Rhubarb Pie

Introduction

This classic rhubarb pie celebrates the vibrant, tangy flavor of spring’s first harvest. You’ll love the perfect balance of sweet and tart in every bite, all wrapped in a flaky, golden crust. It’s a simple, timeless dessert that feels like home.

Prep & Cook Time

• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8

Ingredients

• 6 cups chopped fresh rhubarb (about eight 12 inch stalks)
• 14.1 ounce store bought pie crusts (we used 1 box of Pillsbury refrigerated pie crusts)
• 1 cup granulated sugar
• 6 Tablespoons all purpose flour
• 1/4 teaspoon kosher salt
• 2 Tablespoons unsalted butter (cubed)
• 1 egg
• 1 Tablespoon water
• 1 Tablespoon turbinado sugar

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place one pie crust into a 9-inch pie plate, pressing it gently into the bottom and sides.
3. In a large bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, and kosher salt. Stir gently until the rhubarb is evenly coated.
4. Pour the rhubarb filling into the pie crust-lined plate. Dot the top of the filling evenly with the cubed unsalted butter.
5. Place the second pie crust over the filling. Trim any excess dough, then crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape.
6. In a small bowl, whisk together the egg and water to make an egg wash. Brush this mixture evenly over the top crust. Sprinkle the top with the turbinado sugar.
7. Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits.
8. Remove the pie from the oven and let it cool on a wire rack for at least 3 hours before slicing. This allows the filling to set.

Variations

• Crumble Topping: Omit the top crust. Instead, mix 1/2 cup each of flour and brown sugar with 1/4 cup softened butter to form crumbs, then sprinkle over the filling before baking.
• Lattice Top: Cut the second crust into strips and weave a classic lattice top for a beautiful presentation.
• Add Spices: Stir 1/2 teaspoon of ground cinnamon or ginger into the sugar and flour mixture for a warm, spiced flavor.
• À la Mode: Serve each warm slice with a scoop of vanilla ice cream for a classic combination.

Tips for Success

• Let the pie cool completely before slicing. This is crucial for a clean slice and a filling that isn’t runny.
• If your crust edges are browning too quickly, cover them with strips of aluminum foil or a pie crust shield about halfway through baking.
• For the best flavor, use bright red, firm rhubarb stalks. Avoid leaves, as they are toxic.
• Placing the pie on a baking sheet not only catches drips but also makes it much easier to move in and out of the oven.

Storage & Reheating

Store the cooled pie, covered loosely at room temperature, for up to 2 days, or refrigerate for up to 4 days. To reheat a slice, warm it in a 300°F (150°C) oven for about 10-15 minutes until the crust is crisp again.

FAQ

Can I use frozen rhubarb?

My pie filling is very runny. What happened?

This usually means the pie was cut before it had cooled long enough. The filling needs that full 3+ hours to thicken and set properly.

Can I make this pie ahead of time?

Absolutely. You can assemble the pie, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.

What can I use instead of turbinado sugar?

Granulated sugar or coarse sanding sugar will work just fine as a topping.

Why is my bottom crust soggy?

Baking the pie on a preheated baking sheet can help. Place your baking sheet in the oven as it preheats, then set the pie plate directly on the hot sheet to jumpstart the cooking of the bottom crust.

Is the egg wash necessary?

The egg wash is what gives the crust its beautiful, shiny golden-brown finish. You can use just milk or cream as a simpler alternative.