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Double-Crust Rhubarb Pie

 Double-Crust Rhubarb Pie
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
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 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


  • 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.
  • Roll out remaining pastry to fit top of pie; place over filling.
  • Trim, seal and flute edges. Cut slits in top.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 392 calories, 17 g fat (7 g saturated fat), 67 mg cholesterol, 233 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.