Me and rhubarb pie have a history…

Rhubarb pie is a staple in my family and yet, every time I made whipped up a pie, it was always bad.  Either the filling didn’t set or I didn’t put enough sugar in- I couldn’t get right one of the things I grew up eating.

Thanks to the weather this summer, I was able to harvest some late summer rhubarb and then two days later I found these adorable deep dish 5″pie pans at Crate and Barrel.  I had to make pie.  Finally after a couple summers of rhubarb failure,  I nailed down the family pie!

I need a caption for this photo- any ideas?

Rhubarb Pie
Prep time
Cook time
Total time
Recipe type: Desserts
Serves: 4-8
  • Dough:
  • 1½ cup unbleached all purpose flour
  • 2 tablespoon natural sugar
  • ½ cup butter
  • pinch salt
  • 3-4 tablespoon cold water
  • Filling:
  • 3 cup rhubarb
  • ¼ cup sucanat
  • ¼ cup natural sugar
  • ¼ cup unbleached all purposed flour
  • 1 teaspoon each cinnamon and nutmeg
  • Topping:
  • 1 tablespoon butter
  • 2 tablespoon natural sugar
  1. Preheat oven to 375˚.
  2. Either by hand or in a food processor, combine all the dry ingredients for the crust. Whisk/pulse to combine. Cut in cubed butter until butter is about the size of peas. Tablespoon by tablespoon, add in water and stir with fork/pulse until dough comes together. Roll out onto a floured surface and divide into four balls.
  3. In a medium bowl, combine all the ingredients for the filling until rhubarb is coated. Set aside
  4. Roll out each ball into a 7-8" circle. Press dough into pie pan, pour in half the filling, and top with one more piece of rolled out pie dough. Repeat with other pie pan. Cut an X into the top of each pie, brush melted butter on, and sprinkle remaining sugar on top. Bake for45-60 minutes until crust is golden and filling is bubbly. Remove from oven and let cool.

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