Rhubarb Pie

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

Ingredients

  • 1 recipe Flaky Pie Crust
  • 5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks
  • 1 ½ cups (12 oz / 340 g) white granulated sugar
  • ¼ cup (2 oz / 60 g) cornstarch or tapioca pearls
  • ½ tsp salt
Rhubarb Pie

Photo: Jonathunder / Wikimedia Commons / GFDL 1.2

Procedure

Crust

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

Filling

  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

  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

  • 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.

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