classic rhubarb pie recipe

Written ByJenny Smyth Posted on
classic rhubarb pie recipe
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The Best classic rhubarb pie recipe

I’ve been making this classic rhubarb pie recipe for years, and it’s always a hit with my family and friends. The combination of tart rhubarb and sweet sugar is a perfect balance that never gets old.

I remember my grandmother making this pie for special occasions when I was growing up, and now I make it for my own family gatherings. The process of making a pie from scratch is therapeutic, and it’s a great way to spend quality time with loved ones.

There’s something special about watching the filling bubble up through the crust as it bakes, filling the kitchen with the sweet scent of sugar and spices. This recipe is a staple in many American households, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

Whether you’re serving it at a holiday dinner or just need a quick dessert after dinner, this pie is sure to please. The best part?

It’s actually pretty healthy compared to many other desserts out there – the rhubarb provides a good dose of vitamin C and antioxidants, while the whole wheat crust gives you some fiber and texture. I love that this pie is both comforting and virtuous at the same time.

Classic Rhubarb Pie

Classic Rhubarb Pie

4.9 from 1809 votes

Classic Rhubarb Pie is a delightful and tart dessert showcasing the natural flavors of fresh rhubarb. It features a buttery crust and a sweet filling that complements the tartness of the rhubarb.

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

🥘Ingredients

For the Crust

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup unsalted butter, chilled and cubed
6-8 tbsp ice-cold water

For the Filling

4 cups fresh rhubarb, chopped
1 cup granulated sugar
1/4 cup cornstarch
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine the flour, salt, and baking powder.
3Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, and wrap in plastic wrap.
6Chill in the refrigerator for 30 minutes.
7On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish.
8Press the dough into the pie dish, ensuring it covers the bottom and sides.
9Trim any excess dough, leaving about 1/2 inch of overhang.
10In a separate bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon, and nutmeg.
11Mix well and spoon the filling into the pie crust.
12Roll out the second disk of dough and place it over the filling.
13Crimp the edges to seal, and cut slits in the top to allow steam to escape.
14Brush the top with a bit of water and sprinkle with sugar.
15Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
16Reduce 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.
17If the crust begins to brown too quickly, cover the edges with aluminum foil.
18Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
19This allows the filling to set properly.
20Serve the rhubarb pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 20mg🧂Sodium: 300mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: You can add a tablespoon of lemon juice to the filling for an extra tangy flavor. For a deeper flavor, consider using brown sugar in the filling. You can also experiment with adding other fruits like strawberries or apples to the filling for a mixed berry pie. Store any leftovers in the refrigerator for up to 3 days.

Watch Video Of How Classic Rhubarb Pie Works

This classic rhubarb pie recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a quick dessert after dinner. It’s easy to make, delicious, and packed with nutrients from the rhubarb itself.

Plus, it’s perfect for family gatherings – kids love helping with the filling process (as long as they don’t eat too much of the raw rhubarb!) , while adults appreciate the comforting taste of home-baked goods.

❓ Frequently Asked Questions About Rhubarb Pie

What is rhubarb pie?

Rhubarb pie is a type of dessert pie that consists of a filling made from rhubarb cooked in sugar, often with added spices like cinnamon or nutmeg. The filling is then topped with a pastry crust made from flour, butter, and water.

Is rhubarb pie healthy?

Rhubarb pie can be a relatively healthy option compared to other desserts out there. The rhubarb itself provides vitamin C and antioxidants, while the whole wheat crust gives you some fiber and texture. However, it’s worth noting that traditional recipes often include added sugars and butter in the crust, which can increase the calorie count.

How do I store leftover rhubarb pie?

You can store leftover rhubarb pie in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can also freeze it for up to 6 months – just thaw it in the fridge or at room temperature when you’re ready to serve.

Can I make rhubarb pie without a pastry crust?

Yes, you can definitely make rhubarb pie without a traditional pastry crust! You can use alternative ingredients like almond flour or coconut flour to create a gluten-free crust, or even try using a pre-made crust mix if you’re short on time.

Is rhubarb pie suitable for vegetarians?

Rhubarb pie is generally suitable for vegetarians – as long as you use vegetarian-friendly ingredients like vegetable oil instead of butter in the crust.

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