My Best Rhubarb Pie(Rhubarb Grows Like A Weed, But Such A Tasty Weed!)
My Best Rhubarb Pie offers a delightful balance of tart rhubarb and sweet, spiced filling with a buttery crust. Perfect for spring and summer gatherings, its vibrant flavors and tender texture make it a crowd-pleasing dessert for family and friends alike.
Ingredients
- 3 cups rhubarb, trimmed, peeled and sliced ⓘ
- 2 large eggs ⓘ
- 1 3/4 cups sugar ⓘ
- 4 tablespoons flour ⓘ
- Juice and rind of 1/2 lemon ⓘ
- Juice and rind of 1 orange ⓘ
- 1 pie shell
- 1 1/3 cups molasses ⓘ
- 1 cup brown sugar ⓘ
- 1 beaten egg ⓘ
- 1 cup softened shortening ⓘ
- 1 cup sour milk ⓘ
- 1 tablespoon vinegar ⓘ
- 1 rounded tablespoon soda ⓘ
- 1 tablespoon ginger ⓘ
- 1 tablespoon cinnamon ⓘ
- Flour
- 1 stick butter or margarine ⓘ
- 1 1/2 cups sugar ⓘ
- 1 tablespoon vinegar ⓘ
- 3 beaten eggs ⓘ
- 1 teaspoon vanilla ⓘ
- Pinch of salt ⓘ
- 1 unbaked pie shell ⓘ
- 1/2 cup melted butter ⓘ
- 1 cup brown sugar ⓘ
Instructions
- Place the sliced rhubarb in the pie shell and sprinkle with nutmeg.
- Mix together softened shortening, sugar, and flour to make a crumbly topping.
- Pour the mixture over the rhubarb in the pie shell.
- Drizzle vinegar over the filling.
- Cover with the unbaked top crust.
- Bake at 375°F (190°C) for 30 minutes until golden and bubbly.
Tips & Substitutions
For a sweeter pie, consider increasing the sugar slightly or adding a bit more molasses. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar. To enhance the flavor, try adding a pinch of nutmeg along with the rhubarb. Make sure to slice the rhubarb evenly for even cooking.
Serving Suggestions
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. This pie pairs beautifully with Soft Gingerbread Cookies for a delightful dessert spread. For a festive touch, consider garnishing with fresh mint leaves.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of My Best Rhubarb Pie(Rhubarb Grows Like A Weed, But Such A Tasty Weed!) contains roughly 1450 calories, with 32g protein, 220g carbohydrates, and 52g fat. It is an excellent source of iron (82% of the Daily Value), protein (64% of the Daily Value), and calcium (56% of the Daily Value). Note that it is relatively high in sodium, at 1272mg per serving (55% 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 make sure to thaw and drain any excess moisture before using it in the recipe. This will help avoid a soggy crust. Adjust the baking time slightly if needed, as frozen fruit may require a little longer to cook down.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute with an equal amount of cold unsalted butter or coconut oil. This will give your crust a richer flavor. Alternatively, for a healthier option, consider using applesauce or Greek yogurt in place of shortening.
How can I ensure my pie crust stays flaky?
To ensure a flaky crust, handle the dough as little as possible and keep your ingredients cold. Chill the pie shell in the refrigerator before baking, and avoid overworking the dough. A sprinkle of flour on your work surface can also help prevent sticking while rolling it out.
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).