How do I make a classic old fashioned rhubarb pie from scratch?

To make a classic old fashioned rhubarb pie, start by preparing a pie crust using flour, cold butter, salt, and cold water. For the filling, use about 4 cups of chopped fresh rhubarb combined with 1 to 1½ cups of sugar depending on your sweetness preference, plus 2 tablespoons of flour to thicken. Mix these ingredients well, and optionally add a pinch of cinnamon or nutmeg. Pour the filling into the pie crust, cover with a top crust or lattice, and bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) for 35-45 minutes until bubbly and golden.

Can I substitute frozen rhubarb for fresh when making this pie?

Yes, you can use frozen rhubarb as a substitute, but it's important to thaw and drain it thoroughly before making the pie. Frozen rhubarb has excess moisture that can make the pie watery, so draining helps reduce that risk. You might also need to add a bit more flour or cornstarch to the filling to thicken the juices. Using frozen rhubarb is a convenient option when fresh rhubarb is out of season.

What’s the best way to prevent a soggy pie crust with rhubarb filling?

To prevent a soggy crust, blind-bake the bottom crust for about 10 minutes before adding the filling. Another method is to sprinkle a thin layer of ground nuts, breadcrumbs, or flour over the bottom crust to absorb excess moisture. Also, avoid overfilling the pie and bake at a high enough temperature initially to help set the crust quickly. Using a vented top crust or lattice allows steam to escape, which helps keep the crust crisp.

How can I make rhubarb pie less tart without losing its flavor?

To reduce tartness while keeping the rhubarb flavor, increase the sugar slightly or add a tablespoon of honey or maple syrup for natural sweetness. You can also mix rhubarb with sweeter fruits like strawberries, which balance the tartness. Adding a small pinch of salt enhances flavor without masking tartness. Avoid over-sweetening, so the pie maintains its classic tangy profile.

What are some common mistakes to avoid when baking old fashioned rhubarb pie?

Common mistakes include not draining rhubarb properly if using frozen, resulting in a watery pie; underbaking the filling, which can cause a runny center; and using too much sugar, which can overpower the rhubarb’s natural tartness. Another error is not venting the top crust, which can cause steam buildup and soggy pastry. Finally, skipping the blind bake of the bottom crust may cause it to be soggy. Following baking times carefully and preparing ingredients well helps achieve the best results.

Easy Old Fashioned Rhubarb Pie Recipe For Bakers

Name: old fashioned rhubarb pie recipe
Prep time: 2 h 15 min
Cook time: 50 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: – 1 unbaked 9-inch pie crust for creating the flaky base that holds the filling; – 5 cups diced rhubarb cut 1/4 inch thick for bringing the star tart flavor and adding fiber; – 1 1/4 cups granulated sugar for balancing the rhubarb’s tang and helping form a syrupy filling; – 2 cold eggs for binding the mixture and adding a creamy touch; – 5/8 cup cold whole milk for adding moisture and richness to the custard; – 1/4 cup all-purpose flour for thickening the filling to prevent runniness; – 1/8 teaspoon salt for enhancing all the flavors

Description

🥧 Discover the fresh tartness of rhubarb that makes this pie a seasonal favorite.
🍰 Enjoy the straightforward preparation that turns simple ingredients into a delightful treat.

Ingredients

– 1 unbaked 9-inch pie crust for creating the flaky base that holds the filling

– 5 cups diced rhubarb cut 1/4 inch thick for bringing the star tart flavor and adding fiber

– 1 1/4 cups granulated sugar for balancing the rhubarb’s tang and helping form a syrupy filling

– 2 cold eggs for binding the mixture and adding a creamy touch

– 5/8 cup cold whole milk for adding moisture and richness to the custard

– 1/4 cup all-purpose flour for thickening the filling to prevent runniness

– 1/8 teaspoon salt for enhancing all the flavors

Instructions

1-First Step: Gather and Prep Your IngredientsBefore you dive in, take a few minutes to pull together all your ingredients on the counter this mise en place keeps everything smooth. Dice 5 cups of rhubarb into 1/4 inch pieces and measure out items like 1 1/4 cups granulated sugar. This takes about 10-15 minutes total. If you’re adapting for a low-calorie version, reduce the sugar now to fit your preferences, making this old fashioned rhubarb pie recipe work for diet-conscious folks right from the start.

2-Second Step: Preheat the Oven and Set Up the Pie CrustTurn your oven on to 375°F so it heats up while you work this step ensures even baking and a golden crust. Gently press the 1 unbaked 9-inch pie crust into your pie dish, trimming any edges as needed. This should take just 5 minutes. For gluten-free adaptations, use a store-bought gluten-free crust here to keep the process simple and inclusive for everyone baking this old fashioned rhubarb pie recipe.

3-Third Step: Mix the Rhubarb FillingIn a large bowl, combine the 5 cups diced rhubarb with 1 1/4 cups granulated sugar, stirring gently until the rhubarb is well-coated. Let it sit for a couple of minutes to draw out the juices, which takes about 5 minutes. This old fashioned rhubarb pie recipe’s flavor really shines here, and if you’re going vegan, you can prepare your flax eggs in advance to mix in later, keeping the tartness balanced for all tastes.

4-Fourth Step: Whip Up the Custard MixtureIn another bowl, whisk together 2 cold eggs, 5/8 cup cold whole milk, 1/4 cup all-purpose flour, and 1/8 teaspoon salt until it’s nice and smooth this blends in about 2-3 minutes. Pour this over your rhubarb mix once it’s ready. If you’re aiming for a creamier texture, substitute the milk with heavy cream as a variation, which makes this old fashioned rhubarb pie recipe even more customizable for food enthusiasts.

5-Fifth Step: Assemble and Bake the PieSpread the rhubarb and sugar mixture evenly into the pie crust, then pour the custard on top, making sure it’s distributed well. Pop the pie into the preheated oven at 375°F and bake for 50-55 minutes, or until the filling sets with a slight jiggle in the center. Check it around the 45-minute mark to avoid over-browning. For those using frozen rhubarb, thaw and drain it first to prevent excess liquid, adapting this old fashioned rhubarb pie recipe for off-season baking.

6-Sixth Step: Let It Cool and Add Finishing TouchesOnce baked, take the pie out and let it cool on a wire rack for at least 2 hours this helps the filling set so slices come out neat. The total time for this old fashioned rhubarb pie recipe is about 3 hours and 5 minutes, including prep, cooking, and cooling. If you’re making it for dietary needs, like low-calorie, serve with a light topping instead of ice cream. I always think of how my family loved pairing it with whipped cream for that extra joy.

7-Final Step: Serve and EnjoySlice the pie once it’s fully cooled, and serve it up with whipped cream or vanilla ice cream for a delightful finish. This is the moment to savor, maybe with a cup of coffee on a quiet evening. If you enjoy fruit-based pies like this, check out our coconut cream pie recipe for another easy treat that complements your baking adventures. With nutritional info like 182 calories per slice, it’s a satisfying end to your meal, and I hope it brings the same smiles it did for me growing up.

Notes

🥧 Adjust the sugar based on your sweetness preference.
🍓 If using frozen rhubarb, thaw it and drain any excess liquid.
🌿 Enhance flavor with spices like cinnamon or nutmeg.

Prep Time: 15 minutes
Cooling: 2 hours
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 182
Sugar: 9g
Sodium: 151mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 48mg

Keywords: old fashioned, rhubarb pie, simple steps, home bakers