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A whole classic rhubarb pie with a golden crust sits next to a plate with a single slice, a knife, and a pie server on a red and white checkered cloth.
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Classic Rhubarb Pie

A simple old fashioned rhubarb pie with a sweet tart filling and flaky double crust.
Prep Time15 minutes
Bake Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 369kcal
Author: Laura

Ingredients

  • 2 pie crusts for a double crust pie
  • 4 cups rhubarb cut into 1/2 to 3/4 inch pieces
  • 6 TBSP all purpose flour
  • 1 1/4 cups granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp dried orange peel or 1 1/2 tsp fresh orange zest optional
  • 1 tbsp butter cut into small pieces
  • 1 large egg
  • Splash water for egg wash

Instructions

  • Preheat the oven to 450°F
  • Lightly flour the bottom of a 9 inch pie pan
  • Roll out one pie crust if needed
  • Place it into the pie pan and press into place
  • Trim the edges to about 1/2 inch beyond the rim of the pie pan
  • Refrigerate while preparing the filling
  • In a large bowl, combine rhubarb, flour, sugar, salt, and orange peel if using
    Chopped rhubarb pieces, perfect for a classic rhubarb pie, are coated in granulated sugar and flour and arranged in a pile on a light-colored surface.
  • Stir until evenly coated
  • Pour the filling into the chilled pie crust
    Unbaked classic rhubarb pie crust filled with chopped rhubarb pieces, topped with a layer of granulated sugar and flour, rests on a wooden surface.
  • Evenly distribute any remaining sugar mixture over the rhubarb
    Chopped pieces of rhubarb, just right for a classic rhubarb pie, coated in granulated sugar on a sheet of parchment paper.
  • Dot the filling with butter
  • Roll out the second pie crust if needed
    Unbaked pie crust laid over a pie dish on a wooden surface, with excess dough hanging over the edges, ready to be filled for a classic rhubarb pie.
  • Place it over the filling
  • Use a little water around the edge to seal the crusts together
  • Trim excess dough to match the bottom crust
  • Crimp or pinch the edges to seal
    Unbaked classic rhubarb pie with crimped edges sits on a wooden surface, covered with a layer of raw dough.
  • Whisk the egg with a splash of water
  • Brush over the top crust
    A red silicone brush applies an egg wash to a classic rhubarb pie crust; a Pyrex measuring cup with yellow liquid is in the background.
  • Cut several small slits in the top crust for venting
    Close-up of an unbaked classic rhubarb pie crust, with star-shaped slits and a brush gently applying an egg wash.
  • Bake for 15 minutes at 450°F
  • Reduce the oven temperature to 350°F
  • Bake for another 25 to 30 minutes until golden brown and bubbling
  • Cool before slicing and serving
    A whole classic rhubarb pie with a golden brown crust sits on a red and white checkered cloth.

Video

Notes

  • The pie is done when the filling is bubbling through the vents and the crust is golden brown
  • Allow the pie to cool before slicing so the filling can set properly
  • Fresh orange zest adds a subtle citrus flavor but can be omitted if preferred

Nutrition

Serving: 1 Serving | Calories: 369kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 342mg | Potassium: 233mg | Fiber: 2g | Sugar: 32g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 2mg