story, making it easy to adapt to your taste.
It Pairs Perfectly with Whipped Cream
Let’s not forget the joy of pairing a slice of Rhubarb Pie with a generous dollop of whipped cream. The creaminess balances the tartness perfectly, offering a luxurious finish to each bite. Who can resist that?
It’s Easy to Make
Don’t let the idea of pie-making intimidate you! This recipe breaks down the steps to make it accessible for novice bakers and experienced chefs alike. You’ll find joy in the process, from making the crust to baking the pie.
What to Buy for Rhubarb Pie
When preparing to make Rhubarb Pie, it’s essential to focus on the quality of ingredients. Fresh, seasonal rhubarb is the star of the show, while a flaky pie crust provides a perfect base for this delicious filling. Each ingredient plays its role in creating the ultimate dessert experience.
- Double Crust: You can use a homemade or store-bought pie crust. A flaky, buttery crust complements the tartness of the rhubarb beautifully.
- Sliced Rhubarb: Fresh rhubarb is key to the dish’s flavor. You can also use frozen rhubarb, but don’t thaw it before using.
- Granulated Sugar: This sweetness balances the tartness of the rhubarb. You can adjust the amount based on your taste preferences.
- All-purpose Flour: It’s used to thicken the filling and give it a nice texture.
- Kosher Salt: Just a pinch enhances the flavors of the pie.
- Nutmeg: This optional ingredient adds warmth and depth to the filling.
- Unsalted Butter: Flavors the filling and ensures it’s rich and satisfying.
- Egg: Used for the egg wash, it gives the crust a beautiful golden color.
- Turbinado Sugar: Sprinkle this on top for added sweetness and a delightful crunch.
- Whipped Cream: Optional, but a must for serving!
Directions for Rhubarb Pie
Making Rhubarb Pie is a delightful journey, and I can’t wait for you to experience it! Follow these steps to create a pie that will surely impress. Let’s get started!
- Prepare your pie crust according to your chosen recipe or package instructions. If you’re using homemade, chill it in the refrigerator for about one hour. This helps the gluten relax, making it easier to roll out later.
- While the crust chills, preheat your oven to 425°F. This high initial temperature helps create a crispy, flaky crust.
- Divide your dough into two halves, making one slightly larger than the other. Store the smaller half in the refrigerator while you work with the larger piece.
- On a floured surface, roll out the larger half into a 12-inch circle. If the dough feels stiff, let it sit at room temperature for a few minutes. When rolling, start from the center and work outward, turning the dough occasionally to maintain an even thickness.
- Transfer the rolled-out dough into a 9-inch pie plate. Avoid stretching it; simply ease it into the plate. Trim any excess dough hanging over the edges, leaving about a half-inch for crimping later.
- Place the bottom crust in the freezer while you prepare the filling. This will help keep it from getting soggy once the filling is added.
- In a mixing bowl, combine sliced rhubarb, ¾ cup granulated sugar, flour, salt, and the optional nutmeg. Mix well until the rhubarb is fully coated.
- Remove the chilled bottom crust from the freezer. Sprinkle the remaining 1 teaspoon of granulated sugar evenly over the bottom. Pour the rhubarb mixture into the crust, spreading it out evenly. Dot the top with butter.
- Roll out the second portion of dough into an 11-inch circle. If you want to create a lattice top, cut it into strips and arrange them over the filling in a crisscross pattern.
- Trim the top crust to a half-inch overhang, then tuck it under the bottom crust and crimp the edges using your fingers or a fork. This seals the pie.
- Cut several vents in the top crust to allow steam to escape during baking.
- Brush the crust with the egg wash for a beautiful golden finish. Place the pie on a parchment-lined baking sheet to catch any drips.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F and continue baking for 50 to 55 minutes, or until the crust is deep golden and you see filling bubbling out of the vents.
- Once baked, let the pie cool completely at room temperature for at least 4 hours. This step is crucial for the filling to set properly.
- Slice your Rhubarb Pie and serve it plain or with a generous dollop of whipped cream. Enjoy!
Things Worth Knowing
- Choosing the Right Rhubarb: Look for firm, crisp stalks with vibrant color. Avoid any that are wilted or limp.
- Crust Tips: For a flaky crust, handle the dough as little as possible and keep everything cold, including your tools.
- Cooling Time: Be patient. Allowing the pie to cool completely ensures the filling sets properly, making it easier to slice.
- Checking for Doneness: Look for a golden crust and bubbling filling. If the edges brown too quickly, use foil to shield them.
Customization Ideas
If you’re feeling adventurous, there are countless ways to personalize your Rhubarb Pie! Here are some ideas to get you started.
- Sweetness Level: Adjust the sugar based on your preference. If you like a sweeter pie, consider adding an extra ¼ cup of sugar.
- Flavor Additions: Consider incorporating spices like cinnamon or ginger for added warmth and depth.
- Mix in Fruits: Try adding strawberries or blueberries for a fruity twist that complements the tartness of the rhubarb.
- Crust Variations: Experiment with different crusts, such as a graham cracker crust or a lattice design for an elegant touch.
- Serving Suggestions: Enjoy your pie warm with a scoop of vanilla ice cream or cold with whipped cream for a refreshing dessert.
- Gluten-Free Crust: For a gluten-free option, substitute with a gluten-free pie crust mix available in most stores.
- Storage: Store leftovers covered at room temperature for up to 5 days or in the refrigerator for longer freshness.
Perfect Pairings for Rhubarb Pie
Serving your freshly baked Rhubarb Pie can be as delightful as making it. Here are some suggestions for perfect pairings:
- Fresh Whipped Cream: A dollop of homemade whipped cream on top adds a creamy contrast to the tart pie.
- Vanilla Ice Cream: This classic pairing enhances the flavors and provides a delightful chill against the warm pie.
- Tea or Coffee: A warm cup of tea or coffee complements the tartness beautifully, making it perfect for afternoon gatherings.
- Fruit Salad: A side of fresh fruit salad can balance the richness of the pie, adding a refreshing touch to your meal.
- Gathering Friends and Family: This pie is perfect for spring picnics or family gatherings, bringing everyone together over a slice of nostalgia.
- Seasonal Events: Serve this pie for Easter brunch or spring celebrations to highlight the flavors of the season.
- Storing: Keep your pie in a cool, dry place. Wrap it well if storing in the fridge to maintain its texture and flavor.
FAQ
Conclusion
The Rhubarb Pie is a delightful dessert that beautifully blends sweet and tart flavors, making it a beloved favorite for many. I encourage you to try making this pie and experience the joy of baking it from scratch. It’s not just about the end product, but the memories created along the way. So roll up your sleeves, gather your ingredients, and enjoy the delicious journey that is Rhubarb Pie.
Rhubarb Pie
Ingredients
Equipment
Method
- Prepare your pie crust according to your chosen recipe or package instructions. If you’re using homemade, chill it in the refrigerator for about one hour. This helps the gluten relax, making it easier to roll out later.
- While the crust chills, preheat your oven to 425°F. This high initial temperature helps create a crispy, flaky crust.
- Divide your dough into two halves, making one slightly larger than the other. Store the smaller half in the refrigerator while you work with the larger piece.
- On a floured surface, roll out the larger half into a 12-inch circle. If the dough feels stiff, let it sit at room temperature for a few minutes. When rolling, start from the center and work outward, turning the dough occasionally to maintain an even thickness.
- Transfer the rolled-out dough into a 9-inch pie plate. Avoid stretching it; simply ease it into the plate. Trim any excess dough hanging over the edges, leaving about a half-inch for crimping later.
- Place the bottom crust in the freezer while you prepare the filling. This will help keep it from getting soggy once the filling is added.
- In a mixing bowl, combine sliced rhubarb, ¾ cup granulated sugar, flour, salt, and the optional nutmeg. Mix well until the rhubarb is fully coated.
- Remove the chilled bottom crust from the freezer. Sprinkle the remaining 1 teaspoon of granulated sugar evenly over the bottom. Pour the rhubarb mixture into the crust, spreading it out evenly. Dot the top with butter.
- Roll out the second portion of dough into an 11-inch circle. If you want to create a lattice top, cut it into strips and arrange them over the filling in a crisscross pattern.
- Trim the top crust to a half-inch overhang, then tuck it under the bottom crust and crimp the edges using your fingers or a fork. This seals the pie.
- Cut several vents in the top crust to allow steam to escape during baking.
- Brush the crust with the egg wash for a beautiful golden finish. Place the pie on a parchment-lined baking sheet to catch any drips.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F and continue baking for 50 to 55 minutes, or until the crust is deep golden and you see filling bubbling out of the vents.
- Once baked, let the pie cool completely at room temperature for at least 4 hours. This step is crucial for the filling to set properly.
- Slice your Rhubarb Pie and serve it plain or with a generous dollop of whipped cream. Enjoy!
Notes
- Tip 1: The amount of sugar as written yields a tart, rhubarb-forward pie. If you like your pie sweeter, add an additional 1/4 cup.
- Tip 2: If you prefer not to use an egg, you can brush the crust with half-and-half, cream, or milk.
- Tip 3: Rhubarb tastes better without ice cream, but if you’d like to top it, serve with whipped cream.
- Tip 4: Wrap cooled rhubarb pie with foil or plastic wrap, or transfer leftovers to an airtight container. Store at room temperature for up to 5 days.
- Tip 5: Freeze for up to 2 months and let the pie thaw in the refrigerator before serving.
