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Rhubarb Pie
nibbleboard.com/recipes/rhubarb-pie
Ingredients
Ingredients
- 1 double pie crust (homemade or store-bought, enough for 2 rounds)
- 5 cups sliced rhubarb (about 1⅓ pounds, fresh or frozen)
- ¾ cup plus 1 teaspoon granulated sugar, divided
- 5 tablespoons all-purpose flour
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly grated nutmeg (optional)
- 1 tablespoon unsalted butter, cut into small pieces
Egg Wash
- 1 large egg (beaten with 1 teaspoon water for egg wash)
Topping
- 1 tablespoon turbinado or coarse sugar
Serving
- Whipped cream for serving (optional)
Instructions
- Prepare pie crust and chill for at least 1 hour. Place a rack in the center of the oven and preheat to 425°F.
- Divide dough in two, making one half slightly larger. Roll the larger half into a 12-inch circle on a floured surface.
- Transfer dough to a 9-inch pie plate, easing it gently into the bottom and sides without stretching. Trim edges to ½-inch overhang and refrigerate.
- Roll the smaller portion into an 11-inch circle for the top crust. Place on parchment and refrigerate while you make the filling.
- Toss sliced rhubarb with ¾ cup sugar, flour, salt, and nutmeg in a large bowl until evenly coated.
- Sprinkle remaining 1 teaspoon sugar over the chilled bottom crust. Pile in all the rhubarb filling, mounding it slightly in the center.
- Scatter butter pieces over the rhubarb filling.
- Drape top crust over the filling. Trim to ½-inch overhang, tuck top crust under bottom crust, and crimp edges with your fingers or a fork.
- Cut 4-5 small slits in the top crust for steam to escape. Brush entire top with egg wash and sprinkle with turbinado sugar.
- Place pie on a parchment-lined baking sheet. Bake at 425°F for 15 minutes.
- Reduce oven temperature to 375°F. Continue baking until crust is deep golden brown and juices bubble through the slits, 45-60 minutes more.
- Cool completely at room temperature before slicing — at least 4 hours. The filling needs this time to set.
Nutrition per Serving
355Calories
5gProtein
47gCarbs
17gFat
Chef Tips
- I've found that the 4-hour cooling time is non-negotiable — slice too early and the filling runs everywhere. I learned this the hard way at a potluck at Jess's house.
- Fresh or frozen rhubarb both work. If using frozen, don't thaw it — toss it straight from the bag into the sugar mixture.
- A pinch of nutmeg sounds odd in rhubarb pie, but it rounds out the tartness beautifully. After trying it both ways, I always add it now.
- If your crust edges are browning too fast, tent them with a strip of foil halfway through baking.
- Make the pie dough up to 2 days ahead and keep it wrapped in the fridge — cold dough makes the flakiest crust.
Storage
Cover loosely with foil or plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 4 days.