Rhubarb Pie

Homemade Rhubarb Pie Recipe

Rhubarb pie is my favorite! Sweet and tart at the same time it’s the perfect summertime treat! For my recipe for homemade pie crust please click here!  Do you have someone with a sweet-tooth but needs to avoid sugar? My mom substitutes Splenda – 1 cup Splenda for the two cups sugar in this recipe.

Slice of Rhubarb Pie

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5 from 1 vote

Rhubarb Pie

Rhubarb pie is old fashioned, but such a deliciously sweet/tart dessert. Makes such a lovely pie!

Prep Time15 mins

Cook Time1 hr 30 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American

Servings: 6 servings

Calories: 581kcal

Author: Souper Chef Deb from Bowl Me Over

Ingredients

• 5 cups raw rhubarb chopped into 1/2 inch pieces*
• 2 cups sugar plus 1 tablespoon for sprinkling
• 1/3 cup flour
• 1 teaspoon cinnamon plus 1/4 teaspoon for sprinkling
• 1/4 teaspoon salt
• 1 tablespoon butter
• 2 pie crusts

Instructions

• Roll out pie crust & place in a pie plate. Roll out the top crust and refrigerate both to keep cold.
• Combine 1 tablespoon sugar & 1/4 teaspoon cinnamon in a small cup, set aside.
• Chop & combine rhubarb, remaining sugar & cinnamon, flour and salt. Mix well to combine. Pour into the pie plate. Cut the butter into small pieces and put on top of the rhubarb. Top with the remaining pie crust.
• Some of the pie crust will over lap. Use a knife and cut off the excess crust. Pinch the edges to seal the crust together. If you want to crimp it to it look pretty, use a fork as pictured about.
• Sprinkle the remaining sugar & cinnamon on the top of the pie crust. Using a knife, cut several slits in the top of the crust to allow the steam to vent.
• Place the pie on a cookie sheet before putting it in the oven. It's not unusual for the pie to spill over a bit and this will keep you from having a burnt sugar on the bottom of your oven - never fun to clean up!
• Bake at 350 degrees for 1 1/2 hours or until the pie is golden brown.

Nutrition

Calories: 581kcal | Carbohydrates: 104g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 350mg | Potassium: 355mg | Fiber: 3g | Sugar: 67g | Vitamin A: 3.2% | Vitamin C: 9.9% | Calcium: 10.2% | Iron: 11.4%

If you don’t want to make your own pie crust, don’t sweat it! Cheat and use a store bought crust. I promise not to tell! 🙂

Rhubarb pie is my favorite! Sweet and tart at the same time it’s the perfect summertime treat! For my recipe for homemade pie crust please click here!  Do you have someone with a sweet-tooth but needs to avoid sugar? My mom substitutes Splenda – 1 cup Splenda for the two cups sugar in this recipe.

*I do not peel the rhubarb. If you use larger stalks and they are tough or stringy, split the stalk as you would celery when chopping it. By splitting the stalks it will break the fibers and they will become nice & tender after cooking.