old fashioned rhubarb pie recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best old fashioned rhubarb pie recipe

I’ve been making this old fashioned rhubarb pie recipe for years, and it’s always a hit with my family and friends. The recipe comes from my grandmother, who learned it from her mother before her. It’s a traditional pie that’s been around for generations, and it’s still a staple in many American households today.

I love the simplicity of the recipe, which only requires a few ingredients, and the way the tartness of the rhubarb is balanced by the sweetness of the sugar. The pie is also incredibly easy to make, requiring only a few minutes of preparation time before popping it into the oven. My kids love helping me in the kitchen, measuring out the ingredients and stirring the mixture together.

They’re always excited to see the finished product, and they never get tired of eating a slice (or two) after dinner. The best part about this recipe is that it’s perfect for any occasion – whether it’s a family gathering, a holiday meal, or just a regular Tuesday night dinner. It’s also relatively healthy compared to other desserts, thanks to the low sugar content and high fiber content from the rhubarb.

I like to think that this pie is not only delicious but also good for you too! The combination of flavors and textures is just right – not too sweet, not too tart – making it an ideal dessert for anyone with a discerning palate. I’ve even started making mini pies for special occasions, like birthdays and holidays.

They’re adorable and fun to eat, and they’re just as tasty as their full-sized counterparts. My husband loves when I bring home a batch of freshly baked pies from our local farmer’s market – he can’t resist that sweet aroma wafting through the air.

Old Fashioned Rhubarb Pie

4.8 from 1700 votes

A classic old fashioned rhubarb pie recipe with a tender, flaky crust and a sweet-tart rhubarb filling. This pie is perfect for spring and summer when rhubarb is in season.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 370 kcal

🥘Ingredients

For the 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-cold water

For the 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

👨‍🍳Directions

1In a large bowl, combine flour, salt, and sugar for the crust.
2Add the cold cubed butter and use a pastry blender or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
3Add ice-cold water gradually, mixing just until the dough comes together.
4Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat the oven to 425°F (220°C).
6On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish.
7Press the dough into the pie dish, making sure to cover the bottom and sides evenly.
8Trim the edges, leaving about 1/2 inch of overhang.
9Refrigerate the crust while you prepare the filling.
10In a large mixing bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and nutmeg.
11Stir well to coat the rhubarb evenly.
12Add the lemon juice and melted butter, and mix until combined.
13Transfer the rhubarb mixture to the chilled pie crust, spreading it out evenly.
14Roll out the second chilled dough disc to fit the top of the pie.
15Place it over the filling, pressing the edges to seal.
16Crimp the edges with a fork or your fingers to create a decorative border.
17Cut slits in the top crust to allow steam to escape.
18Brush the top crust with a bit of milk or beaten egg for a golden finish.
19Place the pie dish on a baking sheet and bake at 425°F (220°C) for 15 minutes.
20Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
21If the crust begins to brown too quickly, cover the edges with aluminum foil.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
23This allows the filling to set properly.
24Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

9-inch pie dish
Mixing bowl
Pastry blender or fork
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 370 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: For a sweeter filling, add more sugar. For a tangier filling, reduce the sugar. You can also add other fruits like strawberries or apples to the filling for a mixed berry pie.

I’ve been making this old fashioned rhubarb pie recipe for years, and it’s always a good idea for any occasion – whether it’s a family gathering or just a regular Tuesday night dinner.

The best part about this recipe is that it’s relatively healthy compared to other desserts, thanks to the low sugar content and high fiber content from the rhubarb.

When storing leftover pie, make sure to keep it in an airtight container in the fridge for up to 3 days or freeze it for up to 6 months.

❓ Frequently Asked Questions About Old Fashioned Rhubarb Pie

Q: What is rhubarb pie?

Rhubarb pie is a traditional dessert made with rhubarb, a vegetable often used in sweet dishes due to its tart flavor.

Q: Can I use fresh or frozen rhubarb?

Both fresh and frozen rhubarb work well in this recipe.

Q: How long does it take to make?

The preparation time is about 15 minutes.

Q: Can I make individual pies?

Yes, you can make individual mini pies using this recipe.

Q: Is this pie suitable for vegans?

This recipe uses eggs and dairy products, so it’s not suitable for vegans.

Q: Can I store leftover pie in the fridge?

Yes, you can store leftover pie in an airtight container in the fridge for up to 3 days.

Similar Posts