Rhubarb Pie Recipes

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Double-Crust Rhubarb Pie image

Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. -Lavonn Bormuth, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 large eggs, room temperature, lightly beaten
4 cups chopped fresh rhubarb or frozen rhubarb
Dough for double-crust pie
1 tablespoon butter


  • Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. , 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 until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 392 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 233mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.


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


  • 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


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


  • 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.


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


  • 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


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


  • 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 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


  • 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.


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


  • 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.


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


  • 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 image

This pie was baked by my 14-year-old son. He made the dough, mixed a filling of tart rhubarb and sweet cherries, and then he created the lattice. I sat back, trying not to take over, and just watched in amazement as he figured it all out. It was a thing of beauty to see him moving so confidently in the kitchen and his pie, well you can see for yourself, the kid has skill. I was in heaven. There is nothing sweeter than a kid in the kitchen and especially when he's baking my favorite pie.

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 18

The crust:
(makes two 12-inch galettes)
3 cups unbleached all-purpose flour (scoop and sweep the flour)
3/4 teaspoon salt
1 tablespoon sugar
4 ounces unsalted butter, cut into 1/2-inch pieces and refrigerated
4 ounces lard, cut into 1/2-inch pieces and frozen
1 egg
5 1/2 tablespoons ice-cold water
1 teaspoon apple cider vinegar
6 cups rhubarb, stems removed and cut into 1-inch pieces
2 cups cherries or raspberries
1 1/2 cups sugar (our pie was pretty tart, so add more if you like it sweet), plus more for sprinkling over the top
4 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
3 tablespoons unsalted butter
Egg wash (1 egg whisked with 1 tablespoon water)


  • To make the crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar in a food processor. Add the butter and lard. Use the food processor to work the butter and lard into the flour. Work the fats into the flour until it starts to stick together when squeezed, but you want to keep some of the fat in pea-size pieces. If it is too soft and it won't stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.
  • Whisk the egg, add it along with the water and vinegar to the flour/lard mixture. Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-size chunks of fat intact. It will start to look shaggy and not dry. It should hold together when you squeeze it in your hand. Gently knead the dough into a ball. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
  • Preheat oven to 425 degrees F with the rack on the bottom shelf.
  • In a large bowl, toss together the rhubarb, cherries, sugar, cornstarch and spices. Roll out one of the circles of dough and drape it into the pie plate. Place the filling in the pie shell. Break the butter up into several pieces and put it over the filling.
  • Weave the lattice over the top. Crimp the edges. Brush the top with egg wash.
  • Sprinkle generously with sugar.
  • Place the pie on a baking sheet, just in case the juices bubble over.
  • Bake for 30 minutes. Reduce the heat to 350 degrees F, bake until the juices are bubbling and translucent, and the fruit is very soft. This can take up to 1 1/2 hours. If the top crust starts to get too much color, tent the pie loosely with foil.
  • Allow the pie to cool so the juices set enough to cut the pie.
  • Enjoy with ice cream.

More about "rhubarb pie recipes"

old-fashioned-rhubarb-pie-cleverly-simple image
2018-05-24  · Instructions. Mix together the pie filling ingredients and place into crust. In a bowl, combine the crumb topping ingredients with pastry blender until …
From cleverlysimple.com
Reviews 2
Category Dessert
Cuisine North American
Total Time 55 mins
  • In a bowl, combine the crumb topping ingredients with pastry blender until crumbly. Add to the top of the pie.
  • Bake at 425° F for 15 minutes. Reduce heat to 350° F and bake for another 30 minutes or until the rhubarb filling is bubbling.
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2011-06-14  · Rhubarb Pie recipes don't come much easier than this! Start with a refrigerated piecrust, then pour in a homemade four-ingredient fresh rhubarb …
From bhg.com
5/5 (12)
Calories 365 per serving
Total Time 1 hr 15 mins
  • Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.
  • Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.
  • Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.
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rhubarb-pie-recipe-from-grandma-these-old-cookbooks image
2019-04-29  · How to make Grandma’s Rhubarb Pie. Full recipe directions and ingredient amounts for frozen or fresh rhubarb are at the bottom of this post in …
From theseoldcookbooks.com
5/5 (1)
Total Time 1 hr 5 mins
Category Dessert
Calories 365 per serving
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rhubarb-pie-with-crumb-top-recipe-land-olakes image
Combine all filling ingredients except rhubarb in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust. Set aside. STEP 5. Combine 1/2 cup flour …
From landolakes.com
4.2/5 (23)
Calories 560 per serving
Servings 8
  • Combine 1 cup flour and 1/4 teaspoon salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  • Shape dough into ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
  • Combine all filling ingredients except rhubarb in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust. Set aside.
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rhubarb-custard-pie-recipe-simply image
2020-05-09  · Prepare filling: Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another …
From simplyrecipes.com
3.8/5 (5)
Category Dessert, Baking
Cuisine American
Total Time 1 hr 10 mins
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rhubarb-pie-recipe-kitchn image
2019-06-09  · Place the rhubarb, sugar, cornstarch, cinnamon, and salt in a large bowl and toss until well combined. Pour all of it, including any liquid, into the …
From thekitchn.com
Estimated Reading Time 4 mins
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the-ultimate-strawberry-rhubarb-pie-canadian-living image
Easy-Roll Pie Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour …
From canadianliving.com
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2019-06-07  · This pie also calls for our trustworthy Single-Crust Pie Pastry Dough recipe because time and again, it proves buttery and flaky enough to support such a sweet and juicy …
From southernliving.com
Total Time 2 hrs 20 mins
  • Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie’s edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 25 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered for an additional 5 minutes. Remove and set aside to cool.
  • In a mixer fitted with the whisk attachment, combine butter and 2/3 cup sugar on medium-high until well combined, about 3 minutes. Scrape down sides of bowl with a spatula and add almond flour; beat to incorporate, about 2 minutes. Add flour and cornstarch, and mix to combine. Scrape down sides of bowl again; add egg, orange zest, and vanilla, and beat on high for 1 minute.
  • In the cooled crust, evenly spread almond-orange filling. Lift the rhubarb segments out of any juice in the bowl, and place them on top of the almond cream in a single layer.
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2020-03-21  · Recipes; Rhubarb Pie; Rhubarb Pie. Rating: Unrated. Be the first to rate & review! This is the pie for rhubarb lovers. It’s simple, as to best highlight the fresh, seasonal rhubarb, …
From myrecipes.com
Servings 8
Total Time 3 hrs 45 mins
  • Preheat oven to 400°F. Roll 1 of the piecrusts into a 12-inch circle on a lightly floured surface. Fit into a lightly greased (with cooking spray) 9-inch pie plate; fold edges under. Line dough with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 15 minutes. Remove weights and parchment paper, and bake until crust is lightly browned, 4 to 5 more minutes. Transfer to a wire rack, and cool completely, about 30 minutes.
  • Meanwhile, process tapioca in a spice grinder or food processor until finely ground (almost powder consistency), about 1 minute. Stir together ground tapioca, brown sugar, flour, cinnamon, cardamom, nutmeg, and 1/2 cup of the granulated sugar in a small bowl. Stir together rhubarb and lemon zest in a large bowl; add to tapioca mixture, and stir until well combined. Let stand, stirring occasionally, until some of the juices from the rhubarb are released, about 30 minutes.
  • Roll remaining piecrust into a 10-inch circle on a lightly floured surface. Using a 1 1/4-inch round cookie cutter, cut out 5 to 7 circles (leaving at least 1 inch of space along edges), reserving the 10-inch circle with cutouts.
  • Evenly sprinkle remaining 2 tablespoons granulated sugar on cooled piecrust; spoon rhubarb mixture evenly over sugared crust. Brush edges of crust with some of the beaten egg. Place the 10-inch circle over pie, and press edges of dough to baked crust to seal in filling. Brush 1 side of the cutouts with some of the beaten egg. Arrange cutout circles in a design by placing, egg side down, on top of pie.
See details

2020-07-04  · Homemade rhubarb pie just like Grandma used to make; it’s the perfect recipe to top off any meal! Rhubarb pie is just the taste of summer we crave. It’s sweet and tart with the …
From spendwithpennies.com
5/5 (18)
Total Time 1 hr 15 mins
Category Dessert, Pie
Calories 333 per serving
  • Line pie plate with pie crust. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
  • In a large bowl, combine rhubarb, ⅔ cup sugar, remaining flour and lemon zest. Gently stir until combined. Pour into crust.
  • Combine topping ingredients in a bowl. Use a pastry cutter or a fork to cut in butter. Sprinkle over rhubarb.
See details

2019-05-05  · Why this rhubarb pie recipe is so great: The taste is phenomenal. This rhubarb pie is delightfully tart and just sweet enough to balance the flavor. There is a subtle hint of …
From littlesweetbaker.com
4.8/5 (5)
Calories 310 per serving
Category Dessert
  • Dot with butter. Cut the second piece of pie crust into ten 1″ stripes and weave into a lattice. You can also simply place the pie crust on top and cut a few slits for ventilation. Trim, press and crimp the edges.
See details


From delish.com
5/5 (7)
Total Time 2 hrs 15 mins
  • In a large bowl, combine rhubarb, sugar, cornstarch, lemon juice, and salt. On a lightly floured surface, roll each piece of dough out into two 12" rounds.
  • Fit one round into a 9" glass pie plate and fill with rhubarb mixture. Dot evenly with butter, then cover pie with remaining round and trim overhang to 1”.
  • Using a sharp knife, make five 1" slits in a circle in the center of the top crust. Freeze pie for 30 minutes.
  • Preheat oven to 375° with a rack in the middle and the bottom third. Brush top crust all over with egg wash and sprinkle generously with sanding sugar.
  • Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, about 1 hour. Check to see if top crust is browning too quickly and tent with foil if necessary.
See details

2019-11-13  · Rhubarb Pie Recipes Glazed Strawberry-Rhubarb Pie Ingredients: 1 1/4 c Sugar 1/8 ts Salt 1/3 c Flour 2 c Fresh strawberries 2 c Fresh rhubarb, cut in 1" pieces 2 T Butter or margarine 1 T Sugar 1 Pastry for 2-crust pie Procedure: Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half …
From rhubarbinfo.com
Estimated Reading Time 6 mins
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2016-04-29  · Preheat oven to 400 F. Line a 9-inch pie plate with dough and crimp edge as desired. Combine diced rhubarb with sugar, flour, salt, and nutmeg in a large bowl; blend thoroughly. Whisk eggs with milk in another bowl. Add egg mixture to rhubarb and stir until blended. Turn rhubarb mixture into prepared pie crust.
From thespruceeats.com
4.5/5 (189)
Total Time 1 hr 20 mins
Category Dessert, Pies, Pie
Calories 371 per serving
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2014-10-03  · Method. Preheat the oven to 180C/350F/Gas 4. First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several ...
From bbc.co.uk
Category Desserts
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A rhubarb-flavored custard pie (not pieces of rhubarb suspended in a custard). This recipe goes back to the 1930s or 40s in my family. As a child, I usually asked for this pie instead of cake for my birthday. Since the rhubarb is cooked down into a slightly chunky custard filling, this recipe does not require tender springtime rhubarb and can be made whenever rhubarb is available …
From allrecipes.com
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Rhubarb Pie Recipes. A little tart with just the right amount of sweet, rhubarb pie is the perfect way to use up fresh rhubarb from the garden or the frozen stash in your fridge. Explore Betty. Contact Betty Crocker About Betty Crocker Product Locator Coupons Policies ...
From bettycrocker.com
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Keto Strawberry Rhubarb Pie · Fittoserve Group. Just Now Keto Strawberry Rhubarb Pie Filling 3 cups of sliced rhubarb (1/2 inch pieces) 3 cups of fresh strawberries sliced 1/2 cup of granulated sugar …. 1.In a medium-sized bowl combine the coconut flour and the almond flour and salt. Note if making the nut-free option use sunflower seed flour in place of the almond …
From share-recipes.net
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Rhubarb Pie Recipes. A little bit sweet, a little bit tart, and completely delicious: We just can't get enough of these easy rhubarb pie recipes. Explore Pillsbury. Contact Pillsbury About Pillsbury Product Locator Coupons Policies ...
From pillsbury.com
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Top Asked Questions

What is the best way to make a rhubarb pie?
Directions. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pit plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly.
What happens if you put sugar in rhubarb pie crust?
If you mix the sugar up with the fruit, you don't get that crispy crust, and the large amount of water in the rhubarb will definitely make the bottom crust sodden. Don't worry: the sugar makes its way through the fruit anyway, so you won't have parts of the pie too sweet and other parts too tart.
How to make a rhubarb cake?
Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Add the rhubarb and fold together with a spatula. Pour the filling into the crust. Smooth the top with a spatula.
What can I do with fresh rhubarb?
A rhubarb pie with a custard filling will set up nicely, and you won't have to worry about fruit juices running—a common scenario with pies filled exclusively with fruit. Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it.

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