Rhubarb pie is a great summer dessert, it is rustic, old-fashioned, easy to make, and uses few ingredients. Not to mention it’s a great way to use any extra rhubarb you might have laying around. Plus it’s one of those nearly impossible-to-mess-up desserts!
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“Food may not be the answer to world peace, but it’s a start.” -Anthony Bourdain
This beautiful, rustic, dare I say homely pie has a way of winning me over time and time again. It seems to have a way of bringing out the best in me, even though making one requires almost zero skill whatsoever. It reminds me of simpler times. And that if the dishes are done, the cow has been milked, and this pie is cooling on the stone, then it has in fact been a rather good day.
However, that being said, I have to admit that rhubarb pie and I have quite a love-hate relationship. Some years I love it, other years I’m not sure who thought it was a good idea to make a pie with just rhubarb in it. Cooking with rhubarb has never been a favorite of mine, and chopping it always takes way longer than I expect it to.
Some years I manage to do a lot with my rhubarb, other years I forget it exists. But it seems that no matter what my current feelings toward rhubarb are, I will sooner or later end up in the kitchen making a pie. Why? Because that’s the way I cook, also because I love pie. And also, because rhubarb pie on a summer evening, or warmed up for breakfast is just something I can’t help but enjoy.
This is also a great recipe to make for or bring to parties. It’s great for potlucks, bringing to friends, and especially good for those days when eating a whole pie by yourself just seems like the right thing to do. It comes together fairly quickly, and is even better if allowed to sit overnight before serving!
How To Make Rhubarb Pie
Ingredients
2 8-inch pie crusts, homemade or bought.
4 cups rhubarb, chopped
1 1/2 cups sugar
2 tbsp. corn starch
2 tbsp. flour
Directions.
Preheat the oven to 375F
In a large bowl, combine the chopped rhubarb, sugar, cornstarch, and flour. Mix well and set aside while you prepare the crust.
Roll out the first crust out to the thickness of your likely(skip if you are using pre-made crust).
Place the crust in an 8-inch pie pan. Roll out the second crust.
Spoon the filling from the bowl into the pie pan, be sure to scrape out the bowl so your get all of the sugar and juices! Cover the pie with the second crust, and trim if needed, then crimp the edged of the pie. Poke a few holes in the top of the pie using a fork, or cut 3-4 slits in the top with a knife. Cover the edges of the pie with foil or a silicone pie crust shield and place it in the oven.
Bake for 25min, then remove the foil or the silicone pie crust shield and bake for another 25min, or until the top is very lightly browned. Allow the pie to rest for 15-20 before serving.
It is great with whipped cream or vanilla ice cream!
The pie can easily be heated in the oven at 200F the next day. It will last on the counter for 3-5 days.
Tips For Cooking With Rhubarb.
Cooking with rhubarb can be tricky sometimes, and stringy! Here are a few tips to help you avoid these problems.
Choose smaller/thinner stalks. The bigger rhubarb gets the tougher and woodier it gets(the large stalks for great for making jam by the way!). To ensure that the rhubarb that your pie will be soft, opt for thinner stalks.
Use smaller slices. For the best end result, I would recommend slicing your rhubarb no thicker than a 1/2 inch for pie. Bigger pieces might not cook as well or as quickly, and no one wants to bite into a chunky piece of pie! Larger pieces also take longer to break down in the sugar. This means you’ll either have to let your pie filling sit longer, or run the risk of having a tart pie.
How to avoid strings? Rhubarb tends to be rather stringy sometimes, okay all of the time. The easiest way to avoid strings is to make sure you have a shape knife. If your knife can cut through both the peel and stalk with ease, it is almost a 100% guarantee that you won’t have to worry about strings. Another option is to peel the bottom of the rhubarb stalk.
How To Peel Rhubarb. Simply cut a slice of rhubarb, then grab any strings or peel that is left and pull down the length of the stalk.
But overall, I would highly recommend getting sharper knives or sharpening the ones you have. Trust me you won’t regret it!
For More Rhubarb Check Out These Posts
3 Ways to Preserve Rhubarb at Home
Rhbarb Pie
Ingredients
- 2 8-inch pie crusts homemade or bought
- 4 cups rhubarb chopped
- 1 1/2 cups sugar
- 2 tbsp. flour
- 2 tbsp. corn starch
Instructions
- Preheat the oven to 375F
- In a large bowl, combine the chopped rhubarb, sugar, corn starch, and flour. Mix well and set aside while you prepare the crust.
- Roll out the first crust out to the thickness of your likely(skip if you are using pre-made crust)
- Place the crust in an 8-inch pie pan. Roll out the second crust.
- Spoon the filling from the bowl into the pie pan, be sure to scrape out the bowl so your get all of the sugar and juices! Cover the pie with the second crust, and trim if needed, then crimp the edged of the pie. Poke a few holes in the top of the pie using a fork, or cut 3-4 slits in the top with a knife.
- Cover the edges of the pie with foil or a silicone pie crust shield and place it in the oven.
- Bake for 25min, then remove the foil or the silicone pie crust shield and bake for another 25min, or until the top is very lightly browned.
- Allow the pie to rest for 15-20 before serving.
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