One of the surest, most uplifting signs of summer: classic Rhubarb Pie! This version is tangy and sweet, and it lets the tart flavor of rhubarb shine! A flaky, buttery pie crust brings it all together.
Don’t think that because the filling is just rhubarb, sugar, and flour that it won’t be incredibly flavorful. Rhubarb really packs a punch, and this pie lets the true flavor of the rhubarb really shine through. If you are making this pie with frozen rhubarb, do not thaw the rhubarb first.
Recipe Tips & Tricks
- Keep an Eye on the Crust. If the edges are browning too quickly, place strips of foil over them or add a pie crust guard.
- Make the Sure the Coarse Sugar Sticks. If you don’t use the egg wash, you can substitute half-and-half, cream, or milk. Without one of these, the coarse sugar won’t stay put.
- Don’t Forget the Vents. They’re important for letting the steam escape. If the steam is stuck inside the pie crust, you’ll end up with a soggy rhubarb pie.
- Let the Pie Cool. It’s hard to be patient when you have a warm rhubarb pie staring you in the face, but you must resist! Cutting into the pie too soon will give you messy slices that ooze out everywhere.
Why You’ll Love This Old Fashioned Rhubarb Pie
- It screams SUMMER! At the end of dreary winter, bright rhubarb is especially cheery. It’s some of the first produce to hit the farmer’s market. If it hasn’t arrived where you live yet, this pie works great with frozen rhubarb.
- The Right Amount of Sugar. This is a rhubarb pie is for rhubarb lovers. Instead of cups of sugar that drown out the rhubarb, this pie uses a more moderate amount so the rhubarb can be its bright, tangy self. It’s still sweet enough to taste like dessert.
- It Starts With a Winning Crust. My Whole Wheat Pie Crust is a reader-favorite—as buttery and flaky as you want a pie crust to be, made easy in the food processor. You can swap your favorite pie crust (or use store-bought to speed things up).
- Easy to Put Together. You don’t need to be a master baker to make this tasty treat—you don’t need to precook the filling, and it’s simple enough for beginners. You can wow with the lattice top if you want to go the extra mile, but it’s just as delicious without it.
- It’s the Best Way to Enjoy Rhubarb. Rhubarb lovers unite! This is the dessert for enjoying rhubarb in all of its tart-and-tangy glory.
How to make Rhubarb Crumble with frozen rhubarb
FAQ
Should frozen rhubarb be thawed before baking?
Do you have to defrost frozen rhubarb?
Why is my frozen rhubarb mushy?
How do you use frozen rhubarb vs fresh?
Should I thaw frozen rhubarb before making pie?
Yes, definitely thaw your frozen rhubarb before making rhubarb pie. This will give you an accurate measurement and also allow you to get rid of any excess water which might otherwise result in watery pie filling. Can I use frozen rhubarb for pie without thawing?
Can one use green rhubarb?
Green rhubarb is a vegetable similar to celery. You can eat its stems. Its leaves are toxic, so you should not eat them.
Can You bake a pie with frozen rhubarb?
If you have frozen rhubarb on hand, you can easily whip up a mouthwatering pie to satisfy your sweet tooth. In this article, we’ll walk you through the steps to bake a scrumptious rhubarb pie using frozen rhubarb. Preheat your oven to 425°F (220°C). In a large bowl, combine the frozen rhubarb, granulated sugar, flour, cinnamon, and salt.
Can you cook rhubarb without thawing?
Like most fruits and veggies, this one gets very soft when thawed, but you can add it to recipes without thawing it first. You may need to add a few minutes to the cooking or baking time, depending on the recipe, but should not need to make any other changes. See also How Do You Regrow Turnips? How do you freeze rhubarb for pie filling?