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Rhubarb Pie Recipe

There are many Rhubarb Pie Recipes so here are few of the traditional ones for you to try.

Apple Rhubarb Pie

Crust:

  • 2 cups Flour
  • 3 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1/3 cup Shortening
  • 1 cup Milk ( approximately )

Filling:

  • 4 cups chopped rhubarb
  • 2 cups chopped apples
  • 2 cups Sugar
  • 1/3 cup Flour
  • 1 teaspoon Mace
  • 3 tablespoons Butter
  • Extra milk and sugar

To make a crust, sift flour, baking powder and salt into bowl. Cut in shortening and add enough milk to make a soft, workable dough. Knead it briefly on a floured surface and form it into a smooth ball. Roll out the dough on a lightly floured surface to form a 14 inch circle and wrap the pastry around a rolling pin. Unroll onto a 9-inch pie plate. Ease pastry onto the pie plate (be careful not to stretch pastry). Trim the pastry 1/2 inch beyond the edge of the pie plate. Flute as desired.

Wash and dry the apples and rhubarb. Combine chopped fruit, sugar and mace and place it into the crust. Dot with butter. Fold up overhang over fruit, leaving center uncovered. Brush crust with milk and sprinkle with sugar. Bake in a 400 degrees oven for 50 minutes oor until fruit is tender and the crust is browned. If the crust browns too quickly, lightly cover it with foil.

Serve warm or cold with an ice cream.

Strawberry Rhubarb Pie Reciperhubarb pie

Crust:

  • 2 1/4 cups all-purpose flour
  • 1 tbsp. sugar
  • 1/2 tbsp. salt
  • 6 tbsp. cold butter
  • 1/3 cup shortening
  • 6 to 8 tbsp. ice water

Filling:

  • 4 cups sliced strawberries
  • 2 cups rhubarb, cut into 1/2-inch pieces
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 tbsp. orange zest
  • 1 tbsp. butter
  • 1 egg

To make the pie crust, place the flour, sugar, salt, butter and shortening into the bowl of an electric mixer. Blend until the mixture resembles a coarse meal. Add the ice water, a tablespoon at a time. When the dough sticks together, remove it from the mixer. Divide it in half and pat each half into a pancake, wrap, and refrigerate for half an hour.

Preheat the oven to 400 degrees. Mix the strawberries and rhubarb with the sugar, flour and orange zest in a large bowl. On a lightly floured surface, roll out half of the pie dough to a 1/8-inch thickness. Fold it into quarters, set it in a 9-inch pie plate, then unfold. Snip the edges evenly, allowing a slight overhang. Add the filling and dot with butter.

Roll out the remaining dough and use a pastry wheel or knife to slice it into 3/4-inch wide strips. Weave the strips over the filling and flute the edges. Beat the egg in a small bowl, then brush the wash over the top of the pie. Bake for 45 minutes, or until the filling bubbles and the crust slightly browns. If the crust browns too quickly, lightly cover it with foil.