Cookbook:Rhubarb Pie
Rhubarb Pie | |
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Category | Pie recipes |
Servings | 8 slices |
Time | Prep: 45 minutes (including crust) Baking: 1 hour |
Difficulty |
Cookbook | Ingredients | Recipes | Rhubarb Recipes
This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.
IngredientsEdit
ProcedureEdit
CrustEdit
- Prepare the flaky pie crust and refrigerate while preparing the filling.
FillingEdit
- Clean and trim the rhubarb stalks.
- Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
- Add sugar, cornstarch or tapioca, and salt.
- Stir until rhubarb is evenly coated with dry ingredients.
Forming and cooking the pieEdit
- 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 °F (175 °C), and continue baking for 40 to 45 minutes.
- Serve warm or cold.
GalleryEdit
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Rhubarb stalks
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Cleaned rhubarb stalks
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Filling for two pies
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Dry ingredients for filling
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Mixed fruit and dry ingredients for pie filling
Notes, tips and variationsEdit
- If cornstarch is used as the thickener, the pie requires a longer cooling time before the filling gels.
- Try using a whole egg in the filling.
- This cookbook also has a recipe for strawberry rhubarb pie.