Rhubarb Cream Pie

Rhubarb Cream Pie

Serves 8
This unique rhubarb-only pie 
We replaced the shortening in the crust with butter and added some orange zest to the filling to complement the citrus flavors in the pie crust. A touch of fresh nutmeg adds warm spicy notes to the tart rhubarb.
  • Orange Pie Pastry
  • 2 cups all-purpose unbleached flour, more for rolling out the dough
  • 1 teaspoon salt
  • Grated zest from 2 organic oranges, reserve 1 teaspoon
  • 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, diced and chilled
  • 1 organic orange, juiced, about 5 tablespoons, more if needed
  • 2 tablespoons milk
  • Rhubarb Filling
  • 1 1/2 cup sugar
  • 1/4 cup all-purpose unbleached flour
  • 1 teaspoon grated orange zest leftover from pastry
  • 1 tablespoon freshly squeezed orange juice
  • 3/4 teaspoon freshly grated nutmeg
  • 3 eggs, lightly beaten
  • 1 pound fresh rhubarb, trimmed and cut into 1-inch slices (about 4 cups)
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First, make the pie pastry. Set aside 1 teaspoon of the grated orange zest for use in the filling. Place flour, salt and remaining orange zest in the bowl of a food processor and pulse briefly to combine, or combine by hand in a large bowl. Add butter and pulse until the butter and flour are combined and the mixture resembles coarse meal, about 10 seconds. Alternatively, cut butter into flour using two table knives. Add orange juice and pulse just until the dough begins to come together. If dough is dry, add another tablespoon or two of juice or water. Remove dough from processor and gather dough into a flattened disc. Cover and refrigerate for 30 minutes.

Preheat the oven to 400°F. Make filling by whisking sugar, flour, zest, orange juice, nutmeg and eggs together until blended completely. Fold in rhubarb and set aside.

Remove pastry from the refrigerator. Divide dough in half. Roll out one half of the dough and use it to line a 9-inch pie plate. Arrange the pie plate on a rimmed baking sheet. Spoon rhubarb filling into pie shell. Roll out the second half of the dough. Cut into 12 (3/4-inch-wide) strips and form a lattice top over the filling by arranging six of the strips across the top of the pie, spacing them evenly apart. Weave remaining strips through the original strips in the opposite direction. Press strips to edge to seal. Crimp or flute the edges. Brush crust gently with milk.

Bake pie for 50 to 60 minutes or until pastry is golden brown, rhubarb juices are bubbling and pie filling is lightly browned and set. If crust browns too quickly, cover the edge with foil. Let cool completely before cutting.
Nutritional Info: 
Per Serving: Serving size: About 1/8 pie, 440 calories (140 from fat), 16g total fat, 9g saturated fat, 115mg cholesterol, 320mg sodium, 67g carbohydrates, (2 g dietary fiber, 37g sugar), 7g protein.
Special Diets: 

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