Make this traditional rhubarb pie recipe for the style of summer time! It’s candy tart with a flaky crust and buttery crumble topping.
Nothing says summer time greater than rhubarb pie! This recipe is our new household favourite: the submitting is extremely pink and candy tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, multi function! Watching the solar set with a slice of this pie topped with melty vanilla ice cream will make all of your summer time goals full. Right here’s every little thing you could remodel these green-pink stalks into a blinding dessert!
Components on this rhubarb pie recipe
If there’s one kind of produce that we go mad for in spring and summer time, it’s rhubarb. It’s extraordinarily nostalgic for each of us: we grew up consuming Grandma’s rhubarb crisp and rhubarb bars. However neither of us had a household pie recipe: till now! Rhubarb pie generally is a little difficult, however we’ve got a couple of tricks to make this a no fail recipe. Right here’s what you’ll want:
- 1 Selfmade Pie Crust
- Rhubarb
- Granulated sugar
- Cornstarch
- Vanilla extract
- Orange zest
- All-purpose flour
- Brown sugar
- Cinnamon
- Salt
- Salted butter
The key to no-fail rhubarb pie
Right here’s the factor about fruit pies: the liquid content material can differ primarily based on the ripeness of the fruit. Your rhubarb pie would possibly end up completely in the future, however the subsequent time you make it it may be too runny. In our recipe testing for this rhubarb pie, we discovered it’s straightforward to get a extremely runny filling! Right here’s the right way to make rhubarb pie not runny and completely set:
- Permit the rhubarb to macerate for half-hour. Stir it along with sugar and let it sit at room temperature. This attracts out the fruit juices.
- Pre-cook the filling with cornstarch for five to six minutes. Cooking the filling by itself provides it time to work together with the cornstarch, making a thick and gooey filling. Don’t cook dinner it too lengthy, or the rhubarb will grow to be mushy: simply sufficient so the juices kind right into a thick sauce.
That’s it! Pour this filling into the crust and the rhubarb pie comes out completely set, each time!
For the crust
The pie crust for this rhubarb pie recipe is our Selfmade Pie Crust recipe, which comes out flaky and buttery. Make sure that to permit for about quarter-hour for making a do-it-yourself pie crust, quarter-hour to sit back, after which about 10 minutes to roll it out and place it within the pie plate.
Make sure that to make use of a regular pie plate for this recipe: not deep dish! Directions for rolling it out are within the linked crust recipe. You may as well substitute any pie crust recipe or store-bought pie crust for those who desire!
Rhubarb pie taste notes
This rhubarb pie recipe is our favourite for a couple of causes:
- Orange zest brings out the candy tart taste. You’ll be able to depart it out, however we’ve discovered it provides a pleasant complexity to the filling.
- The crumble topping seals the deal. The buttery crumble topping is crunchy and provides one other pop of sweetness: it’s like consuming rhubarb crisp and pie collectively!
- The cornstarch helps to make a thick filling. It’s a hefty quantity of cornstarch, however you want it right here to compensate for the water within the rhubarb. You should utilize arrowroot powder as a 1:1 substitute for cornstarch.
And that’s it! We hope you’ll get pleasure from this rhubarb pie recipe for all of your summer time events: like Mom’s Day, 4th of July, and extra! Tell us what you suppose.
Extra rhubarb recipes
Obtained extra rhubarb? Listed here are a couple of extra rhubarb recipes we love:
This rhubarb pie recipe is…
Vegetarian.
Description
Make this traditional rhubarb pie recipe for the style of summer time! It’s candy tart with a flaky crust and buttery crumble topping.
- 1 Selfmade Pie Crust (or your favourite recipe)
- 6 cups diced rhubarb (about 2 kilos)
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
- ½ cup all-purpose flour
- ¼ cup mild brown sugar, packed
- ¼ teaspoon cinnamon
- 1 pinch kosher salt
- 4 tablespoons salted butter, melted
- In a big skillet, combine the chopped rhubarb with sugar and place it on the counter. Permit it to take a seat and macerate at room temperature for half-hour whereas making the pie crust (this extracts the juices of the rhubarb; don’t skip this step!).
- Make the pie crust. Refrigerate whilst you make the topping.
- Preheat the oven to 400°F.
- Place the skillet on a burner on the range. Stir within the cornstarch, orange zest, and vanilla extract. Add medium excessive warmth and cook dinner about 5 to six minutes, till the sauce turns into very thick (however not longer, because the rhubarb will cook dinner within the oven).
- Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Combine along with a fork. Pour within the melted butter whereas mixing with the fork till a crumbly combination kinds.
- Roll out the pie dough, switch it to a regular 9-inch pie pan, and crimp the sides (following these directions). Pour within the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
- Place the pie on a big baking sheet and bake for quarter-hour.
- Maintain the pie within the oven and switch the oven temperature right down to 350°F. Bake for 30 to 40 minutes till the crust and crumble topping are golden. (Examine on the pie round 20 minutes and canopy with aluminum foil if the crust is getting too brown.)
- Take away from the oven. Permit the pie to chill for 3 hours at room temperature earlier than serving.
- Class: Dessert
- Technique: Baked
- Delicacies: Dessert
- Food plan: Vegetarian
Key phrases: Rhubarb pie, rhubarb pie recipe
