Rhubarb Pie
User Reviews
5
Rhubarb Pie
Description
This Rhubarb Pie recipe uses a homemade pie crust rolled out twice to form the base and top crusts. The filling combines chopped rhubarb tossed with granulated sugar, tapioca flour for thickening, and citrus zest, which adds brightness and balances the tartness of rhubarb. Small pieces of butter dotted on top of the filling create a rich mouthfeel once baked.
The assembled pie is baked at 400°F for about an hour, with the top crust tented with foil mid-bake to prevent over-browning. This careful baking preserves a flaky, golden crust. Cooling the pie for at least four hours allows the filling to thicken and makes slicing cleaner.
Rhubarb Pie can be served chilled or at room temperature and pairs nicely with cream or vanilla ice cream. Variations include adding spices like cinnamon or substituting part of the rhubarb with strawberries for a sweeter twist.
The recipe allows making the filling and crust ahead of time and freezing the baked pie for up to three months. Thaw in the refrigerator before serving.
Ingredients
- 1 recipe pie crust our recipe makes 2 crusts, one for the bottom and one for the top of the pie, homemade
- 6 cups rhubarb about seven 15-inch stalks, chopped
- 1 cup + 1 Tablespoon granulated sugar , divided
- ¼ cup tapioca flour
- 1 teaspoon orange zest , (or sub lemon zest)
- 1 ½ tablespoons butter
Optional:
- 1/4 teaspoon ground cinnamon or nutmeg, or cardamom
Instructions
- Preheat oven to 400 degrees F.
- Rhubarb Pie Filling: In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
- Assemble: Add one rolled-out pie crust to pie plate. Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to prevent it from getting soggy. Add rhubarb pie filling. top with small pieces of butter dotted over the top of the rhubarb filling. Roll out second pie crust and place on top. Seal the bottom and top crust together. Cut a few slits or a small "X" on the top crust for steam to escape.
- Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
- Cool: Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.
Notes
- The pie filling and crust can be prepared in advance and stored refrigerated before assembly.
- Baked pie freezes well for up to three months when tightly wrapped; thaw completely in the refrigerator before serving.
- For a variation, replace part of the rhubarb with strawberries to create a strawberry rhubarb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 110mg | 5% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
