old fashioned rhubarb pie recipe

4.7 from 1914 votes

A classic old fashioned rhubarb pie recipe that features a flaky pie crust and sweet and tangy rhubarb filling. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hr 5 mins

Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup unsalted butter, chilled and cubed

1/4 to 1/2 cup ice water

For the Rhubarb Filling

6 cups fresh rhubarb, chopped

1 1/2 cups white sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp lemon juice

👨‍🍳Directions

1Preheat oven to 425°F.

2In a large bowl, combine flour, salt, and sugar for the pie crust.

3Add the chilled cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4Add ice water, one tablespoon at a time, mixing just until the dough comes together.

5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

6On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.

7Transfer the dough to the pie dish, pressing it into the sides and bottom.

8Trim the edges, leaving about 1/2 inch of overhang.
Set aside.

9In a large bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and nutmeg.

10Mix well to coat the rhubarb evenly.

11Add the lemon juice and mix again.

12Let the mixture sit for 10 minutes to allow the juices to release.

13Pour the rhubarb filling into the prepared pie crust, spreading it evenly.

14Roll out the second dough disk and place it over the filling.

15Trim the edges, leaving about 1/2 inch of overhang.

16Crimp the edges to seal the pie.

17Cut slits in the top crust to allow steam to escape.

18Bake the pie at 425°F for 10 minutes.

19Reduce the oven temperature to 375°F and continue baking for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

20If the edges of the crust begin to brown too quickly, cover them with aluminum foil.

21Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

22This allows the filling to set properly.

23Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

🔧Equipment

Pie dish

Mixing bowl

Rolling pin

Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tip: For a sweeter pie, you can add a tablespoon of honey to the rhubarb filling

Watch Video Of How Old Fashioned Rhubarb Pie Recipe Works

Old-fashioned rhubarb pie is always a good idea for any occasion, whether it’s a family gathering or a simple weeknight dessert. It’s a classic dessert that never goes out of style. I love making it for my family and friends, and I know they love eating it.

It’s a great way to enjoy the flavors of summer and get some extra nutrients into your diet. You can store leftover pie in the refrigerator for up to 3 days. To reheat, you can simply place a slice in the microwave for 10-15 seconds.

For a crispier crust, you can reheat the pie in the oven at 350 degrees for about 10 minutes. I also like to serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect combination of tart and sweet, and it’s sure to be a hit with your family and friends.

You can also try serving it with a glass of milk or a cup of tea for a cozy afternoon treat.

❓ Frequently Asked Questions About Old Fashioned Rhubarb Pie

1. Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb for this recipe. However, you may need to adjust the baking time, as frozen rhubarb will release more liquid than fresh. I would recommend thawing the rhubarb first and then draining it before using it in the recipe.

2. Can I make the pie crust from scratch?

Absolutely, you can make the pie crust from scratch. I often use a simple recipe that calls for flour, butter, salt, and water. You can also use a food processor to make the process easier. However, if you’re short on time, store-bought pie crust will work just fine.

3. How do I know when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbly. You can also gently shake the pie to see if the center is set. If it jiggles slightly, it’s not quite done yet. I would recommend checking the pie after about 45 minutes of baking and then every 5-10 minutes until it’s done.

4. Can I add other fruits to the pie?

Yes, you can add other fruits to the pie. Strawberries and raspberries pair particularly well with rhubarb, and you can add them to the filling. Just be sure to adjust the amount of sugar in the recipe, as other fruits may be sweeter than rhubarb. You can also use a combination of fruits.

5. Can I make the pie ahead of time?

Yes, you can make the pie ahead of time. You can assemble the pie and then refrigerate it until you’re ready to bake. This is a great option if you’re short on time or if you want to make the pie the day before a big event. Just be sure to let the pie come to room temperature before baking.

6. Can I freeze the pie?

Yes, you can freeze the pie. I would recommend freezing the pie before baking. You can assemble the pie and then freeze it for up to 3 months. When you’re ready to bake, let the pie thaw in the refrigerator overnight and then bake as directed.

old fashioned rhubarb pie recipe

The Best old fashioned rhubarb pie recipe