Rhubarb Pie
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
3 hrs 10 mins
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Servings
6 slices
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Calories
311 kcal
Rhubarb Pie
Description
This Rhubarb Pie recipe uses six cups of rhubarb cut into half-inch pieces mixed with sugar, flour, and cinnamon to create a filling with characteristic tartness tamed by sweetness and a touch of spice. The filling is encased in a double crust pie shell, with the top crust crimped and slitted to release steam or fashioned into a lattice if desired.
Baking begins at a high temperature for a short time to set the crust, then lowers to finish cooking the filling until bubbly and the crust is golden. The result is a pie featuring a flaky, crisp crust with a thick, tender filling. Cooling for two hours before serving lets the filling set for clean slices.
This pie suits spring and summer menus when rhubarb is fresh, and it pairs well with cream or ice cream. Adjustments like covering edges if they brown too fast help ensure an even bake.
Frozen rhubarb can be used after thawing and draining excess liquid, with extra flour added to maintain filling thickness. Leftover pie keeps refrigerated up to four days.
Ingredients
- 1 pie crust store-bought or homemade, double
- 1 cup granulated sugar + 1 tablespoon
- 6 tablespoons all-purpose flour divided
- 6 cups rhubarb cut into ½ inch pieces
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 425°F.
- Roll ½ of the pie crust into a ⅛-inch thick circle. Line a 9-inch pie plate with the bottom crust.
- Combine 1 tablespoon flour and 1 tablespoon sugar in a small bowl. Sprinkle the mixture over the the bottom of the pie crust.
- Combine rhubarb, sugar, flour and cinnamon in a large bowl and mix well. Place the rhubarb mixture into the crust.
- Roll the remaining crust and place it over the rhubarb. Crimp the edges to seal and cut slits into the pie (or make lattice top if desired).
- Bake on the bottom rack of the oven for 15 minutes. Reduce temperature to 350°F and continue baking 40-50 minutes or until filling is bubbly and the crust is golden.
- Cool 2 hours before serving.
Notes
- If using frozen rhubarb, thaw fully and drain liquid before mixing with filling ingredients.
- Add an extra tablespoon of flour to the filling when using frozen rhubarb to help absorb moisture.
- Protect pie crust edges from over-browning by covering them with foil or a pie shield during baking.
- Store leftover pie covered in the refrigerator for up to four days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311 | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 121mg | 5% |
| Potassium | 388mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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