Cookbook:Rhubarb Pie

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Rhubarb Pie
CategoryPie recipes
Yield8 slices
TimePrep: 45 minutes (including crust)
Baking: 1 hour

Cookbook | Ingredients | Recipes | Rhubarb Recipes

This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.

Ingredients[edit | edit source]

Procedure[edit | edit source]

Crust[edit | edit source]

  1. Prepare the flaky pie crust and refrigerate while preparing the filling.

Filling[edit | edit source]

  1. Clean and trim the rhubarb stalks.
  2. Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
  3. Add sugar, cornstarch or tapioca, and salt.
  4. Stir until rhubarb is evenly coated with dry ingredients.

Forming and cooking the pie[edit | edit source]

  1. Follow the instructions in the flaky pie crust recipe.
  2. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.
  3. Serve warm or cold.

Notes, tips and variations[edit | edit source]

  • If cornstarch is used as the thickener, the pie requires a longer cooling time before the filling gels.
  • Try using a whole egg in the filling.
  • This cookbook also has a recipe for strawberry rhubarb pie.

Gallery[edit | edit source]