Sweet and Tangy Rhubarb Pie

Name: Sweet and Tangy Rhubarb Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American Cuisine
Ingredients: 4 cups chopped rhubarb; 1 cup granulated sugar; 1/4 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon butter, diced; 1 double crust pie pastry (store-bought or homemade)

Rated 5.0 stars by 1 users

Cuisine

American Cuisine

Servings

Prep Time

20 minutes

Cook Time

60 minutes

Calories

300

Rhubarb Pie is a delightful dessert that perfectly balances the tartness of rhubarb with a sweet and flaky pastry crust.

This classic pie features a filling made from fresh rhubarb stalks, sweetened to perfection with sugar and enhanced with a hint of tangy lemon juice. The filling is encased in a buttery, golden-brown crust, creating a beautiful contrast of flavors and textures.

Each bite offers a burst of fruity flavor, complemented by the comforting richness of the crust.

Whether enjoyed warm from the oven or chilled, Rhubarb Pie is sure to be a crowd-pleaser at any gathering, evoking nostalgic memories of homemade goodness with every slice.

Ingredients

4 cups chopped rhubarb
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 double crust pie pastry (store-bought or homemade)

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Directions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, cinnamon, and nutmeg. Toss until the rhubarb is evenly coated.
Roll out half of the pie pastry and line a 9-inch pie dish with it.
Pour the rhubarb mixture into the prepared pie crust and dot with diced butter.
Roll out the remaining pie pastry and place it over the filling. Trim and crimp the edges to seal the pie.
Cut slits in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and allow it to cool on a wire rack before serving.

Nutrition

Serving Size: 1
per serving: Calories; 300

Amount/Serving % Daily Value

Fat: 11 grams; 14%
Saturated Fat: 4 grams; 20%
Cholesterol: 6 milligrams; 2%
Sodium: 185 milligrams; 8%
Carbs: 49 grams; 18%
Protein: 3 grams
Sugar: 28 grams
Fiber: 2 grams; 7%

10 Tips for Making Perfect Rhubarb Pie

Choose firm, bright red rhubarb stalks for the best flavor and color in your pie.
If the rhubarb stalks are too thick, peel off any tough strings before chopping.
Adjust the amount of sugar according to the tartness of your rhubarb and your personal preference.
For a thicker filling, mix in a tablespoon of cornstarch with the flour before adding it to the rhubarb. Add a splash of vanilla extract or almond extract to the filling for extra depth of flavor.
Don't forget to cut slits in the top crust to allow steam to escape during baking.
To prevent the edges of the crust from over-browning, cover them with aluminum foil halfway through baking.
Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
Leftover pie can be stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven before serving.
Experiment with different pie crust designs to add a decorative touch to your Rhubarb Pie.
Serve slices of our Sweet and Tangy Rhubarb Pie with a generous scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.

Serving Suggestions

Vanilla Ice Cream: Serve each slice with a generous scoop of creamy vanilla ice cream. The coolness of the ice cream contrasts beautifully with the warm pie filling.
Whipped Cream: Top each slice with a dollop of freshly whipped cream for a light and airy complement to the sweet-tart rhubarb flavor.
Powdered Sugar Dusting: Dust the top of the pie with powdered sugar just before serving for an elegant finishing touch. It adds a touch of sweetness and a hint of visual appeal.
Fresh Berries: Garnish the pie slices with a handful of fresh berries such as strawberries, raspberries, or blueberries for a burst of color and additional fruity flavor.
Warm Caramel Drizzle: Drizzle warm caramel sauce over each slice of pie for a decadent treat. The caramel adds richness and enhances the sweetness of the rhubarb filling.
Lemon Zest: Sprinkle some freshly grated lemon zest over the pie slices for a bright and citrusy flavor contrast. It adds a refreshing touch to each bite.
Almond Slices: Sprinkle sliced almonds over the pie slices for a crunchy texture and nutty flavor. It adds an extra dimension to each bite of the pie.
Cinnamon Whipped Cream: Infuse your whipped cream with a dash of ground cinnamon for a warm and spicy flavor. It pairs beautifully with the rhubarb and adds a festive twist.
A Cup of Tea: Serve each slice of pie with a piping hot cup of your favorite tea for a cozy and comforting dessert experience.
Lemon Sorbet: Accompany each slice with a scoop of tangy lemon sorbet for a refreshing and palate-cleansing finish to your meal.

These serving suggestions will enhance the enjoyment of your Rhubarb Pie and delight your guests with a variety of flavors and textures to explore.

Frequently Asked Questions

Q: Can I use frozen rhubarb for this pie?
A: Yes, you can use frozen rhubarb, but thaw and drain it before using to prevent excess liquid in the filling.

Q: Can I make the pie crust ahead of time?
A: Yes, you can prepare the pie crust dough in advance and refrigerate or freeze it until ready to use.

Q: Can I add other fruits to the rhubarb filling?
A: Absolutely! Experiment with combinations like strawberry-rhubarb or raspberry-rhubarb for a delicious twist on this classic pie.

Q: How do I store leftover pie?
A: Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. Rewarm individual slices in the microwave or oven before serving.

Q: Can I freeze the pie?
A: Yes, you can freeze the unbaked pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Bake from frozen, adding a few extra minutes to the baking time.

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Sweet and Tangy Rhubarb Pie