Old Fashioned Rhubarb Pie
Old Fashioned Rhubarb Pie features tender, tangy rhubarb paired with a sweet, spiced filling, crowned with a meringue topping. Its vibrant flavor and flaky crust make it a delightful dessert for family gatherings or special occasions, appealing to those who enjoy classic fruit pies with a twist.
Ingredients
Instructions
- Mix sugar with the rhubarb.
- Mix the beaten egg yolks with sugar and rhubarb.
- Combine all dry ingredients and add to the mixture.
- Pour the filling into a 9-inch pastry shell.
- Bake in a preheated oven at 450°F for 10 minutes.
- Reduce oven temperature to 350°F and continue baking until done.
- Cool the pie and add meringue and brown.
Tips & Substitutions
For a sweeter pie, consider using a mix of strawberries and rhubarb. If you don't have flour, cornstarch can be used as a thickening agent in the filling. Ensure the rhubarb is well-drained after washing to prevent a soggy crust. If you prefer a flaky crust, use chilled butter and handle the dough minimally. For a unique twist, try adding a pinch of ginger for extra warmth.
Serving Suggestions
Serve slices of this delightful rhubarb pie warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with Cream Mints for a refreshing contrast. For a complete meal, consider serving it alongside a light salad or a slice of Butterscotch Pecan Coffee Cake for dessert.
Storage & Reheating
Store leftover rhubarb pie in the refrigerator, covered with plastic wrap or a pie dome, for up to 3 days. To reheat, place individual slices in a preheated oven at 350°F for about 10 minutes or until warmed through. Alternatively, microwave slices briefly, but be cautious not to overheat, as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Rhubarb Pie contains roughly 404 calories, with 5g protein, 57g carbohydrates, and 19g fat. It is an excellent source of vitamin C (43% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1044mg per serving (45% 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 be sure to thaw and drain it well to remove excess moisture. This will help prevent a soggy pie. You may need to adjust the sugar slightly, as frozen rhubarb can sometimes be sweeter.
What can I use instead of egg yolks?
If you're looking for a substitute for egg yolks, you can use a flaxseed meal or chia seed mixture. Combine 1 tablespoon of either with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and use it in place of each yolk.
How can I tell when the pie is done baking?
The pie is done when the filling is bubbly and the crust is golden brown. You can also insert a knife into the filling; if it comes out clean, your pie is likely ready. Keep an eye on it to avoid overbaking, which can cause the filling to become too thick.
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).