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Home » Recipes » Dessert Recipes

Old Fashioned Rhubarb Pie

Published: May 2, 2022 by Bowl Me Over · 5 Comments

Rhubarb pie is old fashioned, but such a deliciously sweet/tart dessert. Makes such a lovely pie!
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Tart rhubarb combines with sugar and a dash of cinnamon. This is a classic, old fashioned Rhubarb Pie with just the right amount of sweetness to balance the tangy rhubarb. This family recipe is easy to make and homemade pie is always a treat!

Fresh Rhubarb Pie with a slice of pie and vanilla ice cream.
Old Fashioned Rhubarb Pie Recipe
Jump to:
  • Why you'll love this recipe
  • Ingredients
  • Instructions
  • Equipment
  • FAQ's
  • Things to know
  • Variations
  • Related recipes
  • Old Fashioned Rhubarb Pie

Why you'll love this recipe

✔️ It maybe old fashioned but this pie is easy to make because we take an easy shortcut!

✔️ It's the perfect combination of sweet and tart! 

✔️ It's delicious!

Ingredients

For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

  • rhubarb - fresh or frozen, either will work!
  • sugar to sweet the fruit.
  • flour will thicken the rhubarb as it bakes
  • cinnamon
  • salt
  • butter
  • pre-made pie crust

Instructions

Rhubarb Pie on plate with vanilla ice cream.
Sweet, tart Rhubarb Pie is a real summertime treat!

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

  1. Roll out pie crust & place in pie plate.
  2. Clean and chop the rhubarb. Combine with sugar, cinnamon, flour and salt in a bowl. Mix well to combine.
  3. Pour into the pie plate.
  4. Dice the butter and dot it on top of the rhubarb.
  5. Top with the remaining pie crust.
  6. Pinch the edges to seal the crust together.
  7. Sprinkle the remaining sugar & cinnamon on the top of the pie crust.
  8. Cut several slits in the top of the crust to allow the steam to vent.
  9. Place the pie on a cookie sheet before putting it in the oven to catch the juice that bubbles over.
  10. Bake at 350 degrees for 1 ½ hours or until the pie is golden brown.

Steps to clean fresh rhubarb

  1. Remove the leaf, discard.
  2. Rinse and clean the fruit.
  3. Slice the stalks into ½ inch pieces.

Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.   

  • 9" Pie Plate
  • Rolling Pin
  • Cutting Board
  • Paring Knife

FAQ's

Do you have to peel rhubarb?

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?

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! 🙂

How many stalks of rhubarb to make four cups?

It will take about 8-9 stalks to equal a pound.

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 taste. If you've never tried it, now's the time!

Can I substitute frozen fruit for fresh?

Yes, substituting frozen rhubarb for fresh works for this recipe. Just be sure to drain it well.

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 keeps four days.

Can you eat the rhubarb leaf?

A rhubarb leaf is not edible. Remove the leaf and discard.

Things to know

  • Make this sugar free by substituting Splenda for sugar. Use one cup Splenda for the two cups sugar in this recipe.
  • If you want to make this completely from scratch, this is my family recipe for pie crust - just click here.
  • The leaf from the plant is poisonous - do not eat it!
  • If you can't find fresh rhubarb, substitute frozen!
Old Fashioned Rhubarb Pie on plate with ice cream and spoon.
Are you ready to dig in? This is the BEST Rhubarb Pie Recipe!

Variations

Add fresh strawberries to the pie! Strawberry Rhubarb Pie is amazing!

Related recipes

  • Strawberry Rhubarb Jam - perfect on a biscuit or your favorite PB&J!
  • Fresh Apricot Pie Recipe - swoon-worthy pie that only takes minutes to make!
  • 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!

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

Rhubarb pie on plate with a scoop of vanilla ice cream.
Print Recipe Pin Recipe
5 from 4 votes

Old Fashioned Rhubarb Pie

Rhubarb pie is old fashioned, but such a deliciously sweet/tart dessert. Makes such a lovely pie!
Prevent your screen from going dark
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 581kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 6-7 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

I earn a commission from Instacart from qualifying purchases.

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 and 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.

Nutrition

Calories: 581kcal | Carbohydrates: 104g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 350mg | Potassium: 355mg | Fiber: 3g | Sugar: 67g | Vitamin A: 160IU | Vitamin C: 8.2mg | Calcium: 102mg | Iron: 2.1mg
Tried this Recipe? Pin it Today!Mention @BowlMeOver or tag #BowlMeOver!

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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!

Originally published July 22, 2017 0 Updated April 30, 2022 to improve instructions and readability.

More Desserts and Sweet Treat Recipes

  • White Chocolate Covered Strawberries
  • Heart Shaped Rice Krispie Treats
  • No Bake Lemon Icebox Pie
  • No Bake Pumpkin Pie with Graham Cracker Crust

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Healing Tomato

    July 21, 2019 at 11:07 am

    5 stars
    I haven't had rhubarb pie in a long time, so, your recipe reminds me to make it this weekend. You always make your recipes look so easy to make, so, a novice like me can easy make it. Can't wait to try your rhubarb pie

    Reply
    • Bowl Me Over

      July 22, 2019 at 7:05 am

      It's just the best, we love rhubarb! I hope you try this Rini, you'll love this recipe!

      Reply
  2. Lois

    October 20, 2017 at 12:27 pm

    5 stars
    Rhubarb pie has always been my most favorite dessert. I enjoy it so much Our whole family enjoys it.

    Reply
    • Bowl Me Over

      October 20, 2017 at 8:05 pm

      Boy howdy, it's jut the best Mom, especially yours!

      Reply

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