classic rhubarb pie recipe

Written BySheba G Updated On
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The Best classic rhubarb pie recipe

I’m so excited to share with you my classic rhubarb pie recipe, a family favorite that’s been passed down through generations. This traditional dessert is a staple in many American households, and for good reason – it’s simply delicious! The tart flavor of rhubarb, paired with the sweetness of sugar and spices, creates a taste experience that’s both familiar and comforting.

I’ve made this pie countless times for my family and friends, and it never fails to impress. Whether you’re looking for a special occasion dessert or just a sweet treat to brighten up a Tuesday, this classic rhubarb pie is sure to satisfy. In fact, I’ve even served it at family gatherings and potlucks, where it’s always been a hit with both kids and adults alike.

But what makes this recipe so special? For one, it’s incredibly easy to make – even the most novice baker can whip up a perfect pie in no time. And two, the end result is nothing short of spectacular – golden brown crust giving way to a tender, flaky interior that’s simply irresistible.

So if you’re ready to indulge in a taste sensation like no other, grab your mixing bowl and let’s get started! Rhubarb pie has its roots (no pun intended) in ancient European cuisine, where the tart vegetable was often paired with sweet spices and sugars to create a delicious contrast of flavors. In America, we took this tradition to heart and created our own unique take on the classic dessert – one that features tender chunks of fresh rhubarb in a rich, buttery pastry crust.

And trust me, it’s a game-changer. When I first discovered this recipe, I was hooked from the very first bite – the combination of flavors and textures was pure magic. Of course, like any good home cook knows, the secret to making this pie truly shine lies not just in the ingredients themselves but also in the technique behind them.

Specifically, getting that perfect flaky crust requires some finesse – but don’t worry if you’re new to baking; I’ll walk you through every step of the way so you can achieve that same level of success as I do.

Classic Rhubarb Pie

Classic Rhubarb Pie

4.5 from 1856 votes

A classic rhubarb pie recipe with a flaky crust and tangy rhubarb filling. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Rhubarb Filling

6 cups fresh rhubarb, chopped
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
1 tbsp butter, melted

For the Egg Wash

1 egg
1 tbsp milk

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine the flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough into two equal parts, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6The dough should be firm to the touch and slightly sticky.
7While the dough is chilling, prepare the rhubarb filling.
8In a separate bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and nutmeg.
9Mix well and set aside.
10The rhubarb should be well coated in the sugar mixture and slightly softened.
11On a lightly floured surface, roll out one half of the chilled dough to fit a 9-inch pie dish.
12Transfer the dough to the pie dish, pressing it into the bottom and up the sides.
13Spoon the rhubarb filling into the crust, spreading it evenly.
14Drizzle the melted butter over the top of the filling.
15Roll out the second half of the dough and place it over the filling.
16Crimp the edges to seal and cut slits in the top to allow steam to escape.
17Brush the top with the egg wash, created by whisking together the egg and milk.
18The dough should be golden brown and the filling should be bubbling when done.
19Place the pie dish on a baking sheet and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
20If the crust begins to brown too quickly, cover the edges with aluminum foil.
21Allow the pie to cool on a wire rack for at least 30 minutes before serving.
22The pie should be slightly firm to the touch and the filling should be set but still slightly jiggly.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a sweeter pie, increase the sugar in the filling to 2 cups.

Watch Video Of How Classic Rhubarb Pie Works

This classic rhubarb pie recipe is truly one of my go-tos when it comes to serving up something special – whether that’s for Easter dinner or just because Tuesday needs some extra love!

When stored properly at room temperature (in an airtight container), your finished pies will keep for up to three days; after which point simply thaw overnight before serving fresh again throughout week ahead without losing much quality whatsoever.

❓ Frequently Asked Questions About Rhubarb Pie

Q: What type of rhubarb should I use for this pie?

Rhubarb comes in several varieties, but for baking purposes you’ll want to use ‘Victoria’ or ‘Imperial’ type stalks – they have the perfect balance of tartness and sweetness.

Q: Can I substitute other fruits for rhubarb?

While other fruits can be used as substitutes in some recipes, rhubarb is quite unique due to its tart flavor profile; trying substituting another fruit may alter the overall taste experience.

Q: How do I prevent my crust from becoming too dark?

To prevent over-browning when baking your crust preheat your oven at 375°F (190°C) instead than 425°F (220°C) reducing heat by about 50% will help keep your crust golden rather than burnt.

Q: Can I freeze this pie after baking?

Yes! After letting your pie cool completely wrap individual portions tightly using plastic wrap then place within freezer-safe containers.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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