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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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Reviewed on Sep. 18, 2010 by karter

I have been making this pie since I first saw it in Taste of Home years ago. I have made it for church groups and every time I do I hear "I haven't had rhubarb pie this good since grandma passed away." Now that IS a compliment. Thanks again!

Reviewed on Jun. 14, 2010 by rainirobkc

I just entered this pie in a local rhubarb contest. I used 2 cups rhubarb and 2 cups blueberries and added the almond extract. I think the boiling water does make a difference in cutting some of the tartness of the rhubarb. I also brushed the top crust with milk and sprinkled a sugar/cinnamon mixture lightly on it. I not only took 1st place in the pie category but took the grand prize. This pie is definately a winner...Raini Cacy, Anchorage, AK.

Reviewed on Nov. 10, 2009 by cmkarkos

Does anyone know what the purpose of the boiling water is? Does the pie look/taste different if using frozen vs. fresh rhubarb?

Also...this seemed kinda super sweet to me. Would cutting back on some of the sugar created any problems?

Reviewed on Apr. 25, 2009 by laplander

I made this pie again today with fresh cut rhubarb that my neighbor brought over. Per the previous comment, I skipped the boiling water. The addition of the almond extract is a great suggestion. DELICIOUS!

Reviewed on Jun. 10, 2008 by cookingmama1

I made this pie last week & it is EXCELLENT! Hard to believe, but my pie tasted better each day & the last piece will be finished off today - a week later! It has retained it's structure & has not gotten the least bit soggy.

The only thing different that I did was not pour boiling water over the fresh rhubarb, cause I still like a bite to it; added about 1/4t of almond extract to the filling and put a cinnamon/sugar mixture on the top crust before baking.

Pat

6/9/08

Reviewed on May. 11, 2008 by PalmSpringsGirl

I have made this recipe, and I ended my search for rhubarb pir recipes when I made this one. It is just fantastic! Don't know what the boiling water does to make this so darn good, but it is a key step. YUMMY!

Reviewed on May. 09, 2008 by laplander

DELICIOUS!!

I MADE THE EGG/VINEGAR PIE CRUST - TURNED OUT VERY FLAKY!!

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