Fresh Rhubarb Pie

Introduction

There’s something magical about the first bite of a freshly baked rhubarb pie. It’s a burst of tangy sweetness that encapsulates the essence of summer. Whether you’re a seasoned baker or a beginner looking for a new recipe to try, this Fresh Rhubarb Pie is a delightful treat that will surely impress your family and friends. With its perfectly balanced flavors and simple preparation, it’s no wonder this pie is a summer staple.

Why You’ll Love This Recipe

This Fresh Rhubarb Pie is perfect for anyone who enjoys the unique tartness of rhubarb balanced with the sweetness of sugar. It’s an ideal dessert for summer gatherings, picnics, or just a cozy afternoon at home. The recipe is straightforward and doesn’t require any special skills, making it accessible for novice bakers while still being satisfying for the more experienced.

Ingredients

• 1 ⅓ cups white sugar
• 6 tablespoons all-purpose flour
• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 4 cups chopped rhubarb
• 1 tablespoon butter

Directions

1. Preheat the Oven: Gather all ingredients and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
2. Prepare the Crust: Line the bottom and sides of a 9-inch pie plate with one pie crust.
3. Mix Sugar and Flour: Combine sugar and flour in a bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.
4. Add Rhubarb: Heap chopped rhubarb on top and sprinkle with the remaining sugar mixture.
5. Dot with Butter: Dot the filling with small pieces of butter.
6. Cover with Top Crust: Cover the pie with the top crust and crimp the edges to seal.
7. Bake: Bake the pie in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until the filling is bubbly and the crust is golden brown, 40 to 45 minutes.

Kitchen Equipment Needed

• 9-inch pie plate
• Mixing bowls
• Measuring cups and spoons
• Rolling pin (if needed)
• Oven mitts
• Cooling rack
• Knife or pie server

Tips and Variations

Tips for the Perfect Rhubarb Pie

• Use Fresh Rhubarb: Fresh, tender rhubarb will yield the best flavor. If you must use frozen rhubarb, be sure to thaw and drain it well to avoid excess moisture.
• Even Sugar Distribution: Ensure the sugar and flour mixture is evenly distributed to avoid overly tart or overly sweet spots in your pie.
• Crust Shield: If the edges of your crust start to brown too quickly, cover them with a strip of aluminum foil to prevent burning.

Recipe Variations

• Strawberry Rhubarb Pie: Add 2 cups of chopped strawberries to the filling for a classic combination.
• Crumble Topping: Replace the top crust with a crumble made from butter, flour, oats, and brown sugar for a different texture.
• Spiced Rhubarb Pie: Add a teaspoon of ground cinnamon and a pinch of nutmeg to the sugar mixture for a spiced twist.

Storing Leftovers

Store any leftover pie covered in the refrigerator for up to 4 days. To reheat, warm slices in the oven at 350 degrees F for about 10 minutes or until heated through.

Pairings

This Fresh Rhubarb Pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For beverages, consider serving it with a chilled glass of rosé or a hot cup of tea.

Frequently Asked Questions

Can I Use Frozen Rhubarb?

Yes, you can use frozen rhubarb. Be sure to thaw and drain it thoroughly to prevent excess moisture from making the pie soggy.

How Do I Know When the Pie is Done?

The pie is done when the filling is bubbly and the crust is golden brown. You can also check if the rhubarb is tender by inserting a knife into the pie.

Can I Make This Pie Ahead of Time?

Absolutely! You can bake the pie a day in advance. Store it covered at room temperature or in the refrigerator, and reheat as needed.

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Fresh Rhubarb Pie

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• Author: Mia Martinez
• Total Time: 1 hour 30 minutes

Print Recipe

Description

Just baked a Fresh Rhubarb Pie and it tastes like summer!

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Ingredients

1 ⅓ cups white sugar

6 tablespoons all-purpose flour

1 (14.1 ounce) package double-crust pie pastry, thawed

4 cups chopped rhubarb

1 tablespoon butter

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Instructions

Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.

Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.

Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.

Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes.

• Prep Time: 30 minutes
• Cook Time: 1 hour

Nutrition

• Serving Size: 8 servings
• Calories: 295 kcal