Last modified on 15 May 2010, at 22:55

Cookbook:Rhubarb Pie

Rhubarb Pie
Rhubarb Pie.jpg
Category Pie recipes
Servings 8 slices
Time prep: 45 minutes (including crust)
baking: 1 hour
Difficulty Medium

Cookbook | Ingredients | Recipes | Rhubarb Recipes

This pie is fairly sweet but is also quite tangy since rhubarb is its main ingredient. It is best served warm with a scoop of vanilla ice cream.

IngredientsEdit

ProcedureEdit

CrustEdit

  1. Prepare the flaky pie crust and refrigerate while preparing the rhubarb.

FillingEdit

  1. Clean and trim the rhubarb stalks.
  2. Cut the stalks into 1/2 inch to 1 inch (1.25 to 2.5cm) sections.
  3. Add sugar, cornstarch or tapioca, and salt.
  4. Stir until rhubarb is evenly coated with dry ingredients.

Forming and cooking the pieEdit

  1. Follow the instructions in the flaky pie crust recipe.

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Notes, tips and variationsEdit

  • If cornstarch is used as the thickener, the pie requires a longer cooling time before the filling is gelled.
  • Another variation is to use a whole egg in the mix.