Are you a rhubarb fan? If so, you've got to try this pie. It is the best rhubarb pie recipe ever. It takes all of five minutes to throw together (not counting oven preheating and pie crust thawing), has only 5 ingredients, and doesn't require any precooking of the rhubarb or anything fussy like that. Line a pie plate with a pie crust, mix together some flour and sugar, and dump in the rhubarb. Whoever coined the term "easy as pie" must have been making this one! I got the recipe from Allrecipes and didn't change a thing about it.
Fresh Rhubarb Pie
2 (9”) pie crusts
1⅓ cups white sugar
6 tbsp flour
4 cups chopped rhubarb
1 tbsp butter
Preheat oven to 450°. Remove pie crusts from fridge at least 15 mins before using. Coat a 9” pie plate with baking spray.
Place one pie crust in bottom of pie plate. Combine sugar and flour. Sprinkle ¼ of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust and pinch edges together.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350°, and continue baking for 40 to 45 minutes or until golden brown. Let cool before cutting and serving.
Makes 8 servings.
Isn't it a gorgeous pie? Just look at that beautiful pink color! I didn't edit the colors in these photos at all. The rhubarb is just perfect: soft, but still keeping its shape. And it's just the right amount of sweet and tart. This pie holds up really nicely. The flour thickens it up perfectly. It won't run all over your plate, provided you let it rest for a while after it comes out of the oven. Putting a layer of the sugar/flour mixture on the bottom ensures that the bottom crust says perfectly crisp and doesn't get soggy from the filling.
This is a really great pie for beginners because it's fairly fool-proof. I had a little bit of trouble with my pie crust the last time I made it (last week), but that's because I used the store-brand pie crusts instead of the Pillsbury. I used the Meijer brand frequently before, and it was fine, but the store brand I tried last week was not so great. As the pie went into the oven, I was sure that it was going to end up too ugly for the blog. But even despite problematic pie crust, this pie still turned out beautifully. And since all you do is dump the other ingredients in, there is very little room for error.
The only way, (yes, there's only one way) to eat this pie is warmed up with a big scoop of homestyle or French vanilla (none of this vanilla bean nonsense) ice cream. We put individual pieces in the microwave for 15-30 seconds and then plop on the ice cream. It is heavenly! The combination of the warm and cold is always good, and the creaminess of the ice cream pairs perfectly with the tartness of the pie.
I know somebody is going to ask: Can I make this with rhubarb that I have frozen? The answer is: I don't know. I have never tried it. If you try it, definitely do not put the rhubarb in there frozen. That will create too much liquid. Try thawing the rhubarb and then patting it as dry as you can get it before adding it to the pie. If you try it, please leave a comment and let me know how it turned out for you.
So if you have a bunch of rhubarb and don't know what to do with it, please try this pie.