Description
A timeless dessert that brings together the tartness of rhubarb with just the right touch of sweetness, baked into a flaky golden crust. Perfect for family gatherings or a cozy treat!
Ingredients:
2 cups rhubarb, chopped
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter, cut into small pieces
1 pie crust (homemade or store-bought, plus one for topping if desired)
1 egg (for egg wash)
Directions:
Preheat oven to 425°F (220°C).
In a bowl, combine rhubarb, sugar, flour, salt, and vanilla. Mix until evenly coated. (5 minutes)
Roll out the bottom pie crust into a 9-inch pie dish. Fill with the rhubarb mixture and dot with butter. (5 minutes)
Cover with the second crust, seal the edges, and cut slits for steam to escape. Brush with beaten egg. (5 minutes)
Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and continue baking for 35–40 minutes, until golden and bubbly.
Let cool before slicing and serving. (20 minutes)
Time & Nutrition:
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: ~320 kcal per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect pie. First, ensure your rhubarb is chopped into 1/2-inch pieces for even cooking. In a large mixing bowl, whisk together the sugar, flour, and salt before adding the rhubarb and vanilla. This prevents clumping. Toss gently until every piece is coated. While preparing the filling, let your pie crust sit at room temperature for 15 minutes to prevent cracking. After rolling and placing the bottom crust, add the filling and dot with the small butter pieces—this enriches the sauce. For the top crust, create a tight seal by crimping the edges with a fork or your fingers. The egg wash (1 egg beaten with 1 tbsp water) is crucial for a golden finish. The initial high-temperature bake sets the crust, so do not open the oven early.
Serving Suggestions
This classic pie shines with simple pairings. Serve slightly warm with a scoop of vanilla bean ice cream, where the cold creaminess melts into the tart filling. For a lighter option, a dollop of freshly whipped cream or a drizzle of custard is excellent. A sprinkle of coarse sugar on the crust before baking adds a delightful crunch. For a special brunch, pair a slice with a cup of strong coffee or a glass of sweet dessert wine.
How-to Summary
Combine chopped rhubarb with sugar, flour, salt, and vanilla. Place in a bottom pie crust, dot with butter, and cover with a top crust. Seal edges, vent, and brush with egg wash. Bake at 425°F for 15 minutes, then at 350°F for 35-40 minutes until golden. Cool completely before slicing.
Frequently Asked Questions
Can I use frozen rhubarb? Yes, but do not thaw it. Use it frozen and directly from the bag, and add 1-2 extra tablespoons of flour to absorb the excess liquid.
How do I prevent a soggy bottom crust? Preheat a baking sheet in the oven and place your pie dish on it. The direct heat helps crisp the bottom.
Can I make this pie ahead of time? Absolutely. Bake and cool completely, then cover and store at room temperature for up to 2 days. For longer storage, refrigerate.
What can I substitute for vanilla extract? Almond extract (use 1/2 tsp) or orange zest (1 tablespoon) are wonderful flavor alternatives.
My filling is too runny. How can I fix it? Ensure the pie cools for at least 3-4 hours; this allows the filling to set properly. Also, measure your flour accurately using the spoon-and-level method.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Using only rhubarb without adding another fruit like strawberries can make the pie overly tart for some palates. 2) Skipping the cooling time leads to a runny slice—patience is key. 3) Not cutting enough or deep enough steam vents in the top crust can cause the filling to bubble over. 4) Rolling the crust too thin increases the risk of tears and leaks.
Conclusion
This classic rhubarb pie is a celebration of simple, seasonal ingredients transformed into a comforting dessert. Mastering the steps—from creating a well-thickened filling to achieving a flaky, golden crust—ensures a show-stopping result every time. Whether served at a summer picnic or as a winter treat, its perfect balance of sweet and tart is sure to become a cherished recipe in your collection.