There’s something magical about the first rhubarb stalks of spring. That perfect balance of tartness that makes your taste buds dance and your mouth water in anticipation. If you’ve been searching for the perfect old-fashioned rhubarb pie recipe that tastes just like the one your grandmother used to make, your search ends here!
Why You’ll Love This Old-Fashioned Rhubarb Pie
This isn’t just any rhubarb pie it’s a time-tested recipe that celebrates the simple, tart beauty of this unique spring vegetable (yes, it’s technically a vegetable!). The ruby-red stalks transform into a perfectly balanced filling that’s neither too sweet nor too tart, nestled between layers of flaky, buttery crust.
Ingredients
Fresh rhubarb stalks
Granulated sugar
All-purpose flour
Butter
Salt
Lemon zest
Vanilla extract
Egg (for egg wash)
Pie crust (homemade or store-bought)
For the complete recipe with exact measurements, continue reading below!
The Perfect Rhubarb Pie in Simple Steps
- Preheat your oven to 425°F this high initial temperature helps create that perfectly flaky crust we’re all after.
- Prepare your rhubarb by washing thoroughly and chopping into ½-inch pieces. Don’t worry about peeling those beautiful red skins add color and flavor!
- In a large bowl, toss your rhubarb pieces with sugar, a touch of flour for thickening, a pinch of salt, and that secret ingredient lemon zest which brightens the whole pie.
- Roll out your bottom crust and place it in your pie dish. Don’t stress if it’s not picture-perfect those rustic edges are part of the charm of an old-fashioned pie!
- Pour in your rhubarb filling, dot with small pieces of butter (trust me on this one), and cover with your top crust. If you’re feeling fancy, try a lattice top it’s not just pretty, it helps the steam escape!
- Brush with egg wash for that golden shine, sprinkle with a little sugar for sparkle, and pop it in the oven.
- After 15 minutes, lower the temperature to 350°F and bake for another 40-45 minutes until the filling is bubbling and the crust is golden brown.
- Here’s the hardest part let it cool for at least 2 hours before slicing. I know, I know, but this waiting time allows the filling to set properly!
Baking Tips From My Kitchen to Yours
If your rhubarb is particularly juicy, add an extra tablespoon of flour to prevent a soggy bottom. Nobody likes a soggy bottom on pies or otherwise!
For an extra special touch, try adding a handful of strawberries to your filling. The strawberry-rhubarb combination is classic for a reason!
Don’t have fresh rhubarb? Frozen works too! Just thaw and drain excess liquid before using.
I learned the hard way that placing your pie on a baking sheet saves oven cleanup if the filling bubbles over. Nothing ruins a baking day like the smell of burning sugar!
A Slice of Nostalgia
The first time I made this pie, my kitchen filled with that unmistakable aroma that instantly transported me back to my grandmother’s farmhouse kitchen. There’s something about the sweet-tart smell of rhubarb baking that feels like a warm hug from the past.
This recipe has become my spring tradition, marking the season’s arrival as surely as the first robin. When those ruby stalks appear at the farmers’ market, my family knows what’s coming and the pie rarely lasts beyond a single evening!
Serving Suggestions
Serve your pie slightly warm with a scoop of vanilla ice cream for the ultimate comfort dessert. The contrast between the warm, tart filling and cold, creamy ice cream is simply divine.
For breakfast (yes, I said breakfast life’s too short!), a slice of cold rhubarb pie with your morning coffee is a treat you absolutely deserve.
FAQs About Old-Fashioned Rhubarb Pie
Can I use frozen rhubarb for this old-fashioned rhubarb pie recipe?
Absolutely! Thaw it first and drain excess liquid to prevent a soggy pie.
Do I need to peel rhubarb before baking?
No need! Just trim the ends and remove any leaves (which are not edible).
Can I make this pie ahead of time?
Yes! This pie actually improves after sitting for a day, as the flavors meld beautifully. Store at room temperature for up to 2 days or refrigerate for longer storage.
My pie filling seems too runny. What went wrong?
Rhubarb releases a lot of juice during baking. Make sure you’ve added enough thickener and allowed the pie to cool completely before slicing.
What can I serve with rhubarb pie?
Classic companions include vanilla ice cream, whipped cream, or a slice of sharp cheddar cheese if you’re feeling adventurous! For more delicious dessert pairings, check out our healthy protein desserts for guilt-free options.
If you’re looking for more seasonal fruit recipes, our 3-ingredient banana bread is another simple, delicious option that celebrates natural sweetness.
This old-fashioned rhubarb pie recipe is more than just a dessert it’s a celebration of spring, a connection to simpler times, and a delicious way to enjoy one of nature’s most unique offerings. According to food historians at Harvard University, rhubarb has been used in cooking since ancient times and offers surprising health benefits despite its tart reputation.
So roll up your sleeves, dust your countertop with flour, and create a pie that would make any grandmother proud!
Old-Fashioned Rhubarb Pie
Equipment
- 9-inch pie pan
- Mixing Bowl
Ingredients
Base and Filling
- 1 unbaked 9-inch pie crust
- 4 cups fresh rhubarb chopped
- 1 large egg
- 1 ½ cups sugar
- 1 cup sour cream
- 1/3 cup flour
Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup melted butter
Instructions
- Preheat oven to 450°F. Place crust in pie pan, layer with rhubarb.
- Whisk egg, sugar, sour cream, and flour. Pour over rhubarb.
- Mix flour, brown sugar, and butter. Sprinkle on top.
- Bake for 15 mins at 450°F, reduce heat to 350°F, bake for another 40 mins.
- Cool, slice, and enjoy! Perfect pie every time!