Best 4 Lemony Rhubarb Pie Recipes

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• 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 to 45 minutes. Serve warm or cold.

PERFECT RHUBARB PIE

Steps:

• Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

LEMON RHUBARB BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust.
• Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.

RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM

Steps:

• In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
• Drain the juice and set aside.
• Heat the oven to 425°F.
• Combine the flours, baking powder and salt in a bowl.
• Cut in the shortening and tallow until the mixture resembles coarse meal.
• Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
• Divide into two balls, one about ⅔ of the mass, the other the remaining third.
• Wrap the smaller ball in plastic and set aside.
• Roll out the larger ball to about 11" in diameter and place in a 9" pie pan, pressing it into place.
• Sprinkle bottom with raw sugar and place in the fridge.
• Add the jam and vanilla to the rhubarb mixture.
• Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
• Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5).
• Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
• Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.