Rhubarb Pie
Another dessert post today…Mmm.
I was grocery shopping yesterday when the rhubarb in the produce section caught my attention. I was struck with rhubarb pie cravings and decided it can’t be all that tricky to make. I assumed two bunches would be sufficient (it was exact, phew). And lucky for me I found a ridiculously easy recipe at my fav recipe website: allrecipes.com. You can find the link here. I used Tenderflake’s pre-made pie shells as I didn’t have time to make the crust from scratch. This recipe is as basic as it gets: chop rhubarb, mix sugar and flour, fill pie shell, top with other shell, bake.
I was happy with the way the pie turned out. Next time around I think I’ll do half rhubarb/half strawberries and reduce the sugar as necessary. Also – I need some more pie baking practice, this one turned out a little sloppy looking. Although, it does give it more of an authentic “homemade” look.
Pre-made pie crust: makes life so much easier
Fresh rhubarb rinsed and ready for chopping
Ingredients: Tenderflake pie shells, flour, sugar, chopped rhubarb. Easy peasy!
Coat the bottom with flour/sugar mixture
The recipe says to fill shell with rhubarb and then top with remaining sugar and flour, but I thought it was best to mix the rhubarb and sugar/flour and then fill the shell
Top with butter, spaced randomly
Place on the top shell and make slits so filling doesn't explode
Bake at 450 F for 15 minutes at bottom of oven and then move to middle rack for 40-45 minutes at 350 F
The edge was browning quickly so I covered with foil (just the edges)
Out of the oven
Ready to serve
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Wow, that looks so delicious and so incredibly easy to make! Strawberries would definitely be good in this as well, to have more of the sweet/tart flavour.
can’t wait to try this out.
rhubarb pie is one of all all-time favs! especially for a summertime treat!
Mmm me too!