Sweet-Sour Rhubarb Pie


Rhubarb pie, made with lemon zest, has a delightfully sweet-sour tang.


  • 2 pounds rhubarb, trimmed and cut into ½-inch pieces (about 6 ½ cups)

  • 1 ⅓ cups granulated sugar

  • ¼ cup cornstarch

  • Pinch of coarse salt

  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice

  • All-purpose flour, for work surface

  • Flaky Piecrust

  • 2 tablespoons unsalted butter, cut into pieces

  • 1 tablespoon heavy cream

  • 1 large egg yolk

  • Fine sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees, with rack in bottom third. Stir together rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.

  2. On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9 1/2-inch deep-dish glass pie plate. Fill with rhubarb mixture, and dot with butter. Refrigerate.

  3. On a lightly floured surface, roll out remaining dough to a 13-inch round. Drape over filling. Trim edge to 1 inch. Fold edge under, and crimp as desired. Make five 2 1/2- to 3-inch slits in crust to vent. Refrigerate 15 minutes.

  4. Whisk cream and egg yolk in a small bowl. Brush over crust. Sprinkle with sanding sugar. Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes. Cover with foil if browning too quickly. Let cool at least 4 hours.

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