Rhubarb Pie

Name: Rhubarb Pie
Total time: 105 min
Ingredients: 1 recipe Flaky Pie Crust; 5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks; 1 ½ cups (12 oz / 340 g) white granulated sugar; ¼ cup (2 oz / 60 g) cornstarch or tapioca pearls; ½ tsp salt

This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.

105 min

Ingredients

1 recipe Flaky Pie Crust
5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks
1 ½ cups (12 oz / 340 g) white granulated sugar
¼ cup (2 oz / 60 g) cornstarch or tapioca pearls
½ tsp salt

Steps

Prepare the flaky pie crust and refrigerate while preparing the filling.
Clean and trim the rhubarb stalks.
Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
Add sugar, cornstarch or tapioca, and salt.
Stir until rhubarb is evenly coated with dry ingredients.
Follow the instructions in the flaky pie crust recipe.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.
Serve warm or cold.

More recipes with pie crust, rhubarb or cornstarch

Adapted from “Rhubarb Pie” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.