Straight-Up Rhubarb Pie Recipe (2024)

My mother taught me that rather than mixing the rhubarb together with the sugar/flour mixture, the crust will be crispier if you put a quarter cup of the sugar mixture on the bottom, then add the rhubarb, then the remainder of the sugar mixture on top. The reason is that while baking, the bubbling-hot sugar caramelizes in contact with the bottom and top crusts, making them deliciously crispy. Rhubarb produces a lot of moisture and can make the bottom crust soggy if I mix it all together first.

There is nothing worse than ruining a rhubarb pie with strawberries.

Seven 15-inch stalks of Rhubarb yielded five cups of sliced Rhubarb.

This is a reliable pie recipe that you can follow with confidence. It uses my favorite pie crust recipe that I know from my grandma's Good Housekeeping cookbook circa 1945. But I agree with TMB's review - bake for the first 15 minutes at 425 F. then @ 50 minutes at 375 F. Rhubarb deserves the spotlight w/out the distraction of berries.

I can't resist adding my grandmother's recipe. 5 Cups Rhubarb, 1 1/2 C sugar, 1 egg whipped, 1T flour, 2 T instant Tapioca. Sprinkle a teaspoon or so of super-fine sugar on the bottom crust before piling in the rhubarb mixture and the crust will not get soggy. Dot pie with butter before adding the top crust. Bake at 400 for 50 minutes. No sugar in the pie crust itself.

Only two things could make this better. 1) Make the crust with lard, rather than shortening. 2) Add a bit of orange zest. Those two things would make this a perfect rhubarb pie!

This is not straight up rhubarb pie. it is rhubarb cinnamon pie. one of the very few items my mother could make was rhubarb pie. no other flavors are needed. crust rhubarb and sweeten to taste.

WAY...way...too much sugar. For this amount i use maybe at most 3/4 C. You don't want to kill the natural tang! And no lemon needed if you don't overload with sugar. Also not a cinnamon fan at all. I toss in some cardamom which gives it a little extra something maybe 'mysterious' ? Thanks for tip about putting some sugar on bottom crust. I'll try that. Going out right now to cut some from my rhubarb patch!

The recipe was great but I regret including the orange zest. I must have zested too much (about 3/4 of an orange) and I couldn't taste rhubarb at all, just orange. Word to the wise: If you adore the taste of plain old rhubarb and want a simple & classic pie, I would be careful with zesting. The recipe, however, is wonderful. I loved the crust and the fact that my pie wasn't runny. I would use a little less sugar, because I love a little more sourness to my rhubarb pie.

I never put strawberries in my rhubarb pie. They add zero
I also use tapioca not flour. The tapioca let's the flavor shine and also is less gluey. 1T /cup rhubarb.

I used my own recipe for crust which is all butter. Also I use Minute Tapioca as a thickening agent for rhubarb and berry pies. This was a great recipe. We all loved the cinnamon.

I like butter crusts, and it worked beautifully using an equal amount of butter to the shortening—pulsed in the food processor just 3 or 4 times until about the size of lima beans, chilled in the fridge for an hour before rolling. For the filling, I subbed in tapioca flour, and skipped the cinnamon, adding about half an orange's worth of zest instead. I used only 3/4 c sugar and took the advice to sprinkle about 1/4 of that on the base of the crust before adding the rhubarb. IT WAS PERFECT!

Cinnamon has no place in a rhubarb pie. Never. Ever. Did I say never? NEVER! Orange peel is traditional. And to my mind, a necessary component.

I totally agree! Rhubarb is so delicious on it's own - strawberries just "dumb it down" in my opinion. Also, don't go crazy with the sugar (I always cut the sugar in any recipe by at least a third), and please, no ice cream!

Used 1 cup sugar, could reduce to 3/4 cup. Used 5 tbs cornflour. Refrigerated dough for 30mins before rolling out, still very soft. Froze pie for 10 mins before baking. Used egg wash and sugar on top. Didn’t use cinnamon or orange but added two tbs orange liqueur. Baked for an extra 12 mins to see liquid bubbling in vents

I couldn't find my Mom's rhubarb pie recipe, so thought I would give this one a try.First off, I could not find the SIZE of the pie pan listed anywhere. Assumed and went with 9" as that is the most common. I don't recall my Mom's pie having cinnamon in it, but added it per the recipe. I prefer Cardamom. Like the tip of "glueing" the top and bottom crusts together with a bit of water.Pie is good. Think the sugar was right amount as my rhubarb was EXTRA tart!

As I've read, no cinnamon, maybe less sugar

I love this recipe. It comes out beautifully every time and the rhubarb flavor shines. In a hot kitchen, I had to fight with the crust sticking to the rolling pin but even though I had to re-roll the bottom crust with extra flour on the counter, it turned out flakey.

The proportions worked out just right for me. Better without the cinnamon (or orange zest for that matter), IMHO.

Made this to the letter, other than the baking time, which I had to extend by about 20 minutes or so - but delicious! First time I’ve felt like I’ve pulled off a pie crust with rhubarb. We have more than enough in our yard this time of year in Alaska and this is definitely going into the recipe rotation.

Overall great recipe, however, unless that was a convection oven, 25 minutes was not nearly enough, I think I went up to 50 minutes!

This is a classic recipe I’ve made ever since I learned how to make pies. If the rhubarb inside is unusually runny and juicy, don’t fret - buy vanilla ice ice cream and drizzle that on top. With any extra crust crumbs that fell in it. This is one of my favorite sundaes.

First time I’ve ever made rhubarb pie. I followed the recipe exactly. It’s perfect. I will definitely make it again.

Great pie. My crust is better (1/2 butter 1/2 crisco 1 tsp sugar 1 tsp salt). Six cups of rhubarb as others suggested. Did half cinnamon and half cardamom,tasted neither. Next time will do all cardamom.

Skip the cinnamon. Use 6 cups of rhubarb. Store bought pastry is fine. Yum! Echos of childhood.

For the crust, I like using half crisco (in stick form so easy to measure) and half butter. This creates a nice flaky crust from the butter and still easy to roll out from the crisco. Using pastry flour rather than all-purpose flour also makes the dough easier to work with and requires less water to bind it so the crust is more tender. Lastly, I always refrigerate the pastry dough at least half an hour and preferably longer (even overnight) before rolling it out, it sticks together better!

More salt in crust..3/4 to ~1tsp

Grew up eating rhubarb cooked by my mother in many ways different ways, her favorite being what she called rhubarb sauce. Now living in the South rhubarb is beyond scarce. Miss that serious tartness and flavor.

Nutmeg is what my family uses, not cinnamon.