Get ready for pure bliss! Discover 12 irresistible rhubarb pie recipes so delicious, they’ll make you drool. From classic to creative, you’ll instantly want to bake mouthwatering pie #5!
If you’ve ever been enchanted by the tantalizing tartness of rhubarb, you’re in for a delightful treat! Rhubarb pie is a classic dessert that beautifully showcases this unique ingredient, transforming it into a sweet, mouthwatering masterpiece. From buttery flaky crusts to succulent fillings bursting with flavor, each recipe is designed to evoke nostalgia while delivering a fresh, modern twist.
Whether you’re an experienced baker or just starting out, these 12 rhubarb pie recipes promise to tempt your taste buds and fill your kitchen with heavenly aromas. Let’s dive into this delicious world of homemade goodness. Get your aprons ready and prepare for some serious drooling!
1. Classic Rhubarb Pie
Start your rhubarb baking journey with the quintessential classic rhubarb pie. This recipe combines the tartness of rhubarb with the sweetness of sugar, encased in a perfectly flaky pie crust.
Overview:
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 10 minutes
– Calories: 250 per slice
Nutrition Information:
– Fat: 10g
– Carbohydrates: 38g
– Protein: 2g
– Fiber: 2g
### Ingredients:
– 2 ½ cups rhubarb, chopped
– 1 cup sugar
– 1/4 cup all-purpose flour
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1 tbsp butter
– 1 pie crust (homemade or store-bought)
### Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix rhubarb, sugar, flour, salt, and vanilla until combined.
3. Pour the mixture into the pie crust, dot with butter, then cover with a second crust or lattice.
4. Bake for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 35 minutes.
5. Let cool before serving.
Using fresh rhubarb in season ensures the best flavor!
FAQs: Can I use frozen rhubarb? Yes, just thaw and drain before using.
2. Strawberry Rhubarb Pie
Sweet strawberries bring a beautiful balance to tart rhubarb in this delightful pie. The combination creates a vibrant filling that’s as pleasing to the eye as it is to the palate.
Overview:
– Servings: 8
– Prep Time: 25 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 10 minutes
– Calories: 280 per slice
Nutrition Information:
– Fat: 9g
– Carbohydrates: 40g
– Protein: 3g
– Fiber: 3g
### Ingredients:
– 2 cups rhubarb, chopped
– 2 cups strawberries, hulled and sliced
– 1 cup sugar
– 1/3 cup all-purpose flour
– 1/4 tsp cinnamon
– 1 tbsp lemon juice
– 1 pie crust (homemade or store-bought)
### Instructions:
1. Preheat the oven to 425°F (220°C).
2. Combine rhubarb, strawberries, sugar, flour, cinnamon, and lemon juice in a bowl.
3. Pour the mixture into the pie crust and top with another crust.
4. Cut slits in the top crust for ventilation.
5. Bake for 15 minutes, reduce to 350°F (175°C), and bake for another 30 minutes.
6. Cool before slicing.
Serve with vanilla ice cream for a decadent treat!
FAQs: Can I use frozen fruit? Yes, but it might result in a more watery filling.
3. Rhubarb Crumble Pie
Combine the best of both worlds with this rhubarb crumble pie that features a luscious filling topped with a buttery crumble. It’s comfort food at its finest, and the texture contrasts are simply divine.
Overview:
– Servings: 8
– Prep Time: 30 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 20 minutes
– Calories: 300 per slice
Nutrition Information:
– Fat: 15g
– Carbohydrates: 40g
– Protein: 3g
– Fiber: 2g
### Ingredients:
– 2 cups rhubarb, chopped
– 1 cup sugar
– 2 tbsp cornstarch
– 1 pie crust (homemade or store-bought)
– 1/2 cup oats
– 1/4 cup brown sugar
– 1/2 cup flour
– 1/4 cup butter, melted
### Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss rhubarb with sugar and cornstarch, then pour into the pie crust.
3. In a bowl, mix oats, brown sugar, flour, and melted butter to create the crumble topping.
4. Sprinkle the crumble over the rhubarb.
5. Bake for 45 minutes until the rhubarb is tender and topping is golden.
6. Let cool before serving.
Add a sprinkle of cinnamon for warmth in the topping.
FAQs: Can I make this ahead of time? Yes, bake in advance and reheat before serving.
4. Rhubarb Cream Pie
This luxurious rhubarb cream pie is perfect for those who adore a silky texture. The creamy filling mixed with the tartness of rhubarb creates a flavor explosion in every bite.
Overview:
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 5 minutes
– Calories: 320 per slice
Nutrition Information:
– Fat: 16g
– Carbohydrates: 40g
– Protein: 4g
– Fiber: 1g
### Ingredients:
– 2 cups rhubarb, diced
– 1 cup sugar
– 1/4 cup cornstarch
– 1 1/2 cups heavy cream
– 1 tsp vanilla extract
– 1 pie crust (homemade or store-bought)
### Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, cook rhubarb with sugar until soft.
3. Mix cornstarch with cream and heat until thickened, then blend with rhubarb.
4. Pour into the pie crust and cool completely before chilling in the fridge for at least 2 hours.
5. Serve chilled.
Garnish with whipped cream for an extra treat!
FAQs: How long does it keep? It’s best eaten within 3 days when kept in the fridge.
5. Rhubarb and Ginger Pie
Spice up your dessert game with this zesty rhubarb and ginger pie. The warmth of ginger complements the tart rhubarb, creating a delightful flavor profile that’s sure to impress.
Overview:
– Servings: 8
– Prep Time: 25 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 15 minutes
– Calories: 290 per slice
Nutrition Information:
– Fat: 10g
– Carbohydrates: 45g
– Protein: 2g
– Fiber: 2g
### Ingredients:
– 2 cups rhubarb, chopped
– 1 cup sugar
– 1 tbsp fresh ginger, grated
– 1/4 cup cornstarch
– 1 pie crust (homemade or store-bought)
### Instructions:
1. Preheat the oven to 400°F (200°C).
2. Combine rhubarb, sugar, grated ginger, and cornstarch in a bowl.
3. Pour into the pie crust and cover with another crust.
4. Seal edges and cut slits for steam.
5. Bake for 40 minutes, then cool before slicing.
Serve warm with a scoop of ginger ice cream for a zingy twist!
FAQs: Can I substitute the ginger? You can use candied ginger or omit for a simpler flavor.
6. Vegan Rhubarb Pie
For a plant-based twist, try this vegan rhubarb pie that doesn’t skimp on flavor. This recipe uses coconut oil and a blend of sugars to create a delicious treat everyone will love.
Overview:
– Servings: 8
– Prep Time: 30 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 15 minutes
– Calories: 240 per slice
Nutrition Information:
– Fat: 9g
– Carbohydrates: 37g
– Protein: 2g
– Fiber: 2g
### Ingredients:
– 2 cups rhubarb, chopped
– 1 cup coconut sugar
– 1/4 cup cornstarch
– 1/2 cup coconut oil, melted
– 1 pie crust (vegan)
### Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix rhubarb, coconut sugar, and cornstarch in a bowl.
3. Pour into the pie crust and bake for 45 minutes.
4. Let cool before slicing.
This pie tastes even better the next day!
FAQs: What can I use instead of coconut oil? Any vegetable oil can work as a substitute.
7. Rhubarb Almond Pie
Combining the flavors of almond and rhubarb results in this gorgeous pie that’s nutty, sweet, and tart all at once. Almond extract enhances the rhubarb’s natural flavor, making each bite unforgettable.
Overview:
– Servings: 8
– Prep Time: 30 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 20 minutes
– Calories: 310 per slice
Nutrition Information:
– Fat: 15g
– Carbohydrates: 40g
– Protein: 4g
– Fiber: 2g
### Ingredients:
– 2 cups rhubarb, chopped
– 1 cup sugar
– 1/4 cup almond flour
– 1 tsp almond extract
– 1 pie crust (homemade or store-bought)
### Instructions:
1. Preheat the oven to 375°F (190°C).
2. Combine rhubarb, sugar, almond flour, and almond extract in a bowl.
3. Pour into the pie crust and bake for 50 minutes.
4. Cool before serving.
Toasting the almond flour adds more depth to the flavor.
FAQs: Can I substitute almond flour? Omit for a gluten-free version.
8. Blackberry Rhubarb Pie
Blackberries add a beautiful depth of flavor to classic rhubarb pie, creating a sweet-tart symphony that dances on your taste buds. This recipe is an absolute must-try for berry lovers!
Overview:
– Servings: 8
– Prep Time: 25 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 15 minutes
– Calories: 295 per slice
Nutrition Information:
– Fat: 10g
– Carbohydrates: 43g
– Protein: 3g
– Fiber: 4g
### Ingredients:
– 2 cups rhubarb, chopped
– 2 cups blackberries
– 1 cup sugar
– 1/4 cup cornstarch
– 1 pie crust (homemade or store-bought)
### Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, combine rhubarb, blackberries, sugar, and cornstarch.
3. Pour into the pie crust and cover with another crust.
4. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 35 minutes.
5. Cool before serving.
Serve with whipped cream for a delightful experience.
FAQs: Can I use frozen blackberries? Yes, just adjust the sugar accordingly.
9. Rhubarb Upside-Down Pie
This fun twist on traditional pie features a stunning upside-down presentation that looks as good as it tastes. Sweetened rhubarb is caramelized on top of a buttery crust, creating a unique dessert experience.
Overview:
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 10 minutes
– Calories: 320 per slice
Nutrition Information:
– Fat: 14g
– Carbohydrates: 49g
– Protein: 3g
– Fiber: 2g
### Ingredients:
– 2 cups rhubarb, chopped
– 1 cup sugar
– 1/4 cup butter
– 1 pie crust (homemade or store-bought)
### Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt butter and add sugar until caramelized. Mix in rhubarb and cook for a few minutes.
3. Pour the mixture into a pie dish and cover with the pie crust, tucking edges.
4. Bake for 50 minutes; let cool for 15 minutes before flipping.
5. Serve warm.
Use a deep pie dish for a better presentation.
FAQs: Can I use other fruits? Yes, peaches or strawberries can also be delicious.
10. Rhubarb Pie Bars
For a portable and fun treat, try these rhubarb pie bars! They’re perfect for picnics or lunchboxes, featuring a buttery crust and a gooey filling that’s sure to please.
Overview:
– Servings: 12
– Prep Time: 30 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour 10 minutes
– Calories: 220 per bar
Nutrition Information:
– Fat: 8g
– Carbohydrates: 35g
– Protein: 3g
– Fiber: 1g
### Ingredients:
– 2 cups rhubarb, chopped
– 1 cup sugar
– 1/4 cup cornstarch
– 1/2 cup butter, softened
– 2 cups flour
### Instructions:
1. Preheat the oven to 350°F (175°C).
2. Mix 1 cup of flour with sugar and butter to create a crust, then press into the baking dish.
3. Combine rhubarb, sugar, and cornstarch for the filling, pour over crust.
4. Sprinkle remaining flour for a topping.
5. Bake for 40 minutes; let cool before cutting into bars.
Dust with powdered sugar prior to serving for a sweet finish.
FAQs: How do I store leftovers? Keep in an airtight container at room temperature for up to 3 days.
11. Chocolate Rhubarb Pie
Indulge in the unexpected delight of chocolate rhubarb pie. The rich chocolate complements the tart rhubarb beautifully, creating a decadent dessert that will surprise and please.
Overview:
– Servings: 8
– Prep Time: 30 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 20 minutes
– Calories: 350 per slice
Nutrition Information:
– Fat: 18g
– Carbohydrates: 46g
– Protein: 5g
– Fiber: 2g
### Ingredients:
– 2 cups rhubarb, chopped
– 1 cup sugar
– 1/4 cup unsweetened cocoa powder
– 2 oz dark chocolate, melted
– 1 pie crust (homemade or store-bought)
### Instructions:
1. Preheat oven to 375°F (190°C).
2. Combine rhubarb with sugar and cocoa powder, then add melted chocolate.
3. Pour the mixture into the pie crust and bake for 50 minutes.
4. Cool before serving.
Top with whipped cream and chocolate shavings for a fancy touch!
FAQs: How should I serve this pie? It’s delightful warm or chilled, depending on your preference.
12. No-Bake Rhubarb Pie
Perfect for those warm days when you don’t want to turn on the oven! This no-bake rhubarb pie is easy to prepare with a creamy filling that sets in the fridge, making it a breeze to whip up.
Overview:
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 0 minutes
– Total Time: 4 hours chilling
– Calories: 220 per slice
Nutrition Information:
– Fat: 10g
– Carbohydrates: 30g
– Protein: 3g
– Fiber: 2g
### Ingredients:
– 2 cups rhubarb, chopped
– 1/2 cup sugar
– 1/4 cup gelatin
– 1 cup heavy cream
– 1 pie crust (graham cracker)
### Instructions:
1. In a saucepan, cook rhubarb with sugar until soft. Cool completely.
2. Dissolve gelatin in boiling water.
3. In a bowl, combine rhubarb, gelatin, and whipped cream.
4. Pour into the crust and refrigerate for at least 4 hours.
5. Serve chilled.
Garnish with fresh strawberries for extra color and flavor.
FAQs: How long can I store this pie? Keep in the fridge for up to 4 days.
Finally
Rhubarb pie is a timeless classic that brings a touch of sweetness and nostalgia to any gathering. Each recipe shared here offers a unique spin on the traditional pie, ensuring there’s something for everyone to enjoy.
Baking is about experimenting, so don’t hesitate to try different combinations—like adding spices or mixing in other fruits! Embrace the versatility of rhubarb and let your creativity run wild in the kitchen. Happy baking!
