Rhubarb pie exists, one could theorize, simply to take us back to memories of grandmas and simpler times. Its old-fashioned taste is overwhelmingly lovely whether you use fresh or frozen rhubarb.
This rhubarb pie showcases spring’s eye-twitchingly tart candy in the most magnificent way possible. Lightly spiced and sweetened rhubarb is nestled in your favorite pie crust and baked until thick and jammy just like the old-fashioned rhubarb pie your grandma used to make. It’s just as tasty when made with frozen rhubarb, too, which is a godsend when you’re craving pie but your rhubarb plants are buried beneath snow.–Angie Zoobkoff
Rhubarb Pie Recipe
- Quick Glance
- 30 M
- 2 H, 30 M
- Makes one 9-inch (23-cm) deep-dish pie
- For the rhubarb pie filling
- 7 to 8 cups fresh rhubarb or thawed frozen rhubarb, cut into 1/2- to 1-inch (1.5- to 3-centimeter) chunks (1 3/4 to 2 pounds or 800 to 900 grams)
- 1 1/3 cups granulated sugar (167 g)
- A small pinch ground nutmeg
- 1/2 teaspoon freshly squeezed lemon juice (3 ml)
- 1/3 teaspoon kosher salt (1 g)
- 1/2 cup all-purpose flour (or a gluten-free flour blend if using gluten-free pastry dough) (73 g)
- 2 teaspoons quick-cooking tapioca (8 g)
- For the pie crust
- 1 recipe store-bought or homemade double-crust pie dough
- 1/2 tablespoon unsalted butter (7 g)
- 1 tablespoon granulated sugar (12 g), for sprinkling
- 1 egg white plus 1 tablespoon water (15 ml), beaten with a fork
- 1. Preheat the oven to 450°F (230°C).
- Make the rhubarb pie filling
- 2. In a large bowl, combine the rhubarb, sugar, nutmeg, lemon juice, salt, flour, and tapioca, and mix until the rhubarb looks like it’s coated with coarse wet sand, about 2 minutes. [Editor’s Note: If using thawed frozen rhubarb, gently but firmly press it with paper towels to remove as much liquid as possible prior to tossing it with the other ingredients.]
- Make the pie brust
- 3. Roll out the one portion of pie dough and place it in a 9-inch (23-cm) deep dish pie pan.
- 4. Heap the filling over the dough in the pie pan. Break up the butter into little pieces with your fingers and dot it on top of the filling.
- 5. Roll out the remaining dough, place it over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp.
- 6. Lightly brush some of the egg white mixed with water over the entire pie, including the edges of the dough.
- 7. Bake for 15 minutes. Reduce the heat to 350°F (180°C) and bake for about 30 minutes more. Then open the oven and quickly sprinkle the top of the pie with sugar. Close the oven and continue baking for another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents or lattice.
- 8. Remove the pie from the oven and let cool completely before serving. The longer the pie cools, the less runny it will be.
Hungry for more? Chow down on these:
Rhubarb Pie Recipe © 2016 Kate McDermott. Photo © 2016 Andrew Scrivani. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!