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One piece of rhubarb pie on a white plate.

Rhubarb Pie

  • Author: Ben
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 pieces 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Rhubarb Pie is a delicious Spring and Summer dessert that is perfect with a scoop of vanilla ice cream. Tart rhubarb and sweet flavors come together in this wonderful treat. 


Ingredients

Scale
  • 1 pound of drained and thawed rhubarb, chopped
  • ⅔ cup sugar + 1 teaspoon
  • ¼ cup flour
  • 2 eggs + 1 egg mixed for egg wash
  • 1 teaspoon vanilla
  • ¼ cup heavy cream
  • 2 pie crusts

Instructions

  1. Preheat oven to 425° Fahrenheit
  2. Mix rhubarb, ⅔ cup sugar, flour, 2 eggs, vanilla, heavy cream in large bowl
  3. Put the bottom crust in 9" pie dish
  4. Fill with mixture
  5. Add top crust, fold top crust under bottom, crimp and either flute or press with fork
  6. Brush egg wash over center of pie, but leave crust alone
  7. Sprinkle remaining sugar on pie
  8. Pierce crust. I just cut for small slits, one on each side.
  9. Cover outside of crust with tinfoil or crust guard
  10. Bake 35 minutes
  11. Remove tinfoil or crust guard.
  12. Bake 10 minutes more or until crust is golden brown
  13. Remove from oven and allow to cool for an hour or two.
  14. Place in fridge and store until eaten. 

Notes

  • Crimp the pie crust by folding the top under the bottom crust and using a fork to seal, or here is a great video that shows how to flute a pie crust
  • Sugar on top is optional, but it really helps and adds just a tad of crispness.
  • Remove the tinfoil after 35 minutes, and then keep an eye on the crust. When it is a light golden brown, remove and allow to cool.
  • A few hours of cooling is needed, but overnight is great.
  • Make sure to put in a refrigerator, as this does have eggs in it. 

Keywords: Rhubarb Pie