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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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


  • 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 .


  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

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PatriciaLodahl 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."

ksdaddy 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."

murrworm88 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!"

love2beMom 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! :)"

TrouperSue 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."

Madge 6 66588
Reviewed Jan. 24, 2009

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

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