Rhubarb pie

If you read a lot of food blogs, you may have noticed that there are certain items and ingredients that are super trendy. Kale chips, for instance. Quinoa. Bacon in everything, including cupcakes. And back in the spring, it was all rhubarb, all the time.

Except here.

It’s not that I had anything against rhubarb. In fact, I was looking for it everywhere. See, I had never tasted it, and all those blog posts about rhubarb pies and rhubarb crumbles and rhubarb compotes had me curious.

Then I kinda forgot about it… until I saw this recipe on Food52.

I renewed my quest for rhubarb — and this time, I was successful.

Isn’t it pretty? (You don’t need this much, by the way. I went overboard. Shocking.)

I didn’t love this crust. Pie crust needs butter. But the RHUBARB. Oh, the rhubarb. So glorious.

I don’t really know what the growing season is for rhubarb, but if you can get your hands on some (or happen to have a big bag of it in your freezer, like I do now), you should try this immediately. It is so, so good. And easy to make. And pink.

Yeah, it’s a lot of sugar. But the pie wasn’t uber sweet — it’s just that rhubarb is wicked sour.

Just make sure you don’t buy swiss chard by mistake. No one wants chard pie.

Rhubarb pie (Adapted slightly from Food52, makes one 9-inch deep dish pie)
Pie crust (buy enough for a double-crust pie or make your own)
6 cups sliced rhubarb
1 1/2 cups sugar
6 tablespoons flour
1/4 teaspoon to 1/2 teaspoon cinnamon
1 1/2 tablespoons butter

Preheat the oven to 425F.

Rinse and slice the rhubarb. You don’t want enormous chunks, but you don’t have to slice it super thin, either. Place the rhubarb in a mixing bowl, add the sugar, flour and cinnamon and stir to combine. Set aside.

Roll out pie crust and place gently in pie pan. Pour rhubarb filling into the crust. Cut the butter into small pieces and scatter over top of pie filling. Cover with a second crust (you can use a second rolled-out crust with just a few slits cut on top, or cut the additional crust intont small hearts or stars and scatter those over the top until the pie is basically covered).

Bake the pie for 15 minutes, then turn the oven heat down to 350F. Bake for another 25 to 30 minutes, until the pie filling is bubbling. Allow to cool for at least an hour before cutting and serving.

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About Jen @ Marshmallows and Margaritas

Sugar addict / glitter lover / cocktail enthusiast
This entry was posted in baking, eating and tagged , , . Bookmark the permalink.

3 Responses to Rhubarb pie

  1. Kathleen R says:

    Jen this is my all time favorite pie! I add fresh orange zest to mine. I had Joanne bring rhubarb from the market up there so I could get my fix this summer!

    • Jen says:

      It’s my new favorite, too! Orange zest sounds like a perfect addition — I will definitely try it with the frozen rhubarb I saved.

  2. sstallryan says:

    I made Orangette’s rhubarb meringue pie/tart a while ago and it was so tasty. It also had orange zest. I love rhubarb pie :) I love your heart top crust too!

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