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!
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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
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- 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.
Steps to clean fresh rhubarb
- Remove the leaf, discard.
- Rinse and clean the fruit.
- Slice the stalks into ½ inch pieces.
Equipment
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FAQ's
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.
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! 🙂
It will take about 8-9 stalks to equal a pound.
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!
Yes, substituting frozen rhubarb for fresh works for this recipe. Just be sure to drain it well.
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.
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 of Splenda for the two cups of sugar in this recipe.
- Use a ready-made pie crust or homemade pie crust, either works!
- The leaf from the plant is poisonous - do not eat it!
- If you can't find fresh rhubarb, substitute frozen.
- Place a baking sheet under the pie when baking in case the pie bubbles over. That will keep you from cleaning up a sticky mess on the bottom of the oven!
Variations
Add fresh strawberries to the pie! Strawberry Rhubarb Pie is amazing!
Serving with a scoop of vanilla ice cream - delicious!
Related recipes
- Strawberry Rhubarb Jam - perfect on a biscuit or your favorite PB&J!
- Fresh Apricot Pie Recipe - a 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!
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Old Fashioned Rhubarb Pie
Equipment
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
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Instructions
- Roll out the pie crust and place the bottom crust into the 9-inch 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
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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.
Healing Tomato
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
Bowl Me Over
It's just the best, we love rhubarb! I hope you try this Rini, you'll love this recipe!
Lois
Rhubarb pie has always been my most favorite dessert. I enjoy it so much Our whole family enjoys it.
Bowl Me Over
Boy howdy, it's jut the best Mom, especially yours!