Best 7 Country Rhubarb Pie Recipes

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**Indulge in a symphony of flavors with our tantalizing Country Rhubarb Pie recipes!**

Immerse yourself in the delightful world of classic American desserts with our collection of Country Rhubarb Pie recipes, curated to satisfy every palate. From the traditional lattice-topped pie to creative variations like the Crumb-Topped Rhubarb Pie and the unique Rhubarb Cream Pie, each recipe promises a burst of tangy-sweet rhubarb goodness. Whether you prefer a simple, rustic pie or one adorned with intricate designs, our recipes provide step-by-step instructions and helpful tips to ensure a perfect bake. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the vibrant flavors of rhubarb.

Here are our top 7 tried and tested recipes!

FRESH RHUBARB PIE



Fresh Rhubarb Pie image

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  • Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g

RHUBARB PIE



Rhubarb Pie image

The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from fresh rhubarb, and so delicious paired with our flaky pie crust!

Provided by Lauren Allen

Categories     Dessert

Time 1h30m

Number Of Ingredients 7

1 batch homemade pie crust (makes two crusts)
6 cups chopped rhubarb ((about seven 15-inch stalks))
1 cup + 1 Tablespoon granulated sugar (, divided)
¼ cup tapioca flour
1 teaspoon orange zest (, (or sub lemon zest))
1 ½ tablespoons butter
1/4 teaspoon ground cinnamon, nutmeg, or cardamom

Steps:

  • Preheat oven to 400 degrees F.
  • Add bottom crust to pie plate.
  • In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
  • Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
  • Cut butter into small pieces and dot over the top of the rhubarb filling.
  • Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
  • Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
  • Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

Nutrition Facts : Calories 245 kcal, Carbohydrate 43 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving

COUNTRY RHUBARB CAKE



Country Rhubarb Cake image

Categories     Cake     Fruit     Dessert     Bake     Mother's Day     Spring     Rhubarb     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For cake
1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
1 cup packed light brown sugar
2 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 cup plus 2 tablespoons granulated sugar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup whole milk
2 large eggs (1 separated)
For whiskey cream
1 cup chilled heavy cream
2 tablespoons confectioners sugar
1 tablespoon whiskey (preferably Irish)
1/2 teaspoon vanilla

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
  • Toss rhubarb with brown sugar in a bowl until coated.
  • Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
  • Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
  • Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
  • Make whiskey cream:
  • Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
  • Serve cake warm or at room temperature with whiskey cream.

STRAIGHT-UP RHUBARB PIE



Straight-Up Rhubarb Pie image

This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
  • Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
  • Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
  • Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams

COUNTRY RHUBARB PIE



Country Rhubarb Pie image

I love rhubarb -- but no one else in my family does so I don't get it very often. Here is a nice pie recipe from Land O'Lakes.

Provided by Lvs2Cook

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 unbaked pie shell
1 1/4 cups sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced 1/2-inch fresh rhubarb
1/3 cup chopped pecans, if desired
1 cup flour
2/3 cup sugar
1/2 cup cold butter

Steps:

  • Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated.
  • Spoon into prepared crust; sprinkle with pecans, if using. Set aside.
  • Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
  • Sprinkle mixture over rhubarb.
  • Cover edge of crust with 2-inch strip aluminum foil.
  • Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges.
  • Remove aluminum foil during last 10 minutes, if desired.

GRANNY'S RHUBARB PIE



Granny's Rhubarb Pie image

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

3 cups all-purpose flour
1-1/2 teaspoons salt
1 cup shortening
1 large egg, room temperature
5 tablespoons cold water
1 teaspoon white vinegar
FILLING:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cups sliced peeled tart apples
1 can (8 ounces) crushed pineapple, drained
1/4 cup honey
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.

RHUBARB PIE



Rhubarb Pie image

Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 6

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 to 2 1/3 cups sugar
2/3 cup all-purpose flour
1 teaspoon grated orange peel, if desired
6 cups chopped (1/2-inch pieces) fresh rhubarb
1 tablespoon cold butter, if desired

Steps:

  • Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
  • In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
  • Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
  • Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g

Tips:

- For the best flavor, use fresh rhubarb. If you're using frozen rhubarb, thaw it completely before using. . - If you don't have time to make your own pie crust, you can use a store-bought one. Just be sure to thaw it completely before using. - To prevent the pie from getting soggy, sprinkle some flour or cornstarch on the bottom of the pie crust before adding the filling. - If you're using a lattice top crust, be sure to brush it with milk or cream before baking. This will help it brown and give it a nice shine. - Let the pie cool completely before serving. This will help the filling set and make it easier to slice.

Conclusion:

Country rhubarb pie is a classic dessert that's perfect for any occasion. With its sweet and tart filling and flaky crust, it's sure to be a hit with everyone at your table. So next time you're looking for a delicious and easy-to-make dessert, give this country rhubarb pie recipe a try.

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