Make this archetype rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky husks and velvety crumble topping.
Nothing says summer increasingly than rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry husks and sprinkled with a velvety crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice surf will make all your summer dreams complete. Here’s everything you need to transform those green-pink stalks into a dazzling dessert!
Ingredients in this rhubarb pie recipe
If there’s one type of produce that we go mad for in spring and summer, it’s rhubarb. It’s extremely nostalgic for both of us: we grew up eating Grandma’s rhubarb crisp and rhubarb bars. But neither of us had a family pie recipe: until now! Rhubarb pie can be a little tricky, but we have a few tips to make this a no goof recipe. Here’s what you’ll need:
Here’s the thing well-nigh fruit pies: the liquid content can vary based on the ripeness of the fruit. Your rhubarb pie might turn out perfectly one day, but the next time you make it it might be too runny. In our recipe testing for this rhubarb pie, we found it’s easy to get a really runny filling! Here’s how to make rhubarb pie not runny and perfectly set:
Allow the rhubarb to macerate for 30 minutes. Stir it together with sugar and let it sit at room temperature. This draws out the fruit juices.
Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Don’t melt it too long, or the rhubarb will wilt mushy: just unbearable so the juices form into a thick sauce.
That’s it! Pour this filling into the husks and the rhubarb pie comes out perfectly set, every time!
For the crust
The pie husks for this rhubarb pie recipe is our Homemade Pie Husks recipe, which comes out flaky and buttery. Make sure to indulge for well-nigh 15 minutes for making a homemade pie crust, 15 minutes to chill, and then well-nigh 10 minutes to roll it out and place it in the pie plate.
Make sure to use a standard pie plate for this recipe: not deep dish! Instructions for rolling it out are in the linked husks recipe. You can moreover substitute any pie husks recipe or store-bought pie husks if you prefer!
Want to make it strawberry rhubarb? Sub in sliced strawberries for half of the rhubarb!
Rhubarb pie savor notes
This rhubarb pie recipe is our favorite for a few reasons:
Orange zest brings out the sweet tart flavor. You can leave it out, but we’ve found it adds a nice complexity to the filling.
The crumble topping seals the deal. The velvety crumble topping is crunchy and adds flipside pop of sweetness: it’s like eating rhubarb crisp and pie together!
The cornstarch helps to make a thick filling. It’s a hefty value of cornstarch, but you need it here to recoup for the water in the rhubarb. You can use arrowroot powder as a 1:1 substitute for cornstarch.
And that’s it! We hope you’ll enjoy this rhubarb pie recipe for all your summer occasions: like Mother’s Day, 4th of July, and more! Let us know what you think.
More rhubarb recipes
Got increasingly rhubarb? Here are a few increasingly rhubarb recipes we love:
In a large skillet, mix the chopped rhubarb with sugar and place it on the counter. Indulge it to sit and macerate at room temperature for 30 minutes while making the pie husks (this extracts the juices of the rhubarb; do not skip this step!).
Place the skillet on a burner on the stove. Stir in the cornstarch, orange zest, and vanilla extract. Add medium upper heat and melt well-nigh 5 to 6 minutes, until the sauce becomes very thick (but not longer, since the rhubarb will melt in the oven).
Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms.
Roll out the pie dough, transfer it to a standard 9-inch pie pan, and crimp the edges (following these instructions). Pour in the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
Place the pie on a large sultry sheet and torch for 15 minutes.
Keep the pie in the oven and turn the oven temperature lanugo to 350°F. Torch for 30 to 40 minutes until the husks and crumble topping are golden. (Check on the pie virtually 20 minutes and imbricate with aluminum foil if the husks is getting too brown.)
Remove from the oven. Indulge the pie to tomfool for 3 hours at room temperature surpassing serving.
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Category: Dessert
Method: Baked
Cuisine: Dessert
