Go Back
–+ servings
Old Fashioned Rhubarb Pie

Deliciously Tart Old Fashioned Rhubarb Pie Recipe You’ll Love

This Old Fashioned Rhubarb Pie combines tartness and sweetness in a delightful dessert, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 4 cups fresh rhubarb, chopped Use bright stalks for optimal flavor.
  • 1 cup sugar Consider using raw sugar for a richer taste.
  • 1/4 cup all-purpose flour For gluten-free, use cornstarch.
  • 2 large eggs Beat until pale for best texture.
For the Pie Crust
  • 1 double pie crust homemade or store-bought A flaky, double crust elevates the pie's overall experience.

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Fork
  • Rolling Pin
  • Parchment paper
  • Pie weights

Method
 

Step-by-Step Instructions for Old Fashioned Rhubarb Pie
  1. Preheat your oven to 350°F. Roll out your pie crust and place it into a 9-inch pie dish. Prick the bottom with a fork, cover with parchment paper, and fill with pie weights. Blind bake for about 30 minutes until lightly golden.
  2. Once the crust is cooled, increase the oven temperature to 425°F. In a bowl, combine chopped rhubarb, sugar, and flour. In a separate bowl, beat the eggs until pale, then pour over the rhubarb mixture, stirring gently.
  3. Pour the filling into the prepared crust, spread evenly. Roll out the second pie crust and place it over the filling. Crimp the edges to seal and poke holes in the top crust to allow steam to escape.
  4. Bake at 425°F for 15 minutes. Reduce temperature to 350°F and continue baking for 25-30 minutes until the filling is bubbling and the crust is golden.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 8mgCalcium: 2mgIron: 6mg

Notes

Store pie covered in plastic wrap or an airtight container in the fridge for up to 3-4 days. Freeze before baking for longer storage, up to 3 months. Reheat slices at 350°F for 10-15 minutes.

Tried this recipe?

Let us know how it was!