Looking for a way to use all of that great spring rhubarb? Rhubarb Pie is the perfect amount of sweetness between two pie crusts, and the filling is only 5 ingredients. This recipe comes straight from our Grandma’s recipe box.
Our Dad loves this pie. We don’t blame him, because it is perfection. If mom or I haven’t already made one, he will conveniently cut some rhubarb and leave it in the kitchen. Next thing you know, a rhubarb pie appears.
What is Rhubarb?
Are you familiar with rhubarb? It’s a vegetable that once planted, returns each year. Typically, it’s one of the first signs of spring around here in Indiana (that and our asparagus patch). Rhubarb grows long stalks that are red and green with big leaves.
Be sure to remove the rhubarb leaves because they are poisonous. When you find it at the grocery story, the leaves are usually removed for you! The stalks are completely edible; however, they are very tart. That’s why most recipes use rhubarb as a dessert with plenty of sugar.
This is a pretty unique rhubarb pie recipe. Most often, you’ll see rhubarb and strawberry pie. We prefer this version, hands down.
The filling is easy. Rhubarb, sugar, flour, egg and vanilla. Grandma would make a mixture of the cut rhubarb, sugar and flour. Then she’d make a separate mixture of egg and vanilla. Lastly, she’d combine the two mixtures and pour into a pie crust. Simple enough!
The crust is up to you. If you have a favorite recipe for homemade pie crust, go ahead and use it. Be sure you use a recipe that makes 2 crusts, one for the top and one for the bottom.
If you don’t have a pie crust recipe or if you’d like an easy short cut, there’s no shame in buying prepared pie crusts from the refrigerated section. That’s what we typically do.
Notes about This Rhubarb Pie Recipe
- You’ll need two pie crusts. Either buy some pre-made from the refrigerated section, or make your own. If you use a refrigerated crust, follow the directions on the package. Most say to remove from the refrigerator prior to using.
- This recipe calls for two cups of rhubarb. Be sure this is only the stalks. Wash the stalks to remove the dirt. Cut into small chunks, approximately 3/4 inch. If there’s woody ends, you can peel them off.
- The recipe follows a two-step cooking process. The first 15 minutes is at 425 degrees F, then turn down the oven and cook at 350 degrees F for an additional 45 minutes.
- The filling may seep out the top. This is ok! It tastes great anyways. You may want to place the pie pan on a flat cookie sheet in case the filling bubbles over.
- It is best if you allow the pie to rest for an hour before cutting. This lets the filling cool and set up. If you don’t do this, the filling will ooze out when you cut it.
How to make Grandma’s Rhubarb Pie
Full recipe directions are at the bottom of this post.
In a bowl, mix rhubarb chunks, flour and sugar. In a separate bowl, mix egg and vanilla. Combine the two mixtures. Place bottom crust into pie pan. Pour in the filling. Arrange the top crust over the filling. Bake.
Our Favorite Recipes from Grandma
Looking for a way to use up that spring rhubarb? This rhubarb pie comes straight from our Grandma's recipe box. It's the perfect amount of sweetness between a two pie crusts, and the filling is only 5 ingredients.
- 2 cups rhubarb
- 1 1/2 cups sugar
- 3 Tablepsoons flour
- 1 egg
- 1 teaspoon vanilla
- 2 pie crusts
Preheat oven to 425 degrees F.
Wash rhubarb stalks. Cut into approximately 3/4 inch chunks.
Add flour and sugar to rhubarb and mix.
In a separate bowl, add egg and vanilla and whisk with a fork.
Combine the 2 mixtures.
Line a pie pan with a prepared pie crust. Add rhubarb filling.
Arrange a top pie crust over the top. Seal the crust by pinching or rolling as desired.
Cook for 15 minutes at 425 degrees F. Reduce oven to 350 degrees F. Cook for an additional 45 minutes.
Let the pie rest for about an hour before cutting.