This was my first time making rhubarb pie….and preparing rhubarb for that matter.
The first day the pie was a bit tangy, but by the next day it was sweet and tasted even better!
This is my adaption of the recipe from allrecipe
I learned how to prepare and use rhubarb on this site: all-about-rhubarb
What you will need:
- 4 cups chopped rhubarb
- 1 1/3 cups white sugar
- 1 tsp orange zest
- 6 tablespoons unbleached flour
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
- Preheat oven to 450.
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Add rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350, and continue baking for 40 to 45 minutes. Serve warm or cold.
For crust I used a buttermilk crust recipe:
- 2 cups unbleached flour
- 1 tsp salt
- 2/3 cup butter +3 tbsp butter
- 2 tsp veg. oil
- 1/3 cup buttermilk
In medium bowl, mix flour and salt. Cut in butter, using pastry blender or 2 table knives(I use my hands), until dough is size of small peas.
Mix in oil and buttermilk with fork until all flour is moistened and pastry leaves side of bowl.
Divide in half; shape each half into ball.
Roll on wax paper using flour, I find that its easy to transfer if you use wax paper.
You can check this link out, for another pie crust recipe and see the steps I use to make the dough pie-crust
Love Rhubarb!!!! Looks great!