Creamy Rhubarb Pie
Creamy Rhubarb Pie offers a delightful balance of tart rhubarb and rich, buttery pastry. The lattice crust adds visual appeal, while the custard-like filling provides a smooth, lemon-colored contrast. Perfect for spring gatherings or dessert tables, it appeals to those who enjoy fruity, creamy pies with a homemade touch.
Ingredients
Instructions
- Prepare the pastry by sifting the flour with the salt.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add the egg yolk and mix well.
- Blend the egg white with the water and reserve.
- Divide the dough into two portions; one twice as large as the other.
- Roll out the larger portion for the pie shell and the smaller portion for the lattice top, cutting it into strips.
- Brush the pie shell with part of the beaten egg white, reserving the rest.
- Prepare the rhubarb filling by beating the eggs and adding the flour, salt, and sugar.
- Mix until very thick and lemon-colored before adding the rhubarb.
- Pour the filling into the prepared pie crust.
- Arrange the lattice strips on top of the filling.
- Bake at 375°F for 15 minutes, then reduce temperature to 325°F and bake for an additional 30-35 minutes until set and golden.
Tips & Substitutions
Ensure your rhubarb is fresh and properly trimmed for the best flavor. If you prefer a sweeter pie, consider adding a bit more sugar to the filling, or substituting some of the rhubarb with strawberries for a delightful twist. For a flakier crust, chill the shortening and water before mixing. This pie pairs beautifully with Vanilla Ice Cream for a delicious dessert experience.
Serving Suggestions
Serve the Creamy Rhubarb Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs well with a light salad, making it a great choice for a springtime gathering. For a refreshing drink, consider iced tea or lemonade on the side.
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 wish to reheat, place slices in a preheated oven at 350°F until warmed through, which helps maintain the crust's texture. Enjoy it warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Rhubarb Pie contains roughly 283 calories, with 8g protein, 26g carbohydrates, and 16g fat. It is a good source of protein (15% of the Daily Value) and iron (13% 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 instead of fresh?
Yes, you can use frozen rhubarb for this recipe. Make sure to thaw it completely and drain any excess liquid before adding it to the filling. This will help prevent a soggy pie crust and ensure the right consistency in your filling.
What can I substitute for shortening in the crust?
If you prefer not to use shortening, you can substitute with an equal amount of butter or coconut oil. This will give the crust a richer flavor and a slightly different texture, but it will still hold up well for the pie.
How do I know when the pie is done baking?
The pie is done when the filling is set and the crust is golden brown. You can test the filling by gently shaking the pie; it should be firm but slightly jiggle in the center. If it appears too liquid, continue baking for a few more minutes.
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).