Sously AI Logo
Rhubarb Pie

Rhubarb Pie

This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.

Medium
🌱 Vegan

Total Time

Prep: 45 minutes (including crust) Baking: 1 hour

Servings

8 slices

Prep Time

45 minutes

Cook Time

1 hour

Start Cooking!Original Recipe
Ingredients
Everything you'll need to make this recipe
1

1 recipe Flaky Pie Crust

2

5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks

3

1 ½ cups (12 oz / 340 g) white granulated sugar

4

¼ cup (2 oz / 60 g) cornstarch or tapioca pearls

5

½ tsp salt

Instructions
Step-by-step guide to making this recipe
1

Prepare the flaky pie crust and refrigerate while preparing the filling.

2

Clean and trim the rhubarb stalks.

3

Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.

4

Add sugar, cornstarch or tapioca, and salt.

5

Stir until rhubarb is evenly coated with dry ingredients.

6

Follow the instructions in the flaky pie crust recipe.

7

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.

15 minutes

8

Serve warm or cold.

Notes
  • •If cornstarch is used as the thickener, the pie requires a longer cooling time before the filling gels.
  • •Try using a whole egg in the filling.
  • •This cookbook also has a recipe for strawberry rhubarb pie.