Can I use frozen rhubarb to make this rhubarb pie?

Absolutely yes. Frozen rhubarb works every bit as well as fresh rhubarb in this rhubarb pie and is a fantastic option when you are outside of peak spring season. The only requirement is that you thaw it completely and drain every drop of excess water before adding it to the rhubarb pie filling. Skipping this single step is the number one reason a rhubarb pie ends up watery and disappointing.

Why did my rhubarb pie filling turn out runny?

A runny rhubarb pie filling almost always comes down to one of two things. Either there was not enough cornstarch in the filling to absorb all the liquid that the rhubarb releases while baking, or the top crust of the rhubarb pie did not have enough vent holes to let the steam escape properly. Use the full measured amount of cornstarch listed in this rhubarb pie recipe and always cut at least 8 good sized vent holes in the top crust before baking.

How long do I really have to wait before I can cut the rhubarb pie?

The minimum is 4 hours, and overnight is genuinely the best option for a perfect rhubarb pie. The filling of a rhubarb pie keeps thickening and setting for hours after it comes out of the oven. Cut into a rhubarb pie before it has properly set and you will have a runny, messy slice that falls apart on the plate completely. Be patient and the rhubarb pie will reward you with a clean, gorgeous slice every time.

Rhubarb Pie Old Fashioned Recipe You Will Love

Name: Rhubarb Tart the Old Fashioned Way Everyone Loves
Prep time: 25 min
Cook time: 40 min
Total time: 5 h 5 min
Cuisine: French American
Ingredients: 1 package (14 to 16 oz) double pie crusts, thawed if frozen; 1 large egg; 1 teaspoon water; 1½ pounds chopped rhubarb (about 6 cups), thawed and drained if frozen; ¾ cup granulated sugar; ¼ cup cornstarch; ½ teaspoon ground cinnamon (optional); ¼ teaspoon salt; 2 tablespoons demerara coarse sugar

Description

A classic old fashioned rhubarb tart with a buttery flaky double crust and a sweet tangy ruby filling. Simple, stunning, and perfect for spring.

Ingredients

Scale

1 package (14 to 16 oz) double pie crusts, thawed if frozen

1 large egg

1 teaspoon water

1½ pounds chopped rhubarb (about 6 cups), thawed and drained if frozen

¾ cup granulated sugar

¼ cup cornstarch

½ teaspoon ground cinnamon (optional)

¼ teaspoon salt

2 tablespoons demerara coarse sugar

Instructions

1. Preheat oven to 375°F (190°C). Place a rimmed baking sheet inside to preheat.

2. Fit one pie crust into a 9 inch pie dish, pressing into bottom and sides without stretching.

3. Whisk egg and water. Brush over the entire inside of the bottom crust. Refrigerate.

4. Combine rhubarb, granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Toss to coat.

5. Pour filling including all liquid into the prepared bottom crust.

6. Cut 8 to 10 vent holes in the second crust. Lay over filling and pinch edges firmly to seal.

7. Brush top crust with egg wash and sprinkle generously with demerara sugar.

8. Bake on preheated sheet 40 to 45 minutes until filling bubbles through vents.

9. Cover loosely with foil after 30 minutes if crust browns too fast.

10. Cool on a wire rack at least 4 hours before slicing.

Notes

Never use rhubarb leaves, they are toxic. Stalks only.

Drain frozen rhubarb thoroughly to avoid a watery filling.

The preheated baking sheet is non negotiable for a crispy bottom crust.

Do not cut the pie before 4 hours of cooling or the filling will not be set.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French American

Nutrition

Serving Size: 1 slice
Calories: 318
Sugar: 27g
Sodium: 205mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 4g
Cholesterol: 34mg

Keywords: rhubarb tart, rhubarb pie, old fashioned rhubarb tart, easy rhubarb recipe, homemade rhubarb pie