Best 6 Straight Up Rhubarb Pie Recipes
Indulge in the delightful flavors of spring with our delectable Straight-Up Rhubarb Pie. This classic dessert showcases the unique tartness of rhubarb, perfectly balanced by a sweet and flaky crust and a hint of cinnamon.
For a traditional experience, try our Classic Straight-Up Rhubarb Pie recipe, featuring a simple yet delicious filling made with fresh rhubarb, sugar, and a touch of cornstarch to achieve the perfect consistency.
If you prefer a more rustic touch, our Rustic Straight-Up Rhubarb Pie recipe is a great option. This one utilizes a homemade oat crumble topping that adds an irresistible crunchy texture to complement the tart-sweet filling.
For those who love a creamy twist, our Straight-Up Rhubarb Cream Pie recipe is a must-try. It features a creamy filling made with rhubarb, sugar, cornstarch, eggs, and cream, all nestled in a flaky crust.
And for a unique and elegant dessert, our Straight-Up Rhubarb Galette recipe is sure to impress. This free-form tart features a flaky crust filled with a mixture of rhubarb, sugar, and spices, topped with a sprinkle of turbinado sugar for a caramelized crunch.
No matter which recipe you choose, you'll be delighted by the vibrant flavors and textures of this classic spring dessert. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey with our Straight-Up Rhubarb Pie extravaganza!
RHUBARB PIE
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
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
PERFECT RHUBARB PIE
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH RHUBARB PIE
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
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
BEST FRESH RHUBARB PIE
This pretty homemade pie is perfectly sweet and tangy. It lets the natural flavor of fresh rhubarb shine through without any distractions.
Provided by Lily Ernst
Categories dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 425F and position rack in the lower third of the oven.
- In a large bowl, mix together the granulated sugar, flour, cinnamon, and cloves.
- Add in the rhubarb and toss to coat. Spoon onto a 9″ pie crust lined pie plate.
- Dot with butter. Cut the second piece of pie crust into ten 1″ stripes and weave into a lattice. You can also simply place the pie crust on top and cut a few slits for ventilation. Trim, press and crimp the edges.
- Whisk the egg and water together in a small bowl. Brush over the top of the pie and sprinkle with coarse sugar.
- Place the pie on a baking sheet and bake for 15 minutes at 425F. Then lower the oven temperature to 375F and continue baking for another 30 minutes, or until the crust is golden and filling is bubbling. If the crust turns golden before the filling is done, loosely cover with foil to prevent from over-browning. I covered my pie during the last 10 minutes. Let cool for 1 hour before serving.
Nutrition Facts : Calories 310 calories, Sugar 30.7 g, Sodium 174.3 mg, Fat 11.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 50.3 g, Fiber 1.6 g, Protein 3 g, Cholesterol 24.7 mg
RHUBARB PIE
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
- Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
- Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
- Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
STRAIGHT UP RHUBARB PIE RECIPE
Provided by jeangetscookin
Number Of Ingredients 9
Steps:
- ( 1 ) Preheat oven to 425 F. ( 2 ) In a large bowl mix together sugar, cornstarch, cinnamon and nutmeg. ( 3 ) Add in the rhubarb and toss to coat.. Spoon into a 9 inch pie crust lined pie plate. ( 4 ) Dot with butter . ( 5 ) Whisk the egg and water together in a small bow. Brush over the top of the top pie crust and cut a few slits for ventilation. Trim and crimp the edges of the top crust that hangs over the pie plate 's edge and sprinkle top of pie crust with the coarse sugar. ( 6 ) Place pie on baking sheet and bake for 15 minutes at 425 F then lower the heat to 375 F and continue baking for another 30 minutes, or until the crust is golden and filling is bubbling. If the crust turns golden before the filling is done, loosely cover with foil to prevent from over-browning. Probably should cover with foil for the last 10 minutes of baking. Let cool 1 hour before serving.
Tips:
- To ensure a flaky crust, use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough, as this can result in a tough crust.
- If you don't have a pastry blender or forks, you can use a food processor to combine the butter and flour mixture. Just be careful not to over-process the dough, as this can also result in a tough crust.
- When rolling out the dough, use a light touch and avoid over-rolling. This will help prevent the dough from becoming tough.
- If the dough is too dry, add a tablespoon or two of ice water until it comes together. If the dough is too wet, add a tablespoon or two of flour until it is no longer sticky.
- To prevent the bottom of the pie from becoming soggy, pre-bake the crust for 10-15 minutes before adding the filling.
- If you are using fresh rhubarb, be sure to wash and trim it thoroughly. Cut the rhubarb into 1-inch pieces.
- To prevent the rhubarb from becoming too tart, add a little bit of sugar to the filling. You can also add other fruits, such as strawberries or blueberries, to the filling.
- Bake the pie at a high temperature (425 degrees Fahrenheit) for 15 minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to meld together.
Conclusion:
Straight-up rhubarb pie is a classic dessert that is perfect for any occasion. With its flaky crust, tart filling, and sweet-tart flavor, this pie is sure to please everyone at your table. So next time you're looking for a delicious and easy-to-make dessert, give this straight-up rhubarb pie a try.
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