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There's something magical about a fresh rhubarb pie. The tartness of rhubarb paired with a sweet, buttery crust creates a delightful contrast that's hard to resist. This recipe is simple yet delivers a pie that's bursting with flavor. Perfect for a summer dessert or a cozy winter treat, this pie will surely become a family favorite. Let's dive into making this delicious fresh rhubarb pie together!
Fresh Rhubarb Pie Recipe
Ingredients:
- 4 cups chopped rhubarb
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cut into small pieces butter
- 1 tablespoon lemon juice
- 2 pieces store-bought or homemade pie crusts
Instructions:
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine rhubarb, sugar, flour, and lemon juice. Mix well.
- Place one pie crust in a pie dish. Pour the rhubarb mixture into the crust. Dot with butter.
- Cover with the second pie crust. Seal and flute the edges. Cut small slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 50 minutes or until the crust is golden brown and the filling is bubbly.
- Let cool before serving.
What You Will Need for This Pie
Read more: Rhubarb Casserole Recipe
What you will need to make fresh rhubarb pie
- Rhubarb: Provides a tart, tangy flavor essential for balancing the sweetness in the pie, giving it a unique taste.
- Sugar: Sweetens the rhubarb, creating a perfect balance between tartness and sweetness in every bite.
- All-purpose flour: Thickens the filling, ensuring the pie has a nice, firm texture without being runny.
- Butter: Adds richness and a smooth texture to the filling, enhancing the overall flavor.
- Lemon juice: Brightens the flavor of the rhubarb, adding a fresh, zesty note to the pie.
- Pie crusts: Provides a flaky, buttery base and top, encasing the filling and adding texture to the dessert.
Essential Tools and Instruments
What tools/instruments will be needed to make fresh rhubarb pie
- Mixing bowl: Essential for combining rhubarb, sugar, flour, and lemon juice evenly.
- Pie dish: Holds the pie crust and filling, shaping the pie.
- Rolling pin: Useful if making homemade pie crust to roll it out evenly.
- Knife: Needed to chop rhubarb into small pieces.
- Oven: Bakes the pie to golden perfection.
- Cooling rack: Allows the pie to cool evenly after baking.
Fresh Rhubarb Pie Recipe
A delightful pie made with fresh rhubarb, perfect for spring and summer gatherings.
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Ingredients:
Pie Filling
- 4 cups chopped rhubarb
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon butter cut into small pieces
- 1 tablespoon lemon juice
Pie Crust
- 2 pieces pie crusts store-bought or homemade
Instructions:
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine rhubarb, sugar, flour, and lemon juice. Mix well.
- Place one pie crust in a pie dish. Pour the rhubarb mixture into the crust. Dot with butter.
- Cover with the second pie crust. Seal and flute the edges. Cut small slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 50 minutes or until the crust is golden brown and the filling is bubbly.
- Let cool before serving.
Notes:
This pie is best served with a scoop of vanilla ice cream.
Read more: Fresh Italian Tuna Salad Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the pie filling and crusts as directed.
- Assemble the pie but don't bake it.
- Cover tightly with plastic wrap and aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the pie without baking.
- Wrap tightly in plastic wrap and aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, preheat oven to 425°F (220°C).
- Bake from frozen, adding an extra 15-20 minutes to the baking time.
Did you know that adding a pinch of cinnamon to the rhubarb mixture can enhance the flavor and add a subtle warmth to the pie?
Frequently Asked Questions
FAQ:
How do I know when the pie is done?
The crust should be golden brown, and the filling should be bubbly.
Can I use frozen rhubarb?
Yes, just make sure to thaw and drain it well before using.
Do I need to peel the rhubarb?
No, just wash and chop it into small pieces.
Can I add other fruits to the pie?
Sure, strawberries pair well with rhubarb.
How should I store leftovers?
Keep the pie covered in the fridge for up to 3 days.
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