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Perfect Rhubarb Pie

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
  • Total Time
    Prep: 20 min. + standing Bake: 55 min.
  • Makes
    8 servings

Ingredients

  • 4 cups sliced fresh or frozen rhubarb, thawed
  • 4 cups boiling water
  • 1-1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon quick-cooking tapioca
  • 1 large egg
  • 2 teaspoons cold water
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter

Directions

  • Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
  • Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
  • Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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. 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. Wrap in plastic wrap and refrigerate 1 hour. If you like a thicker filling bump your tapioca up from a tsp to a Tb. It will cut like a dream!
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 piece: 432 calories, 16g fat (7g saturated fat), 40mg cholesterol, 225mg sodium, 69g carbohydrate (40g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • va2b
    Apr 22, 2019

    I made this the first time for my O.W.L.S. group at church. It was the BEST! Many many compliments on the pie and one order for two for a birthday gift for someone that kept saying how good it was to his daughter.

  • Jenny
    Mar 12, 2017

    Pie was delicious! Only didn't rate stars because i changed it a bit so stars wouldn't be fair for the orig. recipe. Doubled the amount of rhubarb as the 4 cups made for a very skimpy filling; rather than doubling the sugar for the extra rhubarb, reduced it slightly to 2.5 cups; increased the tapioca to 1.5 tbsps. because I dislike a runny pie; and used a crumb topping instead of pastry. Turned out fantastic and will make again!

  • Renee V
    Aug 23, 2016

    I bake a lot of pies including all the pies for the family for Thanksgiving and Christmas. I had rhubarb in my garden, in plenty, for the first time this year and wanted to bake a special birthday pie for my husband's birthday dinner. This recipe is awesome! So flavorful it will now become a new holiday pie for the family this year. I did add a little more rhubarb, but that was all I changed. Excellent! Brilliant! Thank you for a great recipe.

  • lorrielu
    Apr 26, 2015

    I made this recipe, followed it perfectly, I took it to Missouri for my Mother in law...she said it tasted just like her Momma's Rhubarb pie, I even used Grandma Tilly's vinegar pie crust recipe for it, perfect pie, I will use it over and over~Thanks so much <3

  • matteliz
    Apr 25, 2015

    Delicious, simple. I used King Arthur's Pie Enhancer instead of the flour, tapioca, & egg, and it worked well. In the future I would increase the amount of rhubarb, since it makes for a rather scanty filling. My family enjoyed this pie, all the way down to the 1-year-old!

  • mnelson414
    Aug 7, 2013

    I have never eaten rhubarb pie before, much less made one, so I thought this would be a good one to try since it is "perfect". Wow! I loved it! I will be making this one over again! It was so delicious! I must admit I am partial to fruit pie recipes that use tapioca pudding. This one was exactly as it was named: perfect!!

  • skg55
    Jul 25, 2013

    I have many rhubarb pie recipes and I found this one to be one of my favorites. Many times mine have been running and this one was not. It was sweet, but not too sweet... just a great recipe.. will use this one again ...

  • spoiledbasher
    Jul 3, 2013

    No comment left

  • Bev Johnson
    Jun 19, 2013

    This really is the perfect balance of sweet and tart for our taste, and was also the perfect balance of fruit and sauce. There was a bit of sauce but wasn't runny. I'm throwing out my old recipe and plan to use this one from now on!

  • Bev Johnson
    Jun 18, 2013

    I find the filling is too much to fit into any of my 9" pie plates but was the perfect amount for my 10" Pyrex pie plates.