Hamdi Saidani Rhubarb Pie Recipe made with tart rhubarb, sugar, and a flaky pie crust. It serves 6 and takes about 1 hour to prepare and bake. This pie is a perfect mix of tangy and sweet, ideal for spring and early summer.
❤️ Why You’ll Love This Rhubarb Pie Recipe
- Bold, tangy rhubarb flavor in every bite.
- Simple and quick to make with pantry basics.
- A must-bake for spring and early summer.
- Delicious served with vanilla ice cream or whipped cream.
- Ideal for make-ahead prep and easy slicing.
🍴 Ingredients
- 4 cups chopped rhubarb
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- ½ tsp ground cinnamon (optional)
- 1 tbsp lemon juice
- 1 tbsp butter (cut into small pieces)
- 1 egg (for egg wash)
- 1 package pie crust (or homemade, for top and bottom)
👩🍳 Directions
- Preheat oven to 425°F (220°C).
- Roll out one pie crust into a 9-inch pie plate.
- In a large bowl, toss rhubarb with sugar, cornstarch, cinnamon, and lemon juice. Let sit 10 minutes.
- Spoon the filling into the pie shell. Dot with butter.
- Cover with top crust, crimp edges, and cut slits in top. Brush with egg wash.
- Bake 15 minutes at 425°F, then reduce heat to 375°F and bake 40 minutes more. Let cool completely before slicing.
💡 Recipe Tips
- Use fresh rhubarb for best flavor, but frozen works if drained.
- Let the pie cool fully to thicken the filling.
- Add ½ cup strawberries if you want a fruit mix.
- Cover crust edges with foil if browning too fast.
- Place on baking sheet to catch any drips.
🍨 What To Serve With Rhubarb Pie?
Rhubarb Pie pairs beautifully with a scoop of vanilla ice cream, whipped cream, or a spoonful of Greek yogurt add iced tea, lemonade, or a light fruit salad to create a refreshing and well-rounded dessert for any gathering.
🧊 How To Store Leftover Rhubarb Pie?
- Room Temp: Cover leftover rhubarb pie loosely and store up to 2 days.
- Fridge: Store covered leftover rhubarb pie in the fridge for up to 5 days. Best served at room temp or slightly warmed.
🔥 How To Reheat Leftover Rhubarb Pie?
- Oven: Reheat leftover rhubarb pie slices at 350°F (175°C) for up 10–15 minutes.
- Microwave: Warm individual slices of leftover rhubarb pie for up 20–30 seconds.
FAQs
Can I use frozen rhubarb in Rhubarb Pie Recipe?
Yes, you can use frozen rhubarb for Rhubarb Pie. Just be sure to thaw it completely and drain off the excess liquid before using. This helps prevent a watery filling and ensures the pie bakes evenly.
How do I thicken rhubarb pie filling?
The best way to thicken rhubarb pie filling is by using a starch such as cornstarch, all-purpose flour, or quick-cooking tapioca. These absorb the juices released during baking. Also, let the pie cool for at least 4 hours to help the filling set properly.
Can I make Rhubarb Pie without a top crust?
Yes, you can leave off the top crust if you prefer. Many people like to use a crumb topping made of butter, flour, and sugar for a crispier texture. You can also serve it as an open-face tart for a more rustic presentation.
What if I don’t have cornstarch?
If you don’t have cornstarch, substitute with all-purpose flour or quick-cooking tapioca. Use about 1.5 times more flour than cornstarch for the same thickening power. Tapioca provides a clearer, slightly more gel-like filling.
Why does my pie turn out watery?
A watery pie can be caused by excess liquid from the rhubarb or underbaking. Make sure to drain frozen rhubarb well and use enough thickener. Let the pie cool fully before slicing to allow the juices to set.
Should I blind bake the crust?
It’s not required, but blind baking (pre-baking the bottom crust) can help prevent sogginess, especially if your filling is very juicy. If you prefer not to blind bake, place the pie on the lower oven rack to ensure a firm, golden crust.
