Rhubarb Pie


  • 4 cups rhubarb, sliced in 1/2 inch lengths
  • 1 cup strawberries, roughly chopped (optional)
  • 1 1/4 cups sugar
  • 4 tbs flour
  • 1 egg
  • 1/8 tsp salt


  1. Prepare a crust for a 9-inch 2-crust pie. Preheat the oven to 425 °F.
  2. Chop the rhubarb into 1/2 to 1 inch pieces.
  3. Blend together the sugar, flour, egg, and salt.
  4. Add the sugar mixture to the rhubarb and combine well.
  5. Place the rhubarb mixture in the pie crust, seal, gild with a sugar crust if desired, and vent.
  6. Bake 10 minutes, then reduce the heat to 350 °F and bake 30-40 minutes more. The rhubarb should be tender and the filling should just have started to bubble. Don't let it bake longer than that, the more it bakes the more water cooks out of the rhubarb, making a watery filling. If possible, allow pie to cool completely before serving so filling can set. You can reheat it after that and the filling won't go watery.

Variation: Strawberry-Rhubarb Pie


  1. Use 2 cups strawberries and 2 cups rhubarb. Reduce sugar to 1 1/8 cups.
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