Rhubarb pie is a delicious dessert featuring the tart and bright flavor of rhubarb wrapped in a flaky pie crust. It’s a sweet treat perfect for springtime!
Whenever I make this pie, I can’t help but steal a spoonful of the filling—it’s just that good! 🍰 Plus, serving it warm with ice cream makes it even better!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is the star of this pie. Look for firm, vibrant stalks. If fresh isn’t available, you can use frozen rhubarb—just thaw and drain excess moisture before using.
Sugar: The amount of sugar varies since rhubarb is tart. Start with 1 1/2 cups, then taste and adjust. For a healthier twist, you could replace granulated sugar with honey or maple syrup, but keep in mind it can change the texture slightly.
Cinnamon: This is optional but adds warmth. If you’re not a fan, feel free to omit it. Alternatively, try nutmeg for a different spice note.
Butter: Unsalted butter is best for baking, allowing you to control the salt level. If you prefer a dairy-free option, use coconut oil or dairy-free butter substitutes.
Coarse sugar: For sprinkling on top, coarse sugar gives a nice crunch. If you don’t have it, regular granulated sugar or brown sugar can work too.
How Do I Make Sure My Pie Crust is Perfect?
Pie crust can be tricky, but a few tips will help you achieve a tender, flaky crust. Start with cold ingredients—this keeps the butter from melting before baking.
- Mix just until combined; overworking the dough can make it tough.
- When adding ice water, do it slowly. You want the dough to hold together without being wet.
- Let the dough rest in the fridge. This relaxes the gluten and makes it easier to roll out.
Remember, a little patience goes a long way! Keep your work surface floured to help rolling out the dough without sticking. Enjoy the process!
How to Make Rhubarb Pie
Ingredients You’ll Need:
For the Filling:
- 4 cups fresh rhubarb, chopped into 1/2 inch pieces
- 1 1/2 to 1 3/4 cups granulated sugar (adjust according to the tartness of rhubarb)
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar or turbinado sugar (for sprinkling)
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
How Much Time Will You Need?
This Rhubarb Pie takes about 90 minutes in total, including 30 minutes for preparation and about 45 to 60 minutes for baking. Plus, you’ll need about an hour for the pie crust to chill in the refrigerator. This recipe yields a delicious homemade pie that’s perfect for sharing!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Start by mixing 2 1/2 cups of flour and 1 teaspoon of salt in a large bowl. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mix looks like coarse crumbs, with bits of butter about the size of peas. Then, gradually add ice water, one tablespoon at a time, mixing with a fork until the dough holds together but is not sticky. Be careful not to overwork the dough! Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Rhubarb Filling:
While your dough chills, get the filling ready! In a large bowl, combine the chopped rhubarb, sugar (start with 1 1/2 cups), flour, cinnamon (if you’re using it), and salt. Toss everything together until well mixed. Taste the mixture and adjust the sugar based on how tart your rhubarb is and your personal preference.
3. Assemble the Pie:
Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Place this dough into a 9-inch pie plate, letting the excess hang over. Pour the prepared rhubarb filling into the crust and sprinkle the small pieces of butter on top. Roll out the second disc of dough, which you can either cut into strips for a lattice top or roll out as a full crust. If you’re going for the lattice, weave the strips over the filling. For a full top crust, cut slits to let steam out. Trim the excess dough from the edges, and crimp or flute the edges of the crust. Brush the top with the beaten egg and sprinkle with coarse sugar for a beautiful finish.
4. Bake the Pie:
Place your pie in the oven and bake at 425°F (220°C) for 15 minutes. After that, reduce the temperature to 350°F (175°C) and bake for an additional 35 to 45 minutes. You’ll know the pie is done when the crust is golden brown and the filling is bubbly. If the edges of the crust brown too much, cover them with foil during the last part of baking.
5. Cool and Serve:
Once baked, let your pie cool completely on a wire rack to allow the filling to set properly. Slice and serve your Rhubarb Pie alone or top it with a scoop of vanilla ice cream or some whipped cream for a delightful treat!
Enjoy your classic, beautiful homemade Rhubarb Pie!
Can I Use Frozen Rhubarb for This Pie?
Yes, you can use frozen rhubarb! Just be sure to thaw and drain any excess moisture before mixing it with the other ingredients to prevent a soggy pie.
What Can I Substitute for Sugar?
If you’re looking for alternatives, honey or maple syrup can replace granulated sugar, but keep in mind that this may alter the filling’s texture slightly. Start with less sweetness, as these substitutes can have a strong flavor.
How Should I Store Leftover Pie?
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for up to 3 days. To enjoy it warm, reheat slices in the microwave for about 30 seconds.
Can I Make the Pie Crust in Advance?
Absolutely! You can prepare the pie crust up to two days in advance. Just wrap the dough discs tightly in plastic wrap and store them in the refrigerator until you’re ready to use them.
