Cookbook:Rhubarb Pie

Rhubarb Pie
Category	Pie recipes
Servings	8 slices
Time	Prep: 45 minutes (including crust); Baking: 1 hour
Difficulty

Cookbook | Ingredients | Recipes

| Rhubarb Recipes

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

Ingredients

1 recipe Flaky Pie Crust
5 cups (40 oz or 2 ½ lb or 1100 g) of rhubarb stalks
1 & ½ cups (12 oz or 340 g) of sugar
¼ cup (2 oz or 60 g) of cornstarch or tapioca pearls
½ tsp of salt

Procedure

Crust

Prepare the flaky pie crust and refrigerate while preparing the rhubarb.

Filling

Clean and trim the rhubarb stalks.
Cut the stalks into ½ inch to 1 inch (1.25 to 2.5cm) sections.
Add sugar, cornstarch or tapioca, and salt.
Stir until rhubarb is evenly coated with dry ingredients.

rhubarb stalks
cleaned rhubarb stalks
filling for two pies
dry ingredients for filling
mixed fruit and dry ingredients for pie filling

Forming and cooking the pie

Follow the instructions in the flaky pie crust recipe.

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.

Notes, tips and variations

If cornstarch is used as the thickener, the pie requires a longer cooling time before the filling is gelled.

Another variation is to use a whole egg in the mix.

This cookbook also has a recipe for strawberry rhubarb pie.

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