Skip to main content
Dessert

Rhubarb Pie

A fruit pie made with rhubarb, sugar, salt, nutmeg, flour, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Rhubarb Pie

Why it works: Rhubarb and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 177 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Rhubarb Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rhubarb

  1. Cut the rhubarb stalks where the leaves begin and remove the outer skin.

  2. Cut the stalks into pieces half an inch long.

Assemble the pie

  1. Line a pie dish with rolled pie crust thicker than a dollar coin.

  2. Add a layer of rhubarb nearly an inch deep.

  3. In a bowl, mix the rhubarb with sugar, salt, nutmeg, and a little flour.

  4. Strew the mixture over the rhubarb in the pie dish.

  5. Cover with a rich pie crust.

  6. Cut a slit in the center.

  7. Trim the edges.

Bake

  1. Bake in a 400°F (200°C) oven until the pie loosens from the dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rhubarb + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together177 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Rhubarb + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together670 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Rhubarb + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together1,852 recipes

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

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

What each ingredient does

Rhubarb
Provides the tart flavour and the bulk of the filling.
Sugar
Sweetens the filling and balances the rhubarb's sourness.
Flour
Thickens the juices released by the rhubarb so the filling sets.

The step that matters

Adding the flour and sugar mixture. Rhubarb releases a lot of liquid as it bakes. The flour must be evenly mixed through the fruit so it can thicken those juices; otherwise the filling can run and leave a watery, underset pie.

Swap the nutmeg

How well each one fits the dish's main ingredients (rhubarb, sugar, flour):

  1. Cinnamonfits better
  2. Jalapenofits about as well
  3. Nutmegthe original
  4. Capersfits about as well

Fit is the average pairing score against rhubarb, sugar, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More rhubarb pie recipes

Strawberry 5 See all 198 →

You might also like

Rhubarb MarmaladeRhubarb Marmalade35 recipesRhubarb JellyRhubarb Jelly28 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes