Can you freeze rhubarb pie before or after baking?

Yes, rhubarb pie can be frozen either before or after baking. For best results, freeze the pie before baking by assembling it in a metal or disposable pie pan, then freeze for 2-3 hours until solid. Wrap tightly in plastic wrap and foil, and store in the freezer for up to 3 months. When ready to bake, remove the wrapping and bake according to the recipe, adding 20-30 minutes to the baking time. If freezing after baking, let the pie cool completely, then wrap and freeze; reheat in a 350°F oven until warmed through.

Do I need to peel rhubarb before making rhubarb pie?

No peeling is needed for rhubarb when making pie. Simply wash the stalks thoroughly, trim off the leafy ends, and chop the stalks into pieces. The skin on rhubarb stalks is edible and softens during cooking, so peeling is unnecessary and can save time without affecting texture or taste.

How tart is rhubarb pie, and can I adjust its sweetness?

Rhubarb pie typically has a pleasantly tart flavor, balanced with sugar to suit most tastes. You can adjust the pie’s sweetness by increasing or decreasing the amount of sugar in the filling to match your preference. Some recipes also combine rhubarb with strawberries or other fruits to mellow the tartness naturally.

What type of crust works best for rhubarb pie?

A flaky, buttery pie crust works best with rhubarb pie because it complements the tart, juicy filling. You can use a classic homemade pie dough or high-quality store-bought crust. Blind baking the bottom crust slightly before adding the filling can prevent sogginess, resulting in a crispier crust.

Can I make rhubarb pie without eggs or cornstarch in the filling?

Yes, rhubarb pie can be made without eggs or cornstarch. Common thickeners like flour or tapioca can be used instead of cornstarch to help set the filling. Eggs are generally not necessary unless the recipe specifically calls for them; the filling thickens as sugar and the chosen starch react with rhubarb’s natural juices during baking.

Rhubarb Pie Recipes 5 Easy Ideas For Every Occasion

Ingredients

– Pie crust for a double-crust pie

– 4 cups chopped rhubarb

– 1⅓ cups granulated sugar

– 6 tablespoons all-purpose flour

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Instructions

1-Preheat and Prep: Crank your oven to 450°F (232°C) and slide the rack to the lowest spot. This crisps the bottom crust perfectly. Chop 4 cups rhubarb (no peeling needed, just wash, trim ends and leaves).

2-Mix Dry Stuff: In a bowl, stir together 1⅓ cups granulated sugar and 6 tablespoons all-purpose flour.

3-Bottom Crust: Roll half the pie dough, fit into a 9-inch pie plate. Chill it while you roll the top crust. Sprinkle one-third of the sugar-flour mix over the bottom to fight sogginess.

4-Add Filling: Layer the chopped rhubarb evenly, then dust the rest of the sugar-flour on top.

5-Top It Off: Lay on the top crust, trim, crimp or flute edges. Cut slits for steam. Pop the pie on a baking sheet for drips.

6-Bake: Lowest rack at 450°F for 15 minutes. Drop to 350°F (177°C) for 40-45 more minutes till golden and bubbling. Foil edges if browning fast. Cool fully before slicing.

Last Step:

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Notes

🔥 Bake the pie on the lowest oven rack to ensure a crisp bottom crust and avoid sogginess
🥧 Use a baking sheet beneath the pie to catch any juice spills and prevent oven messes
❄️ When using frozen rhubarb, do not thaw before assembling the pie for best results

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 259
Sugar: 34g
Sodium: 90mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg