why make this recipe
Old Fashioned Rhubarb Pie is a timeless dessert that combines the tartness of rhubarb with a rich, creamy filling. This pie is not just delicious but also easy to make, making it a perfect treat for any occasion. Its bright flavor and pleasing texture will remind you of simpler times, and it’s a great way to use up fresh rhubarb during the growing season.
how to make Old Fashioned Rhubarb Pie
Ingredients
- 1 9 inch pie crust, unbaked
- 5 cups diced rhubarb (cut 1/4 inch thick)
- 1 1/4 cup granulated sugar
- 2 eggs (cold)
- 5/8 cup cold whole milk (or 1/2 cup plus 2 tablespoons milk)
- 1/4 cup all purpose flour
- 1/8 teaspoon salt
Directions
- Preheat your oven to 375 F.
- In a large bowl, mix the rhubarb and sugar together until well combined.
- Spread the rhubarb mixture evenly in the unbaked pie crust and set aside.
- In another bowl, whisk together the eggs, cold milk, flour, and salt until smooth.
- Pour this mixture over the rhubarb in the pie crust.
- Bake in the preheated oven for 50-55 minutes, or until the filling is set.
- Allow the pie to cool completely before slicing.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
how to serve Old Fashioned Rhubarb Pie
Old Fashioned Rhubarb Pie can be served warm or chilled. It is delicious on its own or paired with a generous scoop of vanilla ice cream or a swirl of whipped cream. You can also garnish it with fresh mint leaves or a sprinkle of powdered sugar for a pleasing presentation.
how to store Old Fashioned Rhubarb Pie
To store your Old Fashioned Rhubarb Pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It is best enjoyed within 3 to 5 days. If you want to keep it longer, you can freeze the baked pie. Wrap it well in plastic wrap and aluminum foil, and it will stay good in the freezer for up to 3 months. To serve after freezing, thaw in the refrigerator overnight before reheating.
tips to make Old Fashioned Rhubarb Pie
- Make sure to cut the rhubarb into even pieces for consistent cooking.
- If your rhubarb is very tart, you can add a bit more sugar to balance the flavor.
- For a twist, add a teaspoon of vanilla extract to the egg mixture for extra flavor.
- You can also sprinkle some cinnamon or nutmeg in the filling for a warm spice note.
variation
To add a different flavor profile, you can mix strawberries with the rhubarb for a strawberry-rhubarb pie. This adds sweetness and depth to the filling. You might also try incorporating a crumb topping for a crunchy texture on the pie.
FAQs
-
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess liquid before using to avoid a watery filling. -
How do I know when the pie is done baking?
The pie is done when the filling is set and no longer jiggly in the center. You can also insert a knife into the filling; if it comes out clean, the pie is ready. -
Can I make the pie crust from scratch?
Absolutely! Making your own pie crust can add a homemade touch. A simple mixture of flour, butter, and water is all you need for a basic pie crust.
Old Fashioned Rhubarb Pie
Ingredients
Pie Crust
- 1 9 inch 9 inch pie crust, unbaked
Filling
- 5 cups diced rhubarb (cut 1/4 inch thick)
- 1 1/4 cup granulated sugar Add more if rhubarb is very tart.
- 2 pieces eggs (cold)
- 5/8 cup cold whole milk (or 1/2 cup plus 2 tablespoons milk)
- 1/4 cup all purpose flour
- 1/8 teaspoon salt
Instructions
Preparation
- Preheat your oven to 375 F.
- In a large bowl, mix the rhubarb and sugar together until well combined.
- Spread the rhubarb mixture evenly in the unbaked pie crust and set aside.
- In another bowl, whisk together the eggs, cold milk, flour, and salt until smooth.
- Pour this mixture over the rhubarb in the pie crust.
Baking
- Bake in the preheated oven for 50-55 minutes, or until the filling is set.
- Allow the pie to cool completely before slicing.