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Double-Crust Rhubarb Pie

Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. —Lavonn Bormuth, Westerville, Ohio
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    8 servings

Ingredients

  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, room temperature, lightly beaten
  • 4 cups chopped fresh rhubarb or frozen rhubarb
  • Pastry for double-crust pie
  • 1 tablespoon butter

Directions

  • In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter.
  • Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in top.
  • Bake at 400° until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 slice: 392 calories, 17g fat (7g saturated fat), 67mg cholesterol, 233mg sodium, 56g carbohydrate (28g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • katlaydee3
    Jun 24, 2018

    I thought this was just okay; although my dad loved it. I was trying to match my grandma’s recipe, but I remember her’s being sweeter. I may try it again and add more sugar.

  • shannondobos
    Jun 7, 2018

    My family loved this pie! The filling is the perfect consistency - not at all runny. I made a lattice top pie, and it turned out beautifully. I wouldn't change a thing about it!

  • PatriciaLodahl
    May 17, 2016

    This was by far the best tasting Rhubarb Pie my husband and I have ever had! Just add and extra 1/4 cup more sugar.

  • ksdaddy
    Jul 4, 2015

    I'm a man almost 55 years old and I've never made a pie in my life. I made this pie a couple weeks ago and I'm making another today. I have a small rhubarb patch and whatever is left over I'll freeze. I'm an idiot in the kitchen but making this pie was easy as... (okay, I won't say it). Because my rhubarb isn't cultivated and is a little on the small and very tart side I opted to put a little more sugar in, maybe 1-1/4 cups. It was perfect in my opinion. As to me crimping the edge of the crust, well, that didn't go so well.

  • murrworm88
    Jul 30, 2014

    The secret is in the crust (which I used TOH double crust recipe) and this pie turned out absolutely delicious! We are not big on sugar, so I cut back a bit and even with the sour rhubarb, there was plenty of sweetness. Made this twice this spring and it was killer!

  • lpatrcio
    Feb 23, 2013

    No comment left

  • love2beMom
    Sep 19, 2012

    AMAZING!!! I only had frozen rhubarb in 3 cup portions, so I added a handful of fresh raspberries. I left out the butter dabs (and didn't miss them). After pouring the filling into the crust & topping with the second crust, I scraped the remaining filling from my mixing bowl on top of the crust. Then I sprinkled the crust with a little cinnamon. This is now my standard rhubarb pie recipe! :)

  • 100803
    Mar 31, 2012

    No comment left

  • candeleria
    May 17, 2011

    No comment left

  • TrouperSue
    Oct 3, 2010

    I have made this recipe several times - beginning when I first started dating my now husband. (He loved this pie, too!) I would recommend placing a baking sheet under this pie while baking as it sometimes runs over - making quite the mess.