Pure Rhubarb Pie Recipe Sought

since the rhubarb is SO sour i prefer it in a crumble or crisp. most straight-up pie recipes drown the fruit in sugar. with a crisp, the topping is sweeter than a pie crust so it's a better balance.

this recipe is my go-to for most fruits as baked goods.

https://smittenkitchen.com/2008/07/bl...

i add lemon or orange zest and some ginger.

Straight up rhubarb pie is my favourite! I don't like rhubarb with strawberries, though I do like it with raspberries. I made this one last year and liked it a lot: http://www.chatelaine.com/recipe/pies.... One cup sugar to 7 cups rhubarb leaves you with an awesomely tangy pie--just the way I like it, especially with some custard or ice cream. There is also one on the NY Times Cooking site, but I see it is now hidden behind a paywall. I also remember seeing one in The Art of the Pie, I think. You will love it and never want your rhubarb mixed with strawberries again! Good luck!

This recipe is a compromise between a crisp and a pie. It's a pie with a streusel topping.

Memorable Rhubarb Pie (re-written per Chowhound)

Source: FAVORITE RECIPES OF GREAT MIDWEST CHEFS (compilation of recipes that have appeared in the magazine Midwestern Living)

MAKES 1 (9-INCH) PIE

PASTRY
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold shortening or butter
3 to 4 tablespoons cold water

FILLING
1 1/2 cups sugar
1/4 cup all-purpose flour
3/4 teaspoon nutmeg
3 eggs, lightly beaten
4 cups sliced rhubarb

STREUSEL TOPPING
1/2 cup all-purpose flour
1/4 cup brown sugar
1/3 cup butter

Preheat oven to 400 degrees.

For the pastry: In bowl, combine flour and salt. Using a pastry blender, cut in butter/shortening until mixture looks like gravel. Add water 1 tablespoon at a time and toss with fork until moistened. Form dough into a ball.

Lightly flour rolling surface. Flatten dough and, then, roll out to form a 12-inch circle. Place rolled crust into a 9-inch pie plate. Trim excess dough around edges and make decorative crimp.

For the filling: In a separate bowl, combine sugar, flour and nutmeg. Add eggs and beat well. Gently stir in rhubarb. Turn mixture into prepared pastry shell.

For the topping: In small bowl, combine flour, brown sugar and butter with fork until it resembles coarse crumbs. Sprinkle streusel over top of pie.

Bake in 400-degree oven for 40 minutes. At the 20 minute mark begin checking the edges of the pie. If they become too brown, loosely cover with strips of foil for the remaining baking time.

Not a pie, but this recipe for Rhubarb Custard Crunch is really good and crunchy, https://www.chowhound.com/post/rhubar...,

It's from chicgail, who used to be a frequent CH participant but whom seems to have dropped out of sight, like a lot of the old-time CHs.

My Aunt Grace made the best-ever rhubarb pies, and shared her recipe with me. It features just rhubarb in the bottom crust that gets topped with a crumble mixture and then the top crust.

Grace D's Rhubarb Pie 400 deg. 15 min, then 350 deg. 45 min.

Blend the following to make a crumbly mixture

1 1/2 C. sugar
6 T. flour
2 or 3 shakes of cinnamon
1 egg

Put 4 cups rhubarb in a 9" pastry shell

Pour crumbly mixture over rhubarb

Top with pastry

Bake 15 minutes at 400 degrees, then turn down to 350 degrees and bake 45 min. more.

Don't preheat the oven just yet, though. I've tracked first leaf to first harvest dates for my backyard rhubarb here in MN for the past 10 years. It's pretty consistently 30 days.

Thanks for the memories of great pie bakers from church suppers past. Even though public church suppers still take place, there's apt to be mostly sub par pudding pies with store bought graham cracker crusts. My favorite dinner on Maine vacations is steamed lobster with rhubarb pie for dessert.

I generally do rhubarb pie straight-up. No strawberries or anything. Although I do it off the top of my head, it's basically 5 or 6 cups of chopped rhubarb tossed with maybe 3/4 cup sugar (a little less is possible too) and 1/4 cup cornstarch. This goes into the unbaked pie crust and the whole business is topped with a slightly cinnamonand brown sugar crumble mixture. If you're doing the crumble topping, you can reduce the sugar in the rhubarb. Bake at 400o until you can see the thickened rhubarb juices bubbling around the edges and the pastry is browned. Done. Nothing to it.

I use this recipe from the internet

1 cup sugar
2 1/2 - 3 Tablespoons Instant Tapioca or Flour
3 cups fresh Strawberries
3 cups diced fresh Rhubarb
1 box ( dry powder) Strawberry jello

In large bowl;
Mix,
White sugar,Tapioca, (dont need to add Strawberries if you dont want to),can use the powdered jello in place of them,rhubarb...set aside × 10 mins

I like to make the Chrisp topping for mine;(made (2) 9 " pie toppings

1 1/2 cup All purpose flour
2 Sticks of cuped cold butter
1 cup brown sugar
1 cup dry oatmeal ( was out of regular oatmeal)used the quick oatmeal and it worked same!

I used a already frozen pie crust ( not a good pie crust maker).

Add,
Rhubarb mixture to pie crust, add topping or (pie crust make vents if using pie dough for top).
Bake 375 degrees for 45-50 mins ( at 45 mins i noticed the top was getting a little dark,so i just placed a piece of foil ( lightly)and cooked it about 4 or 5 mins longer.
This also works for making rhubarb chrisp( of course without the pie crust)!

Good luck and hope this works for you,unless you already got a good recipe:)

I wound up halving a filling recipe from the New York Times, plus an all-butter pie crust recipe, and making two 5-inch mini pies. The recipe uses flour as the thickener.