One of the surest, most uplifting signs of summer: classic Rhubarb Pie! This version is tangy and sweet, and it lets the tart flavor of rhubarb shine! A flaky, buttery pie crust brings it all together.Why You’ll Love This Old Fashioned Rhubarb Pie It screams SUMMER! At the end of dreary winter, bright rhubarb is especially cheery.It’s some of the first produce to hit the farmer’s market.

If it hasn’t arrived where you live yet, this pie works great with frozen rhubarb.The Right Amount of Sugar.This is a rhubarb pie is for rhubarb lovers.Instead of cups of sugar that drown out the rhubarb, this pie uses a more moderate amount so the rhubarb can be its bright, tangy self.

It’s still sweet enough to taste like dessert.It Starts With a Winning Crust.My Whole Wheat Pie Crust is a reader-favorite—as buttery and flaky as you want a pie crust to be, made easy in the food processor.You can swap your favorite pie crust (or use store-bought to speed things up).Easy to Put Together.

You don’t need to be a master baker to make this tasty treat—you don’t need to precook the filling, and it’s simple enough for beginners.You can wow with the lattice top if you want to go the extra mile, but it’s just as delicious without it.It’s the Best Way to Enjoy Rhubarb.Rhubarb lovers unite! This is the dessert for enjoying rhubarb in all of its tart-and-tangy glory.About This Rhurbab Pie Recipe Rhubarb looks like a ruby-red version of celery, but instead of a m

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