This old fashioned rhubarb pie recipe is delightfully tart and sweet, capturing a bit of old-fashioned charm in every bite.
It begins with a simple, flaky, buttery crust, then is filled with fresh rhubarb that strikes the ideal balance between sweetness and tartness.
This old fashioned rhubarb pie recipe has been made every year in my family for decades. It has stood the test of time and it’s a pie everyone looks forward to in spring when the rhubarb is ready to be picked. Luckily, we don’t have to wait long. Rhubarb is a fast grower and is one of the first things to be harvested in the garden about the same time the first asparagus is ready.
Where do you get rhubarb?
Rhubarb typically starts appearing on grocery store shelves in late spring, between April and June. In my garden I typically harvest it in June and July. Because it has a short season, I freeze it to make desserts like this pie all year round.
Although rhubarb is technically a vegetable, it shines in fruity dessert recipes. Just as you use carrots for carrot cake or zucchini and pumpkin for pies and bread, rhubarb is perfect for these kinds of dishes.
I’m such a fan of rhubarb, when it’s in season I bake up lots of rhubarb deserts and jam. This pie is always something I have to make.
This pie is incredibly tasty and worthy of attention when rhubarb is in season. This recipe only calls for 3 1/2 cups of rhubarb so even if you don’t have a lot of rhubarb, you will have enough from one plant to make this recipe.
Rhubarb is often mixed with strawberries to make a pie, but I really like it on its own when you get the full sweet and tangy taste of rhubarb in every bite. if you haven’t tried an all-rhubarb pie, give this one a try you won’t be disappointed.
In this recipe, we’ll skip the fruits often paired with rhubarb, such as strawberries, blueberries, cherries, raspberries, and apples. While these combinations are delicious, there’s something uniquely delightful about a straightforward, pure rhubarb pie.
How to Create the Perfect Pie Crust
This recipe uses my standard pie crust, perfect for most of my pies. It’s incredibly easy and a reliable choice for your baking needs. To save time and you can use prepared pie crusts (thawed, if frozen). It will still be just as delicious, and nobody will know.
Here is the recipe for tenderflake pie crust. To print it out follow the link to my post and print it.
Tenderflake Pie Crust
INGREDIENTS
- 5 1/2 cups all purpose flour
- 2 teaspoons salt
- 1 pound lard
- 1 tablespoon vinegar
- 1 egg lightly beaten
- icewater
INSTRUCTIONS
- 1. Mix together flour and salt.
- Cut in Tenderflake lard with pastry blender or 2 knives until the lard is pea sized within the flour.
- In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup.
- Gradually stir liquid into flour mixture, adding only enough liquid to make dough cling together.
- Gently gather the dough into a ball and divide into 6 equal portions.
- Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
- When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
- Transfer the prepared dough to pie plate. To transfer dough loosely wrap it around the rolling pin, then unwrap over the pie plate.
- Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.
NOTES
Recipe Notes
When you are done you will have 3 double pie crusts. Perfect for family gatherings or to put in the freezer for later.
Ingredients for the Rhubarb Pie Filling
- Rhubarb: Choose fresh rhubarb with vibrant red and green stalks. Both colors taste the same, but if you only have greenish stalks, consider adding a drop or two of red food coloring to make the filling more visually appealing.
- Sugar: Rhubarb is quite tart, so granulated sugar is essential to balance the flavor and achieve the perfect pie.
- Flour: A small amount of flour helps thicken the filling nicely.
- Egg: Beat the egg with the flour and sugar to create a filling that holds together beautifully when sliced.
- Salt: It helps balance the sweetness
Steps to Make Rhubarb Pie
- Combine Flour, Salt and Sugar:
- Mix the flour, salt and sugar in a large bowl.
- Add in the slightly beaten egg
- Add the chopped rhubarb and mix until fully combined
- Pour the mixture into the prepared pie crust in your pie plate.
- Cover with the Top Crust:
- Place the top layer of crust over the filling, trim and tuck the edges for a clean finish.
- Crimp or press the edges to seal and make it look decorative, then cut slits for vents or create a lattice design for added flair.
- Bake and Enjoy:
- Bake until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for 3 hours before serving. Enjoy your delicious homemade rhubarb pie!
How To Serve Rhubarb Pie
Let cool to room temperature and serve with a scoop of vanilla ice cream. That is my favorite way to eat it. It can also be served warm.
Should You Refrigerate Rhubarb Pie?
You can keep this pie loosely covered at room temperature for up to 2 days. For a longer shelf life, refrigerate it for up to 5 days. In our house, it never lasts that long!
Old Fashioned Rhubarb Pie
Equipment
- 1 pie plate
Ingredients
- 2 tbsp flour
- 1 cup sugar
- 1/8 tsp salt
- 1 egg (slightly beaten
- 3 1/2 cups rhubarb (cut into 1/2-inch pieces)
- 2 pie crusts for a double crust pie
Instructions
- Preheat oven to 450 degrees
- Line pie plate with pie crust.
- Mix together flour, sugar and salt.
- Lightly beat one egg.
- Mix egg into flour mixture.
- Stir in rhubarb until well combined.
- Pour filling into pie shell.
- Cover with top crust. Trim the edges of the crust, if necessary, and tuck them under for a clean finish. crimp or press the edges of the crust. Cut slits for vents in the top of the pie.
- Bake at 450 F for 15 minutes
- Continue baking at 375 F for 25 minutes or until crust is golden brown and filling in bubbling hot.
- Cool to room temperature and serve with ice cream. Enjoy!
Perfect Pie Tips
Brush egg wash on the top crust to help it brown beautifully. Sprinkle with coarse sugar to add sparkle.
If you’re unsure if the pie is done, look for pink juices bubbling through the slits in the top crust or lattice openings.
For a Strawberry Rhubarb Pie, reduce the rhubarb to 2 cups and add 1 1/2 cups of strawberries, halved or thickly sliced.
You can add 1/4 teaspoon of cinnamon to the rhubarb mixture for extra flavor.
If you prefer, top the pie with a lattice top instead. It takes a few minutes longer but makes a beautiful presentation. A pizza wheel makes slicing thin strips easy if you don’t own a pastry wheel.
How do you keep the bottom of rhubarb pie from getting soggy?
I have never had a problem with the bottom being soggy with this pie. One way to prevent that is to preheat a cookie sheet in the oven and to place the pie on the rimmed cookie sheet. This blast of heat will help cook the bottom crust quickly. Bonus it will also catch any bubbling juices.
To prevent a soggy crust, whisk together an egg and a teaspoon of water to make an egg wash. Brush it over the bottom crust before adding the filling. This will create a barrier as it bakes.
How do you keep a rhubarb pie from being runny?
This recipe does not make a runny pie. Use the recommended amount of flour to thicken the filling.
Let the pie cool for at least 3 hours before slicing to allow the filling and juices to set.
Do I need to thaw rhubarb before baking?
If your rhubarb is frozen then thaw it and drain off liquid before using.
Should you peel rhubarb for pie?
No, you don’t peel rhubarb before using just cut into 1/2-inch pieces. Avoid using the very end pieces that grow near the base of the plant.
Conclusion to old fashioned rhubarb pie recipe
Rhubarb pie is a timeless dessert that beautifully balances tartness and sweetness in every bite. Whether you’re enjoying it fresh from the oven or savoring a slice days later, its unique flavor and homemade charm make it a crowd favorite.
By following the tips and steps outlined in this recipe, you’ll be able to create a pie with a perfectly flaky crust and a luscious filling that will impress family and friends alike. So stock up on rhubarb, get baking, and enjoy this delightful treat any time of the year! Don’t forget to share your pie-making adventures and any personal twists you add to the recipe in the comments below. Happy baking!
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