A sweet and tart pie that I simply
crave every summer in anticipation
of my rhubarb ripening enough to harvest...
Servings: (8)
Prep: 15 mins.|
Bake: 1 hr.


***Pie Crust:
1/2 stick unsalted butter, cold, and cut into pieces
1-1/2 cups all-purpose flour
1/2 teaspoon fine-grained kosher salt
1/2 cup cold water

5 cups fresh rhubarb, chopped into 1/2" slices
--(about 10 stalks)
1-2/3 cups granulated sugar
3 drops red food coloring, if desired
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
½ cup all-purpose flour
2 tablespoons cornstarch
1-1/2 tablespoon unsalted butter, cold , and cut into pieces
1 teaspoon fresh lemon juice
Splash of milk (for brushing on top of crust)
Raw sugar (for dusting top crust before baking)


Preheat oven to 450 degrees.

For the pie crust, mix butter, flour, and salt together with a pastry cutter or fork until its the size of peas. Add as much water as needed, just to hold together and form ball (don’t overwork the dough with warm hands). Split in half, and roll ½ of one ball gently on a floured surface to about an inch larger than pie plate. Fold carefully in half and place into pie plate, and unfold. Press into pan.

For the filling, combine sugar, flour, cornstarch, red food coloring (if desired), cinnamon, and vanilla. Sprinkle 1/4 of mixture over pastry in pie plate. Heap rhubarb over this mixture on top. Sprinkle rhubarb mixture (please follow this method, or else you'll have a soggy bottom crust). Dot with small pieces of butter, and drizzle around pie evenly with lemon juice. Cover with top crust, and flute edges to seal. Brush top crust lightly with milk, sprinkle with raw sugar, and cut a few decorative steam hole slits (as in photograph). Place 3" wide foil around edges of pie crust (to prevent over-browning just for the first 15 minutes of baking).

Place pie on lowest rack in oven. Bake for 15 minutes. Remove foil from edges of pie.  Reduce oven temperature to 350 degrees, and continue baking for 45 to 50 minutes.  Let pie stand for 1 hour to set, and serve with a scoop of french vanilla ice cream. – Enjoy!


Tip:  I've discovered Haagen-Dazs "Five" Vanilla Bean All-Natural Ice Cream - it's pure delicious with this dessert!


sandra said...

This is the best rhubarb pie you will ever eat with its tangy and tart sweetness -- yummo!

Anonymous said...

My dear mother taught me to do this one extra step when making a rhubarb pie. Cut and measure the rhubarb. Put in bowl and cover with boiling water. Stir in one heaping teaspoon of baking soda and let stand for about 45 seconds. Drain well (don't rinse) and proceed with your recipe. It keeps the wonderful flavor without the strong tartness. Your pie recipe sounds wonderful and I will try it. [My rhubarb pie has sour cream and egg which makes a tasty custard pie. Yummy!] JoAnn

sandra said...

Thanks so much for the great info, JoAnn! I must give your mother's 'tip' a try. Your tasty custard rhubarb pie version sounds delicious as well...hummm ;)Have a fabulous day, and thank you for stopping by!


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