Best 2 Best Rhubarb Pie Recipes
Are you looking for a classic dessert with a unique and tangy twist? Look no further than our Rhubarb Pie recipes! Rhubarb, known for its vibrant red stalks and tart flavor, takes center stage in these delectable pies. Each recipe offers a different take on this classic dessert, ensuring there's something for every palate.
Our first recipe is the Traditional Rhubarb Pie, a timeless classic that embodies the essence of this dessert. With a flaky, buttery crust and a filling bursting with the flavors of rhubarb, sugar, and spices, this pie is a true crowd-pleaser.
Next up is the Dutch Crumb Rhubarb Pie, a delightful variation that adds a layer of sweet, crunchy crumb topping. The combination of the tart rhubarb filling and the buttery, cinnamon-spiced crumb topping creates a symphony of flavors and textures that will leave you craving more.
For those who love a creamy, custard-like filling, our Rhubarb Custard Pie is a must-try. This recipe combines the tangy rhubarb with a smooth, velvety custard filling, resulting in a rich and decadent dessert that is sure to impress.
If you're looking for a healthier alternative, our Rhubarb Crumble recipe is a great choice. This version features a mixture of oats, flour, sugar, and butter as a topping, creating a crispy, golden crust that pairs perfectly with the tangy rhubarb filling.
Finally, our Rhubarb Pie Bars offer a fun and portable way to enjoy this classic dessert. These bars combine a flaky crust with a sweet and tangy rhubarb filling, cut into perfect squares for easy serving and sharing.
No matter which recipe you choose, you're sure to enjoy the unique and delicious flavors of rhubarb in these delightful pies. Prepare to tantalize your taste buds and indulge in the goodness of this classic dessert with a twist!
BEST RHUBARB PIE
MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe. Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just "a handful of this" and "a dab of that" until it feels "just right" guided her creations. -Dolly Piper, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball. , On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell. , In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 377 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 92mg sodium, Carbohydrate 60g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
BEST EVER STRAWBERRY RHUBARB PIE RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 14
Steps:
- For pie crust, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 tablespoon. of the water over part of the flour mixture and mix lightly. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm. Meanwhile, for strawberry rhubarb filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice. Preheat oven to 375°F. Roll the larger piece of dough out to fit the bottom of a deep dish pie plat. Flute edges as desired. Stir fruit mixture and transfer to the pastry-lined pie plate. Roll the smaller dough out and place on top of the filling. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings.
Tips:
- Choose the right rhubarb: Use young, tender rhubarb stalks for the best flavor and texture. Avoid stalks that are thick, woody, or have a lot of blemishes.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
- Use a combination of sweet and tart apples: This will help to balance out the flavor of the rhubarb. Granny Smith apples are a good choice for their tartness, while Honeycrisp or Gala apples add sweetness.
- Don't overcook the rhubarb: Rhubarb only needs to be cooked until it is tender, about 10-15 minutes. Overcooking will make it mushy.
- Use a good quality pie crust: A homemade pie crust will always taste better than a store-bought one. If you're short on time, you can use a pre-made pie crust, but be sure to choose one that is made with high-quality ingredients.
- Let the pie cool completely before serving: This will allow the filling to set and the crust to firm up.
Conclusion:
Rhubarb pie is a classic dessert that is perfect for any occasion. With its sweet and tart flavor, it is sure to please everyone at your table. By following the tips above, you can make sure that your rhubarb pie turns out perfect every time.
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