Rhubarb Pie

April 23rd, 2012

Today I tried rhubarb for the first time, and I was pleasantly surprised. I love it! This rhubarb pie has the perfect balance of sweet and tart. If you’re one of those make-your-own-piecrust overachievers you could win a contest with this recipe. It’s so simple to make too!

rhubarb pie recipe

4 cups chopped rhubarb (if using frozen rhubarb let it thaw out first)
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 recipe pastry for a 9 inch double crust pie (I used store bought)

rhubarb pie recipe

Preheat oven to 450 degrees F (230 degrees C).

Sift the sugar and flour together. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Cover with top crust.

Place pie on lowest rack in oven. Bake for 15 minutes, and then cover the edges of the pie crust with aluminum foil to avoid over-browning. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm with vanilla ice cream.

Original recipe from allrecipes.com, with a few tweaks from me.

12 Comments

  1. Ooh, once it gets warmer again I’m so going to try out this recipe! I love rhubarb. :)

  2. I LOVE rhubarb. I generally make it with a crumb topping or biscuits. My mom has a rhubarb patch in her yard, so I get to eat quite a bit of it in the Spring and Summer!

  3. This looks amazing. I have been interested is the new pie trend, especially the ones incorporating new flavor combinations. I might have to try making one of my own..

  4. Oh now this is an easy recipe I can actually make (not too complicated). I’ve never liked rhubarb particularly, but my husband loves it and is totally desperate for me to make a pie with it as the main ingredient. So I say, done! Who knows, maybe I’ll like it – if not, I can always just eat the crust! :-)

    • Amanda (wit & whistle)

      Oh, I bet you’ll like this Kristen. Even my picky husband who told me “eww don’t make a rhubarb pie, I hate rhubarb” loved it! :)

  5. Kirsten

    I have been following your blog for a little while now, and I have to say, this is an amazing recipe. I went a little crazy & decided to make my own crust too, and it turned out so so good. I’m thinking about making another but making small cupcake sized pies out of it. think it will work?

    • Amanda (wit & whistle)

      Whoa, good job making your own crust. Cupcake sized pies would be amazing—great idea! I’m glad you enjoyed the recipe! :)

  6. I tried this recipe after receiving several stalks of rhubarb in our CSA box yesterday – perfect timing. I also had to make my own crust (pre-made crusts aren’t easily available here in the Netherlands), but it was still very simple to make and the result was delicious. Thanks for sharing!

  7. Zoe

    Add a little grated orange zest and it will be even better! But the best combination ever is strawberry and rhubarb – equal amounts of each fruit, means you can add a little less sugar since the strawberries are sweet. It’s divine :)

  8. I used this SAME recipe to make a rhubarb pie last week with four stalks we received in our organic veggie/fruit box. It was not only my first rhubarb pie, but my first pie! It was a total hit with my family; this recipe is definitely a keeper!

  9. Thanks for posting this recipe! We recently moved and I was so excited to discover an existing rhubarb patch in our new front yard. Do you have any other rhubarb recipes?

    • Amanda (wit & whistle)

      Oh cool! This pie is the only thing I’ve ever made with Rhubarb.

I love your comments more than I love chocolate (almost).

 

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