For an extra layer of flavor, consider adding a pinch of ground ginger or cinnamon to the sugar and flour mixture. If using frozen rhubarb, thaw it completely and drain off any excess liquid before using it in the pie. To prevent the crust from burning, especially during the last part of baking, you can loosely cover the edges with foil. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Michelle's Easy Rhubarb Pie
-
PREP TIME15 mins
-
COOK TIME40 mins
-
TOTAL TIME55 mins
-
SERVING8 People
-
VIEWS173
Embrace the vibrant tartness of spring with this incredibly simple yet deeply satisfying rhubarb pie. Sweet, tangy rhubarb nestled under a golden, flaky crust – a true celebration of seasonal flavors.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate64 g
-
Cholesterol23 mg
-
Fiber2 g
-
Protein4 g
-
Saturated Fat2 g
-
Sodium291 mg
-
Sugar32 g
-
Fat15 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). (5 minutes)
02
StepGently arrange the chopped rhubarb evenly within the bottom pie crust. (5 minutes)
03
StepIn a separate bowl, whisk together the granulated sugar and all-purpose flour until well combined. Sprinkle this mixture evenly over the rhubarb in the pie crust. (3 minutes)
04
StepCarefully place the top pie crust over the rhubarb filling. Crimp the edges of the crust together to seal, and cut four small slits in the top crust to allow steam to escape. (7 minutes)
05
StepBrush the top crust evenly with the beaten egg. This will help create a beautiful golden-brown color. (2 minutes)
06
StepBake in the preheated oven for 30 to 45 minutes, or until the filling is bubbling and the crust is a rich, golden brown. (45 minutes)
07
StepLet the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (60 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lonie Kutch
Feb 27, 2025Make sure to let it cool completely, or it will be too runny.
Kylie Cassin
Feb 22, 2025This is now my go-to rhubarb pie recipe!
Mathias Hills
Jan 3, 2025I used frozen rhubarb and it worked just as well.
Alessandra Reynolds
Dec 9, 2024I added a pinch of cinnamon to the filling and it was delicious.
Ardith Schoen
Oct 29, 2024My store didn't have pre-made crusts so I made it from scratch and it was divine!
Cristina Runolfsdottir
Jun 14, 2024The crust came out perfectly golden brown. Thanks for the tip about the egg wash!
Reggie Wuckert
Apr 19, 2024I didn't have enough rhubarb, so I added some chopped apples. It was great!
Moshe Kozey
Mar 4, 2024The filling was a little too tart for me, so next time I'll add a bit more sugar.
Gillian Green
Feb 9, 2024Great recipe! Even a beginner like me could follow it!
Jerad Kunde
Dec 14, 2023This recipe was so easy! My family loved it!