Fresh Rhubarb Pie
A classic, tangy rhubarb pie with a sweet and flaky crust, perfect for spring and summer gatherings, offering a balance of tartness and sweetness.
Ingredients
Instructions
- Mix the fresh rhubarb with flour and sugar in a bowl.
- Dot the rhubarb mixture with 1 1/2 tablespoons of butter.
- Pour the mixture into a pastry-lined pie pan.
- Cover with the top crust that has slits cut in it.
- Bake at 400°F for 40 to 50 minutes until the crust is golden brown.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the rhubarb mixture. If fresh rhubarb is unavailable, frozen rhubarb can be used, but make sure to thaw and drain it first. For a sweeter pie, adjust the sugar according to your taste, especially if the rhubarb is particularly tart. This pie pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the fresh rhubarb pie slightly warm or at room temperature. It pairs well with whipped cream or vanilla ice cream for a delightful dessert. For a complete meal, consider serving it alongside a light salad or a bowl of Vegetable Soup(For Freezing) to balance the flavors. This pie is perfect for gatherings or casual family dinners.
Storage & Reheating
Leftover rhubarb pie can be stored in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F and place the pie on a baking sheet for about 15-20 minutes until warmed through. This will help maintain the crust's crispness. If you prefer, individual slices can be microwaved for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Rhubarb Pie contains roughly 176 calories, with 3g protein, 35g carbohydrates, and 3g fat.
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 for this pie. Just make sure to thaw it completely and drain any excess moisture before mixing it with the sugar and flour. This will help prevent the pie from becoming too watery during baking.
What can I do if the pie crust is getting too brown?
If the pie crust is browning too quickly, you can cover the edges with aluminum foil to protect them from direct heat. This will allow the filling to cook through without burning the crust. Make sure to check the pie periodically to ensure it's baking evenly.
How can I tell when the pie is done baking?
The pie is done baking when the crust is golden brown and you can see the filling bubbling through the slits in the top crust. If you're unsure, you can insert a knife near the filling; it should come out clean when the pie is fully cooked.
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).