Make this vintage rhubarb pie recipe for the style of summer season! It’s candy tart with a flaky crust and buttery collapse topping.

Not anything says summer season greater than rhubarb pie! This recipe is our new circle of relatives favourite: the submitting is extremely red and candy tart, encased in a golden pastry crust and sprinkled with a buttery collapse topping. It’s like a rhubarb crisp and pie, multi function! Staring at the solar set with a slice of this pie crowned with melty vanilla ice cream will make your whole summer season desires entire. Right here’s the whole thing you wish to have to become the ones green-pink stalks into a stunning dessert!

Components on this rhubarb pie recipe

If there’s one form of produce that we move mad for in spring and summer season, it’s rhubarb. It’s extraordinarily nostalgic for either one of us: we grew up consuming Grandma’s rhubarb crisp and rhubarb bars. However neither folks had a circle of relatives pie recipe: till now! Rhubarb pie generally is a little tough, however we now have a couple of tricks to make this a no fail recipe. Right here’s what you’ll want:

• 1 Do-it-yourself Pie Crust
• Rhubarb
• Granulated sugar
• Cornstarch
• Vanilla extract
• Orange zest
• All-purpose flour
• Brown sugar
• Cinnamon
• Salt
• Salted butter

The name of the game to no-fail rhubarb pie

Right here’s the item about fruit pies: the liquid content material can range in keeping with the ripeness of the fruit. Your rhubarb pie may end up completely in the future, however the following time you’re making it it may well be too runny. In our recipe checking out for this rhubarb pie, we discovered it’s simple to get a actually runny filling! Right here’s how one can make rhubarb pie no longer runny and completely set:

• Permit the rhubarb to macerate for half-hour. Stir it along with sugar and let it take a seat at room temperature. This attracts out the fruit juices.
• Pre-cook the filling with cornstarch for five to six mins. Cooking the filling by itself offers it time to engage with the cornstarch, creating a thick and gooey filling. Don’t prepare dinner it too lengthy, or the rhubarb will grow to be tender: simply sufficient so the juices shape right into a thick sauce.

That’s it! Pour this filling into the crust and the rhubarb pie comes out completely set, each and every time!

For the crust

The pie crust for this rhubarb pie recipe is our Do-it-yourself Pie Crust recipe, which comes out flaky and buttery. You should definitely permit for approximately quarter-hour for creating a do-it-yourself pie crust, quarter-hour to cool, after which about 10 mins to roll it out and position it within the pie plate.

You should definitely use a regular pie plate for this recipe: no longer deep dish! Directions for rolling it out are within the connected crust recipe. You’ll be able to additionally replace any pie crust recipe or store-bought pie crust in case you want!

Rhubarb pie taste notes

This rhubarb pie recipe is our favourite for a couple of causes:

• Orange zest brings out the candy tart taste. You’ll be able to depart it out, however we’ve discovered it provides a pleasant complexity to the filling.
• The collapse topping seals the deal. The buttery collapse topping is crunchy and provides every other pop of sweetness: it’s like consuming rhubarb crisp and pie in combination!
• The cornstarch is helping to make a thick filling. It’s a hefty quantity of cornstarch, however you wish to have it right here to make amends for the water within the rhubarb. You’ll be able to use arrowroot powder as a 1:1 replace for cornstarch.

And that’s it! We are hoping you’ll revel in this rhubarb pie recipe for your whole summer season events: like Mom’s Day, 4th of July, and extra! Tell us what you suppose.

Extra rhubarb recipes

Were given extra rhubarb? Listed below are a couple of extra rhubarb recipes we adore: