Why You’ll Love This Recipe

This pie combines the tartness of fresh rhubarb with the sweetness of sugar, resulting in a harmonious flavor profile. The simple ingredients and straightforward preparation make it accessible for both novice and experienced bakers. Its versatility allows for customization, such as adding a lattice crust or incorporating other fruits like strawberries.

Ingredients

• 1 ⅓ cups white sugar
• 6 tablespoons all-purpose flour
• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 4 cups chopped fresh rhubarb
• 1 tablespoon butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 450°F (230°C) and place an oven rack in the lowest position.
2. Prepare the Pie Crust: Line the bottom and sides of a 9-inch pie plate with one pie crust.
3. Add Sugar Mixture: In a bowl, combine the sugar and flour. Sprinkle ¼ of this mixture over the prepared bottom crust.
4. Add Rhubarb: Place the chopped rhubarb on top of the sugar mixture.
5. Add Remaining Sugar: Sprinkle the remaining sugar mixture over the rhubarb.
6. Add Butter: Dot the filling with small pieces of butter.
7. Top Crust: Cover the pie with the second crust, sealing the edges and cutting a few slits in the top to allow steam to escape.
8. Bake: Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 40 to 45 minutes, or until the filling is bubbly and the crust is golden brown.
9. Cool: Allow the pie to cool before serving.

Servings and Timing

• Servings: 8 slices
• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes

Variations

• Strawberry Addition: Combine rhubarb with fresh strawberries for a classic strawberry-rhubarb pie.
• Spices: Add a pinch of cinnamon or nutmeg to the sugar mixture for extra warmth.
• Lattice Crust: Use a lattice crust instead of a full top crust for a decorative touch.

Storage/Reheating

• Storage: Cover the cooled pie loosely with storage wrap or aluminum foil. Store in the refrigerator for four to five days.
• Freezing: You can freeze homemade rhubarb pie. If you plan to freeze it, bake the pie in a foil dish. Wrap the whole thing in at least one layer of storage wrap, then at least one layer of aluminum foil. Freeze for up to six months. Thaw in the refrigerator.

FAQs

1. Can I use frozen rhubarb for this pie?

Yes, you can use frozen rhubarb. Ensure it’s thawed and drained to prevent excess moisture in the pie.

2. How do I prevent the pie crust from getting soggy?

Sprinkling a thin layer of flour and sugar on the bottom crust before adding the filling can help create a barrier against moisture.

3. Can I make this pie ahead of time?

Yes, you can prepare the pie and refrigerate it before baking. When ready to bake, allow it to come to room temperature and then proceed with the baking instructions.

4. How do I know when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife into the center; if it comes out clean, the pie is ready.

5. Can I use a store-bought pie crust?

Yes, using a store-bought pie crust is a convenient option. Ensure it’s thawed before use.

6. How can I make the pie sweeter?

Adjust the sugar to your taste. However, be cautious not to add too much, as it can affect the pie’s consistency.

7. Can I add other fruits to the pie?

Yes, adding fruits like strawberries or apples can complement the rhubarb’s tartness and add depth of flavor.

8. How do I prevent the filling from being too runny?

Ensure the rhubarb is well-drained if using frozen, and consider adding a tablespoon of cornstarch to the filling to help thicken it.

9. Can I use a different type of sugar?

Yes, you can substitute white sugar with brown sugar or honey, but this may alter the flavor and texture slightly.

10. How do I serve the pie?

Serve the pie warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

This Fresh Rhubarb Pie is a delightful dessert that combines the unique tartness of rhubarb with a sweet, buttery filling. Its simple preparation and versatile nature make it a favorite among many. Whether enjoyed on its own or with a scoop of ice cream, it’s sure to be a hit at any gathering.

Fresh Rhubarb Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Isabella
• Total Time: 1 hour 30 minutes
• Yield: 8 slices
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Fresh Rhubarb Pie is the perfect dessert for showcasing the unique tangy flavor of fresh rhubarb. With a buttery, flaky crust and a balanced sweet-tart filling, this classic pie is sure to please any crowd. Simple to make with ingredients like rhubarb, sugar, and butter, this pie is a must-try for any baking enthusiast. Try variations like adding strawberries or a lattice crust for a fun twist on this timeless dessert.

---

Ingredients

• 1 ⅓ cups white sugar
• 6 tablespoons all-purpose flour
• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 4 cups chopped fresh rhubarb
• 1 tablespoon butter

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat the oven: Set your oven to 450°F (230°C) and position the oven rack at the lowest point.
• Prepare the pie crust: Line a 9-inch pie plate with one pie crust.
• Add sugar mixture: In a bowl, combine the sugar and flour. Sprinkle a quarter of this mixture over the bottom crust.
• Add rhubarb: Place the chopped rhubarb on top of the sugar mixture.
• Add remaining sugar: Sprinkle the rest of the sugar-flour mixture over the rhubarb.
• Add butter: Dot the filling with small pieces of butter.
• Top crust: Cover with the second pie crust, sealing the edges. Cut a few slits on top for steam to escape.
• Bake: Bake for 15 minutes at 450°F (230°C), then reduce the temperature to 350°F (175°C) and bake for an additional 40–45 minutes until the crust is golden and the filling is bubbly.
• Cool: Let the pie cool before serving.

Notes

• Strawberry Variation: Combine rhubarb with fresh strawberries for a classic strawberry-rhubarb twist.
• Spices: For extra warmth, consider adding a pinch of cinnamon or nutmeg.
• Lattice Crust: For a decorative touch, opt for a lattice crust instead of a full top crust.
• Soggy Crust: To prevent sogginess, sprinkle flour and sugar on the bottom crust before adding the filling.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American