Deliciously Tart Rhubarb Cream Pie: A Sweet Summer Treat

Ingredients

  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups chopped fresh rhubarb
  • 1 cup heavy cream
  • 2 large eggs
  • 1 9-inch pie crust, unbaked
  • 1/2 teaspoon vanilla extract
  • Whipped cream, for garnish

Steps and instructions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix together the sugar, cornstarch, and salt.
  3. Add the chopped rhubarb to the sugar mixture and toss to coat.
  4. In a separate bowl, whisk together the heavy cream and eggs until smooth.
  5. Pour the cream mixture into the sugar and rhubarb mixture and stir well to combine.
  6. Pour the rhubarb filling into the unbaked pie crust.
  7. Bake in the preheated oven for 10 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and continue baking for 40-45 minutes, or until the pie is golden and the filling is set.
  8. Remove the pie from the oven and let it cool on a wire rack.
  9. Before serving, stir in the vanilla extract and top with a dollop of whipped cream.

Tools for making

  • Mixing Bowl - A large bowl to mix the sugar, cornstarch, and salt.
  • Whisk - Used to whisk together the heavy cream and eggs until smooth.
  • Pie Dish - A 9-inch pie dish to hold the pie crust and rhubarb filling.
  • Wire Rack - Used to cool the pie after baking.
  • Measuring Cups and Spoons - Used to measure the sugar, cornstarch, salt, and vanilla extract.
  • Spatula - To stir and combine the ingredients.
  • Oven - To preheat and bake the pie.

Recipe variations

  • Use a graham cracker crust instead of a traditional pie crust.
  • Try adding a tablespoon of lemon juice or zest to the rhubarb filling for a tangy twist.
  • Replace the heavy cream with coconut milk for a dairy-free option.
  • Add a handful of fresh strawberries or raspberries to the rhubarb filling for a mixed berry flavor.
  • Sprinkle some chopped nuts, such as almonds or pecans, on top of the pie before baking for added crunch.
  • Experiment with different sweeteners like maple syrup or honey instead of granulated sugar.
  • Add a teaspoon of ground cinnamon or nutmeg to the rhubarb filling for a warm and spiced flavor.
  • Create a streusel topping by combining brown sugar, flour, and butter, and sprinkle it over the pie before baking.
  • For a gluten-free option, use a gluten-free pie crust or make a crust using almond flour or oat flour.

Recipe overview

This delightful Rhubarb Cream Pie is the perfect treat for a warm summer day. It's a simple, yet sophisticated dessert that combines the tartness of fresh rhubarb with a smooth, creamy filling. Made with just a few basic ingredients, this pie is surprisingly easy to put together. The end result is a deliciously sweet and tangy pie with a creamy texture, all encased in a flaky pie crust. Serve it chilled with a dollop of whipped cream on top for a perfect finish. You'll find this classic recipe to be a lovely addition to any meal.

Common questions

  1. Can I use frozen rhubarb instead of fresh? Yes, you can use frozen rhubarb for this recipe. Just make sure to thaw it and drain any excess liquid before using.
  2. Can I substitute the heavy cream with another type of milk? Using heavy cream gives the pie a rich and creamy texture, but you can substitute it with half-and-half or whole milk if desired.
  3. Can I make the pie crust from scratch? Absolutely! You can make a homemade pie crust or use a store-bought one if preferred.
  4. How do I know when the pie is done baking? The pie is done when the crust is golden and the filling is set. You can gently shake the pie, and if the center jiggles slightly but doesn't ripple, it's done.
  5. Can I make the pie ahead of time? Yes, you can make the pie ahead of time and refrigerate it. It is best to consume within 2-3 days for optimal freshness.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Whisk - Used to whisk together the heavy cream and eggs until smooth.
  • Pie Dish - A 9-inch pie dish to hold the pie crust and rhubarb filling.
  • Wire Rack - Used for cooling the pie after baking.
  • Serving Plate - A plate for serving the finished pie.
  • Pie Server - A utensil specifically designed for slicing and serving pie slices.
  • Whipped Cream Dispenser - Optional, for making and garnishing the pie with whipped cream.

Origin stories

Rhubarb is often thought of as a fruit, but it's actually a vegetable. The plant has a rich history dating back thousands of years and was originally cultivated in China for medicinal purposes. It wasn't until the 18th century that British bakers began incorporating rhubarb into their sweet pies and tarts, much to the delight of their customers. It's said that the addition of cream in rhubarb pie recipes came later, as a means to counter the tartness of the vegetable. Nowadays, Rhubarb Cream Pie is a well-loved classic, a delightful blend of tart and sweet that is especially popular in areas where rhubarb grows abundantly, like the Pacific Northwest in the United States.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.