International / basics / Cakes & baking
Rhubarb Pie
This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.
Ingredients
- Flaky Pie Crust1 recipe
- rhubarb, stalks; 40 oz / 2 1/2 lb / 1100 g5 cup
- granulated sugar, white; 12 oz / 340 g1 1/2 cup
- cornstarch or tapioca pearls, or tapioca pearls; 2 oz / 60 g1/4 cup
- salt1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Prepare the flaky pie crust and refrigerate while preparing the filling.
Clean and trim the rhubarb stalks.
Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
Add sugar, cornstarch or tapioca, and salt.
Stir until rhubarb is evenly coated with dry ingredients.
Follow the instructions in the flaky pie crust recipe.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.
Serve warm or cold.
Region evidence: no stated origin (basic dish)
