Desserts
How to Make Rhubarb Pie | A Favorite Early Spring Dessert
Here’s how to make rhubarb pie, a favorite New England early spring dessert with a sweet-tart filling and flaky crust. Just add vanilla ice cream!
By Amy Traverso|May 24 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
Rhubarb, in any way, shape, or form is one of my favorites! I think my mother’s childhood stories of stealing stalks of rhubarb, dipping them in sugar, and eating them raw first piqued my interest! I just had rhubarb jam, put up last season, on my muffin this morning. I agree, though – rhubarb pie, or strawberry-rhubarb pie, is the best possible way to enjoy it! Every spring I watch the shoots peek out of the earth with eager anticipation! I can’t wait!
Sounds delicious – love to try it – what is the oven preheat temp. set ?
@Carolyn – Click on the Get the recipe link, it gives specifics 🙂
Thank you, Patti Altomare
Mom’s rhubarb pie always included raisins until the strawberries arrived.
You don’t peel the rhubarb to get rid of strings?
Bake at 400 degrees. If you click on the recipe hyperlink you’ll find it there!