Martha Stewart’s classic rhubarb pie is a celebration of the tangy, vibrant flavors that define spring and early summer.
This pie features 1 ¾ pounds of fresh rhubarb, trimmed, cut into chunks, and tossed with sugar, cornstarch, and a pinch of salt.
The mixture is then enveloped in a homemade pie crust, ensuring that a buttery, flaky base complements the tart rhubarb.
A crumble topping, though not detailed in the ingredients, would typically consist of butter, flour, and sugar, combining to add a sweet, textural contrast to the tender rhubarb filling.
As the pie bakes, the rhubarb softens and melds with the sugar and cornstarch to create a luscious, thick filling.
The crust edges and the crumble topping turn a golden brown, signifying that the pie is perfectly cooked.
Cooling the pie completely allows the filling to set properly, making each slice clean and crisp.
This pie is ideally served at room temperature or slightly chilled, perhaps accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
The balance of sour rhubarb and sweet crust makes it a delightful treat for any occasion, especially a spring picnic or family gathering.
This rhubarb and strawberry lattice pie from Martha Stewart is a visually stunning dessert that combines the tartness of rhubarb with the sweetness of fresh strawberries – helping us transition from spring to summer delights.
This pie starts with a base of homemade pate brisee, a buttery, flaky pastry that perfectly complements the juicy filling made from rhubarb and strawberries.
Orange zest and juice enhance the fruit flavors with a citrusy note that brightens the overall taste.
The intricate lattice top is not only decorative but also allows steam to escape during baking, which helps to thicken the filling without making the crust soggy.
After assembling the pie, it’s brushed with an egg wash and sprinkled with coarse sanding sugar, which adds a delightful crunch and a hint of sweetness.
Baked until the crust is golden and the filling is bubbly, this pie is best served after it has cooled for at least two hours, allowing the flavors to meld together beautifully.
Serve this pie with a light dusting of powdered sugar or a scoop of vanilla ice cream to complement the rich flavors of the fruits.
Martha Stewart’s rhubarb meringue pie is an exquisite creation that combines the tartness of rhubarb with the sweet, airy texture of meringue.
The base is a pate sucree crust, a sweetened pastry that is pre-baked to achieve a firm, crisp texture that can hold the juicy rhubarb filling.
The filling uses juiced rhubarb thickened with cornstarch and enriched with egg yolks for a smooth, custard-like consistency.
This base layer is cooled in the fridge to set before being topped with a fluffy meringue, which is then broiled to achieve a lightly toasted, golden-brown surface.
The contrast between the tart rhubarb filling and the sweet meringue creates a delightful taste experience.
This pie should be served chilled to ensure the filling is set and the meringue holds its shape.
It’s perfect for a summer dessert and can be garnished with a few strands of lemon zest or a light sprinkling of powdered sugar.
Rhubarb Tart Recipes From Martha Stewart’s Kitchen
If tarts are more your bag, we’ve got three rhubarb tarts that will make your mouth water.
Martha Stewart’s rhubarb and strawberry tart combine rhubarb’s bright tartness with the sweet juiciness of strawberries encased in a buttery, homemade crust.
This dessert begins with preparing the crust from scratch, using all-purpose flour, sugar, and salt, combined with cold unsalted butter cut into pieces.
After adding an egg yolk mixed with ice water, the dough is chilled, rolled out, and carefully pressed into a springform pan.
The filling, a mix of rhubarb and strawberries tossed with sugar, cornstarch, salt, and fresh lemon juice, is poured into the chilled crust.
As it bakes, the tart’s edges turn a delightful golden brown, and the filling thickens and bubbles, filling the kitchen with its aromatic sweetness.
The tart is best served either warm from the oven or at room temperature, making it a versatile choice for dessert at brunch or dinner.
A scoop of vanilla ice cream or a dollop of whipped cream can be the perfect complement to its tartness, enhancing the overall flavor profile.
This Martha Stewart vanilla and rhubarb tart offers a sophisticated dessert option, highlighting the subtle interplay of vanilla and the sharpness of rhubarb.
This recipe starts with a pate brisee crust, rolled into a rectangle and chilled to achieve a crisp, flaky texture upon baking.
The filling combines rhubarb cut into pieces with a rich mixture of granulated sugar and cornstarch.
The split and scraped vanilla beans infuse the sugar with their exquisite flavor, creating a fragrant and tangy filling.
The rhubarb is arranged over the crust in a herringbone pattern, leaving a neatly folded-over border that adds an elegant, rustic touch.
Brushed with beaten egg and sprinkled with coarse sanding sugar, the tart bakes to a perfect golden brown.
The bubbling juices from the rhubarb act as a natural glaze, enhancing the appearance and taste.
This tart is ideally served slightly warm, allowing the flavors to meld beautifully. It pairs wonderfully with a scoop of ginger ice cream or a simple dollop of crème fraîche.
Martha Stewart’s rhubarb custard tart blends the tartness of rhubarb with the creamy richness of custard encased in a golden, buttery crust.
You’ll start by making the dough and combining flour, sugar, salt, and cold butter in a food processor.
Water is added to bring the dough together before it is chilled and then rolled out to fit a rectangular tart pan.
The crust is pre-baked with pie weights to prevent puffing, setting the stage for the custard filling.
The custard, a mixture of eggs, heavy cream, sugar, vanilla, and a touch of salt, provides a smooth, rich base for the rhubarb, which is arranged on top in a decorative pattern.
As it bakes, the rhubarb softens, and the custard sets into a velvety texture.
The final product is a visually stunning tart, with the rhubarb’s vibrant red contrasting against the golden custard.
Best served at room temperature or chilled, this tart can be enhanced with a light dusting of powdered sugar or served alongside a glass of sparkling wine for a sophisticated dessert option that is sure to impress at any gathering.
Final Thoughts
Martha Stewart’s collection of rhubarb pies and tarts brilliantly showcases the versatility and vibrant flavor of rhubarb.
Each recipe in this series, from the classic pairings to innovative combinations, brings out the best in rhubarb so you can enjoy it at home.
These desserts are perfect for anyone looking to celebrate the season’s produce with elegance and flair. Whether it’s the simplicity of a rhubarb custard tart or the sophistication of a rhubarb-strawberry lattice pie, there’s a dessert here to suit every taste and occasion.
We recommend you enjoy these recipes during the peak rhubarb season to truly appreciate the fresh, tart flavor of one of spring’s finest offerings.
Frequently Asked Questions
Should you soak rhubarb before baking?
No, it’s not necessary to soak rhubarb before baking. Washing and drying the stalks thoroughly is sufficient to prepare them for your recipes.
Should I thaw rhubarb before baking?
It depends on the recipe. For pies and tarts, you can use rhubarb frozen; just ensure to adjust the cooking time and other ingredients like cornstarch to accommodate extra moisture.
What compliments rhubarb?
Rhubarb pairs well with sweet fruits like strawberries and apples, spices such as ginger and cinnamon, and dairy products like cream and custard, which balance its tartness.
How do you keep rhubarb pie from getting soggy?
To prevent a soggy rhubarb pie, you can pre-bake the crust, use a thickener like cornstarch or flour in your filling, and ensure your pie vents properly during baking to release steam.
How do you keep a rhubarb pie from being runny?
To keep rhubarb pie from being runny, increase the amount of thickening agent such as cornstarch or flour in the filling, and allow the pie to cool completely to set the filling before slicing.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
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