Classic Rhubarb Pie
I seem to be on a kick of sharing recipes from the family archives (looking at you Oatmeal Raisin Cookies and Baking Powder Biscuits!), and this classic rhubarb pie is no exception. This is my grandma’s recipe – made every spring when her neighbor (with a whopper of a garden) kindly gifts her bagfuls of rhubarb. It was either these rhubarb oat bars (this recipe sub rhubarb) or this pie that found their way onto our kitchen counter and rarely lasted more than a day or two in our home.
What is rhubarb anyway?
Rhubarb is “technically” a vegetable; however, it’s more commonly used (and actually legally known) as a fruit. It resembles pink celery and is very tart and bitter to eat raw. This is the obvious reason that most bake or stew it with sugar. An interesting fact about rhubarb is that its leaves are quite poisonous – definitely do NOT eat any of those!
In Wisconsin (where I grew up), rhubarb was discussed as being an easy plant to grow. It’s a perennial meaning it comes back every year. Typically once planted, you can harvest the following year. It’s usually in season between April and June which just happens to coincide with another fruit that’s quite often its baking buddy – strawberries.
I’ve heard the term “forced rhubarb”. What does that mean?
To be clear, forced rhubarb is still rhubarb. The term “forced” refers to a gardening technique where light is prevented from reaching the crowns of the rhubarb plant which “forces” the rhubarb to produce stalks earlier in their growing season than normal. These stalks are typically softer and sweeter than rhubarb grown in season. Check out this article for more on the process.
How long does rhubarb last?
In the fridge, rhubarb typically lasts for a week. Do not rinse prior to placing in the fridge. It will last longer this way.
Can rhubarb be frozen?
Absolutely. I like this method of freezing on a cookie sheet prior to placing in the freezer. I have a food sealer which I highly recommend using.
Recipe Notes for this Classic Rhubarb Pie:
- I don’t list the pie crust recipe because I use this one by Erin McDowell. It’s been my go-to for quite some time and always turns out well. If homemade pie crust has always stumped you, watch this tutorial she created for Food52. It has amazing tips for both how to make the dough and ways to ensure you’ve made it properly. Note that her recipe makes enough for 1 single crust so for this rhubarb recipe, you’ll need to double that.
- The recipe calls for boiling water to be poured over the rhubarb. This helps to soften it. To be honest, I’ve never not made it without this step so I haven’t compared the texture if you skip it. If you do, let me know!
- There are two thickening agents at work in this pie – flour and minute tapioca. Rhubarb by nature holds a lot of water so this is necessary. Depending on the size and maturity of the rhubarb you use, you may have to drain a bit of the excess liquid prior to filling the crust.
Equipment List:
- Large mixing bowl (I have vintage stoneware bowls that are my fave, but my next go-to is stainless steel.)
- Rolling pin
- 9″ pie plate (Glass pie plates are a great way to see if your crust is browned on bottom!)
- Mini whisk
Classic Rhubarb Pie
Ingredients
- 1 double shell pie crust (2 single crusts) Recipe I use linked below.
- 4 cups sliced rhubarb (heaping)
- 4 cups boiling water
- 1 1/2 cups sugar Adjust to your taste.
- 3 tbsp all purpose flour
- 1 tsp minute tapioca
- 1/2 tsp salt
- 2 eggs One optional for egg wash.
- 2 tsp cold water
- 1 tbsp butter
Instructions
- 1) Prepare pie crust if making from scratch. The recipe I use is linked below. I double the recipe and create two disks of equal shape before placing in the fridge to chill. Most pie crust needs to chill for at least 30 minutes-1 hour prior to rolling out. 2) While your pie crust is chilling, slice your rhubarb into 1/2" chunks. Place rhubarb in a colander and pour the 4 cups of boiling water slowly over the rhubarb. This is to help soften it. 3) In a separate bowl, combine the sugar, flour, instant tapioca and salt and whisk together. Add the sliced rhubarb and toss to coat. Let sit for 15 minutes. (Please note that the size and maturity of your rhubarb will determine how "watery" it is. If you suspect you have too much liquid after letting the rhubarb sit for 15 minutes, drain some. I have done this without any impact to the flavor of the pie.) Whisk together one egg and the 2 tsp water and add to the rhubarb filling. Mix well. 4) Prior to assembly, preheat oven to 400 degrees.5) In a 9" pie dish, roll out one of your pie disks so that the edges drape over the sides of the pie dish by about 1". Pour in your rhubarb filling. Cube the 1 tbsp of butter and dot the surface of the filling. Roll out your second pie disk and place over the top (or create a lattice/design to your liking.) Trip the edges of the pie dough and then fold the edges up on the lip of the pie plate and crimp. Whisk the remaining egg and brush the egg wash on the top of the pie.6) Bake at 400 degrees for 15 minutes. Drop to 350 degrees and bake 40-50 minutes longer or until pie is golden brown and juices are bubbling through surface. Let cool for an hour before serving.
Notes
- Perfect Pie Crust – Erin Jeanne McDowell
