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rhubarb pie 1
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Rhubarb Pie Recipe

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Calories: 280kcal

Ingredients

  • For the Filling
  • 4 cups fresh rhubarb chopped into ½-inch pieces
  • 1 ¼ cups granulated sugar adjust to taste
  • 3 tbsp all-purpose flour or cornstarch for thickening
  • ½ tsp ground cinnamon optional, adds warmth
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • For the Pie
  • 1 double pie crust top and bottom crust
  • 1 tbsp unsalted butter cut into small pieces
  • Optional Egg Wash
  • 1 egg
  • 1 tbsp milk or water

Instructions

  • Step-by-Step Instructions
  • Preheat the Oven
  • Set your oven to 425°F (220°C) to start. This high heat helps the crust bake beautifully.
  • Prepare the Filling
  • In a large bowl, mix the rhubarb, sugar, flour, cinnamon, salt, and vanilla. Stir until the rhubarb is evenly coated.
  • Prepare the Pie Crust
  • Place the bottom crust in a 9-inch pie pan. Press gently into the edges and trim any extra dough.
  • Add the Filling
  • Pour the rhubarb mixture into the prepared crust. Spread evenly.
  • Add Butter
  • Dot the filling with small butter pieces to enrich the pie while baking.
  • Top Crust
  • Cover with the top crust. Seal the edges by crimping, and cut slits for steam to escape.
  • Egg Wash (Optional)
  • Mix egg and milk, brush over the top crust for golden color.
  • Bake the Pie
  • Place in the oven at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) for 30–35 minutes. Bake until the crust is golden and filling is bubbly.
  • Cool Before Serving
  • Let the pie cool for 2–3 hours so the filling sets properly.