The fresh rhubarb is finally starting to emerge! Celebrate the season with this delicious, sweet and tart cinnamon apple rhubarb pie recipe.
Rhubarb was not in our family’s cooking repertoire growing up. Mom didn’t really like the taste and wasn’t accustomed to baking with it. But it all changed when Sonja introduced us to the best ever strawberry rhubarb crisp recipe. We were hooked!
Sonja has a huge rhubarb plant growing in her backyard. Shortly after, a neighbour of mom’s gave her a root. Now three years later it’s growing nicely and we have plenty of rhubarb to harvest. We actually pick it while it’s in-season (May – June), wash and chop it up, and put some in the freezer to use throughout the year. Rhubarb is one of those funny plants – the more you pick, the more it produces.
Mom found this rhubarb pie recipe in an old cookbook and adapted it using apples to add some sweetness to the dessert. You can use either a store-bought pie crust or make your own. We love this classic pie crust tutorial and this easy pie crust with a twist. Or check out this one for a gluten-free pie crust version.
Additional Dessert Ideas to Try:
Cinnamon Apple Rhubarb Pie
Ingredients
- 1 pastry for double crust pie (9 inches) frozen or handmade
- 2 cups chopped rhubarb fresh or frozen
- 2 cups chopped apples
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 400F. Place a baking sheet on center rack to warm up.
- Combine rhubarb, apples, cinnamon and sugar in a bowl. Mix well.
- Line a 9-inch pie plate with the bottom pastry. Brush the edge with water. Add filling into the pie in a dome shape. Cover with top pastry, sealing and crimping the edges.
- Beat egg yolk and brush over the top of the pie. Place pie on the baking sheet and bake for 20 minutes. Reduce the temperature to 350°F (180°C) and bake for a further 25 minutes until crisp and golden.
Nutrition
This apple rhubarb pie recipe is perfect to enjoy on its own or dress it up with a little vanilla ice cream on the side. We sprinkled a bit of powdered sugar on ours to make it look extra fancy 😉 .
So, do you like to bake with rhubarb? Do you have any favourite recipes we should try?
Like it? Pin if for later!
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What a clever idea, and great for making those first stems of rhubarb go a little further.
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