Rhubarb Pie Recipe

How to make the best rhubarb pie recipe I’ve ever eaten! No need to add strawberries, rhubarb is the true star in this easy pie filling recipe.

April to June is rhubarb season and while we don’t have our own bush (is it a rhubarb bush?), we are lucky enough to have friends and family with more than enough to spare.  My dad brought us some with his last visit and I was more than happy to make my first pie of the season!  Rhubarb pie is one of my favorite desserts, and this recipe will knock your socks off. It’s the perfect mix of tart and sweet and sandwiched in between two layers of my favorite all butter pie crust, it’s sure to be yours too.

Spring is the perfect time of year to make pie. I don’t know about you, but right now our house is still chilly enough that a 425° degree oven is most welcome! It’s really a win-win.

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Rhubarb Pie Recipe

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How to make the best rhubarb pie recipe I’ve ever eaten! No need to add strawberries, rhubarb is the true star in this easy pie filling recipe.

• Author: Kelly Egan
• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Yield: 8 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Scale 1x2x3x

Ingredients

• 1 1/2 cups (310 grams) granulated sugar
• 2 teaspoons cinnamon
• 1/4 teaspoons ground cloves
• 3/4 cup cornstarch
• 1 3/4 pounds rhubarb, chopped (about 6 cups)
• Your own or my All Butter Pie Crust Recipe

Instructions

1. Prepare dough recipe of your choice and layer one crust in a 9-inch pie plate with about 1 inch hanging over the edges. Preheat oven to 425° Fahrenheit.
2. Combine the sugar, spices and cornstarch and stir to distribute the spices and cornstarch.
3. Toss the sugar mixture with the rhubarb until it’s evenly coated. It’s important to do this just before you bake, because if you wait, the leaches out some of the water in the rhubarb and your final pie will be watery.
4. Pour the rhubarb mixture into a 9-inch pie plate and top with another pie crust or lattice design!
5. Bake for 30 minutes at 425° F, then reduce temperature to 350°F and bake for another 35-40 minutes.

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