Don't let baking with rhubarb intimidate you—it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a spring and summer go-to. Our Rhubarb Pie recipe comes together in easy-to-follow steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.
Rhubarb, originally from China, was once considered a vegetable, but because of its modern applications in baking is treated and categorized as a fruit today. It tastes spectacular in desserts like pies, cakes, and crisps. If you have a bundle of rhubarb left in your garden, Betty’s got even more rhubarb pie recipes for you to try next!
In a medium bowl, mix 2 cups plus 2 tablespoons flour and salt. Cut in the shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until the particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl (1 to 3 teaspoons more water can be added if necessary).
Gather the pastry into a ball. Divide in half; shape into 2 flattened rounds on a lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until the dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let the pastry soften slightly at room temperature before rolling.
Place the oven racks in the middle and lower positions. Place a large piece of heavy-duty foil on the lower oven rack to catch any juices. Heat oven to 425°F.
With a floured rolling pin, roll one round of pastry on a lightly floured surface into a round 2 inches larger than an upside-down 9-inch glass pie plate. Fold the pastry into fourths and place in the pie plate, or roll the pastry loosely around a rolling pin and transfer to the pie plate. Unfold or unroll the pastry and ease into the plate, pressing firmly against the bottom and side.
In a large bowl, mix sugar, 2/3 cup flour, and orange peel. Stir in the rhubarb. Spoon into the pastry-lined pie plate. Dot butter over the rhubarb. Trim the overhanging edge of the pastry 1/2 inch from the rim of the plate. Lightly moisten the edge of the pastry in the pie plate with water (using a pastry brush or fingertip) to help seal the top crust.
Roll out the other round of pastry. Fold into fourths and place over the filling, or loosely roll around the rolling pin and place over the filling. Cut slits in several places in the top crust so steam can escape. Trim the overhanging edge of the top pastry 1 inch from the rim of the plate. Fold and roll the top edge under the lower edge, pressing on the rim to seal; flute as desired.
Bake 50 to 55 minutes (fresh rhubarb) or 65 to 75 minutes (frozen rhubarb) or until the crust is golden brown and the juices begin to bubble through the slits in the crust. Cover the edge of the crust with strips of foil during the last 15 to 20 minutes of baking to prevent excessive browning. Cool on a cooling rack at least 4 hours to allow the filling to set and thicken before slicing. Store loosely covered at room temperature up to 2 days or refrigerate up to 5 days.
Short on time? You can substitute refrigerated Pillsbury™ Pie Crusts (2 Count) or prepare Betty Crocker™ Pie Crust Mix according to the package directions instead of making a crust from scratch. For a double-crust pie, use the same amount of crust as you would in a homemade double-crust recipe.
For a glossy top crust, brush the pastry with milk or cream and sprinkle with sparkly sugar before baking. For a deeper golden finish, brush the pastry with egg wash (beaten egg mixed with a little milk or water) before baking.
Look for the filling to be bubbling in the center before removing from the oven. This bubbling means the juices have come to a boil, and the filling will set properly as it cools. If the center is not bubbling, the pie may be underbaked, and the filling could be runny when sliced.
Don’t be tempted to cut into your rhubarb pie too early; it can cause it to collapse and ooze. Let it cool on a cooling rack at least 4 hours, so the filling can thicken and set for clean slices.
Top each slice with fresh whipped cream or a scoop of ice cream before serving.
Like strawberry and rhubarb? Check out our Strawberry-Rhubarb Pie recipe.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 18g | 28% |
| Saturated Fat | 5g | 26% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 3&½g | % Value Not Available |
| Polyunsaturated Fat | 9g | % Value Not Available |
| Omega-3 | 1g | % Value Not Available |
| Cholesterol | 0mg | 0% |
| Sodium | 300mg | 13% |
| Total Carbohydrate | 87g | 29% |
| Dietary Fiber | 3g | 13% |
| Soluble Fiber | 1g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 51g | % Value Not Available |
| Protein | 5g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 10% |
| Iron | Value Not Available | 15% |
| Potassium | 380mg | 11% |
| Vitamin A | Value Not Available | 2% |
| Vitamin C | Value Not Available | 8% |
| Vitamin E | Value Not Available | 8% |
| Thiamin | Value Not Available | 30% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 15% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 25% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
