Tips To Prepare Rhubarb Pie Recipe With Cornstarch Quick

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This delightful rhubarb pie recipe is a perfect way to celebrate spring and summer’s bounty. Tangy rhubarb gets balanced by a touch of sweetness, all encased in a flaky, buttery crust. The addition of cornstarch ensures a thick and delicious filling that won’t be runny.

This recipe is approachable for bakers of all levels, and it’s sure to become a new favorite. Let’s get baking!

Rhubarb Pie
Rhubarb Pie


For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3-4 tablespoons ice water
  • For the Filling:
  • 5 cups fresh rhubarb, chopped into 1/2-inch pieces (about 4 stalks)
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup orange juice (optional)

  • Rhubarb Pie
    Rhubarb Pie


    1. Make the Crust:

  • In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix.
  • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  • 2. Prepare the Filling:

  • In a large bowl, combine chopped rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Toss to coat evenly.
  • If using, stir in the orange juice.

  • 3. Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

  • 4. Assemble the Pie:

  • On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
  • Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about an inch overhang.
  • Pour the rhubarb filling into the prepared crust.
  • Fold the dough overhang inwards and crimp the edges to create a decorative border.
  • You can brush the crust with a beaten egg wash for a golden brown finish (optional).

  • 5. Bake the Pie:

  • Place the pie on a baking sheet lined with parchment paper (to catch any drips).
  • Bake for 60-70 minutes, or until the crust is golden brown and the filling is bubbling thickly.
  • A knife inserted into the center should come out clean.

  • 6. Cool and Serve:

  • Let the pie cool completely on a wire rack before slicing and serving.
  • Enjoy warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

  • Nutrition Facts (per serving)

    Calories: 350 (approx.)

  • Fat: 15g (approx.)
  • Saturated Fat: 8g (approx.)
  • Carbohydrates: 45g (approx.)
  • Sugar: 30g (approx.)
  • Protein: 2g (approx.)

  • Note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.


    This classic rhubarb pie with cornstarch is a timeless dessert that’s perfect for any occasion. With its simple ingredients and easy-to-follow instructions, it’s a recipe that everyone can enjoy.

    So the next time you have fresh rhubarb on hand, give this recipe a try! You won’t be disappointed.

    Frequently Asked Questions (FAQs)

    1. Can I use frozen rhubarb instead of fresh?

    Absolutely! Frozen rhubarb works just as well in this recipe. Thaw the frozen rhubarb completely and drain off any excess liquid before using.

    2. My pie filling is too runny. What can I do?

    If your pie filling seems too runny after baking, it could be due to a couple of factors. First, make sure you used the correct amount of cornstarch. If you’re still having trouble, you can try adding a tablespoon of additional cornstarch to the filling before baking. Another option is to let the filling cool slightly before pouring it into the prepared crust. This allows the thickeners to activate and prevents a runny filling.

    3. Do I need to pre-cook the rhubarb before baking?