Cookbook:Rhubarb Pie

| Rhubarb Recipes

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

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

Crust

 * 1) Prepare the flaky pie crust and refrigerate while preparing the filling.

Filling

 * 1) Clean and trim the rhubarb stalks.
 * 2) Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
 * 3) Add sugar, cornstarch or tapioca, and salt.
 * 4) Stir until rhubarb is evenly coated with dry ingredients.

Forming and cooking the pie

 * 1) Follow the instructions in the flaky pie crust recipe.
 * 2) 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.
 * 3) Serve warm or cold.

Notes, tips and variations

 * If cornstarch is used as the thickener, the pie requires a longer cooling time before the filling gels.
 * Try using a whole egg in the filling.
 * This cookbook also has a recipe for strawberry rhubarb pie.