The apple rhubarb pie recipe is a renowned recipe that has been passed on from one generation to another and still emerges as one of the most respected recipes.
Rhubarb is a common vegetable that has reddish stalks and a sour taste. It is commonly grown in Europe and North America and sweetened. In Asia, it is commonly used in herbal remedies.
Rhubarb tastes sour and eating it raw requires some bravery. However, when made into a pie filling, it is sweetened with sugar and the savoury sweet taste just melts in your mouth.
The apple rhubarb pie is a wonderful dessert with a variety of flavors, such as apple, rhubarb, cinnamon, ginger, and nutmeg. This pie can be made with any combination of fruits and nuts, so you are free to choose what you like.
The Apple Rhubarb Pie – Recipe 1
- 1 cup of flour
- ½ cup sugar
- 1 tsp. baking powder
- ½ tsp. salt
- 3 eggs
- 2 cups of milk
- ¼ cup of oil
- ½ cup of apples (chopped)
- ¼ cup of rhubarb (chopped)
Preheat the oven to 350 degrees.
Use a large bowl to mix the flour, sugar, baking powder, and salt.
Separate your eggs and beat the yolks into the mixture above.
Add the milk, oil and apples, and rhubarb. Mix it well and pour it into an already greased pie pan (9-inch pan).
Bake for 40 minutes or until the pie is ready – insert a knife in the middle, if it comes out clean, it’s cooked.
Allow cooling slightly before serving.
Serve with ice cream.
Apple Rhubarb Pie – Recipe 2
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 egg, lightly beaten
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1/4 cup honey
- 2 tablespoons apple sauce
- 2 tbsp vanilla and vanilla extract
- 1/4 cup pecans, chopped
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish.
Use a large bowl to whisk together the flour, sugar, salt, and baking powder and set it aside.
In a medium bowl, whisk together the eggs and oil until smooth. Add the applesauce, vanilla, and vanilla extract; whisk until smooth. Stir this mixture into the flour mixture until it’s fully mixed.
Pour batter into prepared baking dish.
Bake for about 50 – 60 minutes, or until a knife comes out clean once inserted in the center of the cake.
Allow cooling completely on a wire rack before serving.
Makes 12 to 14 servings.
Apple Rhubarb Pie – Recipe 3
One of the easiest pies to make, a Rhubarb Pie is an old English classic. The base for this is simple, just mix together some flour, sugar, and butter and add to a hot oven to bake. A little milk can be added if you like, but it’s not essential.
- 1½ cups (300g) plain flour
- ¼ cup sugar
- 1 stick or 8 tablespoons butter, cold and cut into cubes
- ½ teaspoon salt
- 2-3 teaspoons milk
- 1 egg, lightly beaten
- 4-6 stalks of rhubarb, cut into 5cm pieces (use all that you can get!)
Put the flour, sugar, butter, and salt in a food processor. Pulse until mixture resembles fine breadcrumbs. Add milk, a few drops at a time, pulsing to form a soft dough. Pour it out onto a lightly floured surface and knead lightly for a few seconds.
Roll out about 3mm thick and lay it in the baking time to get the crust ready. Use a beaten egg to brush the top of the pie lightly.
Bake for about 20 minutes, or until the pastry is golden and starting to color slightly.
Remove from oven and leave to cool for 5 minutes.
While the pastry is cooling, place rhubarb in a saucepan, cover with water, bring to a boil and simmer for 15-20 minutes or until tender.
Drain, discard the water, and arrange rhubarb in an ovenproof dish on top of the ready crust.
Sprinkle over with sugar and place it in the oven. Return to the oven for 10-15 minutes or until rhubarb has started to caramelize.
Remove from the oven and allow to cool. Serve warm or at room temperature.
The famous apple rhubarb pie recipe is older than some of you yet still retains its heritage and that’s the beauty of food.
Some things will never go out of style, and this pie is one of them! There is a beautiful heritage that food carries that can be passed on to many generations to come.
If this recipe is new to you, try it and let us know how it turned out in the comments below. If you are a seasoned apple rhubarb pie recipe home chef, share with us other apple pie recipes we can try.
Read more about Apple Crumble Pie Recipe
Frequently Asked Questions
What is the best thickener for rhubarb pie?
Rhubarb should not be cooked or strained. Instead, it should be allowed to cook down in a saucepan until it has been reduced by at least half and then used as-is. You will need to add the amount of sugar required to achieve this. If you don't want to use the sugar, just add more water and let the rhubarb cook down.
Should rhubarb be cooked before baking?
Rhubarb is best eaten raw, but when it’s cooked the sugar content rises and can cause the rhubarb to become too sweet. We always recommend eating rhubarb raw, as it has a delicious flavour and crunchy texture. If you do want to cook your rhubarb, we recommend steaming or poaching it in the microwave for 2 minutes.
Is it better to use cornstarch or flour in a rhubarb pie?
Cornstarch is fine for rhubarb pies. It has a firmer, more cooked-like consistency than flour does. The only thing is that when you add cornstarch to a hot, wet mixture, it can get lumpy and clumpy.
Why is my rhubarb pie so watery?
The best way to make a dry rhubarb pie is to use stoned and dried rhubarb. If you use fresh, unbaked rhubarb, the moisture from the fruit will be released as it bakes and this can make your pie runny. You can also add a little more flour to the crust to absorb some of the moisture.
Do you peel rhubarb for rhubarb pie?
Yes, we peel our rhubarb to ensure that the tartness is not lost. Our rhubarb comes from the south of France and is very sweet and tender. We would never serve it raw as it would be too sour!
The Apple Rhubarb Pie - Recipe 1
- 1 cup flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 2 cups milk
- 1/4 cup oil
- 1/2 cups apples (chopped)
- 1/4 cup rhubarb (chopped)
- Preheat the oven to 350 degrees.
- Use a large bowl to mix the flour, sugar, baking powder, and salt.
- Separate your eggs and beat the yolks into the mixture above.
- Add the milk, oil and apples, and rhubarb. Mix it well and pour it into an already greased pie pan (9-inch pan).
- Bake for 40 minutes or until the pie is ready - insert a knife in the middle, if it comes out clean, it's cooked.
- Allow cooling slightly before serving.
- Serve with ice cream.