How do you make a traditional old fashioned rhubarb pie from scratch?

To make an old fashioned rhubarb pie, start by preparing a double pie crust using flour, cold butter or shortening, salt, and ice water. For the filling, chop fresh rhubarb into 1/2-inch pieces and mix with sugar, cornstarch to thicken, and a pinch of cinnamon or nutmeg for warmth. Pour the filling into the bottom crust, cover with the top crust, and seal the edges. Cut slits or create a lattice pattern on top for ventilation. Bake at 400°F (200°C) for about 45-50 minutes until the crust is golden and filling bubbles. Let cool before serving to allow the filling to set.

Can I make old fashioned rhubarb pie without added sugar?

Yes, you can reduce or omit sugar in rhubarb pie, but keep in mind rhubarb is quite tart and sugar balances that flavor. If you want a less sweet pie, consider substituting sugar with natural sweeteners like honey or maple syrup, adjusting to taste. Another option is adding a ripe fruit like strawberries or apples to the filling to add natural sweetness. If you omit sugar entirely, the pie will taste very tart, so balance your preference carefully.

How do I prevent a soggy bottom crust in rhubarb pie?

Prevent a soggy bottom by blind baking the pie crust for 10 minutes before adding the filling. Another method is to lightly brush the crust with a beaten egg white or sprinkle a thin layer of ground nuts, breadcrumbs, or crushed cookies to absorb excess moisture. Mixing the rhubarb with cornstarch or flour helps thicken the filling and reduces water release. Baking the pie on a lower oven rack also promotes even crust browning.

What can I add to old fashioned rhubarb pie to improve flavor?

Common additions include a pinch of cinnamon, nutmeg, or ginger for warmth and spice. Mixing rhubarb with strawberries or raspberries adds natural sweetness and enhances taste. A tablespoon of vanilla extract or lemon zest can brighten flavors. You can also sprinkle some coarse sugar on top of the crust before baking to add a slight crunch and sweetness.

Can I use frozen rhubarb for this pie recipe?

Frozen rhubarb can be used if fresh rhubarb is unavailable, but it tends to release more liquid when thawed. To use frozen, thaw the rhubarb completely, drain excess water, and pat dry before mixing with sugar and thickener. You may need to increase the thickener slightly to compensate for extra moisture. Baking times may also be a bit longer to ensure the filling sets properly.

Easy Old Fashioned Rhubarb Pie Recipe For Beginners

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: – 5 cups chopped rhubarb for providing the signature tart flavor and moisture, adding fiber and vitamins to old fashioned rhubarb pie recipe; – 1 1/4 cups granulated sugar for balancing the tartness with sweetness, helping to create a juicy filling in this classic pie; – 1/4 cup all-purpose flour for acting as a thickener to prevent runniness, ensuring the pie sets properly; – 2 large eggs for binding the filling for a custard-like texture, contributing to the pie’s creamy consistency; – 1 cup whole milk for adding creaminess and richness to the filling, enhancing the overall mouthfeel; – 1/2 teaspoon salt for enhancing flavors and balancing sweetness, making the pie more harmonious; – 1 unbaked 9-inch pie crust for forming the base, providing a flaky layer that holds the filling together

Description

🥧 Delight in the timeless blend of tart rhubarb sweetness that brings comfort to your table.
🍓 Savor a simple homemade treat that adds a nostalgic touch to any meal.

Ingredients

– 5 cups chopped rhubarb for providing the signature tart flavor and moisture, adding fiber and vitamins to old fashioned rhubarb pie recipe

– 1 1/4 cups granulated sugar for balancing the tartness with sweetness, helping to create a juicy filling in this classic pie

– 1/4 cup all-purpose flour for acting as a thickener to prevent runniness, ensuring the pie sets properly

– 2 large eggs for binding the filling for a custard-like texture, contributing to the pie’s creamy consistency

– 1 cup whole milk for adding creaminess and richness to the filling, enhancing the overall mouthfeel

– 1/2 teaspoon salt for enhancing flavors and balancing sweetness, making the pie more harmonious

– 1 unbaked 9-inch pie crust for forming the base, providing a flaky layer that holds the filling together

Instructions

1-First Step: Prepare Your IngredientsBegin by gathering and chopping 5 cups of rhubarb into 1-inch pieces, which takes about 5 minutes for mise en place. Mix it with 1 1/4 cups sugar and set aside for low-calorie options, reduce sugar here to suit preferences, starting off the oldfashioned rhubarb pie recipe on a customizable note.

2-Second Step: Make the FillingIn a bowl, whisk 1/4 cup flour, 2 eggs, 1 cup milk, and 1/2 teaspoon salt until smooth, taking about 2 minutes. Add the rhubarb mixture and stir this step is key for even distribution, and for vegan adaptations, use flax eggs to keep it simple.

3-Third Step: Assemble the PiePour the filling into the unbaked pie crust in a 9-inch pan, spreading evenly. This takes 3 minutes and ensures a uniform bake; if opting for gluten-free, use a suitable crust now to maintain integrity.

4-Fourth Step: Bake the PiePreheat your oven to 375°F and bake for 50 minutes, or until the crust is golden and filling sets. Check at 40 minutes to avoid over-browning this allows for adjustments like reduced-sugar fillings for dietary needs.

5-Fifth Step: Cool and SetRemove from the oven and cool on a rack for 1 hour to set the filling properly, helping it firm up.

6-Final Step: Finishing Touches and ServingSlice and serve with whipped cream, highlighting how this old fashioned rhubarb pie recipe adapts for various diets, making it a versatile dessert.

Notes

🥧 Adjust sugar by 1/4 cup to match your preferred level of sweetness.
🍓 Thaw and drain frozen rhubarb to prevent excess moisture in the pie.
⏰ Let the pie cool fully before cutting to achieve clean slices.

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