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Rhubarb Pie Recipe

Rhubarb Pie Recipe 

Rhubarb pie is a timeless dessert that offers a delightful mix of tart and sweet flavors. Its unique combination of tangy rhubarb and sugary filling creates a perfect balance, making it a favorite in many households. This pie is simple to prepare, and its vibrant, juicy filling paired with a buttery crust is sure to impress.


Rhubarb Pie Recipe


Ingredients You’ll Need

  • 1 Pint of Rhubarb: Rhubarb is the star of the show here. Make sure to pick stalks that are firm and have a vibrant red or pink color. Rhubarb is naturally quite tart, which is why sugar is a must for balancing the flavor.

  • 1 Cup of Sugar: This sweetens the pie and offsets the rhubarb’s tartness. You can adjust the amount depending on how sweet you prefer your pies.

  • 1 Tablespoon of Flour: The flour acts as a thickening agent, helping to bind the filling and prevent it from becoming too watery during baking.

  • 1/4 Teaspoon of Baking Soda: A bit of baking soda is added to neutralize some of the acidity from the rhubarb, making the pie less tangy and more palatable.

  • Pie Crust: You’ll need a rich pie crust to line the plate and cover the pie. You can make your own from scratch or use a store-bought one for convenience.

Step-by-Step Guide to Making Rhubarb Pie

Step 1: Prepare the Rhubarb

Start by preheating your oven to 350°F (175°C). While the oven is heating, get to work on the rhubarb. Begin by peeling the outer skin of the rhubarb stalks. This is optional but helps to ensure a smoother texture. Once peeled, chop the rhubarb into small pieces until you have enough to fill a pint bowl. The pieces should be about the size of your thumb for even cooking.

Step 2: Neutralize the Acidity

Place the chopped rhubarb into a large bowl. Sprinkle 1/4 teaspoon of baking soda over the rhubarb. Boil some water, and pour it over the rhubarb until it’s fully submerged. Let the rhubarb sit for about 15 minutes. This step helps to mellow out the sharp acidity of the rhubarb, making the final pie more balanced in flavor.

After 15 minutes, drain the water completely and let the rhubarb dry a bit before moving on to the next step.

Step 3: Prepare the Pie Crust

While the rhubarb is sitting, prepare your pie crust. If you're making it from scratch, now is the time to roll it out and line your pie plate. Ensure that the crust is evenly spread and has a little overhang for sealing the top crust later. Set aside enough dough to cover the top of the pie after filling.

Step 4: Assemble the Pie

Once the rhubarb is ready and the crust is lined in the pie plate, it’s time to assemble. Start by adding the rhubarb pieces directly into the crust, spreading them out evenly. In a small bowl, mix together 1 cup of sugar and 1 tablespoon of flour. Sprinkle this mixture evenly over the rhubarb in the pie plate. The sugar sweetens the filling, while the flour helps to thicken it as it cooks.

Cover the pie with the second layer of crust, making sure to pinch the edges together to seal. You can also create a few slits on the top to allow steam to escape while baking.

Step 5: Bake the Pie

Place the pie into the preheated oven and bake for 20 to 30 minutes, or until the crust is golden brown and the filling is bubbling slightly. Keep an eye on the pie to ensure the top doesn’t burn; if it’s browning too quickly, you can cover it with foil.

Step 6: Cool and Serve

Once the pie is done baking, remove it from the oven and let it cool on a wire rack. Allowing the pie to cool will help the filling set, making it easier to slice. Serve warm or at room temperature for the best flavor, and consider adding a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

Approximate Calorie Count

A slice of rhubarb pie, based on standard servings, will have approximately 250-300 calories. The crust contributes most of the calories, along with the sugar, so if you’re looking to reduce the calorie count, consider using a lower-calorie pie crust or cutting back on the sugar slightly.

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