We’ve always been huge fans of rhubarb pie for its bold, tangy flavor that brightens any dessert table. Originating from early American kitchens where rhubarb’s tartness met sweet fillings, this canned version lets us skip the fresh hunt and dive straight into baking.
It’s our go-to for quick, comforting treats that capture that classic vibe without the hassle. Whether you’re craving a slice of nostalgia or a simple weekend bake, our canned rhubarb pie recipe delivers delicious results every time.
Ingredients
In our canned rhubarb pie recipe, we gather simple yet flavorful ingredients that highlight the tangy essence of canned rhubarb. This selection ensures a straightforward baking process, building on the convenience we discussed earlier for creating a nostalgic dessert.
To prepare your pie, start with the base ingredients and move toward those used for assembly and finishing. We’ve organized them below in the order they’ll be used, with precise measurements and any necessary prep notes for accuracy.
- Canned Rhubarb: 2 cans (14 oz each), drained to remove excess liquid and preserve the pie’s texture.
- Pie Crust: 2 pre-made or homemade crusts (9-inch each), one for the bottom and one for the top, rolled out to fit a standard pie dish.
- Granulated Sugar: 1 cup, to balance the tartness of the rhubarb and enhance its natural flavors.
- All-Purpose Flour: ¼ cup, used as a thickener to prevent a soggy crust; sift for even distribution.
- Ground Cinnamon: 1 teaspoon, for a warm spice that complements the rhubarb’s tang.
- Unsalted Butter: 2 tablespoons, chilled and cubed, to add richness and help with browning.
- Lemon Juice: 1 tablespoon, freshly squeezed, to amplify the fruit’s acidity and brighten the filling.
- Egg: 1 large, beaten, for an egg wash on the crust to achieve a golden finish.
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 350 |
| Total Fat | 15g |
| Carbohydrates | 50g |
| Protein | 3g |
| Sugar | 25g |
Equipment Needed
Before we dive into preparing our canned rhubarb pie, let’s gather the essential tools to ensure a smooth and efficient baking process. Having the right equipment on hand makes assembly straightforward and helps achieve that perfect, golden crust.
We recommend the following items, organized by their role in the recipe:
- Pie plate: A 9-inch glass or ceramic pie dish works best for even baking and a crisp bottom crust. Ensure it’s oven-safe up to 425°F.
- Mixing bowls: At least one medium-sized bowl for combining ingredients like sugar, flour, and rhubarb. Opt for stainless steel or glass for easy mixing and cleaning.
- Measuring cups and spoons: A set of dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon) for accurate measurements of sugar, flour, and other dry goods.
- Spatula or wooden spoon: Ideal for stirring the rhubarb filling to maintain its texture without over-mixing.
- Pastry brush: Essential for applying the beaten egg to the crust, giving it a shiny, professional finish.
- Knife: A sharp chef’s knife for any light prep, such as opening the canned rhubarb or cutting butter if needed.
- Oven: Preheat to 425°F for the initial bake; make sure it’s reliable for consistent results.
- Cooling rack: Helps the pie cool evenly after baking, preventing a soggy bottom while preserving the tangy rhubarb flavors.
With these tools ready, we’re set to move seamlessly into the preparation steps and create a delightful pie that’s as easy as it is irresistible.
Instructions
With our ingredients and tools ready, we guide you through baking a delicious canned rhubarb pie that’s simple and rewarding. Let’s create a tangy, comforting dessert that captures the essence of fresh-baked goodness.
Prepare the Crust
First, we take the pre-made pie crusts from the ingredients list and let them sit at room temperature for 10 minutes to soften slightly—this makes them easier to handle. We gently unroll one crust and press it evenly into a 9-inch pie plate, ensuring it covers the bottom and sides without any tears or gaps for a sturdy base. Trim the excess dough around the edges with a knife, leaving about a 1-inch overhang, then crimp the edges decoratively using our fingers or a fork for that classic pie look.
Prepare the Filling
Next, we drain the canned rhubarb thoroughly in a colander to remove excess liquid, yielding about 4 cups of fruit for the perfect consistency. In a large mixing bowl, we combine 1 cup of granulated sugar, 1/4 cup of all-purpose flour, and 1/2 teaspoon of ground cinnamon, whisking them together until the mixture is smooth and evenly blended. We add the drained rhubarb and 1 tablespoon of lemon juice to the bowl, stirring gently with a spatula to coat the fruit fully—the tangy aroma of rhubarb mingling with sweet cinnamon will make your kitchen irresistible.
Assemble the Pie
We pour the prepared filling into the crust-lined pie plate, spreading it out evenly with a spatula for uniform baking. We dot the top of the filling with 2 tablespoons of unsalted butter cut into small pieces to add rich, melty layers. For the top crust, we place the second pie crust over the filling, trimming and crimping the edges to seal them tightly with the bottom crust—be sure to cut a few slits in the top for steam to escape, allowing the pie to bake up golden and flaky. Finally, we brush the entire top crust with the beaten egg using a pastry brush for a glossy, irresistible finish.
Bake the Pie
Preheat your oven to 425°F for optimal heat distribution. We slide the assembled pie onto the center rack and bake it for 15 minutes to set the crust, then reduce the temperature to 350°F and continue baking for another 40-45 minutes until the filling bubbles thickly through the slits and the crust turns a deep golden brown—the sweet-tart scent will fill your home, signaling a perfect bake. Once done, we remove the pie from the oven and let it cool on a rack for at least 2 hours before slicing to allow the flavors to meld and the filling to set firmly.
Make-Ahead and Storage Tips
To keep our canned rhubarb pie fresh and flavorful, we recommend planning ahead for convenience and proper preservation. This ensures you can enjoy its tangy, sweet filling and flaky crust whenever the craving strikes.
Make-Ahead Instructions
We love preparing components of our canned rhubarb pie in advance to simplify baking day. Follow these steps for seamless results:
- Prepare the Filling Early: Start by draining the canned rhubarb and mixing it with sugar, flour, cinnamon, and lemon juice as outlined in our recipe. Store this mixture in an airtight container in the refrigerator for up to 24 hours. This allows the flavors to meld, enhancing the pie’s bold, tangy profile without losing its fresh essence.
- Assemble the Pie in Advance: If you’re short on time, fully assemble the pie (including the top crust and egg wash) but skip baking. Wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 8 hours. When ready, bake directly from the fridge, adding 5-10 minutes to the original baking time for a perfectly golden, bubbling finish.
- Freeze for Later Use: For longer make-ahead options, assemble the unbaked pie and place it in the freezer on a flat surface until solid. Once frozen, wrap it securely in freezer-safe material. It can be stored for up to 2 months, preserving the pie’s crisp crust and vibrant rhubarb taste.
Storage and Reheating Tips
Proper storage helps maintain the pie’s irresistible texture and flavor, keeping it as delightful as when it first comes out of the oven.
- Refrigerate Baked Pie: After cooling your baked canned rhubarb pie completely on a rack, cover it loosely with foil or plastic wrap and store it in the refrigerator. It will stay fresh for 3 to 5 days, with the filling retaining its juicy, cinnamon-spiced aroma.
- Freeze Baked or Unbaked Pie: For extended storage, wrap the cooled baked pie or an assembled unbaked one in multiple layers of plastic wrap and aluminum foil. Place it in a freezer-safe bag to prevent freezer burn. A baked pie can be frozen for up to 3 months, while an unbaked one lasts 2 months.
| Storage Method | Duration | Best For |
|---|---|---|
| Refrigeration | 3-5 days | Baked pie for short-term enjoyment |
| Freezer (Baked) | Up to 3 months | Long-term storage to preserve flavor |
| Freezer (Unbaked) | Up to 2 months | Make-ahead for future baking sessions |
- Reheating Guidelines: To revive the pie’s warm, flaky layers and tangy filling, thaw a frozen pie in the refrigerator overnight if unbaked, then bake as directed. For a baked pie, reheat individual slices in a preheated oven at 350°F for 10-15 minutes or until heated through. Microwaving works for quick servings but may soften the crust—aim for 30 seconds per slice to keep that signature crispness intact.
Conclusion
We’ve loved sharing this canned rhubarb pie recipe as it’s a simple way to bring tangy flavors into your kitchen. It’s perfect for busy days when you crave a homemade treat without the fuss.
By using canned rhubarb, we’ve made baking accessible and fun, letting you focus on the joy of that first warm bite. Give it a try and make it a staple in your dessert lineup—it’s sure to delight family and friends.
Frequently Asked Questions
What is canned rhubarb pie?
Canned rhubarb pie is a tangy, flavorful dessert made with canned rhubarb for easy preparation. It’s a comforting, nostalgic treat that combines sweet and tart flavors, ideal for quick baking projects without needing fresh ingredients.
What ingredients are needed for canned rhubarb pie?
You’ll need canned rhubarb, pre-made pie crusts, granulated sugar, all-purpose flour, ground cinnamon, unsalted butter, lemon juice, and a beaten egg for the crust. These simple ingredients create a delicious filling and flaky pastry.
How do I make canned rhubarb pie?
Start by preparing the crust in a pie plate. Drain the canned rhubarb and mix it with sugar, flour, cinnamon, and lemon juice for the filling. Pour into the crust, add butter, top with another crust, seal, and bake at 425°F for 15 minutes, then reduce to 350°F for 40-50 minutes until golden. Cool before serving.
Can I prepare canned rhubarb pie in advance?
Yes, make the filling ahead and refrigerate it for up to 24 hours, or assemble the pie and chill it for up to 8 hours before baking. For longer storage, freeze the unbaked pie for up to 2 months.
How should I store canned rhubarb pie?
Store baked pie in the refrigerator for 3 to 5 days or freeze it for up to 3 months. To reheat, thaw if frozen, then warm in a 350°F oven for 15-20 minutes until heated through, maintaining its flaky texture.
What equipment do I need to bake canned rhubarb pie?
You’ll need a 9-inch pie plate, mixing bowls, measuring cups and spoons, a spatula or wooden spoon, a pastry brush, a knife, an oven, and a cooling rack for easy assembly and baking.
Is canned rhubarb pie nutritious?
Each serving has about 300-400 calories, with moderate fat, carbs, and sugar. It provides some fiber from rhubarb but is best enjoyed in moderation as a treat, not a health food. Check the recipe for exact nutritional details per slice.