Rhubarb brown sugar pie from Pastry Love: A Baker's Journal of Favorite Recipes (page 255) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 31, 2023

    Having blind baked a double crust pie before and found it awkward, I used pie4u's method instead, which worked very well. This pie was delicious, just the right sweetness, with an unusual custardy filling. The real star was the incredibly tender and flaky crust.

  • passatellikelly on May 01, 2023

    I made this into a single crust pie because I happened to find local rhubarb at the farmstand and I had an extra pie crust kicking around in the freezer. I followed the filling recipe exactly, but I did not blind-bake the crust. I baked it in a glass pie dish. I heated the oven to 400 with the pizza stone in it, and put the baking sheet in the oven in advance, as another person recommended. When the pie was ready to go into the oven, I baked at 400 for 15 minutes and then lowered the temp for the rest of the bake. The bottom of the pie was perfectly crispy and delicious. This makes a great pie, even as a single crust pie.

  • Kjandsj on May 20, 2022

    What a delicious pie. My crust turned out so buttery and flakey. Even the bottom, so I think the blind bake was worth it. Delicious filling. Gone in one sitting - with the last piece an award to my brother for doing the dishes after supper. A keeper.

  • pie4u on May 13, 2021

    I have revisited this recipe a year later (rhubarb season!) and I have great news no need to mess around with blind baking the bottom crust (unless you really want to). What I did to ensure a well baked bottom was...I pre-heated the oven to 425 with my baking steel and a half sheet pan on the middle rack. When I was ready to bake I dropped the temp to 400, put the pie on the half sheet pan and baked the pie for 15 minutes at this higher temp. After 15 mins, I dropped the temp to 350 for the remainder of the bake. The only other adjustment I made was to substitute instant clearjel for the cake flour. No soggy bottom, beautifully baked, flaky, crust top and bottom. My husband has declared this his favorite rhubarb pie.

  • hirsheys on June 15, 2020

    Rhubarb pie is pretty much my favorite thing, so I tried this one because I thought the brown sugar sounded yummy and because of pie4u's positive review. It took me almost an entire day to bake, and I cursed myself the whole time, asking why I didn't just make my mom's super easy, super yummy version. It is *delicious* though. Really, really, good. I'm now kind of obsessed with figuring out which parts of the fussy recipe are necessary and which parts can be axed. (Do I *really* need to prebake the crust?) Anyway, it's a keeper.

  • pie4u on May 27, 2020

    Rhubarb pie is my husband's absolute favorite so I bake (at least) one every year in the spring when our patch is ready for harvest. This is a bit different than my usual pie. My regular version doesn't use egg and cake flour as thickeners (I use tapioca flour) and I don't usually blind bake double crust fruit pies. That said this was a truly delicious version. I liked the flavor that the brown sugar brought to the party. Great pate brisee, but I'm not fully sold on the blind bake. I get the reason (rhubarb can throw off a lot of moisture) but you can't create a lattice with a pretty fluted edge. Pie flavor A pie appearance B-.

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