It’s rhubarb season! If you’ve got this “weedible” (edible weed) growing like crazy in your yard, I’ve got a deeelicious recipe for you.
This rhubarb pie recipe uses white sugar and white flour, two things that rarely make an appearance in my kitchen. But hey, it’s got rhubarb in it, and rhubarb is a vegetable, so…there ya go.
Before we proceed, you are aware, are you not, that the leaves of rhubarb are poisonous. Just use the stalks. Pretend you knew that, if you didn’t.
The original recipe is from All Recipes. Ours is only ever-so-slightly different.
Simple Rhubarb Pie Recipe
Ingredients
- 4 (hefty) cups fresh rhubarb, cut into 1/4-1 inch pieces
- 1 1/3 cups sugar (scant)
- 6 tablespoons flour
- 2 tablespoons butter
- 1 double pie crust
Directions
- Position the bottom crust in the pie pan
- Combine sugar and flour in a small bowl. (They get along well, so this is simple.)
- Sprinkle a layer of flour/sugar in the bottom crust.
- Pile the rhubarb in the crust.
- Sprinkle the rest of the flour/sugar over the top.
- Cut the butter into little pieces and place them on the rhubarb.
- Add the top crust. Crimp.
- Bake at 450 for 15 minutes on the bottom rack.
- Lower the temperature to 350 and bake another 35-45 minutes, depending on your oven.
Tips
Cut your rhubarb the size you prefer. I like mine “mushy” and small, but others prefer rhubarb slightly firmer and a little bigger. Your call!
Serve warm or cold with ice cream or without. Call it a veggie and serve in place of dinner or breakfast.
A regular pie pan is sufficient; do not use a deep-dish.
If the crust starts browning too quickly, wrap aluminum foil around the edges.
Place a cookie sheet directly under the pie pan in the oven to catch any drips. If you forget to do this, be sure to offer the firemen a nice warm slice of fresh rhubarb pie.
If you’re on a diet (ugh) or a “plan,” this probably doesn’t fit perfectly…or at all…so just pin it for after you’ve fallen off the wagon your free days. Hey, I’m on a plan, but I’m a realist, so I’ve got your back. Wink.
Reviews
A picky husband: My mouth really likes it, but my eyes can’t get past the fact that it looks like celery pie. (Our rhubarb was mostly green, not red.)
A teen: This pie is a success!
A four-year-old: I ate all the ice cream.
The Simple Homemaker: I can’t eat dairy or sugar, but snuck a sliver of this pie anyway, and oh my! Fantabulous!
Here’s the boring printable version:
- 4 (hefty) cups fresh rhubarb, cut into 1/4-1 inch pieces
- 1 1/3 cups sugar (scant)
- 6 tablespoons flour
- 2 tablespoons butter
- 1 double pie crust
- Position the bottom crust in the pie pan
- Combine sugar and flour in a small bowl.
- Sprinkle a layer of flour/sugar in the bottom crust.
- Pile the rhubarb in the crust.
- Sprinkle the rest of the flour/sugar over the top.
- Cut the butter into little pieces and place them on the rhubarb.
- Add the top crust. Crimp.
- Bake at 450 for 15 minutes on the bottom rack with a cookie sheet under the pie pan to catch drips.
- Lower the temperature to 350 and bake another 35-45 minutes, depending on your oven. Cover the edges with aluminum foil if it gets dark too quickly.
- Serve warm or cold.
A great big thank you goes out to Lynn from Jackson, Wisconsin, for supplying us with rhubarb (and a rhubarb coffee cake)!
Let me know if you try this simple rhubarb pie recipe, and feel free to share your favorite rhubarb recipes here!
I made this very recipe (from All Recipes) two weeks ago. I threw in some raspberries because I had them, and cut back on the sugar. This is a great recipe and it can’t be over-emphasized that you need to put the sugar and flour on the bottom prior to adding the rhubarb (like the recipe indicates). My mom used to make it by mixing it all up and then putting it in the shell, but the bottom was alway soggy. Problem solved with this method. This is a terrific pie! I love rhubarb. It takes quite a few stalks to come up with the four cups, that’s for sure! Thanks for posting this. Brought back my two-week old memories – that pie didn’t last long!!
Raspberries sound fantastic in this pie! Any berries do, in fact! Thanks for sharing, and I’m glad I could bring back your two-week old memories. 😉
This is the best rhubarb pie I’ve ever had. Okay, it’s also the only rhubarb pie I’ve ever had…
Thanks for a great recipe!
Haha! And thank YOU for your honesty.:)