Rhubarb Pie Recipe
I use the word 'rustic' to describe my rhubarb pie recipe. It's almost a rhubarb galette but not quite, no matter what this rhubarb dessert is called though it is absolutely delicious!
Why This Recipe Works
- Quick to make, 10 minutes prep and it's in the oven!
- 5 ingredients
- Delicious, comforting, a family favourite
- The perfect balance of sweet and tart flavours.
Ingredients you will need
To make my rhubarb pie you will need 5 ingredients. Rhubarb, sugar, lemon juice, vanilla essence, and sweet short pastry. I just use 2 sheets of store-bought pastry for this recipe. You will also need a little tap water for stewing the rhubarb.
Ingredient Notes and Substitutes
- White Sugar: This can be substituted for brown sugar, raw sugar, maple syrup or honey.
- Fresh Rhubarb: You can use either fresh or frozen rhubarb. If you do not have sufficient rhubarb you can also substitute half of the quantity for strawberries and make a strawberry rhubarb pie.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. The absolutely perfect ice cream to serve with a rhubarb dessert is their creamy vanilla ice cream.
How to Make Rhubarb Pie
Below are illustrated step-by-step instructions to make my Rhubarb Pie Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees celsius (Fan Forced). If using frozen pastry defrost your pastry. Chop your rhubarb stalks into small pieces.(inch-sized approximately 2cm.)
Step one: Place the small pieces of rhubarb, vanilla essence, lemon juice, water, and sugar in a saucepan. Bring to the boil and simmer until tender, This takes approximately 5 minutes.
Step two: Roughly line a pie plate or dish with sweet-short pastry.
Step three: Fill the lined pie plate or dish with the cooked rhubarb.
Step four: Fold the excess pastry around the edges of the dish over the top of the rhubarb filling. If you have any offcuts of pastry tear them into pieces and roughly scatter them on top of the pie filling to make a rustic top crust.
Step five: Bake at 180 degrees Celsius (fan-forced) for 30-35 minutes until the pastry is cooked and golden brown.
Enjoy!
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Top Tips
Here is how you can make this rustic rhubarb pie perfectly every time!
- The hero of this rhubarb pie is the stewed rhubarb. My mum always had rhubarb in her garden and always, always stewed it with a little lemon juice and a little vanilla essence. Adding these 2 flavourings to your stewed rhubarb will make it oh so much better!
- Serve this rhubarb pie with vanilla ice cream, pouring cream, or for something absolutely decadent try it with mascarpone.
FAQs
In this rhubarb pie recipe, you do not need to blind bake your sweet short pastry pie crust.
500g of rhubarb is the perfect amount to make a standard-sized pie. This is approximately 6 trimmed medium-sized stalks of rhubarb.
Absolutely, I reheat slices of this pie in the microwave for 30-60 seconds and it is perfect.
Rhubarb pie tastes delicious, it is a balance of sweet and tart flavours like a green apple that has been sweetened or a sweet lemon tart.
Rhubarb pie filling can become runny if the stewed rhubarb has been stewed with too much liquid. If your stewed rhubarb is very wet it can be thickened by adding cornflour (corn starch) or arrowroot.
If your rhubarb pie requires thickening I believe the best thickener is arrowroot. Arrowroot does not alter the flavour of the rhubarb filling but gives a lovely sheen to stewed fruit.
It is better to use corn starch dissolved in a bit of water, than flour to thicken rhubarb pie filling. Another alternative and my preferred option is to use arrowroot to thicken a fruit pie filling.
I love serving my family classic desserts from my childhood. Feijoa crumble is another family favourite on my website as is my white chocolate cheesecake.
For a savoury rustic tart check out my tomato tarts.
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Equipment
- 23cm pie dish
Ingredients
- 500 g sweet short pastry 2 pre-rolled sheets
- 500 g rhubarb apprximately 6-8 medium stalks.
- 100 g sugar ½ cup
- ½ lemon
- 1 teaspoon vanilla essence
- ¼ cup water
Instructions
- Preheat your oven to 180 degrees celsius (Fan Forced). If using frozen pastry defrost your pastry.
- Chop your rhubarb stalks into inch-sized pieces approximately 2cm.
- Place the rhubarb, vanilla essence, lemon juice, water, and sugar in a saucepan. Bring to the boil and simmer until tender, This takes approximately 5 minutes.
- Roughly line a pie dish with sweet-short pastry.
- Fill the lined pie dish with the cooked rhubarb.
- Fold the excess pastry around the edges of the dish over the top of the rhubarb filling. If you have any offcuts of pastry tear them into pieces and roughly scatter them over the pie.
- Bake at 180 degrees Celsius (fan-forced) for 30-35 minutes until the pastry is cooked and golden brown.
- Enjoy your rhubarb pie warm with vanilla ice cream, pouring cream or mascarpone.
Notes
- White Sugar can be substituted for brown sugar, raw sugar, maple syrup, or honey.
- You do not need to blind bake the sweet short pastry in this recipe.
- The hero of this rhubarb pie is the stewed rhubarb. My mum always had rhubarb in her garden and always, always stewed it with a little lemon juice and a little vanilla essence. Adding these 2 flavourings to your stewed rhubarb will make it oh so much better!
- Serve this rhubarb pie with vanilla ice cream, pouring cream, or for something absolutely decadent try it with mascarpone.
- I reheat slices of this pie in the microwave for 30-60 seconds and it is perfect.
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