A close-up of rhubarb pie with a golden, flaky crust and vibrant pink rhubarb filling.
Rhubarb pie is a classic dessert that combines the tartness of rhubarb with the sweetness of sugar and a buttery crust. It’s a favorite for spring and summer when fresh rhubarb is in season.
Introduction
Rhubarb pie is a beloved dessert that strikes the perfect balance between tart and sweet. The rhubarb filling is vibrant and flavorful, while the buttery, flaky crust adds the perfect texture. Whether you’re making it for a family dinner or a holiday gathering, rhubarb pie is sure to be a hit.
Why You’ll Love This Rhubarb Pie
- Tart and sweet: The rhubarb provides a tangy flavor that’s balanced by the sweetness of sugar.
- Flaky crust: The homemade pie crust is buttery and tender.
- Perfect for spring and summer: Rhubarb is in season during the warmer months, making this the perfect seasonal dessert.
- Classic and comforting: A traditional pie that everyone will love.
Ingredients for Rhubarb Pie
Ingredients:
For the filling:
- Rhubarb (4 cups, chopped): The star ingredient for the filling.
- Sugar (1 1/2 cups): To sweeten the rhubarb filling.
- Cornstarch (1/4 cup): To thicken the filling.
- Lemon juice (1 tablespoon): For added brightness and flavor.
- Butter (2 tablespoons, cubed): To add richness to the filling.
For the crust:
- Flour (2 1/2 cups): The base of the pie crust.
- Sugar (1 tablespoon): To sweeten the crust.
- Salt (1/2 teaspoon): To balance the sweetness.
- Butter (1 cup, cold, cubed): For a flaky, buttery crust.
- Ice water (6-8 tablespoons): To bring the dough together.
Rhubarb Pie Recipe Step-by-Step
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8 slices
- 1. Prepare the pie crust. In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half, wrap in plastic, and refrigerate for 30 minutes.
- 2. Prepare the rhubarb filling. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Stir until well combined.
- 3. Assemble the pie. Preheat your oven to 400°F (200°C). Roll out one half of the dough and place it into a pie dish. Add the rhubarb filling and dot with cubed butter. Roll out the second half of the dough and place it on top. Crimp the edges and cut a few slits in the top crust.
- 4. Bake the pie. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- 5. Serve. Let the pie cool for at least 2 hours before serving.
Reader Review: “This rhubarb pie is so delicious! The crust is flaky and the filling is perfectly sweet and tart.”
Tips for Perfect Rhubarb Pie
- Use fresh rhubarb: Fresh rhubarb provides the best flavor. Frozen rhubarb can be used but may release more water.
- Chill the dough: Refrigerating the dough makes it easier to roll out and ensures a flaky crust.
- Let the pie cool: Allow the pie to cool completely to help the filling set.
Variations & Substitutions
- Make it with strawberries: Add fresh strawberries to the filling for a strawberry-rhubarb pie.
- Use a store-bought crust: Save time by using a pre-made pie crust.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Serving Suggestions & Pairings
- Serve with whipped cream, vanilla ice cream, or fresh berries.
- Pair with a refreshing iced tea, lemonade, or a light dessert wine.
If you make this rhubarb pie, leave a rating and comment! How did you make it your own?