Best 4 Easy Rhubarb Pie Recipes
If you're looking for the perfect dessert to enjoy during the rhubarb season, look no further than a classic rhubarb pie. This time-honored treat is not only easy to make but also a delicious way to showcase the unique tartness of rhubarb. With just a few simple ingredients and a little bit of time, you can have a mouthwatering rhubarb pie that will be the star of any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
EASY STRAWBERRY RHUBARB PIE
Lower in colesterol than most recipes but still delicious! Use your own pastry recipe, store bought pie shells, my recipe for Pastry With No Trans Fat or my recipe for Whole Wheat Canola Oil Pastry - depending on how healthy you want it to be. Cover the filling with a full crust, lattice or use the topping from my Rhubarb Crumble Pie (#91390) and enjoy!
Provided by CountryLady
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Toss all ingredients together& scrape into pie shell.
- If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
- Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
- Seal& flute edge.
- Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
- Sprinkle with sugar& cut 4 steam vents in the centre.
- OR cover filling with a lattice of pastry strips.
- OR cover filling with the crumble mixture from recipe#91390.
- Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
- Place pie on rack above& bake for 20 minutes.
- Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
- Let cool completely on rack.
Nutrition Facts : Calories 199.4, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 48.6, Fiber 2.7, Sugar 36.5, Protein 2.1
GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE
This was my dad's favorite pie, and my mom got the recipe from his mother. It's been replicated all over the internet in the past few years. I think the first incidence can be documented to 1995.
Provided by Julesong
Categories Pie
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place 1/2 pie crust into pie plate.
- Put the rhubarb in the crust and cover with 1/2 cup sugar.
- Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
- Sprinkle top with cinnamon.
- Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
- Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
- Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?
EASY RHUBARB PIE
A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.
Provided by starmaster25
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
- Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
- Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
- Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 60.6 g, Cholesterol 40.8 mg, Fat 15.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 184.4 mg, Sugar 38.8 g
EASY RHUBARB PIE
Rhubarb adds a slightly tart flavor and a fruity touch of spring to this homemade custard pie. Our Test Kitchen staff cooked up this lighter variation on that classic favorite.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate coated with cooking spray; trim and flute edges. In a large bowl, combine 1 cup sugar, flour and salt. Stir in the juice concentrate, yolks and butter; mix well. Add rhubarb., In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. Sprinkle with nuts., Bake at 375° for 15 minutes. Reduce heat to 325°; bake 40-45 minutes longer or until golden. Cover loosely with foil during the last 10 minutes if crust is browning too quickly. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 333 calories, Fat 12g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 213mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Choose the right rhubarb: Look for firm, plump stalks that are deep red in color. Avoid stalks that are wilted, bruised, or have black spots.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Then, cut the stalks into 1-inch pieces.
- Sweeten the rhubarb to taste: Rhubarb can be quite tart, so it's important to sweeten it to taste. You can use sugar, honey, maple syrup, or another sweetener of your choice.
- Use a thickener: Rhubarb pie filling can be quite runny, so it's important to use a thickener to help it set. You can use flour, cornstarch, or tapioca starch.
- Don't overcook the pie: Rhubarb pie is best when the filling is just set. Overcooking the pie will make the filling tough and the crust soggy.
Conclusion:
Rhubarb pie is a classic summer dessert that is easy to make and delicious to eat. With a few simple tips, you can make a rhubarb pie that is sure to impress your family and friends. So next time you have some fresh rhubarb, give this recipe a try!
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