This rhubarb pie is just fantastic! When the rhubarb in my mother’s backyard was ripe, she would make the best pies ever.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 cups chopped rhubarb
- 1 tablespoon butter
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
- Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.
- Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
- Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes. Serve warm or cold.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 130 mg |
| Sugars | 34 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was the easiest pie I ever made and so delicious. My 5 year old grandson was skeptical but gave the thumbs up after he tried it and asked to take some home!
The pie turned out great. I am having a blood sugar issue so I substituted sugar with stevia. It turned out OK but I’m going to try going with 1/2 sugar and 1/2 stevia on the next one. Stevia gives a little after taste.
I can’t thank you enough for this recipe. My 1st attempt rhubarb pie. Your directions were easy. I can’t get rhubarb pie anywhere near here. Thanks again for sharing.
Easy peasy, even for a husband. I love rhubarb and object to mixing it. Made as written – with just a tad extra rhubarb.
I make this all summer long – it’s a favorite. The problem we had was everyone wants to eat it before it sets up! So I started adding an egg to the filling and we now enjoy fresh, warm rhubarb pie with vanilla ice cream with minimal loss of fruit. So good.
My rhubarb pie tasted delicious however it was very runny. I will try again using cornstarch or tapioca flout for a binder.
This recipe was the best! Everyone loved it and it reminded all who ate it of the one’s “my grandma made” What I did differently was I used 5 cups rhubarb, extra teaspoon of flour. I put 1/4 of the sugar and flour mixture on the bottom, mixed 1/2 into rhubarb with an 1/8 teaspoon of cinnamon (not to overpower just trying), and the rest of sugar flour mixture on top. This was literally to die for!! Will definitely be making again,. When I have rhubarb that is.
This is the best Rhubarb pie I have ever made I made this for friend he loves it.I made it 3 times for him.
I grew up eating grandma’s rhubarb pie. She had 2 big rhubarb plants . We lived in Montour Falls, NY. I live in Oklahoma where it does not grow easily. I bought 6 lbs of fresh rhubarb at Natural Grocers. Made this recipe, adding cinnamon and nutmeg. It brings back great memories I froze the remaining rhubarb for future pies .
I’ve never made rhubarb pie before but it’s my bf’s fav. I followed the recipe to the letter and used homemade crust. Turned out great and the bf said it tasted just like it’s supposed to.
I have made this several times using either frozen or fresh rhubarb. The only change I made is to make my own pie crust. This pie always comes out perfect. Absolutely delicious!
easy to make and tasted great
My husband and my FIL love rhubarb pie. I decided to make it for Father’s Day. Came out GREAT! Exact recipe used with the addition of ~2 tsp cinnamon and nutmeg. Sweetness was perfect for us. Rave reviews from everyone and so so easy. Don’t hesitate if you can find rhubarb.
We like our pie more tangy than sweet, so I reduce sugar to 3/4 cup but also add a single layer of fresh cut strawberries on top of the rhubarb. It is sooooo incredibly good!!!!
It was delicious. My husband went back for seconds. I’ll certainly make this recipe again. I followed the advice of others and cut back the sugar to 1 cup. Perfect.
Very simple, quick and delicious made with straight rhubarb! I’m not a fan of crust, so I make mine crustless since most folks leave it, always a pleasant surprise!
I found this recipe last year (2022) after buying up a bunch of rhubarb from an Amish farm. I made soo many pies for my husband, dad and friends with this same recipe. I did take a note from another review and brushed the top with cold water and sprinkled with sugar to give it a glossy look. But every single person that tried it LOVED it! Also I wrapped the edges of crust in foil so they wouldn’t burn.
I’ve never eaten or made anything with rhubarb in my life … until tonight! Oh my word! That was deliciously memorable! We are portioning it out so we have more to look forward to in the future. Thank you! When I went to the store & bought the rhubarb I had not found this recipe. It ended up being 1/2 of the required rhubarb. It was still so fabulous!
I’d give it almost 5 stars. The recipe is so simple, and it makes a yummy pie. The first time I made it, I followed the recipe, and it was too sweet. The second time I made it, I used less sugar, and it was better. I used frozen rhubarb, which I thawed, and pre-baked the bottom pie crust to make sure it cooked and was not going to be soggy. I was so happy to find out how easy this pie was to make and how yummy it was because it is so hard to find already-made rhubarb pies anywhere! It is my favorite 🙂 I will be making this again and again. Thank you so much!
Really great and easy recipe. I used green rhubarb and added some strawberries to get a red color. I made one pie, and today I making another. Soooo good!
Actually 4 1/2 stars. Great pie, my husband also enjoyed it. Really the only reason for the reduction was because I thought it was just a tad too sweet. Next time I will add a little lemon juice to make it a little more tart.