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This sweet-tart rhubarb pie is a colorful stunner on any dessert table.
Fresh rhubarb is tossed with cinnamon sugar, a little flour, and baked in a double crust. It’ll be your new favorite way to use this uniquely tasty fruit!
Holly’s Rhubarb Pie Highlights
- Flavor: This rhubarb filling gets a cinnamon sugar twist for a mouthwatering sweet and tart flavor, balanced by buttery pastry.
- Tools: Use a standard pie dish and baking sheet to catch any drips.
- Time-Saving Tip: Use a store-bought pastry dough for a quick and easy pie.
- Prep Note: Both the pie crust and the filling can be made ahead and refrigerated or frozen until ready to roll out and bake.
- Serving Suggestions: Serve it warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredient Tips for Rhubarb Pie
- Rhubarb: Fresh or frozen rhubarb works equally well in this recipe. If using fresh, look for firm, blemish-free, red stalks with some green tinges on the edges. For frozen, thaw completely, wring out excess water, and add some extra flour to the filling.
- Pie Crust: Homemade crust with butter always tastes best, but store-bought is a close second.
- Variations: For a pop of extra fruity flavor, toss in a few strawberries, blueberries, or apples. A crumble top gives a delicious, sweet crunch to rhubarb pie.
Storing Leftovers
- Keep leftover rhubarb pie in a covered container in the refrigerator for up to 4 days. Enjoy a wedge served cold or reheat it in the microwave.
- Portions can be frozen after they’re wrapped in plastic wrap and placed in a freezer-safe container. Freeze baked (or unbaked) pies up to 2 months and thaw in the refrigerator or at room temperature.
- If freezing unbaked, freeze in the pie dish until solid. Then wrap in plastic and place in a freezer bag. Bake from frozen, adding extra time as needed.
More Ways to Use Rhubarb
Did you make this Rhubarb Pie? Be sure to leave a rating and comment below!
Rhubarb Pie
Sweet and tart rhubarb pie is given a hint of cinnamon in a buttery pastry crust.
Equipment
Ingredients
- 1 double pie crust store-bought or homemade
- 1 cup granulated sugar + 1 tablespoon
- 6 tablespoons all-purpose flour divided
- 6 cups rhubarb cut into ½ inch pieces
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 425°F.
- Roll ½ of the pie crust into a ⅛-inch thick circle. Line a 9-inch pie plate with the bottom crust.
- Combine 1 tablespoon flour and 1 tablespoon sugar in a small bowl. Sprinkle the mixture over the the bottom of the pie crust.
- Combine rhubarb, sugar, flour and cinnamon in a large bowl and mix well. Place the rhubarb mixture into the crust.
- Roll the remaining crust and place it over the rhubarb. Crimp the edges to seal and cut slits into the pie (or make lattice top if desired).
- Bake on the bottom rack of the oven for 15 minutes. Reduce temperature to 350°F and continue baking 40-50 minutes or until filling is bubbly and the crust is golden.
- Cool 2 hours before serving.
Notes
- Frozen rhubarb can be used but should be thawed and drained first, and mixed with an extra tablespoon of flour.
- If the crust begins to brown too much on the edges, cover it with a ring of foil or a pie shield.
- Store leftover pie in the fridge in a covered container for up to 4 days, or wrap in plastic and place in freezer bags in in the freezer for up to 2 months.
- Pie can be assembled and frozen for baking later. Place assembled pie in the freezer and once it’s solid, wrap in plastic and store in a freezer bag for up to two months.
Nutrition Information
Calories: 311 | Carbohydrates: 58g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 121mg | Potassium: 388mg | Fiber: 3g | Sugar: 35g | Vitamin A: 125IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
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Excellent recipe, pie was delicious.
Hello Cheryl. Thank you. I am glad that you enjoyed the rhubarb pie.
Best ever. Bottom crust stays crispy.
So glad you enjoyed it, Linda!
I am getting ready to make this pie but wondering why you put flour and sugar on the bottom crust before adding filling.
It helps keep the crust from getting soggy. Let us know how it goes!
Awesome
5 stars delicious and easy to prepare just perfect,