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Let's talk about rhubarb season. Sure, you may be able to find it yearlong. But it's only in season in the U.S. from April to June, which is when we recommend buying it. When it is time to grab it at the store (or better yet, the farmer's market), look for stalks that are firm and crisp. Color doesn't affect taste, so don't stress if they're all a pale blush rather than a hot pink. Though obviously hot pink will look color hanging out of your tote bag.
This is our go-to recipe during spring. Though we love strawberry rhubarb pie (and our recipe is perfect), this pie lets the tart rhubarb take the center stage. Making homemade pie crust isn't totally necessary, but we highly recommend it. Don't have sanding sugar? No problem—just sprinkle granulated sugar on top before baking.
For leftovers, this pie will keep at room temp for about 2 days an additional 3 days in the fridge. You could even freeze it and it will last you up to 3 months. When reheating we recommend avoiding the microwave and instead crank your oven up to 375º and wait until it's fully warmed through.
Looking for more spring recipes? We have plenty of AMAZING non-pie rhubarb ideas too. Not quite rhubarb season near you? Check out our 60+ amazing pies.
Have you made this recipe? Rate it below. We love to hear from you!
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- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 2 hrs 15 mins
- Cal/Serv:
- 261
Ingredients
- 2 lb.
rhubarb cut into 1" pieces (about 7 cups)
- 1 1/2 c.
granulated sugar
- 1/4 c.
cornstarch
- 1 tbsp.
lemon juice
- 1/4 tsp.
kosher salt
- 2
pieces pie dough
All-purpose flour, for rolling
- 2 tbsp.
butter, cold and cubed
- 1
large egg, lightly beaten with 1/2 tsp. water
Sanding sugar, for sprinkling
- Nutrition Information
- Per Serving (Serves 8)
- Calories261 Fat6 gSaturated fat3 gTrans fat0 gCholesterol31 mgSodium102 mgCarbohydrates50 gFiber2 gSugar41 gProtein2 gVitamin D0 mcgCalcium103 mgIron1 mgPotassium344 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large bowl, combine rhubarb, sugar, cornstarch, lemon juice, and salt. On a lightly floured surface, roll each piece of dough out into two 12" rounds.
- Step 2Fit one round into a 9" glass pie plate and fill with rhubarb mixture. Dot evenly with butter, then cover pie with remaining round and trim overhang to 1”. Fold edges of top dough under and crimp together.
- Step 3Using a sharp knife, make five 1" slits in a circle in the center of the top crust. Freeze pie for 30 minutes.
- Step 4Preheat oven to 375° with a rack in the middle and the bottom third. Brush top crust all over with egg wash and sprinkle generously with sanding sugar.
- Step 5Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, about 1 hour. Check to see if top crust is browning too quickly and tent with foil if necessary. Continue to cook, checking every 10 minutes to see if top crust needs to be tented, for about 30 minutes more, until bubbling in center and bottom crust is golden.
- Step 6 Transfer pie to a rack to cool completely.
Nutrition (per serving): 609 calories, 7 g protein, 88 g carbohydrates, 3 g fiber, 44 g sugar, 27 g fat, 16 g saturated fat, 217 mg sodium
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