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    Home » Pies and Tarts

    Rhubarb Pie

    Jul 20, 2006 · Modified: Jun 19, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Rhubarb Pie - Andrea Meyers

    This rhubarb pie is an old recipe that Michael's mom has been making for years. The family loves rhubarb in pie, ice cream, and crumble, but she is a bit superstitious about growing it. It takes a year to get it started, and she says that every time she ever planted rhubarb they would have to move before she even got to harvest it! We are planning to plant rhubarb and hopefully can make this pie with our homegrown rhubarb.

    She copied this recipe from an old, unidentified cookbook, and the recipe has specific instructions on how to choose and prepare the rhubarb: "For a mild flavor, choose early pink rhubarb. If tender and pink, do not peel. Cut into 1" pieces (1 pound makes 2 cups). Amount of sugar depends on tartness of rhubarb. Early rhubarb requires less sugar. Make your pie shallow."

    Michael began asking his mom for a rhubarb pie months before our trip. Last year our visit was too late in the season, so we missed out on the rhubarb, but this year we were right on time.

    Rhubarb Pie - Andrea Meyers
    Print Pin

    Rhubarb Pie

    Adapted from Ann Meyers, recipe from an old cookbook.
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: pie, rhubarb
    Servings: 8
    Calories: 316kcal
    Author: Andrea Meyers

    Equipment

    • medium bowl
    • 8-inch or 9-inch pie pan

    Ingredients

    • Pastry for a two-crust pie
      (or gluten-free crust)

    9-inch Pie

    • 1⅓ cups sugar
    • ⅓ cup cornstarch
    • 4 cups rhubarb (cut into 1″ pieces)
    • 1 teaspoons cinnamon
    • 1½ tablespoons butter

    8-inch Pie

    • 1 cup sugar
    • ¼ cup cornstarch
    • 3 cups rhubarb (cut into 1″ pieces)
    • ¾ teaspoons cinnamon
    • 1 tablespoon butter
    US Customary - Metric

    Preparation

    • Preheat oven to 425° F/218° C.
    • In the medium bowl, mix the sugar, flour, and cinnamon. Add flour mixture to rhubarb and stir. Pour into pastry-lined pan. Dot with butter.
    • Cover with top crust. Cut slits into top with sharp knife. Sprinkled with sugar and cinnamon.
    • Bake until crust is nicely browned and juice begins to bubble through slits, about 40 to 50 minutes. Serve slightly warm.

    Recipe Notes

    You can freeze these pies uncooked, just wrap well in several layers of plastic wrap. Bake 55 to 70 minutes if frozen.

    Nutrition

    Calories: 316kcal | Carbohydrates: 72g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 37mg | Potassium: 307mg | Fiber: 2g | Sugar: 59g | Vitamin A: 218IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Strawberry Rhubarb Pie - Andrea Meyers
    Strawberry Rhubarb Pie
    « Chicken Kelaguen (Kelaguen Mannok)
    Japanese Salmon with Soba Noodles »

    Reader Interactions

    Comments

    1. jenjen says

      July 22, 2006 at 6:31 am

      this looks great. I love a good pie, with a good crust.

    2. Andrea says

      July 29, 2006 at 9:46 am

      My mother-in-law thanks you! It was pretty tasty.

    Trackbacks

    1. FoodieView Blog » Recipe Roundup: Foodie Firewords for the Fourth of July says:
      June 29, 2009 at 4:02 pm

      [...] Andrea Meyers writes about cooking, gardening, and her four hungry guys at Andrea’s Recipes. She’ll be visiting family on the Fourth of July and will probably have barbecued ribs, salt potatoes, and rhubarb pie. [...]

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