Rhubarb Pie
Rhubarb pie is a timeless dessert that marries the tartness of rhubarb with the sweetness of sugar, all encased in a flaky, buttery crust. This classic pie has been a favorite for generations, delighting taste buds with its unique flavor profile. Whether you’re a seasoned baker or a novice in the kitchen, making a rhubarb pie from scratch is a rewarding experience that will surely impress your friends and family.
Rhubarb pie is a delightful dessert that celebrates the bright, tangy flavor of rhubarb. With this easy-to-follow recipe and helpful tips, you’ll be able to create a delicious homemade pie that’s sure to impress. Whether enjoyed on its own or topped with a scoop of vanilla ice cream, rhubarb pie is a true classic that never goes out of style.
Questions I often get asked about this recipe:
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb for this recipe. Just be sure to thaw and drain it before using, and adjust the amount of flour if needed to account for any excess moisture.
Can I reduce the amount of sugar in the filling?
The amount of sugar can be adjusted according to your personal preference and the tartness of your rhubarb. You may need to increase the amount of flour slightly if you reduce the sugar to maintain the right consistency.
How do I prevent my pie crust from becoming soggy?
To prevent a soggy bottom crust, you can blind bake the bottom crust before adding the filling. Simply line the pie crust with parchment paper or foil, fill it with pie weights or dried beans, and bake it in the preheated oven for about 15 minutes before adding the filling.
How should I store leftover rhubarb pie?
Leftover pie can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to keep it fresh.
What you need to make Rhubarb Pie:
Ingredients:
4 cups chopped rhubarb
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter
2 9-inch unbaked pie crusts
How to make it:
Instructions:
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, cinnamon, and nutmeg. Mix until the rhubarb is evenly coated with the sugar mixture.
Place one pie crust into a 9-inch pie dish.
Pour the rhubarb mixture into the pie crust, spreading it out evenly.
Dot the top of the rhubarb mixture with small pieces of butter.
Cover the pie with the second pie crust. You can create a lattice crust or simply lay the crust over the top, cutting slits to allow steam to escape.
Trim any excess pie crust from the edges and crimp to seal.
Place the pie in the preheated oven and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and allow it to cool before serving.
Tips:
Choose Fresh, Firm Rhubarb:
Look for rhubarb stalks that are firm and brightly colored. Avoid any stalks that are limp or have blemishes.
Adjust Sugar to Taste:
Taste your rhubarb before adding sugar to determine its tartness. You can adjust the amount of sugar in the filling to suit your taste preferences.
Use a Pie Shield:
To prevent the edges of your pie crust from over-browning, consider using a pie shield or aluminum foil to cover the edges during baking.
Latest Reviews:
1. Sarah: “This rhubarb pie recipe was a hit at our family gathering! The balance of sweet and tart flavors was perfect, and the crust was wonderfully flaky. Will definitely be making this again!”
2. John: “I made this pie for a potluck, and it disappeared within minutes! The filling had just the right amount of sweetness, and the rhubarb stayed slightly firm, which I loved. A definite crowd-pleaser!”
3. Emily: “I’ve never baked a pie before, but this recipe was easy to follow, and the results were delicious! The pie had a beautiful golden crust, and the rhubarb filling was bursting with flavor. Can’t wait to make it again!”
4. Michael: “As a rhubarb enthusiast, I’m always on the lookout for new recipes, and this one did not disappoint. The combination of spices added depth to the filling, and the crust was perfection. This recipe is a keeper!”
Printable Recipe:
Rhubarb Pie
Ingredients
- 4 cups chopped rhubarb
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter
- 2 9-inch unbaked pie crusts
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, cinnamon, and nutmeg. Mix until the rhubarb is evenly coated with the sugar mixture.
- Place one pie crust into a 9-inch pie dish.
- Pour the rhubarb mixture into the pie crust, spreading it out evenly.
- Dot the top of the rhubarb mixture with small pieces of butter.
- Cover the pie with the second pie crust. You can create a lattice crust or simply lay the crust over the top, cutting slits to allow steam to escape.
- Trim any excess pie crust from the edges and crimp to seal.
- Place the pie in the preheated oven and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and allow it to cool before serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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