Rhubarb pie is a sweet and tangy delight that features fresh rhubarb sitting in a flaky pie crust. It’s a perfect dessert for spring and summer gatherings!
Honestly, I love how the sweet filling plays off the tartness of the rhubarb. You can’t go wrong with a scoop of ice cream on top—heavenly and simple! 🍰
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is the star of this pie. If you can’t find it, you can use frozen rhubarb but ensure it’s thawed and drained to avoid excess moisture. Some people even mix it with strawberries for added sweetness!
Sugar: I recommend granulated sugar for the best sweetness. If you’re looking for a healthier option, you might try coconut sugar or honey, but those can alter the flavor a bit. If you don’t want it too sweet, cut the sugar by a few tablespoons.
All-Purpose Flour: This helps thicken the filling. If you’re gluten-free, cornstarch or a gluten-free flour blend works well too. Just remember to use a bit less since they can thicken more than regular flour.
Butter: Fresh butter adds richness to the filling. If you’re dairy-free, you can substitute with vegan butter or coconut oil in the same amount.
Egg (for egg wash): This gives the crust a nice shiny finish. You can skip the egg wash or use milk if you want a different shine. A little almond milk or cream can also work if you prefer non-dairy options.
How Do I Create a Perfect Lattice Crust?
Making a lattice crust can seem tricky, but with some practice, it can add a charming touch to your pie. Here’s how to do it:
- Roll out the second pie crust and cut it into even strips, around ¾ inch wide. Use a sharp knife or pizza cutter for clean edges.
- Lay half of the strips across the filled pie, spaced evenly apart, leaving gaps for the crisscross.
- Next, fold back every other strip and lay a new strip perpendicular (across) the other strips. Unfold the strips over this new piece.
- Repeat this process until you finish with a lovely lattice on top!
- Make sure to crimp the edges well to seal everything together, which helps to keep the filling from leaking out during baking.
How to Make a Delicious Rhubarb Pie
Ingredients You’ll Need:
For the Pie Filling:
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 teaspoon vanilla extract (optional)
For the Pie Crust:
- 2 pre-made or homemade 9-inch pie crusts (top and bottom)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for topping, optional)
Time Needed:
This Rhubarb Pie takes about 20 minutes for prep and 55 to 60 minutes of baking time. Plan to allow at least 2 hours for cooling after baking, which will help the filling set properly. So in total, you’re looking at about 3 hours, including cooling.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help give the crust a nice, golden finish when baking.
2. Prepare the Filling:
In a large bowl, mix together the chopped rhubarb, granulated sugar, all-purpose flour, and salt. Stir everything well so that the rhubarb gets coated evenly. If you’re using vanilla extract, add it in now and give it another stir to combine.
3. Assemble the Bottom Crust:
Take one of your pie crusts and roll it out until it’s large enough to fit into a 9-inch pie dish. Place it into the dish and trim the edges so that they hang about 1/2 inch over the rim.
4. Fill the Pie:
Pour your rhubarb mixture into the pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter. This will add extra flavor as it bakes.
5. Create the Lattice Crust:
Roll out the second pie crust. Cut it into strips that are about ¾ inch wide. Lay half of the strips across the filled pie, then crisscross the remaining strips over them to create a lovely lattice design. Don’t forget to pinch the edges of the lattice and the bottom crust together to seal it well!
6. Add Egg Wash:
Beat the egg in a small bowl and brush it lightly over the lattice crust. If you want some extra crunch and sweetness, sprinkle coarse sugar on top too.
7. Bake the Pie:
To catch any juices that might bubble over, place the pie on a baking sheet. Bake it in the preheated oven at 425°F for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes. You’re looking for a golden crust and bubbling filling.
8. Cool Before Serving:
Once it’s done, take the pie out of the oven and let it cool on a wire rack for at least 2 hours. This cooling time helps the filling set so it’s easier to slice when you serve it.
Enjoy your classic, flaky, and sweet-tart Rhubarb Pie!
Can I Use Frozen Rhubarb for This Pie?
Yes, you can use frozen rhubarb! Just make sure to thaw it first and drain any excess moisture to prevent a soggy filling. It’s best to thaw it in the refrigerator overnight or in a colander at room temperature.
What Can I Substitute for Granulated Sugar?
If you’re looking for a sugar substitute, try using coconut sugar or agave syrup. Keep in mind that these alternatives may change the flavor slightly, so taste as you go to achieve your desired sweetness!
How Do I Store Leftovers?
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for about 3-4 days. To reheat, simply warm it in a 350°F (175°C) oven until warmed through.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie a day ahead and refrigerate it until you’re ready to bake. Just remember to adjust the baking time slightly if it’s chilled, as it may take a little longer to cook through.
