Best Rhubarb Recipes (Rhubarb Pie and More)

Name: Best Rhubarb Recipes (Rhubarb Pie and More)
Total time: 1 h
Yield: 8 serving
Ingredients: 1 double pie crust; 5 cups fresh rhubarb; 1 1/2 cups granulated sugar; 1/2 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 tablespoon unsalted butter; 1 egg; 1 tablespoon water; 2 tablespoons coarse sugar

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Total Time
1 hr
Servings
8

Best Rhubarb Recipes (Rhubarb Pie and More)

Silas Stewart

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When you think of fillings for desserts, rhubarb may not be the first thing to come to mind. But once you’ve tried these Rhubarb Dessert Recipes, you’ll be stocking up on rhubarb every spring!

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Ingredients

Servings

1 double pie crust store-bought
5 cups fresh rhubarb chopped
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon unsalted butter chopped into small cubes
1 egg
1 tablespoon water
2 tablespoons coarse sugar

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Instructions

Preheat oven to 425°F.
Combine the flour, sugar, cinnamon and cloves in a bowl.
Add in the rhubarb and toss until it’s coated in the mixture of dry ingredients. Spread onto a 9″ pie crust.
Smear a thin layer of butter along the edge of the pie. Place the second pie crust on top and use a knife to make a few ventilation slits. Use a fork to crimp the edges together. For a lattice topping, cut the second pie crust into 1-inch thick strips and weave.
Whisk the egg and water and brush the mixture on top of the pie. Add a sprinkling of sugar.
Bake for 15 minutes at 425F, then reduce to 375 F and continue baking for another 30 minutes, or until the crust is golden. By this time, the filling should be bubbling. If the crust turns golden before the filling is bubbling, loosely cover the pie with foil to continue baking without the risk of burning the crust.