Fresh Tart Rhubarb Pie
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When I was a girl, my mom made Fresh Tart Rhubarb Pie from the rhubarb she grew in her garden. It was green, very sweet, very juicy, and so delicious. Paired with her flaky pie dough, it was always a hit. And still is today. My daughters request it every spring.
Of course, she harvested the vegetable by cutting it into bite-size pieces and freezing it in quart bags, so we had rhubarb all year long, or for as long as it lasted.
(Post modified with new photos on 5/10/22.)
Rhubarb is a perennial vegetable similar to celery. It grows in groups of stalks and is often used with other fruits and sweeteners to make sauces, jams, and pies.
Today, I buy fresh red rhubarb at our local grocery store in May and June. This year, I bought it in bulk so I could freeze some like my mom used to do.
Ingredients Needed to Make Fresh Tart Rhubarb Pie
- fresh red rhubarb
- all-purpose flour
- granulated sugar
- salt
- butter
Pie Pastry
- all-purpose flour
- salt
- vegetable shortening
- cold water
- whole milk, for topping
- granulated sugar, for topping
Instructions for Making this Recipe
Preheat oven to 375 degrees Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare your ingredients. Trim and cut the fresh rhubarb into bite-size pieces.
Some people peel off the “skin” of the rhubarb, but I prefer to leave it intact, and only remove any cuts or marks on the stalk.
Place the chopped rhubarb in a large bowl. Stir in all-purpose flour, granulated sugar, and salt until combined. Allow to sit while you prepare the pie pastry.
To help the rhubarb soak in the sugar, you may place the rhubarb in a microwavable bowl and heat for 2-3 minutes. Stir to combine.
Prepare the Pastry
In a medium sized bowl, mix together the all-purpose flour and salt.
Cut in vegetable shortening with a blending fork until crumbly.
Add 1/4 cup cold water and mix, then add the rest of the water to finish mixing the dough. At this point the dough should hold together in a ball.
Divide the dough in half. Roll the dough out on floured surface into the size of your pie plate. Repeat for the top crust.
For top crusts, remember to make slits in the dough so your pie can breathe while it is baking.
Assemble the Rhubarb Pie
Place bottom crust in a pie pan and form to the top edge. Place rhubarb mixture inside bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.
To finish, I like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust. Bake on next to bottom oven rack for 45-50 minutes until filling bubbles and top crust is golden.
Serve warm or cold with whipped cream or ice cream. This pie will serve 8-10 people.
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Fresh Tart Rhubarb Pie
Equipment
Ingredients
- 4 cups fresh red rhubarb
- 1/4 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 tablespoons butter
Pie Pastry
- 2 cups all-purpose flour
- 1 teaspoon salt
- 7/8 cup vegetable shortening
- 1/2 cup cold water
- 2 tablespoons whole milk for topping
- 1 tablespoon granulated sugar for topping
Instructions
- Preheat oven to 375 degrees Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Trim and cut the fresh rhubarb into bite-size pieces.
- Place the chopped rhubarb in a large microwavable bowl. Stir in all-purpose flour, granulated sugar, and salt until combined. Allow to sit while you prepare the pie pastry.
- Optional - To help the rhubarb soak in the sugar, you may place the bowl of rhubarb in the microwave and heat for 2-3 minutes. Stir to combine.
Prepare the Pastry
- In a medium sized bowl, mix together the all-purpose flour and salt.
- Cut in vegetable shortening with a blending fork until crumbly.
- Add 1/4 cup cold water and mix, then add the rest of the water to finish mixing the dough. At this point the dough should hold together in a ball.
- Divide the dough in half. Roll the dough out on floured surface into the size of your pie plate. Repeat for the top crust.
- For top crusts, remember to make slits in the dough so your pie can breathe while it is baking.
Assemble the Pie
- Place the bottom crust in a pie pan and form to the top edge. Spoon rhubarb mixture inside bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.
- To finish, I like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust. Bake in preheated oven on next to bottom oven rack for 50-55 minutes until filling bubbles and top crust is golden brown.
- Serve warm or cold with whipped cream or ice cream. This pie will serve 8-10 people.
Notes
Nutrition
Love Rhubarb pie! One of my favorite summer pie flavors, and this is such a good recipe! Perfect combination of sweet & tart!
I’ve made fresh rhubarb pie often usually adding a cup of raisins which is my favorite pie. My mother also made it using frozen rhubarb as you commented on, mine comes out poorly using frozen rhubarb- any recommendations?
Hi Joe, Frozen rhubarb contains a lot of excess water, so I like to thaw it in the microwave and then lightly press out the water. Then proceed as directed for the rest of the recipe. This should help.
Thanks, I’ll try it. Right now I found fresh rhubarb in the store.
Try using half a cup less rhubarb and add a cup of raisins. A little sweeter but a great blend of taste.
I will be sure to give the raisins a try. My husband loves raisins. I hope the fresh rhubarb turns out a wonderful pie for you!
I found a no churn rhubarb ice cream recipe on the internet. It tastes great and was easy. However, regular vanilla ice cream goes best with rhubarb pie so the rhubarb ice cream is best by itself.
Thanks for sharing about the ice cream, Joe. I have never heard of Rhubarb ice cream. Interesting!
This was an absolutely perfect pie and perfect crust. I could not believe how well it turned out. The taste was tart and sweet and it held together just fine— not too sugary and not runny, like other recipes I’ve tried. The pie crust was flaky and superb. The next time I will increase the amounts slightly for the crust, since I only had enough dough to make a lattice, rather than a top crust. I’ve always considered making pie crusts to be a pain, but the results— as seen here— are so much superior to the store-bought frozen pie crusts. This pie is very, very satisfying.
Thank you so much for stopping by to share your pie story with me, Wallace! I’m delighted that your pie turned out well. We always enjoy this recipe in the spring. And as mentioned in my posts, this pastry crust is an award-winning crust. 🙂 4-H awards, that is.