Print Options

Back to Perfect Rhubarb Pie >

Include these items:

Select reviews >

Taste of Home Logo

Perfect Rhubarb Pie

 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
8 ServingsPrep: 20 min. + standing Bake: 55 min.

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.

2 of 2

Perfect Rhubarb Pie (continued)

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 to 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.