Classic Rhubarb Pie: The Perfect Sweet-Tart Dessert
The perfect homemade crust meets a tangy filling for a sweet-tart baking experience.
Classic Rhubarb Pie: The Ultimate Sweet-Tart Spring Dessert
When spring arrives, nothing says welcome to the season quite like the tangy, vibrant bite of a classic rhubarb pie. Whether you grew up with this time-honored dessert or are discovering it for the first time, rhubarb pie captures the essence of home baking, balancing tart brightness with just the right touch of sweetness. This comprehensive guide covers every step from scratch-made crust to the perfect filling, along with expert baking tips and the answers to the most common rhubarb pie questions.
What is Rhubarb Pie?
Rhubarb pie is a staple of traditional home baking in North America and Europe, especially beloved in northern climates where rhubarb is one of the first crops to push its red stalks through the soil. Despite looking like celery, rhubarb is actually a perennial vegetable—but in the kitchen, it takes to sugar and pie dough like the best fruit desserts. When baked, rhubarb breaks down into a silky, tangy filling, perfect for pairing with a tender, homemade crust.
Ingredients You’ll Need
For the Homemade Pie Crust
- 3 cups all-purpose flour (plus extra for dusting)
- 1 1/2 cups vegetable shortening
- 1 large egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
- 1 teaspoon kosher salt
For the Rhubarb Filling
- 6 cups fresh rhubarb, sliced (preferably vibrant, firm stalks)
- 2 tablespoons apricot jam
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar (plus extra for sprinkling)
- 6 tablespoons cornstarch
- 1 tablespoon heavy cream (for brushing the crust)
Step-by-Step Instructions
1. Prepare the Dough for the Pie Crust
This old-fashioned method ensures a tender, flaky crust every time:
- In a large bowl, pour in the flour. Add the vegetable shortening and cut it in using a pastry cutter or two knives. Continue until the mixture looks like coarse cornmeal, with some pea-sized lumps.
- In a separate small bowl, beat the egg lightly with a fork. Mix in the cold water, vinegar, and salt.
- Pour the liquid mixture into the flour mixture. Stir gently with a fork until combined—do not overwork. The dough will be slightly sticky.
- Divide the dough into two equal pieces. Form each into a ball, then slightly flatten with a rolling pin. Place each disc in a resealable plastic bag and chill in the freezer for 15 to 20 minutes. This prevents shrinkage and helps with flakiness when baked.
Tip: Pie dough can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight before using.
2. Make the Rhubarb Filling
- In a large bowl, toss the sliced rhubarb with apricot jam, vanilla extract, and salt. The jam intensifies the rhubarb’s flavor and adds subtle fruity sweetness.
- In a separate bowl, whisk together sugar and cornstarch.
- Add sugar mixture to the rhubarb mixture. Toss until the rhubarb is evenly coated and the mixture becomes glossy.
Tip: Letting this mixture sit while you roll out the dough allows the cornstarch to start thickening the juices, ensuring a firm filling when baked.
3. Roll Out and Assemble the Pie
- Position a rack in the lower third of the oven and preheat to 425°F (218°C).
- On a floured surface, roll out one piece of chilled dough into a 12-inch round, starting at the center and rolling outward. If the dough is sticky, dust with more flour as needed.
- Use a metal spatula to carefully lift the dough and transfer it to a 9-inch pie plate. There will be excess dough hanging over the edges—do not trim yet.
- Pour in the prepared rhubarb filling, spreading it evenly.
4. Add the Top Crust: Lattice or Traditional
- Roll out the second piece of dough to another 12-inch round.
- You can leave it whole for a classic double-crust pie or cut it into 1-inch strips for a lattice pattern. If making a lattice, arrange strips over the filling in a crisscross pattern, weaving as needed.
- If using a whole top, cut a few decorative slits to vent steam. Fold under or trim both crusts evenly, then crimp the edges with your fingers or a fork.
- Brush the top crust with heavy cream and sprinkle generously with sugar to encourage browning and a sweet crunch.
5. Bake the Pie
- Place the pie on a baking sheet (to catch any overflow) and bake on the lower rack at 425°F for 15 minutes.
- Reduce oven temperature to 375°F (190°C) and continue baking for 35 to 45 minutes, or until the crust is golden and crisp and the filling is bubbling.
- If the crust is browning too quickly, loosely cover the pie with foil during the last 15 minutes of baking.
- Remove pie from oven and let it cool completely, at least 4 hours, before slicing. This allows the filling to set fully.
What others are reading
Why Use Cornstarch in Rhubarb Pie?
Cornstarch acts as a thickener in the filling. Rhubarb releases a large amount of liquid as it bakes; cornstarch binds these juices and ensures your slices hold together, rather than turning soupy.
Tips for the Best Classic Rhubarb Pie
- Use fresh rhubarb: Young, thin stalks are more tender and less fibrous.
- Don’t skip the chilling: Cold dough leads to flakier crust.
- Balance tartness: This recipe leans sweet-tart; feel free to adjust sugar based on your personal preference or the age of your rhubarb.
- Add a hint of spice: Some bakers include a dash of nutmeg, cinnamon, or orange zest for added flavor depth.
- Let it rest: Cutting a hot pie will cause the filling to run. Always let it cool for optimal slices.
Serving Suggestions
- Vanilla ice cream: The classic pairing to contrast the tangy filling.
- Lightly sweetened whipped cream
- A dusting of powdered sugar just before serving
This pie is best enjoyed the day it’s baked but keeps well at room temperature, covered, for up to two days (or refrigerate for up to four days).
How to Store & Freeze Rhubarb Pie
- Storing at room temperature: Cover loosely with foil or plastic wrap for up to 2 days.
- Refrigerate: If you plan to keep it longer, cover and refrigerate for up to 4 days. Allow slices to come to room temperature or warm slightly before serving.
- Freezing: To freeze, wrap the fully cooled pie tightly in several layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Why Is My Rhubarb Pie Runny?
Runny filling is one of the most common challenges with rhubarb pie:
- Not enough thickener: Rhubarb requires more cornstarch or other thickener than most fruit pies.
- Cut too soon: Let the pie cool completely so the filling has time to gel.
- Rhubarb’s water content: Early-season rhubarb is juicier; adjust thickener as needed.
Can I Use Frozen Rhubarb?
Yes, frozen rhubarb works well but be sure to:
- Thaw and drain extra liquid before using.
- Pat dry with paper towels to remove excess moisture before mixing with sugar and cornstarch.
Is Rhubarb Safe to Eat?
Only the stalks of rhubarb are edible. Never eat the leaves—they contain oxalic acid and are toxic. Trim away any leafy portions and discard them promptly.
Recipe Variations and Customizations
- Add orange zest or a splash of orange juice to the filling for a citrusy lift.
- Swap apricot jam for strawberry or raspberry preserves for a different fruit undertone.
- Try a crumb topping instead of a double crust for more texture and a rustic appearance.
- Mix in fresh strawberries for a classic strawberry-rhubarb pie, but reduce the sugar slightly since strawberries are naturally sweet.
Common Questions About Rhubarb Pie
Why is my rhubarb pie filling so tart?
Rhubarb’s natural tang is part of its charm. If your pie is too tart, you may need to increase the sugar slightly or pair the pie with extra-sweet ice cream or whipped cream.
Can I make rhubarb pie crust ahead of time?
Absolutely! The dough can be kept in the refrigerator for up to 2 days or frozen for up to 3 months. Allow frozen dough to thaw in the refrigerator overnight before using.
Should I peel rhubarb before baking?
Peeled rhubarb is not necessary for young, tender stalks. If your rhubarb is especially thick or fibrous, you can peel away the outermost stringy layer for a smoother texture.
What can I use if I don’t have apricot jam?
Peach or strawberry preserves, raspberry jam, or even a tablespoon of honey can stand in for apricot jam in the filling.
Is rhubarb pie best served warm or cold?
Both are delicious. Cooling the pie completely ensures a neater slice, but warming it slightly before serving (especially with ice cream) is equally fantastic.
Nutrition Snapshot (per standard slice, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Fat | 18g |
| Carbohydrates | 62g |
| Protein | 4g |
| Fiber | 3g |
Note: Nutrition can vary based on exact ingredients and portion size.
Pro Tips for Baking Success
- To prevent soggy bottoms, bake on a preheated baking sheet in the lower third of the oven.
- For a golden glossy crust, brush the top with heavy cream or an egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with sugar before baking.
- If edges brown too fast, cover them with a pie shield or strips of foil.
- Let pie cool completely—otherwise, the filling will ooze when cut.
More Ways to Enjoy Rhubarb
- Mix into muffins, crisps, or cobblers
- Turn into compote or sauce for pancakes and ice cream
- Try as an addition to jams or fruit preserves
Frequently Asked Questions (FAQs)
Q: Can I substitute butter for shortening in the crust?
A: You can substitute butter for shortening, but shortening gives a reliable flakiness. A half-butter, half-shortening mix is also excellent for flavor and texture.
Q: What’s the best way to get a flaky pie crust?
A: Use cold ingredients, chill the dough, and handle it as little as possible. Overworked dough leads to toughness.
Q: Can I freeze rhubarb directly from the garden?
A: Yes. Wash, trim, and chop the stalks, then freeze in a single layer before transferring to a bag for long-term storage.
Q: How do I know when my pie is done?
A: The crust should be deep golden and the filling bubbling. Expect some juices to bubble from the vents or edges.
Q: Is rhubarb poisonous?
A: Only the stalks are edible. Discard leaves immediately, as they are toxic.
Final Thoughts
Baking a rhubarb pie from scratch is a rewarding project, yielding a dessert that embodies the tang of spring and the comfort of tradition. Whether you stick with the classic recipe or add your own flavorful twists, this pie is destined to become a seasonal favorite at your table.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a39368464/rhubarb-pie-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42397365/strawberry-rhubarb-pie-recipe/
- https://www.youtube.com/watch?v=MIPPKuxBXqs
- https://www.thepioneerwoman.com/food-cooking/recipes/a64460342/best-rhubarb-crisp-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43378705/rhubarb-recipes/
- https://rosebakes.com/strawberry-rhubarb-pie-recipe/
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