Classic Rhubarb Pie II Recipe for Home Baking

Introduction

At Love With Recipes, our goal is to bring you recipes that are not only delicious but also straightforward and accessible for home bakers of all skill levels. Today, we explore the timeless appeal of a classic dessert — the Rhubarb Pie. This particular variation, which we’ve named Rhubarb Pie II, balances tartness and sweetness with a flaky crust, making it an ideal dessert for springtime gatherings, family dinners, or simply satisfying a sweet tooth craving. Rhubarb, often mistaken for a vegetable, is actually a perennial plant known for its vibrant red stalks and tart flavor profile. When paired with sugar and encased in buttery pastry, it transforms into a comforting, nostalgic treat that’s both visually appealing and irresistibly tasty.

This detailed guide aims to walk you through every aspect of creating the perfect Rhubarb Pie II, from selecting your ingredients to serving and storing leftovers. Whether you’re a seasoned baker or a beginner, you’ll find tips, tricks, and insights that elevate your baking experience. As always, this recipe is proudly featured on Love With Recipes, where we strive to deliver culinary inspiration that’s easy to follow, rich in detail, and rooted in the joy of homemade cooking.

Time

The minimal prep time reflects the simplicity of this recipe — mostly assembling ingredients and preparing the crust. The majority of the time is spent baking the pie to golden perfection. This makes it ideal for last-minute dessert cravings or a quick weekend treat.

Needed Equipment

• 9-inch pie plate — preferably ceramic or glass for even baking
• Mixing bowls — various sizes for preparing crust and filling
• Measuring cups and spoons — for precise ingredient measurement
• Rolling pin — to roll out the pastry dough
• Pastry brush — optional, for egg wash or butter application
• Knife or pastry cutter — to cut butter or margarine into flour
• Lattice crust tool or a sharp knife — for creating a decorative lattice top
• Oven — preheated to 400°F (200°C)
• Cooling rack — to prevent sogginess of the crust after baking
• Silicone spatula or wooden spoon — for mixing filling and crust ingredients
• Aluminum foil or pie crust shield — optional, to prevent over-browning
• Ice cream scoop or large spoon — for serving

Tags

dessert, pie, rhubarb, spring, summer, easy, homemade, baked goods, fruit, classic, comfort food, family-friendly

Serving Size

One slice of Rhubarb Pie II, approximately 1/8th of the pie, which is roughly 125 grams or about 4.4 ounces. This calculation accounts for the pie being cut into eight equal pieces, suitable for sharing among family or friends or enjoying as a generous single-serving dessert.

Difficulty Level

Intermediate — While the individual steps are straightforward, creating a lattice crust requires a bit of dexterity and patience. However, with careful handling and attention to detail, even novice bakers can achieve professional-looking results. The key lies in rolling out the pastry evenly and weaving the lattice with consistent spacing.

Allergen Information

Note: If you have specific allergies, consider substituting dairy with plant-based margarine or vegan butter, and using gluten-free flour blends if necessary.

Dietary Preference

Vegetarian — This recipe contains no meat, fish, or poultry. Suitable for lacto-vegetarians if butter is used; vegan modifications are possible with plant-based ingredients.

Course

Dessert — Perfectly suited as a sweet course following a hearty meal or served at a brunch or tea gathering.

Cuisine

American — Classic American dessert with roots in colonial and early American baking traditions. Rhubarb pies have long been a staple in the northern United States, especially in regions where rhubarb is cultivated abundantly.

Ingredients

Additional ingredients for optional lattice topping or decoration include extra flour for rolling, and perhaps sugar for sprinkling on the crust before baking for extra sweetness and shine.

Instructions

Step 1: Preparing the Rhubarb Filling

Begin by thoroughly washing the rhubarb stalks under cold running water. Use a sharp knife or a vegetable peeler to trim off any leaves (which are toxic) and the tough ends. Chop the stalks into approximately ½-inch pieces, ensuring uniformity for even cooking. Place the chopped rhubarb into a large mixing bowl.

In a separate small bowl, combine 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, and ½ teaspoon of salt. Whisk these dry ingredients together until evenly mixed. Then, sprinkle this mixture over the rhubarb pieces, tossing gently to coat each piece thoroughly. This mixture will serve as the filling, providing both sweetness and thickening as the pie bakes.

Step 2: Making the Pie Crust

The crust is the foundation of your pie, and a flaky, tender pastry guarantees a delightful eating experience. To prepare the crust, combine 2 ½ cups of all-purpose flour, ½ teaspoon of salt, and ½ cup of cold, cubed butter or margarine in a large bowl. Using a pastry cutter, two knives, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This process creates layers that will melt during baking, resulting in a flaky crust.

Next, slowly add 1 to 2 tablespoons of cold water, one tablespoon at a time, mixing gently with a fork or your fingers until the dough begins to come together. Be careful not to overmix; the dough should be crumbly but hold together when pressed. Divide the dough into two equal parts, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and make rolling easier.

Step 3: Rolling Out and Lining the Pie Plate

After chilling, remove one dough disc from the refrigerator. Lightly flour a clean work surface and a rolling pin. Roll out the dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the rolled dough to your 9-inch pie plate by rolling it onto the pin and unrolling it into the dish. Gently press the dough into the corners of the pie plate, trimming any excess edges with a knife or kitchen scissors, leaving about ½-inch overhang.

Repeat the process with the second disc, which will be used for the lattice top. If you prefer a solid top crust, you can simply roll out the second disc to cover the filling fully, sealing the edges with the bottom crust. For a lattice, cut the second disc into strips (about 1-inch wide). Place the rhubarb filling into the prepared pie crust.

Step 4: Assembling the Pie

Dot the filling with small pieces of cold butter or margarine to enhance richness and flakiness. Arrange the lattice strips over the filling in a woven pattern, starting by laying half the strips vertically, then folding back every other strip and placing a strip horizontally, repeating until a lattice pattern is achieved. Trim excess crust at the edges and fold the overhang under itself to create a neat border. Crimp the edges with your fingers or a fork to secure the top and bottom crusts together.

Optional: Brush the crust with an egg wash made from one beaten egg mixed with a teaspoon of water for a glossy, golden finish. Sprinkle a little sugar over the crust for added sweetness and crunch.

Step 5: Baking the Pie

Preheat your oven to 400°F (200°C). Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 40 to 50 minutes or until the crust is golden brown and the filling is bubbling through the lattice or vent holes.

If the edges begin to over-brown before the filling is fully cooked, cover them with aluminum foil or a pie crust shield. Let the pie cool on a wire rack for at least 20 minutes to allow the filling to set before slicing. This prevents the filling from spilling out and ensures clean, beautiful slices.

Preparation Tips

• Use fresh rhubarb for the best flavor and texture. Frozen rhubarb can be used in a pinch, but thaw and drain excess moisture before using.
• Chill your dough thoroughly before rolling to prevent shrinkage and promote flakiness.
• For a sweeter pie, increase the sugar slightly or add a dash of cinnamon or vanilla extract to the filling.
• Refrigerate the assembled pie for about 15 minutes before baking to help the crust hold its shape.
• Use a sharp knife or lattice cutter for clean, even strips for the lattice top.

Nutritional Information

The nutritional values are approximate and vary based on specific ingredient brands and portion sizes. This pie offers a sweet treat with moderate calories, primarily from sugars and carbohydrates, with minimal fats and proteins.

Tips and Tricks

• For a more intense rhubarb flavor, sprinkle a little lemon juice or zest into the filling.
• Use cold ingredients for the pie crust to ensure maximum flakiness.
• Chill your baked pie for at least an hour before serving to allow the filling to firm up.
• Experiment with adding a touch of ginger or cinnamon to the filling for an extra flavor dimension.
• If you prefer a less tart pie, adjust the sugar amount accordingly or add a splash of honey.

Add-ons

• Whipped cream — light and airy, pairs beautifully with the tartness of rhubarb.
• Vanilla ice cream — classic accompaniment that melts into warm slices.
• Cream cheese topping — for a richer, creamier dessert.
• Powdered sugar dusting — adds a decorative touch and extra sweetness.
• Fresh berries — strawberries or blueberries can be added to the filling for added color and flavor.

Side Dishes

• Fresh fruit salad — complements the pie with light, refreshing flavors.
• Creamy vanilla yogurt — adds a tangy contrast to the sweet pie.
• Herbal tea or coffee — balances the sweetness with warm beverages.
• Light green salad — a palate cleanser after a rich dessert.

Improvements

• Gluten-free crust — substitute regular flour with gluten-free blends for dietary restrictions.
• Vegan version — replace butter with coconut oil or vegan margarine, and use plant-based milk if needed.
• Enhanced flavor — add a splash of bourbon or vanilla extract to the filling for depth.
• Crust variations — try using a crumble topping instead of lattice for a different texture.
• Reduce sugar — for a healthier approach, cut back on sweetness and add natural flavorings like lemon or ginger.

Save and Store

Leftover Rhubarb Pie II can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the cooled pie tightly with plastic wrap or aluminum foil and freeze for up to 2 months. To reheat, place slices in a 350°F (175°C) oven for 10-15 minutes or microwave in short bursts until warm. To maintain crispness, reheat uncovered or with a foil tent to prevent sogginess.

FAQ

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used. Thaw thoroughly and drain excess moisture before mixing with the sugar and flour. Adjust baking time slightly if necessary, as frozen fruit may release more liquid.

Can I make this pie vegan?

Absolutely. Substitute butter with vegan margarine or coconut oil, and use a plant-based milk or water in the crust if required. Ensure all other ingredients are vegan-friendly.

How do I prevent the crust from becoming soggy?

Chilling the dough before rolling, blind baking the crust slightly before filling, and avoiding overfilling can help keep the crust crisp. Applying an egg wash or brushing with butter before baking also promotes a golden, firm crust.

What variations can I try?

Add cinnamon, ginger, or lemon zest to the filling for extra flavor. Incorporate other fruits like strawberries or blueberries for a mixed berry version. Top with crumble instead of lattice for a different texture.

Conclusion

This Rhubarb Pie II recipe embodies the perfect harmony between tart and sweet, flaky and tender, simple and elegant. It invites bakers of all levels to create a dessert that’s both visually stunning and irresistibly delicious. The process emphasizes the importance of quality ingredients, careful handling, and patience, culminating in a dessert that will wow family and friends alike. Remember, baking is as much about enjoying the process as it is about tasting the final product. So, gather your ingredients, follow the detailed steps, and enjoy every bite of your homemade Rhubarb Pie. And don’t forget to share the love and a slice with loved ones — because the best memories are made around the table.

References

• “The Flavor Bible” by Karen Page and Andrew Dornenburg — for flavor pairing insights.
• “Joy of Cooking” by Irma S. Rombauer — classic techniques and recipe variations.