Canned rhubarb pie is a fantastic way to enjoy the tangy, sweet flavor of rhubarb all year round. While fresh rhubarb is seasonal, using canned rhubarb lets us whip up this classic dessert anytime without sacrificing taste or texture. It’s a convenient shortcut that doesn’t compromise on that signature tartness we love.
This recipe is perfect for those who want a quick and reliable pie without hunting for fresh ingredients. The filling comes together easily, and the canned rhubarb offers a consistent, ready-to-use option that saves time in the kitchen. Whether you’re a seasoned baker or new to pie-making, this canned rhubarb pie will become a go-to favorite for family dinners and special occasions alike.
Ingredients
We gather simple, quality ingredients that highlight the tangy sweetness of canned rhubarb for a pie that’s both easy and delicious. Let’s begin with what we need for the filling, then move on to the pie crust essentials.
For the Pie Filling
To create the perfect canned rhubarb pie filling, we rely on balanced flavors and texture enhancers.
| Ingredient | Quantity | Preparation/Notes |
|---|---|---|
| Canned rhubarb | 2 cans (14 oz each) | Drained well to avoid soggy crust |
| Granulated sugar | 3/4 cup | Adjust for sweetness preference |
| Cornstarch | 2 tablespoons | For thickening the filling |
| Ground cinnamon | 1/2 teaspoon | Adds warmth, optional |
| Lemon juice | 1 tablespoon | Enhances tartness |
| Vanilla extract | 1 teaspoon | Adds depth to flavor |
For the Pie Crust
We recommend using a flaky homemade or store-bought crust that complements the rhubarb’s vibrant flavor.
| Ingredient | Quantity | Preparation/Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | For a classic sturdy crust |
| Unsalted butter | 1 cup (2 sticks) | Cold and cubed for flakiness |
| Ice water | 4 to 6 tablespoons | Add gradually until dough holds |
| Salt | 1/2 teaspoon | Enhances overall crust flavor |
With these ingredients on hand, we’ll craft a delicious canned rhubarb pie that radiates flavor and texture.
Tools and Equipment
To create the perfect Canned Rhubarb Pie, having the right tools and equipment is essential. These items will help us ensure precision, ease, and excellent results throughout the baking process.
Essential Baking Tools
We rely on a core set of tools to bring out the best flavors and textures in our pie:
- 9-inch Pie Dish
A sturdy ceramic or glass pie dish provides even heat distribution, allowing our crust to bake to golden perfection.
- Mixing Bowls (various sizes)
Large and medium bowls help us combine ingredients efficiently, whether mixing the crust dough or the rhubarb filling.
- Measuring Cups and Spoons
Accurate measurements are crucial. We use dry and liquid measuring cups plus spoons to ensure the perfect balance of sweetness and spice.
- Rolling Pin
We roll out the pie dough evenly to achieve a consistent flaky crust.
- Pastry Blender or Fork
Ideal for cutting cold butter into flour, this tool helps us create that tender, flaky pie crust texture.
- Fine Mesh Sieve or Strainer
Useful for sifting flour or cornstarch to avoid lumps, ensuring the filling thickens smoothly.
- Spatula or Wooden Spoon
We gently fold and combine ingredients without damaging the texture of the filling.
- Sharp Knife
For trimming and venting the top crust precisely.
- Pastry Brush
Brushing the crust with egg wash or milk adds a beautiful golden finish.
| Tool | Purpose |
|---|---|
| 9-inch Pie Dish | Baking crust evenly |
| Mixing Bowls | Combining crust and filling |
| Measuring Cups/Spoons | Precise ingredient measurements |
| Rolling Pin | Rolling dough smoothly |
| Pastry Blender/Fork | Cutting butter into flour |
| Fine Mesh Sieve | Sifting dry ingredients |
| Spatula/Wooden Spoon | Mixing without breaking filling |
| Sharp Knife | Trimming and venting crust |
| Pastry Brush | Brushing crust for golden color |
Optional Tools for Easy Preparation
While not mandatory, these tools can make our Canned Rhubarb Pie journey easier and more enjoyable:
- Food Processor
Quickly combines butter and flour for the pie dough in seconds.
- Pie Weights or Dried Beans
Ideal for blind baking the crust to prevent bubbling.
- Cooling Rack
Essential to cool the pie evenly and maintain crust crispness.
- Zester or Microplane
For adding fresh lemon zest to the filling, brightening the flavor.
- Digital Kitchen Scale
Guarantees accuracy for ingredient weights beyond volume measurements.
- Timer
Keeps baking on track for perfect crust and filling consistency.
These tools enhance precision and reduce prep time, making the process of baking our Canned Rhubarb Pie smooth and efficient.
Instructions
Follow these precise steps to craft a perfect canned rhubarb pie that boasts a deliciously tangy flavor with a flaky golden crust. Each phase is crucial for achieving optimal taste and texture.
Preparing the Pie Crust
- Combine dry ingredients: In a large mixing bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt.
- Cut in butter: Using a pastry blender or fork, cut 1 cup unsalted butter (chilled and cubed) into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add ice water gradually: Sprinkle 6 to 8 tablespoons ice water over the mixture one tablespoon at a time. Gently toss with a fork until the dough begins to clump but is not sticky.
- Form dough discs: Divide the dough in half. Flatten each half into a 5-inch disc. Wrap in plastic wrap and refrigerate for at least 1 hour to chill.
- Roll out crust: On a lightly floured surface roll one disc into a 12-inch circle approximately 1/8-inch thick for the bottom crust.
Making the Filling with Canned Rhubarb
- Drain canned rhubarb: Measure about 3 cups of well-drained canned rhubarb into a large bowl. Drain thoroughly to prevent watery filling.
- Mix dry ingredients: In a separate bowl combine:
| Ingredient | Amount | Purpose |
|———————-|——————|—————————–|
| Granulated sugar | ¾ cup | Sweetens the tangy rhubarb |
| Cornstarch | 3 tablespoons | Thickens the filling |
| Ground cinnamon | ½ teaspoon | Adds warm spice | - Combine filling: Sprinkle the dry mixture over the rhubarb. Add 1 tablespoon lemon juice and 1 teaspoon vanilla extract. Gently fold until well mixed but rhubarb remains intact.
Assembling the Pie
- Preheat oven: Set to 425°F (220°C).
- Position bottom crust: Transfer rolled crust into a 9-inch pie dish. Press to fit evenly without stretching. Trim edges to ½ inch beyond the rim.
- Add filling: Pour the rhubarb mixture evenly into the crust. Spread gently with a spatula.
- Roll out top crust: Roll the second dough disc into a 12-inch circle. Cut into strips or shape as a full cover.
- Cover pie: For a lattice, weave strips over filling. If using a full top crust, cut vents to release steam.
- Seal edges: Fold bottom crust edge over top edge and crimp securely.
Baking the Pie
- Egg wash (optional): Brush the top crust with a beaten egg or milk for a glossy finish.
- Bake initial high heat: Place pie on the center rack. Bake at 425°F (220°C) for 15 minutes to set crust.
- Reduce temperature: Lower oven to 350°F (175°C) and continue baking for 35 to 40 minutes. The crust should be golden brown and filling bubbly.
- Cool completely: Remove pie to a wire rack. Allow at least 2 hours to set filling before slicing.
Make-Ahead Tips
Planning ahead makes baking our Canned Rhubarb Pie even easier. Here are practical tips for preparing both the crust and filling in advance to save time and ensure optimal flavor and texture.
Preparing the Crust in Advance
Making the pie crust ahead lets the butter chill thoroughly, resulting in a flakier texture. Follow these steps:
- After mixing the dough, shape it into a disk.
- Wrap it tightly in plastic wrap to prevent drying.
- Refrigerate for at least 1 hour or up to 48 hours.
- Before rolling out, let the dough sit at room temperature for 10 minutes to ease handling.
Tip: We can also freeze the dough wrapped for up to 3 months. Thaw overnight in the refrigerator before use.
Storing the Filling Before Baking
Pre-mixing the canned rhubarb filling can streamline assembly without sacrificing freshness.
- Combine canned rhubarb, sugar, cornstarch, cinnamon, lemon juice, and vanilla extract as directed.
- Transfer filling to an airtight container.
- Refrigerate for up to 24 hours before assembling the pie.
| Storage Time | Location | Notes |
|---|---|---|
| 1 to 2 days | Refrigerator | Keeps filling fresh and flavors meld well |
| Up to 3 months | Freezer | Freeze filling in airtight containers; thaw overnight in fridge |
Important: Avoid storing the filling at room temperature to maintain quality and safety.
By handling these components ahead, we simplify the day-of process and ensure our Canned Rhubarb Pie bakes to perfection with minimal fuss.
Serving Suggestions
Serving our Canned Rhubarb Pie offers a delightful experience that highlights its tangy-sweet flavor and flaky texture. Let’s explore the best ways to serve this pie along with ideal accompaniments that enhance every bite.
Best Ways to Serve Canned Rhubarb Pie
- Warm or Room Temperature: Serve the pie warm to enjoy the bubbling, juicy filling and crisp crust at their peak. Alternatively, room temperature allows the flavors to meld perfectly.
- Single Slices or Mini Portions: Offer large slices for a classic presentation or bake the filling in individual tart shells for elegant single servings.
- Garnish with Fresh Herbs or Zest: Add a touch of fresh mint leaves or lemon zest on top to brighten the pie’s natural tang.
Ideal Accompaniments
Pairing the pie with complementary sides elevates the tasting experience. Here are our top picks:
| Accompaniment | Description | Why It Works |
|---|---|---|
| Vanilla Ice Cream | Creamy and cold with smooth vanilla flavor | Soothes the tartness and adds creamy richness |
| Whipped Cream | Lightly sweetened and fluffy | Enhances the flaky crust with airy texture |
| Custard Sauce | Warm, smooth custard with a hint of vanilla | Complements the tangy rhubarb filling |
| Fresh Berries | Strawberries, blueberries, or raspberries | Adds freshness and bursts of natural sweetness |
| Hot Tea or Coffee | Warm beverages like black tea or a medium roast coffee | Balances sweetness and keeps the palate refreshed |
“The great versatility of the Canned Rhubarb Pie means it shines brightly with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream. These classic accompaniments accentuate its tangy flavor and flaky crust.”
Whether it’s a family dinner, holiday gathering, or simple dessert craving, serving Canned Rhubarb Pie with any of these accompaniments brings warmth and comfort to the table.
Conclusion
Canned rhubarb pie offers a wonderful way to enjoy a classic dessert with less hassle and consistent results. It’s a versatile recipe that fits perfectly into busy schedules without sacrificing flavor or texture.
By keeping a few essential ingredients and tools on hand, we can whip up this tangy treat anytime the craving strikes. Whether for a cozy family night or a special occasion, this pie is sure to bring smiles and satisfy sweet and tart cravings alike.
Frequently Asked Questions
Can I use canned rhubarb instead of fresh for this pie?
Yes, canned rhubarb works perfectly for this pie. It offers convenience and consistent flavor, making it easy to enjoy rhubarb year-round without sacrificing taste or texture.
What ingredients are needed for the pie filling?
The filling requires canned rhubarb, granulated sugar, cornstarch, ground cinnamon, lemon juice, and vanilla extract. These ingredients balance sweetness and tartness while thickening the filling.
What ingredients make the best pie crust for this recipe?
Use all-purpose flour, unsalted butter, ice water, and salt. This combination creates a flaky, buttery crust that complements the tangy rhubarb filling.
What essential tools do I need to bake this pie?
You’ll need a 9-inch pie dish, mixing bowls, measuring cups and spoons, a rolling pin, and a pastry blender or fork. Optional tools include a food processor and pie weights for easier crust preparation.
How should I prepare the crust and filling?
Prepare the crust by combining dry ingredients, cutting in butter, adding ice water, then rolling it out. Mix the filling by combining canned rhubarb with sugar, cornstarch, cinnamon, lemon juice, and vanilla before assembling the pie.
Can I make the crust or filling ahead of time?
Yes, the crust can be shaped and refrigerated for up to 48 hours or frozen for 3 months. The filling mixture can be stored in the fridge for up to 24 hours in an airtight container.
What is the best way to serve canned rhubarb pie?
Serve warm or at room temperature. Garnish with fresh herbs or zest if desired, and pair with vanilla ice cream, whipped cream, custard, or fresh berries for the best experience.
How do I ensure the pie has a golden crust and well-cooked filling?
Bake at the recommended temperature, monitoring the crust’s color and ensuring the filling bubbles. Allow the pie to cool before serving for the filling to set properly.
Is this recipe suitable for beginner bakers?
Absolutely. Using canned rhubarb simplifies the process, and the detailed steps make it accessible for bakers of all skill levels.