Rhubarb pie

A Classic Spring Dessert
Rhubarb pie pinit

Rhubarb Pie: A Tangy Delight

Dive into the world of tangy and sweet flavors with our Rhubarb Pie recipe. This classic dessert, beloved for its unique taste and beautiful appearance, is a perfect way to celebrate the spring and early summer seasons when rhubarb is at its peak. Whether you’re a seasoned baker or new to the kitchen, this pie will impress with its balance of flavors and textures.

Why You’ll Love This Pie

  • Seasonal Charm: Utilizes fresh rhubarb, making it a perfect seasonal treat.
  • Sweet & Tangy: The filling combines the perfect balance of sweetness and tartness, appealing to a wide range of palates.
  • Eye-Catching: Its vibrant red hue and golden crust make it a showstopper on any table.

Tips for the Perfect Pie

  • Use fresh, firm rhubarb for the best flavor and texture.
  • Pre-bake the crust to avoid a soggy bottom.
  • Let the pie cool completely before slicing to allow the filling to set.

Embracing the tartness of rhubarb paired with a sweet and flaky crust, this Rhubarb Pie is sure to become a favorite. Its delightful contrast of flavors and textures makes it a memorable dessert for any occasion. So, roll up your sleeves and get ready to bake a pie that will earn you rave reviews!

Difficulty: Intermediate Prep Time 30 mins Cook Time Rest Time Total Time 3 hrs 30 mins
Servings: 8 Calories: 450
Best Season: Spring

Description

Dive into the tangy and sweet flavors of our Rhubarb Pie, a perfect celebration of spring with its vibrant hue and flaky crust.

Ingredients

For the Pie Crust

For the Filling

Instructions

Making the Pie Crust

  1. Prepare the Dough
    In a large bowl, mix flour, salt, and sugar. Add cold, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Divide the dough in half, form into discs, wrap in plastic, and refrigerate for at least 1 hour.
  2. Pre-bake the Crust
    Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish, trim the excess, and prick the bottom with a fork. Chill for 30 minutes, then bake at 375°F (190°C) for 20 minutes with pie weights. Remove weights and bake for another 10 minutes.

Making the Filling and Assembling

  1. Prepare the Filling
    In a large bowl, combine rhubarb, sugar, flour, and vanilla extract. Let sit for 15 minutes.
  2. Assemble the Pie
    Fill the pre-baked crust with the rhubarb mixture. Dot with butter. Roll out the second dough disc, place over the filling, and crimp the edges to seal. Cut slits in the top crust to vent. Bake at 375°F (190°C) for 45-50 minutes or until the crust is golden and the filling is bubbly.
  3. Cool Before Serving
    Let the pie cool on a wire rack for at least 2 hours to allow the filling to set.
Nutrition Facts

Serving Size 1 slice

Servings 8


Amount Per Serving
Calories 450kcal
Calories from Fat 200kcal
% Daily Value *
Total Fat 22gg34%
Saturated Fat 14gg70%
Trans Fat 0gg
Cholesterol 60mgmg20%
Sodium 300mgmg13%
Potassium 250mgmg8%
Total Carbohydrate 58gg20%
Dietary Fiber 2gg8%
Sugars 29gg
Protein 5gg10%

Vitamin A 15% IU
Vitamin C 10% mg
Calcium 5% mg
Iron 10% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a decorative touch, use cookie cutters to create shapes from the top crust. Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Keywords: Rhubarb Pie, tangy, sweet, dessert

Frequently Asked Questions

Expand All:
Can I use frozen rhubarb for this pie?

Yes, you can use frozen rhubarb, but make sure to thaw and drain it well to remove excess moisture.

How do I store leftover Rhubarb Pie?

Store leftovers in the refrigerator, covered, for up to 3 days. Reheat slices gently in the oven or serve cold.

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Annie Elison

Food and Lifestyle Blogger

Hi ! I am Annie Elison! I’m a proud mom of two wonderful children and a devoted food enthusiast from the USA. Cooking has always been my passion, and over the years, I’ve collected a treasure trove of recipes that I’m excited to share with you.

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