Rhubarb Pie

Rhubarb Pie
Original uploader was Hayford Peirce at en.wikipedia · Transferred from en.wikipedia · CC BY-SA 3.0 · View on Wikimedia Commons

This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.

Time
Prep: 45 minutes (including crust) / Baking: 1 hour
Yield
8 slices

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
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Method

  1. Prepare the flaky pie crust and refrigerate while preparing the filling.
  2. Clean and trim the rhubarb stalks.
  3. Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
  4. Add sugar, cornstarch or tapioca, and salt.
  5. Stir until rhubarb is evenly coated with dry ingredients.
  6. Follow the instructions in the flaky pie crust recipe.
  7. 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.
  8. 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.

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