Purely Rhubarb Pie Recipes

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RHUBARB PIE



Rhubarb Pie image

Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 6

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 to 2 1/3 cups sugar
2/3 cup all-purpose flour
1 teaspoon grated orange peel, if desired
6 cups chopped (1/2-inch pieces) fresh rhubarb
1 tablespoon cold butter, if desired

Steps:

  • Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
  • In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
  • Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
  • Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g

PERFECT RHUBARB PIE



Perfect Rhubarb Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

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 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

Steps:

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

Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

FRESH RHUBARB PIE



Fresh Rhubarb Pie image

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  • Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g

PERFECT RHUBARB PIE



Perfect Rhubarb Pie image

This recipe was developed by me through trial and error as I was not happy using flour in the pie. I like this as it is not too sweet and the tapioca doesnt't mask the true flavour but sets it perfect and still keeps it juicy.

Provided by burke.linda

Categories     Pie

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 5

5 cups rhubarb
1 1/4 cups sugar
6 tablespoons quick-cooking tapioca
1 tablespoon butter or 1 tablespoon margarine
1 pie crust, your favorite pastry recipe

Steps:

  • Wash, chop rhubarb into 1 inch chunks drain well, dry off with paper towels.
  • Mix tapioca and sugar together than add to the rhubarb and blend well together line 10" pie plate with pastry.
  • Put in rhubarb, this will be heaped right up.
  • Dot with the butter or margarine on top of rhubarb and slit and put top crust on.
  • Make sure the edges of the pie are well sealed together.
  • Preheat oven to 450 and place on cookie sheet on bottom rack in oven for 15 min.
  • than reduce the heat to 350 for 35 to 40 min.
  • or till pie is done.
  • Cool on rack, let stand till cooled out.
  • This recipe has a beautiful flavour and is still juicy but but not runny.

CLASSIC RHUBARB PIE



Classic Rhubarb Pie image

I am a pie-lover and this is hands down my favorite pie. This recipe is my mom's and I've never found one I like better. You can't improve on perfection! I make this as a two-crust pie. My mom's recipe says to bake for 30 min. but I've always needed about 15 minutes more.

Provided by Park Rangerette

Categories     Pie

Time 55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 6

4 cups rhubarb
1 1/2 cups sugar
3 tablespoons flour
1 tablespoon butter, melted
2 eggs, beaten
2 unbaked pie crusts

Steps:

  • Preheat oven to 450 degrees.
  • Cut rhubarb stalks into bit-size pieces.
  • In a large mixing bowl, combine sugar, flour, butter and eggs; mix well.
  • Add rhubarb and stir well.
  • Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam.
  • Optional: Brush the top crust with another beaten egg (may be thinned with water) and then sprinkle regular sugar generously over the top.
  • Put in 450 degree oven for 10 minutes, then turn down to 350 degrees.
  • Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.

Nutrition Facts : Calories 569.5, Fat 23.7, SaturatedFat 6.7, Cholesterol 75.6, Sodium 352, Carbohydrate 84.2, Fiber 3.8, Sugar 51.1, Protein 6.9

FRESH RHUBARB PIE



Fresh Rhubarb Pie image

Make and share this Fresh Rhubarb Pie recipe from Food.com.

Provided by Lisa_Roy

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

pastry dough, for double-crust 9-inch pie
1 1/2 cups sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/2 teaspoon orange rind, grated
1/4 cup orange juice
2 tablespoons butter or 2 tablespoons margarine
4 cups rhubarb, sliced

Steps:

  • Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges.
  • Cover with plastic wrap, and chill until ready to fill.
  • Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
  • Stir in orange rind, juice and butter.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in rhubarb.
  • Spoon rhubarb mixture into prepared pastry shell.
  • Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.
  • Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425°F or 10 minutes.
  • Reduce heat to 350°F and bake an additional 30 minutes or until crust is brown.
  • ENJOY!

Nutrition Facts : Calories 196.9, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 28.5, Carbohydrate 43.4, Fiber 1.2, Sugar 38.8, Protein 0.7

BEST RHUBARB PIE



Best Rhubarb Pie image

MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe. Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just "a handful of this" and "a dab of that" until it feels "just right" guided her creations. -Dolly Piper, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water
3 to 4 cups diced fresh or frozen rhubarb, thawed and drained
1-1/2 cups sugar
2 eggs
2 tablespoons cornstarch
3/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball. , On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell. , In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 377 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 92mg sodium, Carbohydrate 60g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

EASY RHUBARB PIE



Easy Rhubarb Pie image

A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.

Provided by starmaster25

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 cup white sugar
2 tablespoons all-purpose flour
1 egg
½ teaspoon vanilla extract
¾ cup all-purpose flour
½ cup brown sugar
⅓ cup butter, softened
2 cups 1-inch pieces rhubarb
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
  • Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
  • Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
  • Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 60.6 g, Cholesterol 40.8 mg, Fat 15.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 184.4 mg, Sugar 38.8 g

RHUBARB PIE IV



Rhubarb Pie IV image

This is the easiest rhubarb pie recipe that I ever tried. Hardly any work at all. Enjoy!!!!!!!!!

Provided by MBARTLEY

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
¾ cup all-purpose flour
1 ¼ cups white sugar
2 (9 inch) unbaked pie crusts
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.
  • Bake in preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 407 calories, Carbohydrate 64.4 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 290.8 mg, Sugar 32 g

RHUBARB PIE - SINGLE CRUST



Rhubarb Pie - Single Crust image

Mother-in-Law's recipe can easily be doubled for two pies. This recipe can also be used for other fruit, such as raspberries or peaches.

Provided by Su

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 6

1 tablespoon butter
2 eggs
1 cup white sugar
3 tablespoons all-purpose flour
3 cups diced rhubarb
1 (9 inch) prepared 9-inch single pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
  • Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 52.9 g, Cholesterol 67.1 mg, Fat 13.7 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 195.3 mg, Sugar 34.2 g

EASY RHUBARB PIE



Easy Rhubarb Pie image

Rhubarb adds a slightly tart flavor and a fruity touch of spring to this homemade custard pie. Our Test Kitchen staff cooked up this lighter variation on that classic favorite.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie pastry
1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons orange juice concentrate
2 egg yolks
1 tablespoon butter, melted
3 cups sliced fresh or frozen rhubarb, thawed and drained
3 egg whites
1/4 cup chopped walnuts

Steps:

  • Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate coated with cooking spray; trim and flute edges. In a large bowl, combine 1 cup sugar, flour and salt. Stir in the juice concentrate, yolks and butter; mix well. Add rhubarb., In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. Sprinkle with nuts., Bake at 375° for 15 minutes. Reduce heat to 325°; bake 40-45 minutes longer or until golden. Cover loosely with foil during the last 10 minutes if crust is browning too quickly. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 333 calories, Fat 12g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 213mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

GRANNY'S RHUBARB PIE



Granny's Rhubarb Pie image

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

3 cups all-purpose flour
1-1/2 teaspoons salt
1 cup shortening
1 large egg, room temperature
5 tablespoons cold water
1 teaspoon white vinegar
FILLING:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cups sliced peeled tart apples
1 can (8 ounces) crushed pineapple, drained
1/4 cup honey
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.

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CLASSIC RHUBARB PIE - WITH PRO TIPS - THAT SKINNY CHICK CAN BAKE
2021-10-07 Preheat the oven to 450º. Mix together the flour and sugar in a large bowl. Add rhubarb and toss to combine. Roll out your bottom crust and place in a pie plate. Add the rhubarb to the pie plate and dot with butter. Roll out the top crust and either cut strips to weave or top with the whole sheet of dough.
From thatskinnychickcanbake.com


BEST RHUBARB PIE RECIPE! - BOWL ME OVER
2019-07-17 Instructions. Roll out pie crust & place in a pie plate. Roll out the top crust and refrigerate both to keep cold. Combine 1 tablespoon sugar & ¼ teaspoon cinnamon in a small cup, set aside. Chop & combine rhubarb, remaining sugar & cinnamon, flour and salt. Mix well to combine. Pour into the pie plate.
From bowl-me-over.com


STRAWBERRY RHUBARB PIE (LIKE GRANDMA USED TO MAKE!)
2019-03-20 To bake, unwrap the pie and bake it from frozen as the recipe states. Add about 15 minutes of baking time at the end. Add about 15 minutes of baking time at the end. Fruit tends to be more watery after freezing, so if you know you’re going to freeze your pie for later, you may want to add an extra tablespoon or two of cornstarch to the filling.
From savorynothings.com


RHUBARB PIE RECIPE FROM GRANDMA - THESE OLD COOKBOOKS
2019-04-29 Full recipe directions and ingredient amounts for frozen or fresh rhubarb are at the bottom of this post in the recipe card. In a bowl, mix rhubarb chunks, flour and sugar. In a separate bowl, mix egg and vanilla. Combine the two mixtures. Place bottom crust into pie pan. Pour in the filling.
From theseoldcookbooks.com


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