Here’s a classic rhubarb pie recipe — sweet, tart, and perfect with a scoop of vanilla ice cream:
Old-Fashioned Rhubarb Pie
Prep Time: 20 mins
Cook Time: 50-60 mins
Total Time: ~1 hour 20 mins
Servings: 8
Ingredients
For the filling:
4 cups fresh rhubarb, chopped (½-inch pieces)
1 ⅓ cups granulated sugar
6 tbsp all-purpose flour
¼ tsp ground cinnamon (optional)
1 tbsp butter, cut into small pieces
1 tsp vanilla extract (optional)
1 egg (for egg wash, optional)
For the crust:
1 double pie crust (homemade or store-bought)
Instructions
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare the Bottom Crust
Roll out the bottom crust and place it in a 9-inch pie dish. Trim the edges and chill while making the filling.
Make the Filling
In a large bowl, combine chopped rhubarb, sugar, flour, and cinnamon (if using). Mix well. Stir in vanilla if desired.
Assemble the Pie
Pour the rhubarb filling into the chilled pie crust. Dot the top with pieces of butter. Cover with the top crust (lattice or whole with slits for steam). Seal and crimp the edges.
Egg Wash (Optional)
Beat 1 egg with a splash of water and brush over the top crust for a golden finish.
Bake
Place the pie on a baking sheet (to catch drips) and bake for 20 minutes at 400°F (200°C).
Then reduce the temperature to 350°F (175°C) and bake another 30–40 minutes, or until the crust is golden and the filling is bubbling.
Cool
Let the pie cool completely on a wire rack to allow the filling to set — at least 2 hours.
Serving Tip:
Delicious warm or chilled, with whipped cream or vanilla ice cream!
