The Mad Cake Batter

sweet treats and savory deets

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Rhubarb Pie

I have been incredibly delinquent with my posting lately. I am embarrassed to say this pie, I made over a month ago. Either way, I have been wanting to try rhubarb for sometime. Having no idea of what it tasted like, I just decided to go for it. It a funny fruit, if you would even call it that. It looks like a red celery, and rhurabit is extremely bitter raw. Curiosity got the best of me and I tried it raw.

It does taste MUCH better when cooked and roasting in delicious pie juices. I also used some whole wheat flour instead of all-purpose flour and there is literally not taste difference, and it looks a bit more golden. The recipe is from, of course, Four & Twenty Blackbirds who have yet to stir me wrong.


  • All-Butter Crust  9-inch double crust
  • 1 1/2 to 2 lbs fresh rhubarb, cut into 1/2 inch pieces
  • pie13/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/2 tsp kosher salt
  • 3 to 4 TBS ground arrowroot
  • 1 TBS fresh lemon juice
  • 1 large egg
  • Dash Angostura bitters
  • Egg wash
  • Demerara sugar

A refrigerated pie crust and lattice top should be chilling in the fridge. Combine the rhubarb, brown and granulated sugars, allspice cardamom, ginger, salt, and arrowroot in a large bowl and mix thoroughly. Stir in the lemon juice, egg, and bitters. Pour the filling into a refrigerated pie shell, arrange the lattice and pie4crimp as desired.

Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Preheat the oven to 425F and have the racks positioned in the bottom and center positions with a rimmed baking sheet on the bottom rack. Brush the pastry with the egg wash to coat carefully not to drag the filling onto the pasty or it will burn. Sprinkle the pastry with the desired amount of demerara sugar.

Place the pie on the rimmed baking sheet on the lowest rack. Bake for 20 to 25 minutes or until pastry is set and started to brown.  Lower the temperature to 375F and move the pie to the center rack. Bake for another 30 to 35 minutes or until the pie is a deep golden brown. Allow to cool for at least 2 to 3 hours before serving.