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Rhubarb Pie

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rhubarb Recipes

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Vegan, Baked

Tags: baking, dessert, easy, featured, kid-friendly, recipes for pies and tarts, recipes using rhubarb, recipes using white sugar, recipes with images, recipes with metric units, recipes without servings, vegan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Pie)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARhubarb%20Pie&oldid=4633556

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 recipe Flaky Pie Crust
  • 5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks
  • 1 ½ cups (12 oz / 340 g) white granulated sugar
  • ¼ cup (2 oz / 60 g) cornstarch or tapioca pearls
  • ½ tsp salt

Directions

Crust

  1. Prepare the flaky pie crust and refrigerate while preparing the filling.

Filling

  1. Clean and trim the rhubarb stalks.
  2. Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
  3. Add sugar, cornstarch or tapioca, and salt.
  4. Stir until rhubarb is evenly coated with dry ingredients.

Forming and cooking the pie

  1. Follow the instructions in the flaky pie crust recipe.
  2. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.
  3. Serve warm or cold.

Notes

If cornstarch is used as the thickener, the pie requires a longer cooling time before the filling gels.

Try using a whole egg in the filling.

This cookbook also has a recipe for strawberry rhubarb pie.