Time to go back to the classics today for the final recipe in A Week Of Rhubarb.
I could have added strawberries, peaches, or even raspberries to this pie. Any of those combos sound amazing, but sometimes you just get a craving for the classics, ‘ya know?
We had a bumper crop of rhubarb this spring and I went out to the garden to cut each lovely stalk off nearly two weeks ago. The other day I noticed that I had just enough rhubarb left to make a classic rhubarb pie! I did use quite a lot of rhubarb these past few weeks, such as in this recipe and in this one 😉
No special ingredients in this pie! The recipe calls for only a handful of ingredients, which you probably already have in your pantry.
Basic pie crust. Rhubarb. Honey. Cornstarch. A pinch of nutmeg. Quick-cooking tapicoa. An egg. A simple streusel topping. That’s it! Easy right?
You can omit the struesel topping and make a double-crust pie, or even a lattice crust. Totally up to you. I was a little crunched for time when I was making this so I hurriedly whipped up a streusel topping that turned out perfectly fine.
Of course, anyone who knows me knows that I LOVE streusel. On pretty much any baked good. Muffins, coffee cake, pies, cakes. It’s just amazing!
But anyway, this pie is the perfect solution for when you’re craving something simple with a homey and comforting flavor. It’s not too sweet and it’s not too tart. A hint of nutmeg does wonders for the filling. It really brings out the rhubarb’s fantastic flavor.
If you’re going for really simple, just serve the pie plain! It’s perfectly delicious that way!
Obviously, if you’re one of those people who can’t live without toppings (Like me!) I would suggest topping this pie with sweetened whipped cream or even vanilla ice cream!
I’m so sad that A Week of Rhubarb is over! It’s been a terrific week and I hope you enjoyed my favorite rhubarb recipes! Keep your eyes open for another Week Of…??
- Pastry for single-crust (9-in) pie
- 4 cups fresh rhubarb, diced
- 4 cups boiling water
- 2/3 cup honey
- 3 tablespoons cornstarch
- 1 teaspoon quick-cooking tapioca
- 1/4 teaspoon ground nutmeg
- 1 egg
- 2 teaspoons water
- 1/2 cup whole-wheat flour
- 2 tablespoons maple syrup
- 2 tablespoons butter, softened
- 1/2 teaspoon ground cinnamon
- Line a 9-in pie pan with pastry. Set aside
- Place rhubarb in a colander. Pour boiling water over rhubarb and allow to drain. In a large bowl, combine honey, cornstarch, tapioca, and nutmeg. Stir in rhubarb. In a small bowl, beat egg and water. Add to rhubarb mixture and gently stir. Set aside.
- Combine all topping ingredients in a small bowl until crumbly. Set aside.
- Pour filling in prepared pie crust. Sprinkle topping over rhubarb. Bake at 400 F 15 minutes. Reduce heat to 350 F and bake 40-45 minutes or until filling is bubbly. (Cover edges loosely with foil if the crust browns to quickly) Cool completely on a wire cooling rack.
- Yield: 8 servings
- Store in refrigerator up to 2 days.