Rhubarb Pie - Real Life Dinner

Are you a fan of Rhubarb Pie? Never had it? What? You need to rectify that immediately. After that’s been rectified, make this Rhubarb Crisp Dessert.

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 a 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 there is a more satisfying flavor combination out there.

Dreamy Summer Desserts

I will admit, as a child I was totally turned off by rhubarb pie. I think the reason was its color. Back then, I also wasn’t a fan of pie crust. I have repented of my misjudgment 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.

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.

HOW TO MAKE RHUBARB PIE

Preheat oven to 400 degrees.
Roll out the bottom crust and place it in a 9-inch pie tin. Set aside.
Combine sugar and flour in a large bowl. Mix well. Beat egg slightly and stir into sugar-flour mixture.
Add lemon juice and food coloring, if using it. Mix until well-combined.
Next, add rhubarb to the mixture. Fill the pie tin you prepared earlier with the rhubarb mixture. Dot top of rhubarb filling with the 4 tbsp of butter.
Roll out the top crust and adjust it over the pie. Cut a small hole in the center and make a few slits for steam to escape. Trim edges and seal together.
Bake at 400 degrees for 50 minutes. Cover the edges with foil halfway through cooking if edges are starting to darken.
Enjoy!

Tips for making Rhubarb Pie

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 Rhubarb Pie 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.
Add a few drops of pink food coloring if you do not like the natural look of the pie. As you can see in the pictures, I do not add food coloring.
Cover the edges of the pie crust with aluminum foil or a pie crust shield halfway through baking to prevent edges from getting too dark.
To avoid a nasty mess in the bottom of the oven, I like to put my pie on a cookie sheet while it’s baking in case it overflows.
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. :))

BAKER’S TOOLS:

Rhubarb Pie

Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

Tart rhubarb filling in perfectly flaky pie crust. Topped with Vanilla Ice Cream, it's a summer dessert dream come true.

Author: My mom

Recipe type: Rhubarb Pie

Cuisine: Dessert

Serves: 8

Ingredients

2 pie crusts, 1 for bottom and 1 for top (homemade or refrigerated)
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 (optional)

Instructions

Preheat oven to 400 degrees.
Roll out the bottom crust and place it in a 9-inch pie tin. Set aside
Combine sugar and flour in a large bowl. Mix well. Beat egg slightly and stir into sugar-flour mixture.
Add lemon juice and food coloring, if using it. Mix until well-combined.
Next, add rhubarb to the mixture. Fill the pie tin you prepared earlier with the rhubarb mixture. Dot top of rhubarb filling with the 4 tbsp of butter.
Roll out the top crust and adjust it over the pie. Cut a small hole in the center and make a few slits for steam to escape. Trim edges and seal together.
Bake at 400 degrees for 50 minutes. You can cover edges with foil halfway through cooking if edges are starting to darken.
Enjoy!