rhubarb pie – finally!

May 26, 2008 |  Category:   baked goods + desserts cooking recipes


I have been waiting for rhubarb for a long time. For whatever reason the season seems to have started much later than usual this year and I did see a sign for rhubarb at the Union Square Greenmarket a few weeks ago, but I was told that they had sold out. My apologies were offered to Mia, who seems to like rhubarb just as much as I do and I promised her a pie as soon as I could find some. I finally did track down rhubarb at Provisions, a market in Fort Greene, and with M’s help, (she had her own setup with a toy rolling pin and some dough scraps), assembled the pie for a dinner at Tina’s (aka Swissmiss) house over the weekend. Rhubarb is one of my all-time favorite foods, going all the way back to my childhood when I would actually eat it raw from my grandmother’s garden. When I use it I never combine it with anything else – to me that just dilutes the flavor. I’m very happy that M likes it too. Miss C, however, true to form, rejected her first taste of rhubarb and only wanted the ice cream. I really hope that her pickiness lessens as she gets older as I just can’t imagine anyone growing up without rhubarb.

Rhubarb Pie (makes 1 10-inch pie)

Pie dough for a 10-inch two crust pie (I used the Flaky Cream Cheese Pie Crust from Rose Levy Beranbaum’s Pie and Pastry Bible)
6 cups rhubarb, washed and cut into 1/2-inch pieces
3/4 cup sugar
4 teaspoons cornstarch

Preheat the oven to 425 degrees. Roll half of the pie dough to 1/8-inch thickness. Press into the bottom of the pie pan. Mix together the remaining ingredients and pour into the pie. Roll the remaining dough and lay on top. Crimp the edges to seal, and make five small cuts in the top with a small knife. Bake for 1 hour, until the crust is golden. Cool completely before slicing.


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  • swissmiss May 27, 2008 at 6:34 am

    Wheee, the recipe! Will have to try to follow your lead… What pie are you going to make next time you come visit? By the way, your camera takes fantastic pictures.

  • Marie Louise May 27, 2008 at 6:35 am

    That pie with the ice cream looks to die for. In fact after checking out your blog – all of your creations look wonderful! I have rhubarb in my garden at the moment – it is definitely in season. I’m in CT – I’ll have to come down some weekend and check you out at the Brooklyn market!

  • jennifer May 27, 2008 at 8:52 am

    yum, looks fantastic. now, I am no baker but I did manage to make some darn good rhubarb muffins over the weekend!

  • cole May 27, 2008 at 10:10 am

    yummy – looking forward to giving this a shot and have been jealously espying the bumper crop emerging in our neighbour’s garden for the past week or so.
    don’t know about your side of the pond but limey rhubarb tends to be a bit tart so i find a dash of orange juice and accompanying rind takes the edge of it and gives is a bit of zing!
    (talk about teaching your grandmother to suck eggs)

  • Jenna May 27, 2008 at 10:23 am

    Mary Louise, what? you have rhubarb in your garden? Please bring some if you ever come down to the Flea!

  • amanda May 27, 2008 at 2:10 pm

    I use tapioca instead of cornstarch. It’s da bomb.

  • Lani May 27, 2008 at 2:34 pm

    That’s amazing…just yesterday Marie was fondly remembering one of your Boathouse rhubarb creations (what was it? she can’t remember) and then, voila, I pull up your newest pictures and there’s some rhubarb! She loves rhubarb!

  • Rivka May 28, 2008 at 2:25 pm

    I have a ton of rhubarb ready to use and have been waiting for the right recipe. This is it! Now I just wonder if you will share your crust recipe as the crust on this pie looks absolutely divine!!!

  • Mark May 29, 2008 at 3:27 pm

    Rivka, I used the Flaky Cream Cheese Pie Crust from Rose Levy Beranbaum’s Pie and Pastry Bible. The only change I made was to eliminate the many steps she calls for and just mix everything in the food processor in one shot. It is a perfect crust for almost any fruit pie.

  • Gloria June 10, 2008 at 8:19 pm

    My sister made Rhubarb pie for years and grew it to on the farm in Indiana. She also made a rhubarb cream pie which took some of the tartness away. I don’t have the recipe.but it was delicious. She died a few years ago.

  • marnie June 13, 2008 at 7:02 am

    grate some orange rind into the mix – yum – extra punch

  • Marie May 19, 2009 at 9:33 pm

    When rhubarb was mentioned, I nearly jumped out of my chair. In Hawaii it is hard to find this early. Am waiting to make the pie, Mark.

  • James May 31, 2009 at 11:09 pm

    I found the pie crust recipe that Mark referenced…