Classic Rhubarb Pie is a Rhubarb Pie with only one crust. Baking an open faced rhubarb pie makes a lovely display of pink and green rhubarb ready to wow your friends and family.
Prep Time5 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: one crust rhubarb pie, open faced rhubarb pie, open top rhubarb pie, rhubarb pie with one crust, single crust rhubarb pie
Servings: 8 pieces
Author: Barbara
- 2 eggs
- 1 1/4 cups sugar
- 1 Pinch salt
- 1/4 cup cracker meal (see notes)
- 2 cups diced rhubarb
- 1/4 cup butter
Preheat oven to 450 degrees F.
Whisk together eggs, sugar, salt and cracker meal.
Stir in diced rhubarb.
Pour into frozen pie crust or unbaked pie crust.
Dot the top of the filling with butter.
Bake for 15 minutes at 450 degrees F. Reduce temperature to 375 degrees F, and cook for an additional 50 minutes.
Let cool before cutting to allow the pie to set up.
- For the single crust, you've got three options. Make a homemade single crust recipe (do not pre-bake), use a frozen pie crust (do not thaw), or use a roll of pre-made pie crust from the refrigerator section at the grocery store.
- The color of your rhubarb will depend on the variety you use. Some varieties have more pink while others can be more on the green side.
- To prevent the edges of your single crust rhubarb pie from getting too brown, tent a piece of foil over the pie mid-way through cooking.
- This is a two step cooking process: first cook the pie for 15 minutes in a preheated 450 degrees F oven, then turn down the heat to 375 degrees F, and cook for an additional 50 minutes.
- Do not cut into this classic rhubarb pie until you've let it cool. You do not want to risk the rhubarb filling running out over the plate.
- Want a double crust recipe for rhubarb pie? Try Grandma's version!