CLASSIC RHUBARB PIE

Classic Rhubarb Pie

As a spring rite, as soon as the first tender rhubarb stalks start poking up thru the warm soil I start planning our rhubarb cooking and baking.  The season is short, and the list of favorite rhubarb recipes is long – so it is always a battle of the favorites! You’ll want to indulge in the nostalgic charm of a Classic Rhubarb Pie that celebrates the sweet-tart flavors of this beloved family-favorite springtime treat!
 
This heirloom recipe features a flaky, buttery crust that perfectly complements the vibrant and tangy ruby pink rhubarb filling. This pie is the perfect balance between sweetness and tartness, making it a delightful dessert for any occasion, perfects served with a scoop of creamy vanilla ice cream or sweetened whipped cream. Whether you’re a baking novice or a pie lover looking for a new favorite, this timeless dessert is sure to delight your taste buds with every bite!

GRANDMA'S SECRETS FOR THE BEST RHUBARB PIE:

• Pick your rhubarb early in the day - as soon as the sun comes up!

• Clean and cut rhubarb, place in a large mixing bowl. Cover cut rhubarb with boiling water and let stand for five minutes, drain extremely well. (This little trick will keep your rhubarb tender!)
• A touch of ground cinnamon makes this Classic Rhubarb Pie shine!
• CAN I USE FROZEN RHUBARB?  I’ve made this pie once or twice with frozen rhubarb – it isn’t quite the same, but can be used in a pinch (I recommend thawing and draining before using).
• BEST WAY TO THICKEN A FRUIT PIE FILLING?  I prefer using King Arthur’s Instant ClearJel, since it thickens without cooking, retaining the fresh flavor of the rhubarb.  You can also use other thickeners - Quick-cooking tapioca makes filling bright and clear, but can give you a sticky texture, and needs to rest 15 to 30 minutes before baking for the tapioca to soften. Cornstarch has thickening power similar to Instant ClearJel, but like flour, it lends a cloudy, semi-transparent look to fruit filling and can give filling a starchy taste.   We want the beautiful pink hue of the pie shines thru!

CLASSIC RHUBARB PIE

This heirloom recipe features a flaky, buttery crust that perfectly complements the vibrant and tangy ruby pink rhubarb filling. This pie is the perfect balance between sweetness and tartness, making it a delightful dessert for any occasion, perfects served with a scoop of creamy vanilla ice cream or sweetened whipped cream. Whether you’re a baking novice or a pie lover looking for a new favorite, this timeless dessert is sure to delight your taste buds with every bite!
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Classic Rhubarb Pie

INGREDIENTS:
2 pie crusts (homemade or refrigerated)
6 cups fresh red rhubarb
1-1/2 cups (300g) granulated sugar
1 teaspoon cinnamon
1/3 cup (85g) instant ClearJel
2 tablespoons cold butter (sliced)
Egg Wash: 1 large egg + 1 tablespoon milk
Sugar or sparkling sugar (optional)
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST:  For this pie we’ll be using a double pie crust on the bottom of a 9-inch pie plate. Prepare pie crust per your favorite recipe, or use 2 refrigerated pie crusts.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
3. PREPARE RHUBARB PIE FILLING: Clean and cut rhubarb into ½-inch pieces, place in a large mixing bowl.  Cover cut rhubarb with boiling water and let stand for five minutes, drain extremely well.  (This little trick will keep your rhubarb tender!)
4. In a small bowl, whisk together the sugar, cornstarch and cinnamon until well blended.
5. In a large bowl, gently toss the drained rhubarb and sugar mixture until well blended.
6. Spoon rhubarb filling into dough-lined pie plate, mounding slightly in middle. Place sliced butter evenly around the top of the fruit filling. 
7. Remove the remaining chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. For a double crust pie, top filling with second shell, crimp edges and cut several slits to allow steam to release during baking.  If making a lattice crust, use a pastry wheel to cut 16 strips 1/2 inch wide.  Carefully weave the strips into a lattice over top of pie. Using a small knife, trim the extra overhang. Crimp edges of the dough with your fingers or a fork.
8. In a small bowl, whisk egg and water, and brush on top of crust with a pastry brush. Sprinkle with sugar or sparkling sugar if desired.  Put the prepared pie in the refrigerator to chill for 30 minutes.
9. Preheat the oven to 400°F.  Adjust oven rack to lowest position.
10. Place the pie in oven and bake for 15 minutes.
11. Reduce oven temperature to 350°F and place pie crust shield on top.  Continue baking for 30 minutes, or until crust is golden brown and filling is bubbling. If the top of your pie is getting too brown, remove pie crust shield and tent loosely with aluminum foil. The pie will be done when the fruit juices begin to bubble up through the lattice top and the rhubarb is tender (insert a small knife into the center to check). 
12. Remove from oven and cool for at least 4 hours. Letting the pie cools allows the filling to set and makes for easier slicing.
13. Allow the pie to cool for at least 4 hours before serving. This fruit pie is best served within a day, but it can be covered tightly and stored in the refrigerator for up to 5 days.

​YIELD:  8 servings

RECIPE NOTES:

GRANDMA’S SECRETS FOR THE BEST RHUBARB PIE: 

• Pick your rhubarb early in the day - as soon as the sun comes up!

• Clean and cut rhubarb, place in a large mixing bowl. Cover cut rhubarb with boiling water and let stand for five minutes, drain extremely well. (This little trick will keep your rhubarb tender!)
• A touch of ground cinnamon makes this Classic Rhubarb Pie shine!
• CAN I USE FROZEN RHUBARB?  I’ve made this pie once or twice with frozen rhubarb – it isn’t quite the same, but can be used in a pinch (I recommend thawing and draining before using).
• BEST WAY TO THICKEN A FRUIT PIE FILLING?  I prefer using King Arthur’s Instant ClearJel, since it thickens without cooking, retaining the fresh flavor of the rhubarb.  You can also use other thickeners - Quick-cooking tapioca makes filling bright and clear, but can give you a sticky texture, and needs to rest 15 to 30 minutes before baking for the tapioca to soften. Cornstarch has thickening power similar to Instant ClearJel, but like flour, it lends a cloudy, semi-transparent look to fruit filling and can give filling a starchy taste.   We want the beautiful pink hue of the pie shines thru!

Original recipe posted June 2010; revised and reposted April 2024. 
 
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