hy You’ll Love This Recipe
Tangy-Sweet Perfection : The tartness of rhubarb pairs beautifully with just the right amount of sweetness.
Flaky, Buttery Crust : A homemade pie crust elevates this dessert to bakery-worthy status (but store-bought works too!).
Simple Ingredients : Made with pantry staples and fresh rhubarb, it’s easy to throw together.
Versatile Dessert : Serve it warm with vanilla ice cream or cold for a refreshing treat—it’s perfect any time of day.
Nostalgic Comfort : This pie evokes memories of grandma’s kitchen and simpler times.
Ingredients You’ll Need
Makes 1 (9-inch) pie
For the Filling:
4 cups fresh rhubarb , chopped into ½-inch pieces (about 1 lb)
1 ¼ cups granulated sugar (adjust to taste if your rhubarb is particularly tart)
3 tbsp cornstarch (to thicken the filling)
1 tsp vanilla extract (optional, but adds depth of flavor)
Zest of 1 lemon (optional, for brightness)
For the Crust:
2 pre-made pie crusts (store-bought or homemade—see below for a quick recipe)
1 egg , beaten (for egg wash)
1 tbsp coarse sugar (for sprinkling on top, optional)
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C) .
Roll out one pie crust and place it into a 9-inch pie dish. Trim the edges and set aside.
Step 2: Make the Filling
In a large mixing bowl, toss the chopped rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon zest (if using). Let the mixture sit for 10–15 minutes to allow the juices to release.
Step 3: Assemble the Pie
Pour the rhubarb mixture into the prepared pie crust, spreading it evenly.
Roll out the second pie crust and carefully place it over the filling. Trim, crimp, or lattice the edges as desired.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, sparkling finish (optional).
Step 4: Bake
Place the pie on a baking sheet (to catch any drips) and bake at 400°F (200°C) for 15 minutes .
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40–45 minutes , until the filling is bubbling and the crust is golden brown.
If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
Step 5: Cool and Serve
Let the pie cool completely on a wire rack for at least 2–3 hours before slicing. This allows the filling to set.
Serve warm or cold, topped with vanilla ice cream or whipped cream if desired.
Optional Homemade Pie Crust Recipe
Ingredients :
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter , cold and cubed
6–8 tbsp ice water
Instructions :
In a mixing bowl, whisk together the flour, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 30 minutes before rolling out.
Why This Recipe Works
Rhubarb Magic : The natural tartness of rhubarb shines through, balanced by the sweetness of sugar.
Cornstarch Thickening : Ensures the filling is perfectly gooey without being watery.
Buttery Crust : A flaky, golden crust provides the perfect contrast to the juicy filling.
Variations to Try
Strawberry-Rhubarb Combo : Add 2 cups of sliced strawberries to the filling for a classic twist.
Spice It Up : Stir in a pinch of cinnamon or nutmeg for warmth.
Gluten-Free Option : Use a gluten-free pie crust and cornstarch to make this recipe accessible.
Lattice Top : Create a lattice design for a beautiful, rustic presentation.
Mini Pies : Use a muffin tin to make individual mini pies for portion control or gifting.
Tips for Success
Use Fresh Rhubarb : Avoid frozen rhubarb, as it releases more liquid and can make the filling too runny.
Don’t Skip Cooling : Allowing the pie to cool ensures the filling sets properly and slices cleanly.
Storage : Store leftovers at room temperature for up to 2 days or in the fridge for longer freshness.
Serving Suggestions
Romantic Touch : Garnish with edible flowers or a dusting of powdered sugar for elegance.
Brunch Staple : Pair with coffee, tea, or fresh fruit for a light meal.
Party Platter : Serve alongside other desserts like cookies, brownies, or fruit tarts for variety.
Final Thoughts
This Old-Fashioned Rhubarb Pie is a celebration of tangy, sweet flavors and buttery textures, offering a dessert that feels indulgent yet wholesome. With its vibrant filling, flaky crust, and customizable options, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.
Your turn! Have you ever baked with rhubarb before? Share your favorite variations or serving ideas below. 🍓
