Fresh Rhubarb Pie: A Delicious Springtime Dessert Recipe

Rhubarb is kinda weird cause lots of ppl think its a fruit but its really a veggie. Its bright pink and green stalks give a sour taste and a cool texture to pies, crisps and jams. It grows best in cooler places and is a big hit in spring when everyone wants fresh stuff.

One of the best ways to eat rhubarb is in a pie fresh outta the oven. The tart flavor and sweet sugar go together real good and make it both zippy and cozy. A slice of rhubarb pie can remind you of warm afternoons and hanging out with family. In this bit youll learn all you need to know to make your own rhubarb pie.

We will cover what rhubarb is, why its good for you, and each step to cook the pie. Youll get tips on picking the best stalks, getting your stuff ready, and some ideas for serving. From bakers whos done it before to first timers, this guide should help you bake a yummy rhubarb pie.

Understanding Rhubarb

Rhubarb is a strange plant thats in the buckwheat family, but dont eat the leaves cause theyre toxic. The stalks that are pink or green are the only parts you can eat. It first came from Asia where ppl used it for medicine and later they started cooking with it. Its best in spring and in cool areas.

Its kinda healthy too. Rhubarb is low in calories and got fiber so it helps your stomach stuff. Its got antioxidants and vitamins K and C which are good for your body and immune system. Adding rhubarb to your meals gives a tangy kick plus some nutrition.

When you wanna bake a pie you should get firm and bright stalks with no soft spots. Dont forget to cut off the leaves, theyre bad for you. Fresh stalks taste better, old ones can get mushy and taste dull. Good rhubarb makes your pie hit the right sweet and sour spot.

Preparing to Make Fresh Rhubarb Pie

To make a tasty rhubarb pie, youll need some things in the kitchen and some ingredients. Heres what you need:

• Rhubarb: 4 cups fresh rhubarb, chopped
• Sugar: 1 to 1 ½ cups, depends how tart your rhubarb is
• Cornstarch: 2 to 3 tablespoons, to thicken the filling
• Cinnamon: a ½ teaspoon for extra taste
• Lemon juice: 1 tablespoon to lift the flavor up
• Pie crust: 1 double crust, store bought or homemade
• Butter: 2 tablespoons, adds richness

Here are the tools you might need:

• Measuring cups and spoons: to get the right amounts
• Mixing bowls: for mixing everything
• Baking dish: a 9-inch pie plate is best
• Rolling pin: if you make your own crust
• Knife: to chop rhubarb and cut crust edges
• Pastry brush: to put butter or egg wash on the crust

Gather everything before you start so baking goes smooth and easy. That way your rhubarb pie comes out awesome.

The Fresh Rhubarb Pie Recipe

Now that youve got your stuff ready, lets bake the pie. Follow these steps and youll have a yummy dessert.

3.1 Directions for Making Fresh Rhubarb Pie

1. Prepare the Pie Crust: If you make your own dough, roll it on a floured surface to fit a 9-inch pie plate. Put it in the dish and trim the edges. For store bought, just follow the pkg instructions.
2. Prepare the Rhubarb Filling: In a bowl mix rhubarb, sugar, cornstarch, cinnamon, and lemon juice. Stir till the stalks are coated good. Let it sit 10 mins so the flavors blend.
3. Assemble the Pie: Pour the filling in the crust and spread it out. Dot little bits of butter on top. You can make a lattice top with the other crust or just lay it on and cut slits for steam.
4. Bake the Pie: Heat your oven to 425°F (220°C). Put the pie on a baking sheet. Bake 15 mins then lower to 350°F (175°C). Bake 35-45 more mins till the filling bubbles and crust is golden.
5. Cooling and Serving Tips: Let the pie cool on a rack 2 hours so the filling sets. You can eat it warm or room temp. Top with ice cream or whipped cream if you want.

3.2 Tips for a Perfect Pie

Here are some things to think about for best results:

• Avoiding Common Pitfalls: Mix the sugar and rhubarb and let it sit so the crust dont get soggy.
• Customizing the Recipe: You can add other fruits like strawberries or blueberries for extra sweetness. A pinch of nutmeg or ginger is nice too.

Serving and Pairing Fresh Rhubarb Pie

4.1 Serving Suggestions

Try these ideas when you serve your pie:

• Ice Cream: Vanilla ice cream is a classic that balances the tart pie.
• Whipped Cream: A big dollop of whipped cream is light and fluffy.
• Custard: Warm custard poured over a slice makes it rich and yummy.

4.2 Beverage Pairings

Drinks that go well with rhubarb pie:

• White Wine: A cold Riesling or Sauvignon Blanc matches nicely.
• Tea: A hot cup of herbal or black tea is comfy.
• Sparkling Water: If you dont want alcohol, fizzy water with lemon is refreshing.

FAQs about Fresh Rhubarb Pie

Some common questions about rhubarb pie:

• What is the best way to store fresh rhubarb pie? Once its cool, wrap in plastic and keep in the fridge up to 4 days.
• Can I freeze rhubarb pie, and if so, how? Yeah! Wrap the cool pie in plastic then in foil. Freeze up to 3 months. Thaw in the fridge before eating.
• How can I tell if the rhubarb is too tart? Taste a bit raw. If its super sour with no sweet, add more sugar.
• Is rhubarb safe to eat raw? You can eat it raw but its real sour. Most ppl like it cooked.
• What other fruits pair well with rhubarb in pie? Strawberries, apples and cherries all go well with rhubarb.

Variations of Rhubarb Pie

6.1 Classic vs. Modern Recipes

Classic rhubarb pie just uses rhubarb, sugar and maybe a spice or two. Modern recipes add fruits or spices, and some even use almond or gluten free crust for different tastes.

6.2 Other Rhubarb Desserts

Besides pie, you can make other desserts with rhubarb:

• Rhubarb Crumble: Sweet rhubarb with a crumbly topping.
• Rhubarb Bars: Tart rhubarb on a buttery crust and usually iced.
• Rhubarb Tarts: Little tarts filled with rhubarb and sometimes custard.

Fresh Rhubarb Pie

Delight in the tangy sweetness of a fresh rhubarb pie. This classic dessert features a flaky crust and a luscious filling that balances the tartness of rhubarb with sugar and a hint of cinnamon. Perfect for any gathering or as a sweet treat at home!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 250 kcal

Equipment

• 1 9-inch pie pan
• 1 rolling pin
• 1 mixing bowl
• 1 baking sheet
• 1 pie weights or dry beans (optional)

Ingredients

  

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons butter, cut into small pieces
• 1 package (14 oz) refrigerated pie crusts or homemade pie crust, if preferred

Instructions

 

• Preheat your oven to 425°F (220°C).
• Prepare the pie crust according to package instructions or your homemade recipe. Roll out one crust and fit it into the bottom of a 9-inch pie pan. Trim the edges as needed.
• In a mixing bowl, combine the chopped rhubarb, granulated sugar, flour, ground cinnamon, and lemon juice. Mix well to coat the rhubarb evenly in the dry ingredients.
• Pour the rhubarb mixture into the prepared pie crust, spreading it evenly. Dot the mixture with small pieces of butter.
• Roll out the second pie crust and place it over the filling. You may create a lattice pattern or simply cover it entirely. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
• Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 15 minutes.
• Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
• Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Notes

You can substitute half of the rhubarb with strawberries for a sweeter twist.

Serve your fresh rhubarb pie the classic way with a scoop of vanilla ice cream or whipped cream on the side.

Be sure to store any leftovers in the refrigerator, where the pie will keep well for up to 3 days.