A slice of rhubarb pie on a white plate.
Pies, Recipes, Sweets

Old-Fashioned Rhubarb Pie

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This Old-Fashioned Rhubarb Pie is the perfect way to embrace the flavor of this often overlooked vegetable! With its flaky crust and sweet-tart rhubarb filling, this easy recipe is perfect for bakers of all skill levels to enjoy. Follow my easy instructions, and you’ll have a delicious homemade pie that will impress your family and friends!

Looking for more delicious pie recipes to try? You’ll love my Black Cherry Jello Pie, Caramel Apple Pie, and Double Layer Pumpkin Pie.

Growing up in the Midwest, rhubarb pies were a common sight, yet I didn’t appreciate rhubarb itself until much later. Rhubarb is commonly paired with strawberries in desserts, but I discovered that it can really stand out on its own, and it’s so good!

With a backyard garden full of fresh produce, thanks to Hannah and Dean, we’ve experimented with several rhubarb recipes this spring. Dean’s addition of rhubarb to his garden inspired me to make a plain rhubarb pie, and it turned out to be a new favorite!

Why You’ll Love This Recipe

  • Rhubarb Shines: Rhubarb’s natural tartness takes center stage in this pie!
  • Beginner-Friendly: With basic ingredients and simple steps (you use pre-made pie crust), this recipe is perfect for those new to baking.
  • A Slice of Nostalgia: Many old-fashioned rhubarb pie recipes are passed down through generations. One bite of this pie will bring back cherished family memories.
A rhubarb pie in a glass baking dish.

Ingredients Needed

  • 9″ pie crusts
  • fresh rhubarb
  • granulated sugar
  • instant tapioca
  • vanilla bean paste
  • butter
  • egg

How to Make Old-Fashioned Rhubarb Pie

This old-fashioned rhubarb pie has two parts: rhubarb filling and pie crust. I’ll show you how to put it all together! For the full printable recipe, check out the recipe card at the end of this post.

  1. Preheat oven to 425 degrees.
  2. Mix rhubarb, sugar, tapioca and vanilla bean paste (can substitute regular vanilla extract). Set mixture aside.
  3. Line a 9″ pie pan with one of the pie crusts.

4. Add rhubarb mixture to the pie crust. Top with pieces of butter.

5. Place remaining pie crust on top. Trim edges and crimp.

6. Brush top crust with beaten egg.

Baked rhubarb pie on a black cooling rack.

7. Bake at 425 for 15 minutes.

8. Reduce oven temperature to 375 degrees and bake an additional 40 to 45 minutes. Cover edges of pie if they brown too quickly.

Helpful Tips

  • Use cornstarch, tapioca flour, or flour to thicken the filling.
  • For the best pie crust, chill your dough before rolling, use a mix of shortening and butter, and brush with egg wash for a golden finish.
  • To prevent the pie from getting soggy, preheat a baking sheet to help cook the bottom crust and vent the top crust to allow steam to escape.
  • Cool the pie for a few hours before serving to let the filling set and make the pie easier to cut cleanly.

Storage Information

  • Room Temperature: Store the pie at room temperature for up to 2 days, covered loosely.
  • Refrigerate: Cover leftover pie with plastic wrap and store in the refrigerator for up to 4-5 days.
  • Freeze: You can freeze a whole baked pie for up to 3 months. Before freezing, wrap it in plastic wrap followed by a layer of aluminum foil. Thaw the pie in the refrigerator overnight before serving.
A slice of rhubarb pie on a white plate.

Variations

  • Add fresh strawberries for a classic flavor combination.
  • Mix in extra berries like raspberries, blueberries, or blackberries.
  • Add cinnamon, ginger, nutmeg, or cardamom to add an extra warm flavor.
  • Brighten the flavor of the rhubarb with orange or lemon zest.
  • Instead of pie crust, add a crumb topping made with a combination of flour, sugar, butter, and nuts.

Frequently Asked Questions

Can I use frozen rhubarb? Absolutely! Thaw frozen rhubarb completely and drain off any excess liquid before using it in your pie.

Do I have to peel rhubarb? No, rhubarb skin is edible and adds a nice touch of color to the pie.

What kind of thickener should I use? Cornstarch is the traditional way to thicken rhubarb pie filling. But you can also use tapioca flour or a small amount of all-purpose flour.

How do I know when the pie is done? The crust should be golden brown, and the filling should be thick and bubbly.

Baked rhubarb pie on a black cooling rack.

More Desserts to Try

  1. Crispy Rice Chocolate Log
  2. Rocky Road Fudge
  3. Strawberry Shortcut Cake
  4. Rich Fudge Cake with Cream Cheese Frosting
  5. Cherry Blueberry Pie

Old School Rhubarb Pie

Recipe by Pennie Saadallah
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

385

kcal
Total time

1

hour 

15

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 9" pie crusts

  • 4 cups chopped fresh rhubarb

  • 1 1/3 cups granulated sugar

  • 1/4 cup instant tapioca

  • 1 teaspoon vanilla bean paste

  • 1 tablespoon butter, cut into pieces

  • 1 large egg, well beaten

Directions

  • Preheat oven to 425 degrees.
  • Mix rhubarb, sugar, tapioca and vanilla bean paste (can substitute regular vanilla extract). Set mixture aside.
  • Line a 9" pie pan with one of the pie crusts.
  • Add rhubarb mixture to the pie crust. Top with pieces of butter.
  • Place remaining pie crust on top. Trim edges and crimp.
  • Brush top crust with beaten egg.
  • Bake at 425 for 15 minutes.
  • Reduce oven temperature to 375 degrees and bake an additional 40 to 45 minutes. Cover edges of pie if they brown too quickly.

Like this recipe?

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