Best Rhubarb Pie
A classic rhubarb pie with a tangy filling and flaky crust, perfect for spring celebrations or comforting desserts that showcase fresh, tart rhubarb flavor.
Ingredients
Instructions
- Let the prepared pie set overnight in the refrigerator before serving.
- Combine rhubarb, sugar, flour, and salt in a bowl and mix well.
- Prepare your favorite double crust pie recipe for the bottom and top crusts.
- Fill the bottom crust with the rhubarb mixture and dot with margarine or butter.
- Cover with the top crust, seal edges, and cut slits for steam.
- Bake according to your crust recipe's instructions until golden and bubbly.
- Allow to cool before serving.
Tips & Substitutions
For the best flavor, choose fresh, firm rhubarb stalks and avoid any that are wilted or bruised. If you prefer a sweeter pie, consider increasing the sugar slightly or mixing in some strawberries for added flavor. To thicken the filling, you can substitute cornstarch for flour if desired. Ensure your crust is chilled before rolling to achieve a flaky texture.
Serving Suggestions
Serve this delicious rhubarb pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for a classic touch. It pairs beautifully with a cup of coffee or tea. For a refreshing side, consider serving with a salad dressed with Poppy Seed And Lime Dressing to balance the pie's sweetness.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you want to freeze the pie, wrap it tightly in plastic and then in foil. Thaw in the refrigerator before reheating. Reheat slices in the oven at 350°F until warmed through for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Best Rhubarb Pie contains roughly 142 calories, with 3g protein, 33g carbohydrates, and 1g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb, but it's best to thaw and drain excess moisture before mixing it with the other ingredients. This will help prevent a soggy pie crust. Adjust the sugar based on the tartness of the frozen rhubarb.
What can I do if my rhubarb pie is too tart?
If your pie turns out too tart, you can add a scoop of ice cream or whipped cream when serving to balance the flavors. Additionally, consider mixing in sweeter fruits, like strawberries, next time to create a more balanced sweetness.
How can I tell when my rhubarb pie is done baking?
Your pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust. A thermometer inserted in the center should read about 200°F. Let it cool for at least an hour to allow the filling to set.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).