Nothing says summer like a vegan rhubarb pie! These tart, ruby-red stalks make the most delicious filling you can wrap inside a buttery, golden, flaky crust.
Rhubarb is one of Spring's sweetest gifts. These crisp, tart stalks that look like ruby-red celery start appearing in the farmer's market in my suburban Washington neighborhood this time of year. They get snapped up in a hurry by eager bakers, but to the uninitiated they are a bit of a mystery.
That's because rhubarb looks so much like a vegetable -- it is in fact a vegetable-- and is so lip-puckering sour that someone who's never tried it before can't help but wonder how it would fit in with sweets, where it is most often used.
Well, I have an easy solution to make you a believer: put some rhubarb where your mouth is.
But first, bake it into a delicious pie, like this one I have for you today.
Something magical happens to rhubarb when it is subjected to a high temperature in an oven: it melts into that warm, gooey goodness you have craved all through the cold days of winter. Mix some sugar and some spice into that goodness, and you have a food you will likely get addicted to.
My rhubarb pie is very basic: the way I like it best. I just toss the sliced rhubarb with some sugar and vanilla (the sweetness of the vanilla is a perfect complement to the sour rhubarb. Nutmeg would be nice too). And then I bake it up in a classic pie shell with a lattice top crust that bakes up all flaky and crisp.
Be sure to let your pie cool thoroughly before you cut it-- a rule of thumb for almost any fruit pie. This is because the fruit juices continue to thicken and gelatanize as the pie cools down, and if you cut the pie when it's still warm you will likely find your plate flooded with still-runny liquid. Not a great pie experience, by any means.
Happy baking!
More vegan rhubarb recipes
- Vegan Rhubarb Ginger Upside Down Cake
- Easy Vegan Rhubarb Galette
- Homemade Rhubarb Jam
- Vegan Rhubarb Bread
- Vegan Rhubarb Mousse
Vegan Rhubarb Pie
Ingredients
For the pie pastry crust:
- 2 ½ cups all purpose flour
- 8 tablespoon vegan butter (cold and cut into ¼-inch cubes)
- ¼ cup powdered sugar
- ¼ teaspoon salt
- Ice-cold water
For the pie filling:
- 5 cups rhubarb (thinly sliced. Slice lengthwise, into little rounds. I needed 5 longish stalks of rhubarb for 5 cups)
- 1 tablespoon pure vanilla extract
- 1 ¼ cups turbinado sugar
- ¼ cup tapioca starch
Instructions
- To make the pie crust, place all the ingredients except water in a mixing bowl. Using a fork or a pie-cutter, cut the butter into the flour. You should have a coarse mixture with fairly large-- about pea-size-- pieces of butter and shortening in it.
- Drizzle the water a little at a time into the flour and mix rapidly with a fork until the dough comes together. Be sure to keep all your ingredients as cold as possible.
- Divide the dough into half and wrap each half tightly in plastic wrap. Shape each half into a disc with the palms of your hands as you wrap it. Refrigerate for at least 30 minutes to 2 hours.
- To make the filling, place all the ingredients in a mixing bowl and mix thoroughly. Set aside for at least 15 minutes.
- To roll out the pie crust, take one of the discs of dough from the refrigerator and roll into a disc large enough to fit into a 9-inch pie plate with some overhang.
- Fit the dough into the pie plate, pressing the dough into the corners, and place in the refrigerator while you roll out the top crust.
- Roll the other disc of dough into a circle that will fit on top of the pie plate with a slight overhang. Using a pizza cutter or a knife, cut the circle into long strips.
- Pour the filling into the bottom crust, mixing one last time before you pour it in.
- To form the lattice, place half the strips across the pie, at roughly ¾th-inch intervals. Fold back alternate strips and place a strip across those already in place. Unfold the alternate strips, fold back the remaining strips, and place another strip across the pie. Continue doing this until you've used up all the strips of dough.
- Place the pie in a preheated 425-degree oven and bake 30 minutes. Then slide a baking sheet under the pie and continue baking for another 35 minutes or until the juices are bubbling through the lattice top.
- Remove to a rack and cool the pie thoroughly before eating. This takes some time-- about 4-5 hours-- so be sure to plan accordingly and avoid the temptation to cut the pie before it has cooled.
- Enjoy!
Nutrition
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Sammi ozpunk
Delicious an I cheated used the puff pastry premade, pretty much threw it together real quick. I boiled the rhubarb, mixed the vanilla just threw in handful COCONUT sugar and got it melted using the saucepan I cooked the rhubarb in, layered the pastry in a cake deep rectangular pan, put the rhubarb in an poured the mix on top. Covered with sheet pastry, put some fork marks in, rolled edges, sprinkled cinnamon an nutmeg on top…
So goooooood. Cooked fast.
Vaishali
Great, I love puff pastry pie crusts! Your pie sounds awesome, I am sure it looked amazing too. Thanks for letting me know.
sara_robin79@yahoo.com
what exactly is pre-made puff pastry? Is it always vegan and what brand, etc. do you use? Thank you!
Lana
Hello Vaishali,
How much shortening did you use?
There is no shortening in the ingredients part but it is mentioned in the instructions.
Thank you
Vaishali
Hi Lana, I removed the shortening when I updated the recipe but you can replace half the vegan butter with shortening, if you don't mind using it. It will make the crust even flakier. I've updated the instructions now. Thanks.
Sarazen
This doesn't say how much water to add?
Vaishali
That's deliberate, because the need changes based on the climate and where you live. Just take a cup of ice cold water and drizzle in a tablespoon at a time until your dough comes together!
ambercatgoddess
I made this pie and replaced the tapioca with corn starch. It turned out beautifully!! Thank you so much. I am making this again but adding strawberries too. This is my go to recipe for rhubarb pie and any variants.
Sonal
Hi. I have a question, since this is a vegan recipe website, it's guaranteed that every item in your recipes will be vegan, right?
So why do food items like butter have to always be mentioned that they're "vegan butter" or "vegan xyz". Isn't it GIVEN that all the items will be vegan? Isn't it redundant to keep stating how certain items are vegan or are from vegan brands?
Vaishali Honawar
Hi there, since items like butter are not usually vegan, it's helpful to spell that out. On the other hand, I wouldn't specify "vegan" for foods that obviously are, like soymilk or tofu.
Anonymous
I found your blog a couple of weeks ago, as I am only just becoming Vegan. I hope you are still going to post, as this is one of the best sites I have come across, and I love all your recipes! I understand this must take up so much of your time, but from what I read on the comments, everyone loves you! Thanks so much for all your hard work. M-A from Australia.
Vaishali
M-A, thank you! You are so kind. I do plan to continue blogging-- I miss chatting with all of you too, and I can't wait to put up another post, hopefully very soon.
Zengirl @ Heart and Mind
Vaishali,
I still have yet to cook with Rhubarb, every time I see a recipe with something I have not tried, I make a note to try it. I admit, it is still in my to make list. Looks so yummy as always. How have you been?
I am slow in blogging lately to blog and read up my favorite blogs too.
Preeti
Anonymous
where are you Vaishali? long time since you posted. I hope everything is OK with you. Health wise and otherwise on the personal front. I hope it is only some good news that is keeping you busy and away from blogging beautiful recipes. Take care of yourself and your loved ones.
-Manu
Vaishali
Manu, thanks for your concern-- I appreciate it. Lots of things have been happening, some good, some not so good, and I promise to share it all soon in my next post which should not be too far away. I too miss you all.
Payal Singhal
This looks absolutely delicious. Great idea to enjoy a pie:)
Marcus
Thanks for the fantastic recipe, I got REALLY hungry when I saw it 🙂 Will try this asap. Cheers!
meigancam
Hey thanks for this lovely Rhubarb pie. it's amazingly recipe great posting. thanks for sharing. I m loving it.
Subhie Arun
wow...lovely pie
frst time to ur space....glad to follow u!
Priya
Seriously wish to have a slice anytime,yummy pie.
jan
I love this idea. I'm sure it will turn great like yours, can I skip shortening and replace with something else
Vaishali
Hey Jan, yes, you can replace the shortening with vegan butter like Earth Balance, but make sure it remains very, very cold. If it melts too much, you won't get a flaky crust.
Vaishali
Sangita, Rhubarb and strawberries are a perfect combination, and they are also great together in a pie. Hope you try it!
Sangita Kalarickal
Lovely pie recipe, Vaishali. I wonder if strawberries would go well with the rhubarb? I'm just saying cos I love strawberry-rhubarb jam.
Anonymous
Enjoyed reading about your Rhubarb pie. I have never have had or seen one. I am eager to try after reading your blog. Also enjoyed reading about your kittens. Chitra
Vaishali
Chitra, the kitties are cute indeed, and they give us a lot of joy. And rhubarb pie is quite a treat, if you have a chance to try it.