This rhubarb banana pie is a refreshing change from the classic strawberry rhubarb pie.
Bananas, spices, and a little orange juice give this rhubarb pie fabulous flavor. The extra sweetness and texture the bananas give this pie will surprise your family and friends.
- Pastry for 2-crust pie
- 3 cups sliced fresh rhubarb, about 1 pound
- 3 medium ripe bananas, peeled and sliced
- 1 cup sugar
- 1/4 cup orange juice
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter, cut into small pieces
Prepare pastry for a 2-crust pie. Shape the pastry into two flattened disks and refrigerate for 20 to 30 minutes. Alternatively, use commercial refrigerated prepared pastry sheets.
Heat the oven to 450 F.Take half of the pastry out of the refrigerator and roll it out to a 12-inch circle. Line a 9-inch pie plate with the pastry.
In a large bowl, combine rhubarb, bananas, sugar, orange juice, flour, salt, cinnamon, and nutmeg.
Spoon mixture into the pastry-lined pie plate and dot with butter.
Roll out the remaining pastry into an 11-inch circle for the top crust. Place over the fruit filling, seal, and flute the edge all around.
Bake pie in the preheated oven for 15 minutes.
Reduce heat to 350 F and bake 30 minutes longer, or until crust is nicely browned. If the edge appears to be over-browning use a pie shield or homemade foil pie ring to protect the edge.
Let the pie cool on a rack completely before serving.
Consider using the banana rhubarb filling in your favorite cobbler recipe or fruit crisp.
"I'm generally a little skeptical of banana recipes, particularly when they share the stage with some other fruit or vegetable. However... the tang and acid of the orange juice and rhubarb perfectly balance the rounder essence of the banana. The result is almost custard-like and is absolutely fabulous with frozen yogurt; the tangier the better (a la Trader Joe's plain). I would even make this for my family (which includes a restaurateur father and a sister with a very particular palate). For those of you who prefer the woven strips of pastry in lieu of the completely sealed circular top crust- fear not. The bananas caramelize just enough to add a bit of flavor between the pastry but will not burn. A bit of a culinary miracle if you ask me. You can even substitute extra banana for about 1/3 of the sugar without compromising taste or consistency. Enjoy." — K.B.
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