Indulge in the delightful tartness of a fresh rhubarb pie, a perfect blend of sweet and tangy flavors encased in a flaky, buttery crust. This classic dessert is a wonderful way to celebrate the unique taste of rhubarb, making it a favorite for spring and summer gatherings.
If you're not familiar with rhubarb, it is a vegetable often used in desserts due to its tart flavor. You can find it in the produce section of your supermarket, usually in the spring and early summer. Make sure to choose stalks that are firm and brightly colored. Additionally, ensure you have a double crust pie pastry ready, whether homemade or store-bought, to complete this delicious pie.

Ingredients For Fresh Rhubarb Pie Recipe
Rhubarb: A tart vegetable often used in desserts, providing a unique flavor to the pie.
White sugar: Adds sweetness to balance the tartness of the rhubarb.
All-purpose flour: Helps to thicken the filling, ensuring the pie is not too runny.
Butter: Adds richness and helps to create a smooth filling.
Double crust pie pastry: The base and top of the pie, providing a flaky and buttery contrast to the filling.
Technique Tip for Rhubarb Pie
When preparing the rhubarb for this pie, make sure to chop it into uniform pieces, about ½ inch thick. This ensures even cooking and a consistent texture throughout the pie. Additionally, if your rhubarb is particularly tart, you can balance the flavors by adding a pinch of salt to the sugar and flour mixture. This will enhance the sweetness and create a more harmonious flavor profile.
Suggested Side Dishes
Alternative Ingredients
chopped rhubarb - Substitute with chopped strawberries: Strawberries provide a similar tartness and texture, making them a good alternative in pies.
white sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it may slightly alter the pie's texture.
all-purpose flour - Substitute with cornstarch: Cornstarch is a great thickening agent and will help achieve the desired consistency in the pie filling.
butter - Substitute with margarine: Margarine can be used in place of butter for a similar fat content and texture.
double crust pie pastry - Substitute with graham cracker crust: A graham cracker crust offers a different but complementary flavor and can be easier to prepare.
Other Alternative Recipes Similar to Rhubarb Pie
How To Store / Freeze Your Rhubarb Pie
Allow the rhubarb pie to cool completely at room temperature before storing. This helps to set the filling and prevents condensation from forming inside the storage container.
For short-term storage, cover the pie loosely with aluminum foil or plastic wrap and keep it at room temperature. It will stay fresh for up to two days.
If you need to store the pie for a longer period, place it in the refrigerator. Wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out. The pie will keep well in the fridge for up to five days.
To freeze the rhubarb pie, first ensure it is completely cooled. Wrap the pie tightly in plastic wrap, then in a layer of aluminum foil to protect it from freezer burn. Label the package with the date.
For best results, place the wrapped pie in a resealable freezer bag or an airtight container. This extra layer of protection helps maintain the pie's flavor and texture.
When ready to enjoy, thaw the pie in the refrigerator overnight. This slow thawing process helps maintain the pie's structural integrity.
To reheat the pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for 15-20 minutes, or until warmed through.
For a crispier crust, remove the foil during the last 5 minutes of reheating. Serve the pie warm or at room temperature, and savor the delightful flavors of fresh rhubarb in every bite.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover rhubarb pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the filling is warmed through.
For a quicker option, use a microwave. Place a slice of rhubarb pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating. This method may soften the crust slightly.
If you have an air fryer, preheat it to 300°F (150°C). Place a slice of rhubarb pie in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method helps maintain a crisp crust.
For stovetop reheating, use a skillet over medium-low heat. Place a slice of rhubarb pie in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the filling is warmed through. This method can help keep the crust crispy.
Essential Tools for Making Rhubarb Pie
Oven: Used to bake the pie at the specified temperatures to ensure it cooks evenly.
Pie plate: Holds the pie crust and filling, providing the shape and structure for the pie.
Mixing bowl: Used to combine the sugar and flour mixture that will be sprinkled over the rhubarb.
Measuring cups: Essential for accurately measuring the rhubarb, sugar, and flour.
Measuring spoons: Used to measure the exact amount of butter and flour needed for the recipe.
Knife: Necessary for chopping the rhubarb into small pieces.
Cutting board: Provides a safe and stable surface for chopping the rhubarb.
Pastry brush: Useful for brushing the top crust with any additional butter or egg wash if desired.
Rolling pin: Helps in rolling out the pie pastry to the desired thickness and size.
Cooling rack: Allows the pie to cool evenly after baking, preventing the crust from becoming soggy.
Oven mitts: Protects your hands when placing the pie in the oven and taking it out.
Spatula: Useful for transferring the pie crust into the pie plate and for serving the pie once it's done.
How to Save Time on Making Rhubarb Pie
Use pre-chopped rhubarb: Buy pre-chopped rhubarb from the store to save time on preparation.
Ready-made pie crust: Opt for a store-bought pie crust instead of making one from scratch.
Mix dry ingredients ahead: Combine the sugar and flour mixture in advance and store it in an airtight container.
Preheat the oven early: Start preheating the oven while you prepare the filling to save time.
Use a food processor: Quickly chop the rhubarb using a food processor.

Fresh Rhubarb Pie Recipe
Ingredients
Main Ingredients
- 4 cups chopped rhubarb
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter cut into small pieces
- 1 double crust pie pastry homemade or store-bought
Instructions
- Preheat oven to 450°F (230°C).
- Combine sugar and flour. Sprinkle ¼ of the mixture over pastry in pie plate. Heap rhubarb on top, sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350°F (175°C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for Rhubarb Pie
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