Are you ready to plunge into the scrumptious world of rhubarb pie? Trust me, once you've tasted these five incredible recipes, you'll wonder how you ever lived without them. From the classic tartness of a traditional rhubarb pie to the sweet twist of strawberry rhubarb, there's something for everyone. And don't even get me started on the creamy goodness of rhubarb custard pie. So, which one will you try first?
Classic Rhubarb Pie
Classic rhubarb pie is a delightful dessert that combines the tangy flavor of fresh rhubarb with a sweet, flaky crust. This pie is perfect for showcasing the unique taste of rhubarb, making it a favorite among pie lovers.
Whether you're preparing it for a family gathering or just to enjoy at home, this classic recipe is sure to impress.
Ingredients:
- 2 ½ cups fresh rhubarb, chopped
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 package refrigerated pie crusts (or homemade crust)
- 1 egg, beaten (for egg wash)
Cooking Instructions:
Preheat your oven to 425°F (220°C). In a large bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and lemon juice, stirring well to coat the rhubarb evenly.
Roll out one pie crust and fit it into a 9-inch pie pan, then pour the rhubarb mixture into the crust, making sure to distribute it evenly. Dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the filling, sealing the edges by crimping them together. Cut small slits in the top crust to allow steam to escape, and brush the crust with the beaten egg for a golden finish.
Bake for 15 minutes in the preheated oven, then reduce the temperature to 350°F (175°C) and continue baking for another 30-40 minutes, or until the rhubarb is tender and the crust is golden brown.
Extra Tips:
To improve the flavor of your classic rhubarb pie, consider adding a pinch of nutmeg or vanilla extract to the filling.
Make sure to let the pie cool completely before slicing; this will help the filling set and make for cleaner slices.
If you're using frozen rhubarb, be sure to thaw and drain any excess moisture to prevent a soggy crust.
Finally, serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
Strawberry Rhubarb Pie
Strawberry rhubarb pie is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries. This classic combination not only creates a vibrant color but also a delicious flavor profile that's sure to please anyone with a sweet tooth.
Whether you're serving it at a summer picnic or enjoying a slice at home, this pie is an iconic treat that celebrates seasonal fruits. Follow this recipe to create your own homemade strawberry rhubarb pie that will be the star of any dessert table.
Ingredients:
- 2 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 1 ½ cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 pie crust for the bottom
- 1 pie crust for the top (or crumble topping, if preferred)
- 1 egg, beaten (for egg wash)
Instructions:
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, flour, lemon juice, vanilla extract, and salt.
Stir the mixture until the fruits are well coated and set aside to let the juices combine for about 15-20 minutes. Roll out your bottom pie crust and fit it into a 9-inch pie pan.
Pour the fruit mixture into the crust, dot with small pieces of butter, and then cover with your top crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape, and brush the top with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbling and the crust is golden brown.
Allow the pie to cool before serving.
Extra Tips:
For a more intense flavor, consider adding a pinch of cinnamon or nutmeg to the fruit filling. If you prefer a thicker filling, you can increase the flour to 1/3 cup.
Make sure to allow the pie to cool completely before slicing, as this will help the filling set and prevent it from being too runny. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Enjoy your homemade strawberry rhubarb pie!
Rhubarb Custard Pie
Rhubarb Custard Pie is a delightful dessert that combines the tartness of rhubarb with a creamy custard filling, all nestled in a flaky pie crust. This classic pie is perfect for spring and summer, when rhubarb is in season.
The contrast between the sweet custard and the tart rhubarb creates a delicious balance that will have your taste buds singing. With just a few simple ingredients and steps, you can create this impressive dessert that will be a hit at any gathering.
Ingredients:
- 1 pre-made pie crust (9-inch)
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions:
Preheat your oven to 425°F (220°C). Place the pre-made pie crust in a 9-inch pie pan and set aside.
In a large bowl, combine the chopped rhubarb and sugar, then let it sit for about 10 minutes to draw out the moisture.
In another bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and nutmeg until well combined. Stir the rhubarb mixture into the custard mixture, then pour it into the prepared pie crust.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the custard is set and the top is lightly golden. Allow the pie to cool before slicing and serving.
Extra Tips:
For the best flavor, use fresh rhubarb that's firm and brightly colored. If you can't find fresh rhubarb, frozen rhubarb can be used—just make sure to thaw and drain it well to avoid excess moisture in the pie.
You can also experiment with the sweetness by adjusting the amount of sugar based on your taste preference. Serve the pie warm or chilled, and consider adding a scoop of vanilla ice cream or a dollop of whipped cream for a delightful finish.
Enjoy your homemade Rhubarb Custard Pie!
Ginger Rhubarb Pie
Ginger Rhubarb Pie is a delightful twist on the classic rhubarb pie, combining the tartness of fresh rhubarb with the warm, spicy notes of ginger. This pie is perfect for spring and summer gatherings, showcasing the vibrant flavors of the season.
The sweet and spicy filling is encased in a buttery crust, making it a crowd-pleaser for any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Ingredients:
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pre-made pie crust (or homemade)
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Instructions:
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, fresh ginger, ground ginger, vanilla extract, and lemon juice.
Stir until the rhubarb is well coated and the mixture is evenly combined. Roll out your pie crust and fit it into a 9-inch pie pan. Pour the rhubarb mixture into the crust and dot the filling with small pieces of butter.
Cover with a second pie crust, crimping the edges to seal, and cut slits in the top to allow steam to escape. Brush the top crust with the beaten egg for a golden finish. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
Extra Tips:
For the best flavor, use fresh rhubarb that's firm and vibrant in color. If you prefer a sweeter pie, feel free to adjust the sugar to your taste.
Additionally, chilling the pie crust before rolling it out will help maintain its flakiness during baking. If the edges of the pie crust begin to brown too quickly, cover them with aluminum foil to prevent burning.
Allow the pie to cool completely before slicing to help the filling set properly, making for cleaner slices. Enjoy your Ginger Rhubarb Pie!
Rhubarb Crumble Pie
Rhubarb Crumble Pie is a delightful dessert that combines the tartness of rhubarb with a sweet, buttery crumble topping. This pie isn't only delicious but also simple to make, making it a perfect treat for gatherings or a cozy family dinner.
The tangy flavor of the rhubarb pairs beautifully with the crumbly topping, creating a texture that's both satisfying and indulgent. Let's explore the recipe so you can enjoy this classic dish.
Ingredients:
- 1 pie crust (store-bought or homemade)
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup all-purpose flour (for the crumble)
- 1/2 cup unsalted butter, melted
Instructions:
Preheat your oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb, granulated sugar, 1/4 cup flour, vanilla extract, cinnamon, and salt. Mix well until the rhubarb is evenly coated, then pour the mixture into the prepared pie crust.
In another bowl, combine the rolled oats, brown sugar, 1/2 cup flour, and melted butter, stirring until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the rhubarb filling.
Bake in the preheated oven for 45–50 minutes, or until the topping is golden brown and the filling is bubbling. Allow to cool slightly before serving.
Extra Tips:
For the best flavor, choose fresh rhubarb if you can find it, as it adds a vibrant tartness to the pie.
If using frozen rhubarb, make sure to thaw and drain any excess moisture to prevent a soggy crust. You can also customize the crumble by adding nuts or spices like nutmeg for an extra layer of flavor.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious finish!