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Double-Crust Rhubarb Pie Recipe
Double-Crust Rhubarb Pie Recipe photo by Taste of Home
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Double-Crust Rhubarb Pie Recipe

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5 6 8
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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. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 4 cups chopped fresh rhubarb or frozen rhubarb
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter

Nutritional Facts

1 slice: 392 calories, 17g fat (7g saturated fat), 67mg cholesterol, 233mg sodium, 56g carbohydrate (28g sugars, 1g fiber), 4g protein.

Directions

  1. In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pit plate with bottom pastry; add filling. Dot with butter.
  2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
  3. Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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.
Originally published as Double-Crust Rhubarb Pie in Taste of Home February/March 2005, p33


Reviews for Double-Crust Rhubarb Pie

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
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MY REVIEW
PatriciaLodahl User ID: 864137 248335
Reviewed 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."

MY REVIEW
ksdaddy User ID: 8437465 228956
Reviewed 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."

MY REVIEW
murrworm88 User ID: 1697209 152097
Reviewed 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!"

MY REVIEW
love2beMom User ID: 5558560 66591
Reviewed 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! :)"

MY REVIEW
TrouperSue User ID: 5485067 130132
Reviewed 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."

MY REVIEW
Madge 6 User ID: 1234530 66588
Reviewed Jan. 24, 2009

"This is Grandma's recipe, omitting the cinnamon. I love it."

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