Rhubarb pie with pecans and a crumble topping make for a delicious country dessert. Use fresh or frozen rhubarb—either will work!
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter
3 to 4 tablespoons cold water
1 1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces
1/3 cup chopped pecans, if desired
2/3 cup sugar
1/2 cup cold Land O Lakes® Butter
*Substitute frozen rhubarb, thawed, well drained.
Heat oven to 400°F.
Combine 1 cup flour and salt in bowl; cut in 1/3 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Shape dough into ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except rhubarb and pecans in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.
Combine 1 cup flour and 2/3 cup sugar in bowl; cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake 50-60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.
Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.
Explore reviews fromour online community
To Linn, July 2016 and Beth, May 2015; adding strawberry's to rhubarb for a pie is like putting steak sauce on a perfectly grilled ribeye! You just don't do it !!!!! I've used this recipe twice now, first with fresh rhubarb and second using a 16 oz package of frozen rhubarb, both times the pies were perfection and the chopped pecans, used judiciously, gave it just the right amount of decadence. Of course it had to be eaten with the national ice cream of Texas, Bluebell Vanilla.
This is a great recipe! I fixed this pie and took it to a friend's home for a dinner I was invited too. Everyone loved it and I got rave reviews for the pie. I particularly like the crumble topping used so you only have one crust to roll out. The pecans on topping was an added bonus for the group I shared the pie with. Great recipe!
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