Cookbook:Rhubarb Pie

Rhubarb Pie
CategoryPie recipes
Yield8 slices
TimePrep: 45 minutes (including crust)
Baking: 1 hour

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.

Ingredients edit

Procedure edit

Crust edit

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

Filling edit

  1. Clean and trim the rhubarb stalks.
  2. Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
  3. Add sugar, cornstarch or tapioca, and salt.
  4. Stir until rhubarb is evenly coated with dry ingredients.

Forming and cooking the pie edit

  1. Follow the instructions in the flaky pie crust recipe.
  2. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.
  3. Serve warm or cold.

Notes, tips and variations edit

  • 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.

Gallery edit