Combine the sweet and the tart into one delicious dessert with this rhubarb pie recipe.
All that is needed for this tasty treat is some pie crust (homemade or store-bought), sugar, rhubarb, cinnamon, and a little flour!
It’s a fantastic way to finish off the summer season.
Sweet & Tart Rhubarb Pie
- Nothing beats a flaky and buttery pie crust filled with an easy-to-make filling. The family will love this dessert.
- The combination of sweet and tart in this recipe is sure to awaken those taste buds!
- For a quick pie use a store-bought crust, or try a homemade crust just like grandma used to make.
Ingredients for Rhubarb Pie
Rhubarb – Use fresh or frozen rhubarb for this recipe. When buying fresh, they are usually sold in bundles or loose. The stalks should be red with a hint of green, firm, and without blemishes.
If using frozen rhubarb, thaw it first and squeeze out the extra water, and add some extra flour into the pie filling.
Pie crust – Make a homemade pie crust or use a store-bought one for a quicker and easier dessert. Make two pie crusts, one for the top and one for the bottom of the pie.
Toppings – Try drizzling the finished pie with some homemade strawberry sauce and a dollop of whipped cream. Feeling adventurous? Try making some homemade no-churn ice cream to serve alongside.
How to Make Rhubarb Pie
This dessert has so few ingredients, making it so simple to toss together.
- Make the pie crust (or use the premade crust).
- Sprinkle 1 tbsp sugar & 1 tbsp flour over the bottom of the pie crust.
- Combine, flour, sugar, rhubarb, & cinnamon in a bowl. Add to pie crust.
- Roll the remaining crust & place it over the pie. Crimp the edges.
- Bake (as per the recipe below).
Make Ahead
Homemade pie crusts can be made in advance and kept in the refrigerator, or they can be frozen in balls, or in a flat circular shape (before being baked).
The filling can also be made ahead and refrigerated or frozen. If refrigerating, don’t put the filling into the pie crust until just before it is ready to cook, otherwise, the crust will become soggy.
The entire pie can be assembled and then frozen. To do this properly, place the assembled and uncooked pie in the freezer. Wait for it to freeze solid, then wrap it in plastic wrap. Place in an airtight container or freezer bag, and store it in the freezer for up to 2 months. Cook from frozen for 40 minutes.
Storing Leftover Pie
Leftover pie will keep in an airtight container in the refrigerator for 4 days. Baked pie is also so easy to freeze. Cut it into individual portions, wrap with saran wrap and place it in an airtight container in the freezer. It will keep for 2 months.
Rhubarb From the Garden?
Did you make this Rhubarb Pie? Be sure to leave a rating and a comment below!
Rhubarb Pie
Equipment
Ingredients
- 1 double pie crust store-bought or homemade
- 1 cup sugar + 1 tablespoon
- 6 tablespoons 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
If the crust begins to brown too much on the edges, cover it with a bit of foil or a pie shield. Store leftover pie in the fridge in a covered container for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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