Warm weather means it’s rhubarb season! I didn’t actually have any fresh rhubarb on hand, but I did have a bunch of frozen rhubarb from last year. When I woke up this morning, I had the urge to bake something, and I asked Paul for his opinion.
Of course, his one-word answer: pie. He is a pie fiend. Loves it more than cake. There’s a reason I’ve made him birthday pies a few times (including this year!).
I was feeling pretty lazy today though as well, and didn’t want to go to the store for any ingredients, hence rhubarb pie!
This beautiful pie is a combination of two different recipes (this one and this one), and a little of my own twists. Rhubarb is such a unique flavour, and so tart, and I really liked the idea of highlighting the tartness.
This is such a good pie to welcome the warm months!
Yield: 1 9-inch pie
1 recipe Flaky Butter Pie Crust
5-6 c. chopped rhubarb (fresh or frozen and thawed)
2 c. sugar
½ c. flour
1 tsp. cinnamon
1½ tbsp. butter
Preheat oven to 450°F.
Roll out pie crust to cover a 9 inch pie plate. Trim edges. Set aside.
In a large bowl, whisk together the sugar, flour, and cinnamon. Toss in the rhubarb until well-coated.
Transfer the rhubarb mixture into the prepared pie plate. Roll out the remaining crust to cover the top of the pie. Crimp edges in a decorative fashion, and cut a few slits across the top of the pie.
Bake in the preheated oven for 15 minutes, then reduce oven heat to 350°F and bake for 40-45 minutes.