I grew up with rhubarb pie. The sweet and tart flavor of homemade from-scratch rhubarb pie is just plain tasty—but really difficult to explain to someone like my husband who’s never even seen rhubarb. The plant isn’t native to his native Costa Rica, so when I managed to get my hands on a plentiful bunch of rhubarb this month, I decided it was time to introduce Husband to the down home goodness of a slice of basic rhubarb pie. He didn’t object.
I’d love to tell you that this is my great-great grandma’s recipe passed down for generations, but the truth is, I made it up as I went, and boy, it was yummy! This really is a back-to-basics rhubarb pie, as I steered clear of the bells and whistles concocting the recipe. It is a bit on the tart side (per my gusto) so if you’re a sugary sweet toothed pie lover, be sure to add a third cup more sugar or so. This pie was perfect served warm alongside a scoop of creamy vanilla ice cream. Do yourself a favor, and find someone who’s new to rhubarb. It’s a great excuse to bake the pie!
- --CRUST--
- 2 c. flour
- 2 T. powdered sugar
- ⅔ c. shortening
- 2 t. white vinegar
- 3-4 T. water
- pinch salt
- --FILLING--
- 4 c. chopped rhubarb
- 5 T. flour
- 1 c. sugar
- pinch salt
- --GARNISH--
- egg white
- sugar
- Prepare the crust in a large mixing bowl by adding the flour, salt, powdered sugar, and shortening. Cut in the shortening using your fingertips or a pastry cutter. Personally, I really like to get my fingers dirty on this one. Stop when the mixture resembles gravel and add the vinegar and water. Stir with a sturdy spoon until it comes together. If you squeeze the dough, it should form a messy ball. If not, add a tablespoon more water until it does. Roll out half the dough, place in pie tin, and refrigerate both the tin and the leftover pastry dough. Preheat oven to 425F.
- Chop rhubarb and toss into a large bowl with flour, sugar, and salt. Stir together and pour into pie crust. Roll out second pie crust and gently place over the top of the filling. Fold the excess edge of the crust over and under the bottom crust as much as possible and flute (or not). Brush pie with egg white and sprinkle with sugar.
- Bake pie 15 minutes at 425F and then reduce heat to 375F and bake 45-50 minutes more. Allow to cool at least 30 minutes before cutting, to let the rhubarb pie set up. Serve with generous scoops of vanilla ice cream. Mmm!
Oh wow – that sounds awesome.
If you’re a rhubarb fan, it’s a definite winner. In fact, even without the egg wash and sugar decorating, it’s a really pretty slice of YUM! Thanks for visiting, Robin. If you try the recipe, let me know what you think!
Oooh, looks good! My favorite is to add strawberries!
I like it with strawberries too, but find that I’m really a rhubarb pie purist these days. Of course, you could always toss in a cup of sliced berries and add a wee bit more sugar for (almost) instant strawberry-rhubarb pie gratification. Thanks for stopping by, Heather!
I’ve seen Rhubarb, but I have absolutely no clue what it tastes like!!
It’s not very good to nibble on like celery, but baked into a pie, it’s a fresh, tart & yummy dessert. You should try it. You just might love it!
Hi Jelli, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from Thumping Thursday.
I don’t think I’ve ever tried rhubarb pie, but I’ve certainly heard of it. Your recipe looks amazing, and I think I’ll have to try it!
Anyway, thanks for posting this. If you’ve never visited yet, I hope you can pop by my blog sometime to say hi…
Hi Anne! Thanks for stopping by from the hop. If you try the pie, be sure to tell me what you think! Have a super weekend.
Hey thanks for stopping by the hop today I just had to come and check your blog out as well! GREAT BLOG! So stinkin cute love everything and this recipe looks fantastic!
Nice to meet ya
Wow, thanks, Ashlee! Glad you stopped by today. I appreciate the visit.
I have never, ever had rhubarb anything. this pie looks amazing.
Aloha Sweet Friend,
We are gathering for An Aloha Affair , a sweet sort of mingling and sharing and growing together. I would so love it if you’d join us. You will always be welcome, anytime. Save ya a seat?…
xo,
Nicole
localsugarhawaii.com
Thanks for the invitation, Nicole. Hope you do manage to try rhubarb sometime!
LOVE me some Rhubarb Pie! Hope my plant survives the winter… i forgot to fertilize in the Fall…
I’ve got hope for your rhubarb. Growing up, our neighbor had some that pretty much grew wild and found it’s way back to health every spring. Hope you love the pie too! Thank you for stopping by!dw
I’ve got hope for your rhubarb. Growing up, our neighbor had some that pretty much grew wild and found it’s way back to health every spring. Hope you love the pie too! Thank you for stopping by!dw
Hi Jelli,
Did you actually find rhubarb here in Costa Rica? I live in Guanacaste but would travel to find it.
Thanks, Cat
Cathy, there is a vendor at the feria in Guadalupe that sells rhubarb when it’s in season. Currently, it’s not
I have a friend who loves making strawberry rhubarb jam (a gringo, for sure!) who tipped me off on the rhubarb seller. If ever you’re in San Jose I’d be happy to ask the man to bring extra the week before you’d be in town so that he’d be stocked for you. Just email me!
I have to say I have always had strawberry rhubarb pie but I made this and per your suggestion added 1/2 cup more sugar for more sweetness. It was PERFECT. My hubby loves it and I have made it three times this spring/summer. I have lots of rhubarb and plan on planting more so I can keep up with family and friends. The hubby has been freezing as much as he can so I can make it this winter. Thank you for posting this recipe.
Yay! Yvette, I am SUPER excited that you have made this recipe successfully so many times AND that you came back to let me know about it. What a day-brightener! I’m really glad that you and your husband enjoy the rhubarb pie. Before baking this, I’d only had strawberry rhubarb too, but knowing how much I heart rhubarb (and how expensive berries can be!) this pie came about. Have a beautiful week and thank you again for taking a minute out of your day to share some positive feedback.