Easy Rhubarb Pie Recipe
Homemade rhubarb pie is an easy and delicious dessert combining a vanilla cake batter with small pieces of tart rhubarb - perfect for celebrating the rhubarb season all the way through to late spring and early summer! While the original recipe for rhubarb pie includes a homemade pie crust with a lattice crust, I've combined a standard vanilla cake with a rhubarb mixture.
Ingredients
- 1 cup butter, unsalted, more for greasing the baking dish
- 1 cup granulated white sugar
- ½ teaspoon sea salt or kosher salt
- 1 teaspoon ground cinnamon, high quality
- 3 large eggs, room temperature
- 1 ½ cup flour, not GF + 1 teaspoon for rhubarb
- 1 ½ teaspoon baking powder
- 8- ounce rhubarb, cut into ¼-inch thick slices
- 2 teaspoon vanilla extract
- For Serving, optional
- 1 tablespoon large coarse brown sugar
- Confectioners’ sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 10-inch baking dish with butter or olive oil and lightly dust with flour. Set aside.
- Cream together pieces of butter and sugar on low speed in a large bowl until creamy and smooth (with a handheld mixer).
- One by one add eggs, beating on low speed again after each addition.
- Stir in vanilla extract.
- In a separate bowl combine flour, baking powder, salt, and cinnamon. In batches add the flour mixture to wet ingredients and combine, scraping the bottom of the bowl and sides with a wooden spoon or spatula. Don’t overmix the flour-sugar mixture on increasing the speed.
- In a small bowl combine 1 teaspoon flour and rhubarb slices. Toss the rhubarb and shake off any excess flour (a small strainer will help with this).
- Fold the prepared rhubarb into the cake batter.
- Pour the batter into the prepared cake dish and even out the top with a pastry spatula. Decorate with chopped rhubarb slices gently pressing them into the batter halfway through. Dust with brown sugar. (For decoration: I cut rhubarb stalks into 6 smaller long pieces (about 4 inches) + 4 pieces (1 inch)).
- Bake for 40-45 minutes or until the top of the cake is golden brown with a light crisp exterior. Test the center of the cake with a toothpick, if it comes out clean, your rhubarb cake is done. Let the cake rest for 5-10 minutes before slicing. Dust with optional confectioners’ sugar. Enjoy!
Tried this recipe?Let us know how it was!