Rhubarb Pie Recipe

Rhubarb pie is a classic dessert that is beloved by many. This tangy and sweet treat is perfect for showcasing the unique and refreshing flavor of rhubarb. In this recipe, we will create a rich and flaky crust that pairs perfectly with the tartness of the rhubarb. We will also add a touch of sweetness with strawberries or raspberries. So let's get baking!

Before we dive into the recipe, let's take a closer look at the history of rhubarb pie. Rhubarb is believed to have originated in Asia and was originally used for medicinal purposes. It wasn't until the 18th century that it gained popularity as a dessert ingredient in Europe. The first documented rhubarb pie recipe can be traced back to 1806, where it was published in "The New Family Receipt Book." Since then, rhubarb pie has become a staple in many American households, especially during the spring and summer seasons when rhubarb is in abundance.

Now, let's gather our ingredients:

For the crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice cold water

For the filling:
- 4 cups rhubarb, cut into ½ inch pieces
- 1 cup strawberries or raspberries, sliced
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, diced

And here's how to make the delicious rhubarb pie:

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold cubed butter.

3. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.

4. Gradually add the ice-cold water, 1 tablespoon at a time, and mix until the dough starts to come together. Be careful not to overmix.

5. Divide the dough into two equal portions. Flatten each portion into a disk and wrap them in plastic wrap. Refrigerate for at least 30 minutes.

6. In a separate bowl, combine the rhubarb, strawberries or raspberries, sugar, and flour for the filling. Toss until well coated.

7. Roll out one of the chilled dough disks on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, letting it hang over the edges.

8. Sprinkle a tablespoon of sugar and a teaspoon of flour over the bottom layer of the crust to prevent it from becoming soggy.

9. Fill the crust with the rhubarb filling, spreading it evenly.

10. Dot the filling with diced butter and sprinkle with additional sugar and flour.

11. Roll out the second dough disk and place it on top of the filling. Trim and crimp the edges to seal the pie.

12. Cut slits in the top crust to allow steam to escape during baking.

13. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

14. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.

Now, enjoy a slice of this delicious rhubarb pie! The contrast between the tangy rhubarb and the sweet strawberries or raspberries creates a delightful combination of flavors. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Fun fact: Rhubarb is often referred to as the "pie plant" because its tart flavor makes it a popular choice for pies. In fact, rhubarb is so loved for its pie-making abilities that there is even a Rhubarb Pie Day celebrated on June 9th every year in the United States.

If you enjoyed making and devouring this rhubarb pie, you might also want to try other rhubarb-based desserts. Rhubarb crisp, rhubarb crumble, and rhubarb cobbler are all delightful variations of this beloved pie. You can also experiment with adding other fruits such as apples or strawberries for a different twist.

So go ahead and get creative in the kitchen with rhubarb! Happy baking!