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Fresh Rhubarb Pie

This old-fashioned rhubarb pie is juicy, tart, and delicious.

By allrecipes · From Open Recipes · 5 ingredients
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Why it works: Rhubarb and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 638 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

1 9-inch pie
Prep30 min
Cook1 hr

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 425°F (218°C) with a rack in the lower third.

  2. Roll out half of the pastry and fit it into a 9-inch pie pan. Keep the other half chilled.

  3. In a large bowl, toss the chopped rhubarb with the white sugar and all-purpose flour until evenly coated.

  4. Spoon the rhubarb filling into the pastry-lined pan and dot the top with the butter.

  5. Roll out the remaining pastry, lay it over the filling, trim the edges, seal them together, and cut several slits in the top to vent steam.

  6. Bake for 15 minutes at 425°F (218°C), then reduce the oven to 375°F (190°C) and bake 45 minutes more, until the crust is golden and the filling bubbles through the slits.

  7. Cool the pie on a wire rack for at least 2 hours so the filling can set before cutting.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rhubarb + flourtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together638 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + buttertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together98,096 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + flourtop 10% of all pairs
    Aroma overlaplow
    Mentioned together89,462 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Rhubarb + sugartop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together1,852 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs