Fresh Rhubarb Pie

Why You’ll Love This Recipe

• Simple Ingredients: Requires just five basic ingredients, making it easy to prepare.
• Perfect Balance: The combination of rhubarb’s tartness and sugar’s sweetness creates a harmonious flavor profile.
• Versatile Serving: Delicious on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream.
• Seasonal Delight: Showcases fresh rhubarb, a quintessential spring ingredient.

Ingredients

• 1 cup white sugar
• ¼ cup all-purpose flour
• 4 cups fresh rhubarb, chopped
• 2 tablespoons butter, cut into small pieces
• 1 package (14.1 ounces) double-crust pie pastry, thawed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

   • Set your oven to 450°F (230°C).

2. Prepare the Pie Crust:

   • Fit one pie crust into a 9-inch pie plate, pressing it gently against the bottom and sides.

3. Prepare the Filling:

   • In a large bowl, mix together the sugar and flour.
   • Add the chopped rhubarb to the bowl and toss to coat evenly with the sugar-flour mixture.

4. Assemble the Pie:

   • Pour the rhubarb filling into the prepared pie crust, spreading it out evenly.
   • Dot the filling with small pieces of butter.
   • Cover the pie with the second crust, trimming any excess dough. Seal the edges by crimping them together and cut a few small slits in the top crust to allow steam to escape.

5. Bake:

   • Place the pie in the preheated oven and bake for 15 minutes.
   • Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.

6. Cool and Serve:

   • Remove the pie from the oven and let it cool for at least 1 hour before serving to allow the filling to set properly.

Servings and Timing

• Yield: 1 (9-inch) pie, approximately 8 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes

Variations

• Strawberry Rhubarb Pie: Add 2 cups of sliced fresh strawberries to the rhubarb filling for a classic strawberry-rhubarb combination.
• Cinnamon Twist: Incorporate ½ teaspoon of ground cinnamon into the sugar-flour mixture for added warmth and depth of flavor.
• Nutty Crust: Mix ¼ cup of finely chopped nuts, such as almonds or pecans, into the pie crust for a delightful crunch.
• Lattice Top: Instead of a full top crust, create a lattice pattern with strips of dough for an attractive presentation.

Storage/Reheating

• Storage: Cover the cooled pie loosely with storage wrap or aluminum foil. Store in the refrigerator for up to four to five days.
• Freezing: You can freeze homemade rhubarb pie. If you plan to freeze it, bake the pie in a foil dish. Wrap the whole thing in at least one layer of storage wrap, then at least one layer of aluminum foil. Freeze for up to six months. Thaw in the refrigerator.
• Reheating: To reheat, place slices in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Ensure it’s thawed and drained of excess moisture before using to prevent a soggy pie.

How do I prevent the crust from getting soggy?

To prevent a soggy crust, sprinkle a thin layer of flour or cornstarch on the bottom crust before adding the filling. This acts as a barrier and absorbs excess moisture.

Can I make the pie ahead of time?

Yes, you can prepare the pie in advance. Assemble the pie, cover it, and refrigerate for up to 24 hours before baking.

How can I make the pie less sweet?

Reduce the amount of sugar in the filling to suit your taste. Keep in mind that rhubarb is naturally tart, so some sweetness is necessary to balance the flavors.

Can I use a store-bought pie crust?

Yes, using a store-bought pie crust can save time. Ensure it’s thawed and ready to use before assembling the pie.

How do I know when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife into the center; if it comes out clean, the pie is set.

Can I add other fruits to the filling?

Yes, adding fruits like strawberries or apples can complement the rhubarb’s tartness and add depth of flavor.

How do I prevent the filling from being too runny?

Make sure you use enough flour or cornstarch to thicken the filling. If the pie is still runny, it’s likely due to the rhubarb releasing too much moisture during baking.

Conclusion

Fresh Rhubarb Pie is a perfect dessert for showcasing the unique tart flavor of rhubarb. With its simple ingredients and comforting taste, this pie is sure to become a favorite in your baking repertoire. Whether you serve it at a family gathering, a summer picnic, or as a cozy treat at home, the balance of flavors and textures will surely delight everyone who takes a bite. Try this recipe today and enjoy a delicious slice of homemade goodness!

Fresh Rhubarb Pie

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Dessert, Pie
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

This Fresh Rhubarb Pie is the perfect balance of tartness and sweetness, featuring a flaky, buttery crust filled with vibrant rhubarb filling. Ideal for spring and summer gatherings, this simple yet delicious pie will be a hit at any event.

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Ingredients

• 1 cup white sugar
• ¼ cup all-purpose flour
• 4 cups fresh rhubarb, chopped
• 2 tablespoons butter, cut into small pieces
• 1 package (14.1 ounces) double-crust pie pastry, thawed

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Instructions

• Preheat the Oven:

  • Set the oven to 450°F (230°C).

• Prepare the Pie Crust:

  • Fit one pie crust into a 9-inch pie plate, pressing gently to line the bottom and sides.

• Prepare the Filling:

  • In a large bowl, combine sugar and flour.
  • Toss the chopped rhubarb with the sugar-flour mixture until evenly coated.

• Assemble the Pie:

  • Pour the rhubarb filling into the prepared crust.
  • Dot the filling with small pieces of butter.
  • Cover with the second pie crust, trimming excess dough and sealing the edges. Cut small slits in the top crust to allow steam to escape.

• Bake:

  • Bake for 15 minutes at 450°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden and the filling is bubbly.

• Cool and Serve:

  • Allow the pie to cool for at least 1 hour before serving to set the filling.

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Notes

• Strawberry Rhubarb Pie: Add 2 cups of sliced strawberries for a classic combination.
• Cinnamon Twist: Add ½ teaspoon of ground cinnamon to the sugar-flour mixture for extra warmth.
• Nutty Crust: Fold ¼ cup of chopped nuts into the crust for added crunch