Rhubarb Pie

Posted in Recipe Collections / Grammie’s Recipes: From the Kitchen of Elsie Damren
Rhubarb Pie
Rhubarb pie, with its perfect balance of tartness and sweetness, is a classic dessert that heralds the arrival of spring. This recipe offers a straightforward approach to creating a deliciously tangy rhubarb pie, complete with a flaky crust that's sure to delight any palate. For those who love a twist on the classic, the Strawberry Rhubarb Pie variation combines the tartness of rhubarb with the sweetness of strawberries for a pie that's bursting with flavor.

Ingredients

  • Your favorite pie crust recipe (enough for bottom and top crust)
  • 2½ to 3 cups diced rhubarb
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1 egg, beaten
  • A dash of salt

Instructions

  1. Prepare the Filling: In a mixing bowl, combine diced rhubarb, sugar, flour, the beaten egg, and a dash of salt. Mix these ingredients well to ensure the rhubarb is evenly coated with the sugar and flour mixture.

  2. Assemble the Pie: Pour the rhubarb filling into your prepared pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter.

  3. Add the Top Crust: Cover the filling with your top crust. You can make it decorative by creating a lattice top or simply covering it fully and making a few slits to allow steam to escape.

  4. Bake: Bake your pie at 400°F for about 50 minutes, or until the crust is golden and the filling is bubbly. Let it cool before serving to allow the filling to set.

Variation: Strawberry Rhubarb Pie

To modify this recipe for Strawberry Rhubarb Pie, adjust the following:

  • Substitute ½ of the rhubarb with equal parts strawberries
  • Reduce sugar to ¾ cup
  • Eliminate the egg

Rhubarb Pie: A Symphony of Tart and Sweet

Rhubarb pie, with its vibrant hue and perfect balance of tart and sweet, heralds the arrival of spring like no other dessert. This classic recipe celebrates rhubarb, often dubbed the “pie plant,” for its unparalleled ability to transform a simple pie into something extraordinary. As we delve into the art of making this beloved pie, we’ll uncover the secrets to harnessing the full potential of rhubarb and turning it into a dessert that sings with flavor.

Understanding Rhubarb

Rhubarb, with its tartness and slightly stringy texture, might not seem like a prime candidate for a pie filling at first glance. Yet, it’s this very tartness that makes rhubarb pie so unique and beloved. The key to a great rhubarb pie lies in balancing the tartness of the rhubarb with the right amount of sweetness, without overshadowing its inherent zest.

  • Choosing Your Rhubarb: Look for firm, crisp stalks with a bright red color. The redder the stalk, the sweeter the pie.
  • Prepping Rhubarb: Remember to remove the leaves, which are toxic, and cut the stalks into small, uniform pieces for even cooking.

The Art of the Perfect Pie Crust

A flaky, buttery crust is the foundation of any great pie. For rhubarb pie, you want a crust that can hold up to the juicy filling without becoming soggy.

  • Chill Your Dough: Keeping the dough cold before rolling it out ensures a flakier crust.
  • Blind Baking: Consider partially baking your bottom crust to prevent sogginess from the rhubarb filling.

Balancing Flavors

The magic of rhubarb pie lies in the delicate balance between the tartness of the rhubarb and the sweetness of the sugar.

  • Adjusting Sweetness: Depending on the tartness of your rhubarb, you may need to adjust the amount of sugar. Start with the recommended amount and adjust to taste.
  • Adding Depth: A hint of orange zest, a splash of vanilla extract, or a dash of cinnamon can add complexity to the pie’s flavor profile without overwhelming the rhubarb.

Serving and Enjoyment

Rhubarb pie is delightful both warm and at room temperature. Serving it with a scoop of vanilla ice cream or a dollop of whipped cream can soften the tartness and add a creamy texture that complements the filling beautifully.

Celebrating Rhubarb

Rhubarb pie is more than just a dessert; it’s a celebration of spring, a testament to the beauty of simplicity, and a tribute to the timeless art of pie-making. As you embark on this baking journey, let the unique charm of rhubarb inspire you to create a pie that’s not only delicious but also a reflection of the season’s bounty.

Whether you stick with the classic rhubarb or opt for the strawberry-rhubarb variation, this pie is a delightful celebration of seasonal flavors. Serve it at your next gathering or as a special treat for your family to welcome the warmth and bounty of spring.

Nutrition Facts

  • Serving Size: 1 slice
  • Servings Per Recipe: 8
  • Calories: 335

% Daily Value

  • Total Fat: 15g (19% DV)
  • Saturated Fat: 7.6g (38% DV)
  • Cholesterol: 73mg (24% DV)
  • Sodium: 5011mg (218% DV)
  • Total Carbohydrates: 45.8g (17% DV)
  • Dietary Fiber: 3.2g (11% DV)
  • Total Sugars: 18.9g
  • Protein: 6g
  • Vitamin D: 11mcg (55% DV)
  • Calcium: 132mg (10% DV)
  • iron: 2mg (11% DV)
  • Potassium: 437mg (9% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe analyzed by verywell.