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Perfect Rhubarb Pie Recipe

Perfect Rhubarb Pie Recipe photo by Taste of Home

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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

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Perfect Rhubarb Pie Recipe

Prep: 20 min. + standing Bake: 55 min.

Yield: 8 Servings

20 55 75

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 egg
2 teaspoons cold water
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions

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 the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry 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 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. PASTRY FOR DOUBLE-CRUST PIE (9 INCHES): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3-2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Nutritional Facts 1 piece equals 432 calories, 16 g fat (7 g saturated fat), 40 mg cholesterol, 225 mg sodium, 69 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Perfect Rhubarb Pie in Taste of Home February/March 1997, p31

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Reviews for Perfect Rhubarb Pie

Perfect Rhubarb Pie

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(1-10) of 18 reviews

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Reviewed on May. 23, 2013 by Audrey Forrest

Do not understand the rationale for the boiling water bath???? (I do wash my rhubarb, and let it dry, prior to chopping it)

Reviewed on Nov. 12, 2012 by rshentges

This is really the perfect pie. Like another reviewer said, it gets better with time. The taste and texture improved every day.

Reviewed on Jun. 25, 2012 by cathy118

Best and easiest rhubarb pie I have ever made. Turns out "perfect" every time.

Reviewed on Apr. 25, 2012 by Coryskitchen

Delicious! :D It TRULY is the "Perfect Rhubarb Pie" recipe!!

Reviewed on Mar. 29, 2012 by whatever41

There is no reason to use the boiling water, never heard of this system before this. Mix the ingredients together (raw rhubarb) with nutmeg and cinnamon, tapioca will help thicken. Thank heavens for grannies.

Reviewed on Jan. 02, 2012 by iluvcupcakes786

When I made it, I followed the derections, But it came out RAW. That is terrible. I may have messed up, as well. My sorries.

Reviewed on May. 24, 2011 by lgaudet

This was too tart for my family, will add more sugar next time I make it.

Reviewed on May. 10, 2011 by Annie1227

BEST RHUBARB PIE EVER!!! Received rave reviews from my family who are big rhubarb pie fans, they all declared it was the best recipe for rhubarb pie they had ever tasted. I made recipe according to directions, but next time I'm going to remember to try to add almond extract because that sounds like a great addition. I usually prefer strawberry rhubarb pie as opposed to plain rhubarb pie, but the strawberry rhubarb pie I also made just didn't compare to the plain rhubarb pie!! Will definitely be making many of these this summer as my dad is planting rhubarb in his garden specifically for this recipe. :o)

Reviewed on May. 04, 2011 by galhall

Forgot to mention put in some cinnamon and nutmeg as well. My granny's recipe.

Reviewed on May. 04, 2011 by galhall

Forgot to mention put in some cinnamon and nutmeg as well.

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