This pretty homemade pie is perfectly sweet and tangy. It lets the natural flavor of fresh rhubarb shine through without any distractions.
I received another lovely bunch of fresh rhubarb. This time from my mother-in-law, and I knew exactly what I was going to make with it. A straight-up rhubarb pie. I was determined to get it right this time because of my last disappointing fail.
The recipe starts with 5 cups of rhubarb and just enough sugar to sweeten. I used some flour to thicken the filling so it’s not like soup when you cut into the pie. I added a little bit of cinnamon and cloves to elevate and enhance the flavor, but not to take away from the star of the show, which is the rhubarb. I dotted the filling with a couple of pats of butter for richness and sprinkled it with some coarse sugar for a little sparkle and crunch.
This pie is all about showcasing Spring’s first fruit (that’s really a vegetable) with its lovely pink-red color and its subtle sour taste. Rhubarb tastes very much like a sour green apple for those of you who have never experienced it before. It’s a vegetable that acts like a fruit.
This rhubarb pie is delightfully tart and just sweet enough to balance the flavor. There is a subtle hint of spice to bring out the rhubarb’s natural fire. The richness from the butter pairs nicely with the acidity of the fruit. All this is wrapped up in a flaky golden pie crust.
- 1 homemade or store-bought double pie crust
- 5 cups (550g) fresh rhubarb, chopped ½ inch thick
- 1½ cups (300g) granulated sugar
- ½ cup (62g) all-purpose flour
- ½ tsp (2.5ml) ground cinnamon
- ½ tsp (2.5ml) ground cloves (or nutmeg if you prefer)
- 2 tbsp (28g) cold butter, chopped into small cubes
- 1 egg
- 1 tbsp (15ml) water
- 2 tbsp (30ml) coarse sugar
- Preheat oven to 425F and position rack in lower third of oven.
- In a large bowl, mix together the granulated sugar, flour, cinnamon and cloves.
- Add in the rhubarb and toss of coat. Spoon onto a 9" pie crust lined pie plate.
- Dot with butter. Cut the second piece of pie crust into ten 1" stripes and weave into a lattice. You can also just simply place the pie crust on top and cut a few slits for ventilation. Press and crimp the edges.
- Whisk the egg and water together in a small bowl. Brush over the top of the pie and sprinkle with coarse sugar.
- Place the pie on a baking sheet and bake for 15 minutes at 425F. Then lower oven temperature to 375F and continue baking for another 30 minutes or until the crust is golden and filling is bubbling. If the crust turns golden before the filling is done, loosely cover with foil to prevent over browning. I covered my pie during the last 10 minutes. Let cool for 1 hour before serving.
Want to see how to weave a gorgeous lattice? Check my Strawberry Rhubarb Pie recipe where I demonstrate how easy it is in a video.