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Perfect Rhubarb Pie Recipe
Perfect Rhubarb Pie Recipe photo by Taste of Home

Perfect Rhubarb Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Perfect Rhubarb Pie in Taste of Home February/March 1997, p31

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.

Reviews for Perfect Rhubarb Pie

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 7, 2013

"I have never eaten rhubarb pie before, much less made one, so I thought this would be a good one to try since it is "perfect". Wow! I loved it! I will be making this one over again! It was so delicious! I must admit I am partial to fruit pie recipes that use tapioca pudding. This one was exactly as it was named: perfect!!"

MY REVIEW
Reviewed Jul. 25, 2013

"I have many rhubarb pie recipes and I found this one to be one of my favorites. Many times mine have been running and this one was not. It was sweet, but not too sweet... just a great recipe.. will use this one again ..."

MY REVIEW
Reviewed Jun. 19, 2013

"This really is the perfect balance of sweet and tart for our taste, and was also the perfect balance of fruit and sauce. There was a bit of sauce but wasn't runny. I'm throwing out my old recipe and plan to use this one from now on!"

MY REVIEW
Reviewed Jun. 18, 2013

"I find the filling is too much to fit into any of my 9" pie plates but was the perfect amount for my 10" Pyrex pie plates."

MY REVIEW
Reviewed Jun. 14, 2013

"The taste was great, for rhubarb soup. Hugh puddle of juice-the bottom 2/3 of the pie was submerged!. 1 teaspoon of tapioca, 3 tablespoons of flour, and 1 egg? No way this comes out as dry looking as the picture!"

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