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Lemony Rhubarb Pie

 Lemony Rhubarb Pie
I love rhubarb from the garden, and there's nothing like this pie—which includes a happy burst of lemon—to say spring is here! —Holly Balzer-Harz, Malone, New York
8 ServingsPrep: 20 min. + chilling Bake: 50 min.


  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup shortening
  • 7 to 10 tablespoons ice water
  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter
  • Additional sugar, optional


  • In a small bowl, mix flour and salt; cut in shortening until crumbly.
  • Gradually add ice water, tossing with a fork until dough holds
  • together when pressed. Divide dough in half. Shape each into a disk;
  • wrap in plastic wrap. Refrigerate 30 minutes or overnight.
  • Preheat oven to 425°. In a large bowl, combine the first six
  • filling ingredients; toss to combine.
  • On a lightly floured surface, roll one half of dough to fit a 9-in.
  • pie plate; transfer to pie plate. Trim pastry even with rim. Add
  • filling; dot with butter. Roll remaining dough to fit top of pie.

2 of 2

Lemony Rhubarb Pie (continued)

Directions (continued)

  • Place over filling. Trim, seal and flute edge. Cut slits in top. If
  • desired, sprinkle with additional sugar. Bake 10 minutes.
  • Reduce oven setting to 350°. Bake 40-45 minutes longer or until
  • crust is golden brown and filling is bubbly. Cool on a wire rack.
  • Yield: 8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.