Rhubarb pie.You’ve probably eaten it many times. I think I had a bite of rhubarb pie once and it was underwhelming, to say the least.
A few weeks ago, I had a life changing experience with Rhubarb…
Rhubarb is Melinda’s favorite pie. Did I tell you she turned 50 in July? On her 50th birthday, her requests included eating a rhubarb pie. Well, maybe not the entire pie, but a slice or two. I knew I should have made her a pie for her birthday, but it was a crazy day for me, and it just didn’t happen. She ended up getting her wish, but it was a Marie Callendar’s pie.
I know, sad.
Having to eat a store bought pie on your birthday? I felt badly about that for days. A few weeks after her birthday, I finally got around to making a pie for her. It was my first attempt at making anything with rhubarb. It was also my first time tasting raw rhubarb. Yikes. Not recommended.
If you want to make a rhubarb pie, the clock is ticking. The produce guy told me it’s only available for a couple more weeks, then you’ll have to wait again till Spring, or make a trip to Marie’s.
After you roll out the bottom layer of dough, cover it with sugar/flour mixture. This is an important step, the sugar creates a caramelized layer that will protect the bottom crust from becoming soggy.
Throw in the chopped rhubarb, more sugar (who needs an energy drink when you can have a slice of this?), and dot it with butter.
Tops crust, throw it on. I brushed on a little beaten egg and sprinkled with more sugar. Just in case.
Fresh Rhubarb Pie
Ingredients
- 6 cups chopped rhubarb
- 1 3/4 cups white sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 1 9 inch double crust pie
Instructions
- Preheat oven to 450 degrees. Place rack on lowest rack in oven.
- Combine sugar and flour in bowl. Sprinkle 1/4 of the mixture over pastry in pie plate.
- Pile chopped rhubarb over this mixture. Add cinnamon to remaining flour and sugar mixture. Sprinkle rhubarb with the flour sugar mixture. Dot with small pieces of butter.
- Cover with top crust. Brush with beaten egg, and sprinkle with sugar, if desired. Make sure to cut slits in the top of the crust to allow steam to escape.
- Place pie on lowest rack in oven.
- Bake for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40-45 minutes. For best results, let pie sit for a couple of hours to allow filling to set up!
Notes
-Do not mix the rhubarb with the sugar before placing in pan. The sugar layer on bottom is essential to this recipe working. Rhubarb gives off a lot of water, so the flour/sugar mixture will thicken the juice.
-The butter in the pie adds flavor and helps the filing to solidify.
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Amy Asper
Made this for my brother’s birthday. I’ve always made a strawberry rhubarb and he wanted straight rhubarb. This was the perfect balance and I didn’t miss the strawberries at all!
Linda Dalke
Best rhubarb pie recipe ever! So happy to find one my whole family loves. Best part….no strawberries in this recipe! 🥧
Kate
Any pro tips for adding strawberries?
Christine
Rhubarb grows in my garden, so I will definitely try this recipe.
Funny thing…my kids like to eat raw rhubarb dipped in sugar. They got it from my grandma, who LOVED rhubarb!
Lisa~~
I adore rhubarb, can I put in an order for my birthday as your pie looks fabulous.
Bonnie
I am not a rhubarb fan…in pie or in anything for that matter, but my husband is. Maybe I need to give it another shot. Your pie looks wonderful.
Melwel
It was delish! Thanks for the post birthday pie….it's welcome any time.