Fresh Rhubarb Pie
Although technically a vegetable, rhubarb is used in most recipes like a fruit. It stars in pies, cobblers, tarts, crisps, grunts, slumps, cakes, muffins, jam, and more. You’ll even find recipes for chutneys or sauces to accompany pork, chicken, and seafood. My husband comes from Alaska, Land of the Midnight Sun, where rhubarb also grows big and beautiful. He grew up eating this freezer-friendly Rhubarb Sauce. It is incredibly easy to make and can top anything from pancakes to ice cream.
If you’re looking for an easy way to ease into baking with rhubarb, try this recipe:
Arrange 3 to 4 cups of chopped rhubarb on the bottom of a lightly greased 9×13 pan. Sprinkle with 1/2 to 3/4 cup sugar. Prepare a batter from a boxed white, yellow, lemon, or spice cake mix, using one less egg than the recipe calls for. Pour the batter over the rhubarb. Bake according to the instructions on the box. Let it cool slightly before cutting.
If you’re ready for a bit more, try out this delicious Fresh Rhubarb Pie:
Fresh Rhubarb Pie
Adapted from an Allrecipes recipe
6 c. rhubarb, chopped (1 c. strawberries, optional)
1 1/2 c. sugar
6 T. flour
1 T. butter
1 double pie crust recipe (my favorite pastry recipe)
- Preheat oven to 450.
- Fit half of your pastry in the bottom of the pie plate.
- Combine the sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie in the pre-heated oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 40 to 45 minutes.
Here are some awesome rhubarb recipes and resources:
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