Best Rhubarb Pie Recipes

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FRESH RHUBARB PIE



Fresh Rhubarb Pie image

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  • Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g

BEST RHUBARB PIE



Best Rhubarb Pie image

MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe. Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just "a handful of this" and "a dab of that" until it feels "just right" guided her creations. -Dolly Piper, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water
3 to 4 cups diced fresh or frozen rhubarb, thawed and drained
1-1/2 cups sugar
2 eggs
2 tablespoons cornstarch
3/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball. , On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell. , In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 377 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 92mg sodium, Carbohydrate 60g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB PIE



Rhubarb Pie image

The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from fresh rhubarb, and so delicious paired with our flaky pie crust!

Provided by Lauren Allen

Categories     Dessert

Time 1h30m

Number Of Ingredients 7

1 batch homemade pie crust (makes two crusts)
6 cups chopped rhubarb ((about seven 15-inch stalks))
1 cup + 1 Tablespoon granulated sugar (, divided)
¼ cup tapioca flour
1 teaspoon orange zest (, (or sub lemon zest))
1 ½ tablespoons butter
1/4 teaspoon ground cinnamon, nutmeg, or cardamom

Steps:

  • Preheat oven to 400 degrees F.
  • Add bottom crust to pie plate.
  • In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
  • Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
  • Cut butter into small pieces and dot over the top of the rhubarb filling.
  • Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
  • Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
  • Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

Nutrition Facts : Calories 245 kcal, Carbohydrate 43 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 10 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
  • Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

STRAIGHT-UP RHUBARB PIE



Straight-Up Rhubarb Pie image

This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
  • Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
  • Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
  • Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams

RHUBARB PIE



Rhubarb Pie image

Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 6

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 to 2 1/3 cups sugar
2/3 cup all-purpose flour
1 teaspoon grated orange peel, if desired
6 cups chopped (1/2-inch pieces) fresh rhubarb
1 tablespoon cold butter, if desired

Steps:

  • Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
  • In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
  • Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
  • Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g

RHUBARB PIE



Rhubarb Pie image

Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Number Of Ingredients 7

Pie Dough
All-purpose flour, for dusting
1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Crumble Topping

Steps:

  • Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
  • Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
  • Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
  • Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

PERFECT RHUBARB PIE



Perfect Rhubarb Pie image

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

Steps:

  • Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

BIG GRANDMA'S RHUBARB CREAM PIE



Big Grandma's Rhubarb Cream Pie image

Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!!

Provided by LiisaN

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked pie crust
2 cups finely diced fresh rhubarb
1 1/4 cups sugar
1/2 cup half-and-half
3 egg yolks, beaten
1/2 teaspoon salt
2 tablespoons flour
3 egg whites
6 tablespoons sugar

Steps:

  • Mix the eggs and cream.
  • Add sugar, salt and flour.
  • Add diced rhubarb in unbaked pie crust.
  • Pour egg mixture over rhubarb.
  • Bake 10 minutes at 400 degrees.
  • Reduce heat to 350 degrees and continue baking additional 45 minutes.
  • Whip egg whites until peaks form.
  • Add sugar.
  • Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
  • Cool and enjoy.

PERFECT RHUBARB PIE



Perfect Rhubarb Pie image

This recipe was developed by me through trial and error as I was not happy using flour in the pie. I like this as it is not too sweet and the tapioca doesnt't mask the true flavour but sets it perfect and still keeps it juicy.

Provided by burke.linda

Categories     Pie

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 5

5 cups rhubarb
1 1/4 cups sugar
6 tablespoons quick-cooking tapioca
1 tablespoon butter or 1 tablespoon margarine
1 pie crust, your favorite pastry recipe

Steps:

  • Wash, chop rhubarb into 1 inch chunks drain well, dry off with paper towels.
  • Mix tapioca and sugar together than add to the rhubarb and blend well together line 10" pie plate with pastry.
  • Put in rhubarb, this will be heaped right up.
  • Dot with the butter or margarine on top of rhubarb and slit and put top crust on.
  • Make sure the edges of the pie are well sealed together.
  • Preheat oven to 450 and place on cookie sheet on bottom rack in oven for 15 min.
  • than reduce the heat to 350 for 35 to 40 min.
  • or till pie is done.
  • Cool on rack, let stand till cooled out.
  • This recipe has a beautiful flavour and is still juicy but but not runny.

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20+ HEALTHY STRAWBERRY-RHUBARB RECIPES | EATINGWELL
2021-02-16 Strawberries and rhubarb are a match made in heaven and classic combination for pies, cakes, fruit bars and more. The sweetness of strawberries helps to balance and mellow the zingy tartness of rhubarb. Celebrate the spring's best combo with delicious recipes like Strawberry-Rhubarb Cobbler with Granola Streusel and Strawberry-Rhubarb Slab Pie.
From yozya.strangled.net


CLASSIC HOMEMADE RHUBARB PIE - SIMPLY SCRATCH
2018-04-11 Instructions. Position an oven rack in the lower third of your oven and then preheat your oven to 425°. Roll out the pie dough to fit a 9-inch pie plate, leaving a couple inches overhang. Keep chilled. In a large mixing bowl, combine the …
From simplyscratch.com


BEST RHUBARB CUSTARD PIE RECIPE - COPYKAT RECIPES
You can make a delicious rhubarb custard pie with this easy recipe. The best homemade old-fashioned rhubarb custard pie for dessert. Great for holidays and special occasions. Easy Rhubarb Custard Pie. Get the Recipe. Rhubarb Pie Done Right. A tasty rhubarb pie with creamy custard filling and flaky crust. Swipe for recipe. A Special Dessert! This delicious …
From copykat.com


CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
2022-03-21 In a small bowl, whisk the eggs with milk. The Spruce / Cara Cormack. Add the egg mixture to the rhubarb mixture, stirring until blended. The Spruce / Cara Cormack. Transfer the rhubarb mixture into the prepared pie crust. Dot with butter. The Spruce / Cara Cormack. Bake until set in the center, 45 to 55 minutes.
From thespruceeats.com


EASY STRAIGHT-UP RHUBARB PIE RECIPE - LITTLE SWEET BAKER
2019-05-05 Dot with some butter and set aside while you prepare the top crust. 2. Cut the top crust into 1-inch strips. 3. Lay 5 parallel strips on the pie. Fold back every other strip. Lay one perpendicular strip in the center of the pie. 4. Unfold the …
From littlesweetbaker.com


OLD FASHIONED RHUBARB CUSTARD PIE LIKE MOM USED TO MAKE
2018-05-11 Directions. Preheat the oven to 450° F. Roll out half of the pastry dough. (Keep the dough for the top crust chilled.) Line a 9 inch pie pan with the bottom crust. Combine 1 cup of sugar with 2 tablespoons of flour. Mix in eggs and rhubarb. Sprinkle the remaining tablespoon of flour into the bottom of the crust.
From commonsensehome.com


BEST CLASSIC RHUBARB PIE RECIPE (PERFECT CRUST) - CUCINABYELENA
2020-11-19 One recipe of Grandma Rhea's Pie Crust. Ingredients. 4 cups of fresh rhubarb, cut in 1 inch slices. 1 ⅔ cups of sugar. ⅓ cups of all purpose flour. ¼ teaspoon of salt. 1 tablespoon of butter cut in small pieces
From cucinabyelena.com


OLD FASHIONED RHUBARB PIE - BOWL ME OVER
2022-05-02 Roll out the top crust and refrigerate both to keep cold. Combine 1 tablespoon sugar & ¼ teaspoon cinnamon in a small cup, set aside. Chop & combine rhubarb, remaining sugar & cinnamon, flour and salt. Mix well to combine. Pour into the pie plate. Cut the butter into small pieces and put on top of the rhubarb.
From bowl-me-over.com


50 BEST RHUBARB RECIPES (2022) - PARADE: ENTERTAINMENT, RECIPES, …
2022-06-07 Rhubarb is relatively easy to grow, both outside and in a greenhouse with these steps: Plant rhubarb in fertile, free-draining soil. Add organic matter to help with growing. Horse manure works ...
From parade.com


THE BEST FRESH RHUBARB PIE (WITH CRUMBLE TOPPING!)
For crumble: In a small bowl, mix the flour and brown sugar together. Add the butter and use a fork to "cut" the mixture into crumbs. Top the pie with the crumble. Place the pie on a baking sheet (this is to help with possible spill over) and bake in the preheated oven for 1 hour or until the filling is bubbling and the top is golden brown.
From nelliebellie.com


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