Rhubarb Pie
Classic is one of the most positive and uplifting signs of summer. Rhubarb Pie! This version has a tangy, sweet flavor that lets the tart rhubarb flavor shine through. Flaky buttery pie dough brings it all together.
Why You’ll Love This Old Fashioned Rhubarb Pie
- It shouts SUMMER!! The bright red rhubarb at the end a long winter is particularly cheering. 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.
- How Much Sugar is Right?. This rhubarb pies is for rhubarb fans. This pie does not use cups of sugar to drown out the rhubarb. Instead, it uses a moderate amount, so the rhubarb is able to be its bright and tangy self. It’s still sweet enough to taste like dessert.
- The Start of 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 substitute your favorite crust (or buy it to make things faster).
- 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…
