Rhubarb Pie Recipe
Don't be intimidated, this pie is actually sweet (not tart)!
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  1. 4 cups chopped rhubarb (1.5lb)
  2. 1 1/3 cups white sugar
  3. 6 tablespoons all-purpose flour
  4. 1 tablespoon butter (cut into small chunks)
  5. 1 egg white (for egg wash)
  1. Roll out pie dough & refrigerate until ready to use
  2. Preheat oven to 400 degrees
  3. Combine sugar and flour.
  4. Sprinkle 1/4 of sugar mixture over pastry in pie plate.
  5. Pile rhubarb over this mixture.
  6. Sprinkle with remaining sugar and flour.
  7. Dot with small pieces of butter. Cover with top crust.
  8. Beat egg white with a pinch of salt until frothy to create an egg wash
  9. Brush top pie dough with egg wash, sprinkle lightly with sugar, then again with turbinado sugar (optional)
  10. Cut a hole in the top of the pie to vent
  11. Bake 45-60 minutes until top crust is browned and juices are thick & bubbly
  1. Buy local rhubarb only when in season; it should be red and green in color.

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