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Classic Rhubarb Pie Recipe

Classic Rhubarb Pie Recipe
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Classic Rhubarb Pie perfectly balances the tartness of fresh rhubarb with just enough sweetness, encased in a flaky, buttery crust. This timeless dessert offers a delightful contrast between a crisp crust and luscious filling, ideal for any occasion whether served warm or cold.

Ingredients

Scale

Filling Ingredients

  • 4 cups fresh rhubarb stalks, chopped into ½ inch pieces
  • 1 to 1¼ cups granulated sugar (adjust based on sweetness preference)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon or nutmeg (optional)
  • 2 tablespoons butter, cut into small pieces

Pie Crust

  • 1 9-inch pie crust (store-bought or homemade)

Optional Add-ins and Variations

  • 1 cup sliced strawberries (for strawberry-rhubarb variation)
  • Gluten-free pie crust (for dietary needs)
  • Oat and brown sugar topping (as crust alternative)
  • Fresh thyme or rosemary for herbal infusion

Instructions

  1. Prepare the Rhubarb: Wash and chop fresh rhubarb stalks into evenly sized pieces about half an inch in length to ensure uniform cooking and desirable texture in the filling.
  2. Mix the Filling: In a large bowl, combine the chopped rhubarb, granulated sugar, and all-purpose flour. Add cinnamon or nutmeg if using. Toss gently until all rhubarb pieces are well coated.
  3. Prepare the Pie Crust: Roll out your pie dough into a 9-inch circle and fit it into your pie dish, trimming and pressing the edges neatly to prevent shrinking during baking.
  4. Assemble the Pie: Pour the rhubarb filling into the prepared crust and dot evenly with small pieces of butter. Cover with the top crust, either full with slits for venting or a lattice design, sealing edges firmly to lock in filling.
  5. Bake the Pie: Preheat the oven to 400°F (205°C) and bake the pie for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes until the crust is golden and the filling is bubbling.
  6. Cool and Serve: Allow the pie to cool thoroughly for at least two hours so the filling can set properly. This prevents runny slices and ensures clean cuts when serving.

Notes

  • Use fresh, firm rhubarb stalks for best flavor and texture.
  • Keep all ingredients, especially butter and dough, cold to achieve a flaky crust.
  • Do not skip the flour; it thickens the filling and prevents sogginess.
  • If crust edges brown too quickly, cover with foil or a crust shield.
  • Let the pie rest and cool thoroughly before slicing for perfect portions.

Nutrition

Keywords: Rhubarb pie, classic pie recipe, tart dessert, flaky crust, rhubarb dessert, homemade pie

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