Best 2 Best Rhubarb Pie Recipes

Rhubarb pie is a classic dessert that can be enjoyed by people of all ages. It is often associated with spring and summer, when rhubarb is in season. Rhubarb is a vegetable that has a tart flavor, which pairs well with the sweetness of sugar and the creaminess of butter. There are many different recipes for rhubarb pie, but they all share some common ingredients, such as rhubarb, sugar, butter, and flour. Some recipes also call for eggs, milk, or cream. Rhubarb pie can be served warm or cold, and it is often topped with whipped cream or ice cream.

Here are our top 2 tried and tested recipes!

BEST RHUBARB PIE

Best Rhubarb Pie image

MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe. Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just "a handful of this" and "a dab of that" until it feels "just right" guided her creations. -Dolly Piper, Racine, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water
3 to 4 cups diced fresh or frozen rhubarb, thawed and drained
1-1/2 cups sugar
2 eggs
2 tablespoons cornstarch
3/4 teaspoon ground nutmeg

Steps:

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball. , On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell. , In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 377 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 92mg sodium, Carbohydrate 60g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

BEST EVER STRAWBERRY RHUBARB PIE RECIPE - (4.6/5)

Best Ever Strawberry Rhubarb Pie Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 14

Ingredients

PASTRY:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold butter, cut into 1/2-inch cubes
6 tablespoons ice water
FILLING:
2 1/2 tablespoons quick-cooking tapioca
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one (16-ounce) package frozen cut rhubarb
3 cups sliced fresh strawberries
1 1/4 cups sugar

Steps:

For pie crust, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 tablespoon. of the water over part of the flour mixture and mix lightly. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm. Meanwhile, for strawberry rhubarb filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice. Preheat oven to 375°F. Roll the larger piece of dough out to fit the bottom of a deep dish pie plat. Flute edges as desired. Stir fruit mixture and transfer to the pastry-lined pie plate. Roll the smaller dough out and place on top of the filling. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings.

Tips:

Choose the right rhubarb: Use firm, red stalks of rhubarb with minimal blemishes. Avoid stalks that are wilted or have brown spots.
Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1/2-inch pieces.
Use a combination of sugar and cornstarch: This will help to thicken the pie filling and prevent it from being too runny.
Don't overcook the rhubarb: Rhubarb only needs to be cooked until it is tender, about 5 minutes. Overcooking it will make it mushy.
Let the pie cool completely before serving: This will allow the filling to set and the crust to firm up.

Conclusion:

Rhubarb pie is a classic springtime dessert that is easy to make and always a crowd-pleaser. With its tart and tangy filling and flaky crust, it's the perfect way to enjoy the season's first rhubarb harvest. Whether you're a seasoned baker or a beginner, these recipes will help you create a delicious and beautiful rhubarb pie that everyone will love.