Are you a fan of rhubarb pie? Never had it? What? You need to rectify that immediately.
I know most people have heard of, or tried strawberry rhubarb pie, but friends, I’m here to tell you there is no need to add strawberries when making this delicious pie.
The tart rhubarb makes for an deliciously unusual flavor that pairs amazingly with the flaky pie crust and a big scoop of sweet vanilla ice cream.
Seriously, you’ve got to try it! I’m not sure their is a more satisfying flavor combination out there.
I will admit, as a child I was totally turned off by rhubarb pie. I think it was the color. I also wasn’t a fan of pie crust back then. I have repented of my mis-judgment and can totally appreciate both now. If you aren’t a fan of the natural color of this pie, feel free to add a few drops of pink food coloring.
At our house we’ve just come to embrace the greenish pink-ness and let it be.
Fresh rhubarb works best in this recipe, but frozen works well too. Just let it thaw and drain at least half of the water it produces after being frozen before mixing it into the other ingredients.
My mom makes this so often she freezes her rhubarb in two cup portions so she can just pull a bag out when she needs it for a pie.
Hopefully you’ve got a rhubarb plant or a neighbor with one so you can try this asap. If not, I have seen it in the grocery store and at farmers markets.
Don’t forget the scoop of vanilla ice cream on top. (I didn’t put it on for the picture…too lazy to get it out….,but I sure did before I ate it.)
- Pie crust (homemade or refrigerated) You need enough for the top and bottom crust.
- 2 cups rhubarb, cut in ½ inch pieces
- 1 cup sugar
- 2 tsp flour
- 4 tbsp butter
- 1 egg
- ½ tsp lemon juice
- 3-4 drops red food coloring if desired. (I don't do this.)
- Roll out bottom crust and place it in 9 inch pie tin. Set aside
- Combine sugar and flour in a large bowl, mix well. Beat egg slightly and stir in to sugar flour mixture.
- Add lemon juice and food coloring, if using it. Stir.
- Add rhubarb. Fill the pie tin you prepared earlier with the rhubarb mixture. Dot top of rhubarb filling with the 4 tbsp of butter.
- Roll out top crust and adjust it over the pie. Cut small hole in center and make a few slits for steam to escape. Trim edges and seal.
- Bake at 400 degrees for 50 minutes. You can cover edges with foil halfway through cooking if edges are starting darken. I also like to put my pie on a cookie sheet in case it over flows to avoid a nasty mess in the bottom of the oven.