Receta Rhubarb Pie, a homemade from-scratch recipe
I grew up with rhubarb pie. The sweet and tart flavor of homemade from-scratch rhubarb pie is just plain tasty—but really difficult to explain to someone like my husband who’s never even seen rhubarb. The plant isn’t native to his native Costa Rica, so when I managed to get my hands on a plentiful bunch of rhubarb this month, I decided it was time to introduce Husband to the down home goodness of a slice of basic rhubarb pie. He didn’t object.
I’d love to tell you that this is my great-great grandma’s recipe passed down for generations, but the truth is, I made it up as I went, and boy, it was yummy! This really is a back-to-basics rhubarb pie, as I steered clear of the bells and whistles concocting the recipe. It is a bit on the tart side (per my gusto) so if you’re a sugary sweet toothed pie lover, be sure to add a third cup more sugar or so. This pie was perfect served warm alongside a scoop of creamy vanilla ice cream. Do yourself a favor, and find someone who’s new to rhubarb. It’s a great excuse to bake the pie!
Back-to-Basics Rhubarb Pie
What you’ll need:
crust
- 2 c. flour
- 2 T. powdered sugar
- 2/3 c. shortening
- 2 t. white vinegar
- 3-4 T. water
- pinch salt
- filling
- 4 c. chopped rhubarb
- 5 T. flour
- 1 c. sugar
- pinch salt
- garnish
- egg white
- sugar
Instructions:
Prepare the crust in a large mixing bowl by adding the flour, salt, powdered sugar, and shortening. Cut in the shortening using your fingertips or a pastry cutter. Personally, I really like to get my fingers dirty on this one. Stop when the mixture resembles gravel and add the vinegar and water. Stir with a sturdy spoon until it comes together. If you squeeze the dough, it should form a messy ball. If not, add a tablespoon more water until it does. Roll out half the dough, place in pie tin, and refrigerate both the tin and the leftover pastry dough. Preheat oven to 425F.
Chop rhubarb and toss into a large bowl with flour, sugar, and salt. Stir together and pour into pie crust. Roll out second pie crust and gently place over the top of the filling. Fold the excess edge of the crust over and under the bottom crust as much as possible and flute (or not). Brush pie with egg white and sprinkle with sugar.
Bake pie 15 minutes at 425F and then reduce heat to 375F and bake 45-50 minutes more. Allow to cool at least 30 minutes before cutting, to let the rhubarb pie set up. Serve with generous scoops of vanilla ice cream. Mmm!
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