BEST Rhubarb Pie Recipe ever! Tart rhubarb combines with sugar and a splash of cinnamon. This is a classic, old fashioned dessert with the right amount of sweetness to balance the tangy rhubarb. This family recipe is easy to make, homemade pie is always a treat!
Best Rhubarb Pie
I’ve come to the conclusion that you will never get to see a perfectly plated slice of pie on this blog.
When it’s finished baking and Dan gets home, the sweet aroma that fills the house makes it impossible for me to say “no dear, you can’t eat this pie! You’ll have to wait until tomorrow…
It just ain’t gonna happen!
I don’t know about you, but Rhubarb is my favorite dessert! Simultaneously sweet and tart, it’s the perfect summertime treat!
Do you have someone with a sweet-tooth but needs to cut the carbs? My mom substitutes Splenda – 1 cup Splenda for the two cups sugar in this recipe.
Rhubarb Pie Recipe
Grocery list for Rhubarb Pie
- rhubarb – fresh or frozen
- sugar
- flour
- cinnamon
- salt
- butter
- pie crust
Do you have to peel rhubarb?
No, not at all! There’s no need to peel the rhubarb. If the stalks are large, stringy or tough, split the stalk by slicing it lengthwise. Splitting the stalks breaks the fibers making them tender after cooking.
Can I use store bought pie crust?
You bet! Store-bought works just fine. Use a high-quality brand and you’ll be pleased with the result. Honestly, that’s what I do 90% of the time! I promise not to tell! 🙂
If you want to make this completely from scratch, this is my family recipe for pie crust – just click here.
How many stalks of rhubarb make a cup?
One pound of rhubarb will yield about -4 cups.
What does a rhubarb pie taste like?
Because it’s so tart, many say it tastes like green apples. When the sugar is balanced well with the fruit it has an almost floral tastes. If you’ve never tried it, now’s the time!
Can I substitute frozen fruit for fresh?
Absolutely! Many stores carry the frozen fruit year-round, or you can freeze your own.
Take fresh rhubarb and start by cleaning it well. Slice the stalks into 1-inch pieces and lay them flat on a parchment-lined baking sheet. Freeze solid and then transfer to ziplock bags until you’re ready to use it.
Do I need to refrigerate Rhubarb Pie?
This pie isn’t custard based, but I still recommend refrigerating the pie. On the counter it will last about two days. Refrigerated it will keep four days.
Cover it well and toss it in the refrigerator!
How to make Rhubarb Pie Recipe
- Roll out pie crust & place in pie plate.
- Clean and chop the rhubarb. Combine with sugar, cinnamon, flour and salt in a bowl. Mix well to combine.
- Pour into the pie plate.
- Dice the butter and dot it on top of the rhubarb.
- Top with the remaining pie crust.
- Pinch the edges to seal the crust together.
- Sprinkle the remaining sugar & cinnamon on the top of the pie crust.
- 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 to catch the juice that bubbles over.
- Bake at 350 degrees for 1 ½ hours or until the pie is golden brown.
More delicious recipes with rhubarb
- Strawberry Rhubarb Jam – perfect on a biscuit or your favorite PB&J!
- Mom’s Rhubarb Sauce – serve over ice cream, it’s easy to make!
- Cinnamon Rhubarb Bread – with brown butter glaze, this is tender and moist!
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- Kitchen
Aide Stand Mixer (orange of course!) - Pyrex 4-Piece Glass Measuring Cups
- Measuring Spoons – I love the shape of these because they fit into spice jars
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I would love it if you gave this recipe 🌟🌟🌟🌟🌟 stars!!
Rhubarb Pie
Rhubarb Pie
Ingredients
- 5 cups rhubarb chopped into ½ inch pieces*
- 2 cups sugar plus 1 tablespoon for sprinkling
- ⅓ cup flour
- 1 teaspoon cinnamon plus ¼ teaspoon for sprinkling
- ¼ 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 & ¼ 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 ½ hours or until the pie is golden brown.
