This pretty homemade pie is perfectly sweet and tangy. It lets the natural flavor of fresh rhubarb shine through without any distractions.
Leftover pie can be stored tightly covered at room temperature for 2 days or in the fridge for up to 5 days.
Fully baked rhubarb pie can be frozen for up to 3 months. Let pie completely cool, double wrap in saran, and then wrap in a layer of foil. Date and place in the freezer.
To freeze unbaked pie; add 2 extra tablespoons of flour to the filling to help soak up some of the extra juice that may exude during the freezing/thawing process. Assemble the pie completely except for the egg wash and coarse sugar. Freeze in a heavy-duty plastic bag. Thaw overnight in the fridge and bake as instructed.
Using frozen rhubarb – I prefer to use fresh rhubarb because it doesn’t release as much water, but you can use frozen rhubarb if you want. Just make sure you thaw completely and drain in a colander. Please note that if you are using frozen rhubarb, the filling won’t be as thick.
Keywords: rhubarb pie recipe, easy rhubarb pie, fresh rhubarb pie