There’s nothing like the smell of a fresh Rhubarb pie in the oven on a rainy day! Every spring I am fortunate to have an abundant crop of rhubarb. As a kid, I can remember eating it raw. Wow was it bitter, but I couldn’t resist the fresh crispy rhubarb stalks.
Rhubarb is a perennial that grows in cooler climates and like all perennials, every year gets a little bigger. This Rhubarb pie recipe freezes well. You can also stew and freeze the rhubarb for later.
Stewed rhubarb can be used in jams and sauces. Its bitterness makes it a good companion for strawberries. stewed rhubarb can be used as a topping for ice creams and cheesecakes, in muffin recipes, in trifles and smoothies.
This Rhubarb pie recipe has a single pastry crust on the bottom and a crumble on top. The crumble top gives the rhubarb pie a little crunch and extra sweetness to accompany the tart taste of the rhubarb. If you don’t have enough rhubarb or prefer a milder rhubarb taste, you can add strawberries or apples. Top it off with a scoop or two of ice cream! Just yummy!
How to easily thicken the rhubarb pie filling.
There are many ways to thicken a liquidy pie filling. If you are going to eat this pie right away, you may want to add a little thickener. My favourite way to thicken the filling is to add about a tablespoon of tapioca pudding granules. You can also add cornstarch but I find that it can slightly change the flavour. The tapioca granules work wonderfully in this Rhubarb pie recipe as well as in homemade cherry pie recipes.
If you are making this recipe ahead and plan on letting it sit, it will thicken up as it cools.
The leaves of the rhubarb stalk are poisonous. When preparing your stalks, take care to not allow children or pets to consume the leaves.
Choosing Rhubarb for your Rhubarb Pie recipe
When selecting rhubarb in the supermarket, look for a nice red stalk. The redder the stalk is, the sweeter it will be. There is nothing wrong with the greener ones, but my first choice is a nice red stalk. One pound of rhubarb stalks, yields about three cups of cut rhubarb
The stalks should be firm and snap if broken in half. ( Don’t go around the store snapping the rhubarb)
Look for the rhubarb stalks that have a bit of shine to them. The brighter or shinier the skin, the fresher they are. If you have a choice, always go for the shinier ones.
Remove and discard leaves and root end from the rhubarb stalks, before you start.
Kitchen Supplies List
Ingredients List
- Rhubarb stalks
- flour
- sugar
- butter
- salt
- oatmeal
- brown sugar
- canola oil
Single Pie Crust
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup cold- unsalted butter ( shortening
- 3 Tbsp ice water
Instructions
- In a mixing bowl, whisk together flour and salt.
- Cut cold butter or shortening into small cubes.
- With a pastry cutter (or fork), cut butter/shortening in the flour until the dough pieces are coarse crumbs, about the size of peas
- Sprinkle 1 Tbsp water over the crumble and gently toss, with fork.
- Repeat by tablespoons until the water is gone.
- Check your dough to see if it is ready or if it needs more water ( should be tacky and hold together)
- If it is crumbly and falling apart add a few drops more water. Do not over mix. ( You don't want the bits of butter to melt.)
- form it into a ball and cover with plastic wrap and refrigerate.
- Chill for 4 hours or overnight.
Time to Roll the dough
- lour your surface as well as your rolling pin. Roll from the center out working in all directions.
- Don't overwork it. It's best not to soften the butter too much.
- Roll until it is about a 12 inch round crust. Fold the finished crust over your rolling pin and place it onto the pie plate.
- Ease the crust into the pie plate.
- Pierce crust with a fork before baking
- Bake the crust for 10 minutes at 375° F
Leftover dough?
- Roll the pieces of left over dough out and cut into shapes to put on the top of the pie or use as a garnish on the served pieces with ice cream.
Our Showstopper Rhubarb Pie Recipe
Showstopper Rhubarb Pie
Ingredients
- 2 pounds rhubarb stalks )about 6 cups chopped)
- 1 cup granulated sugar
- 1/4 cup all-ourpose flour
- 2 tbsp melted butter
- 1 single pie crust pre-make or use a store bought crust
Crumble topping
- 1/3 cup oatmeal
- 1/3 cup brown sugar
- 1/3 cup all purpose flour
- 1/3 cup canola oil
- pinch salt
Instructions
- Preheat your oven to 375°F
- Pre-bake your pie crust according to recipe instructions or package directions.
- Remove leaves and root portion of rhubarb stalk. Discard.
- Slice rhubarb stalks into 1/2 inch to 1 inch slices and put into a large mixing bowl.
- In a small bowl, mix the sugar and flour.
- Add the melted butter to the cut rhubarb and stir well.
- Add the sugar mixtture to the rhubarb and stir until all the rhubarb is thoroughly coated.
- Pour the rhubarb mixture into the pre-baked crust. The mixture should be heaping. When the pie bakes, it will reduce in size and be a full flat-topped pie.
- Make the crumble topping, In a small bowl, mix the brown sugar, flour, oatmeal salt and canola oil.
- Stir the crumble topping mixture until wet and sticky.
- Place the pie onto a baking sheet covered in aluminum foil.
- Place topping onto the pie, patting down as you go, until the entire top is covered. Scoop any mixture that falls off and pat onto the top.
- Bake on center rack of the oven for approximately 50 minutes ( bake on a foil-lined baking sheet – this prevents any juices that boil over from landing in your oven)
- Let cool for a 1/2 hour (at least) before serving. (this isn't necessary, but it allows the juices to settle before cutting)
- Serve warm with a scoop or two of ice cream.
We hope you enjoy this Rhubarb pie recipe as much as we do.
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