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Perfect Rhubarb Pie

 Perfect Rhubarb Pie
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
8 ServingsPrep: 20 min. + standing Bake: 55 min.


  • 4 cups sliced fresh or frozen rhubarb, thawed
  • 4 cups boiling water
  • 1-1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon quick-cooking tapioca
  • 1 egg
  • 2 teaspoons cold water
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter


  • Place rhubarb in a colander; pour boiling water over rhubarb and
  • allow to drain. In a large bowl, mix sugar, flour and tapioca. Add
  • drained rhubarb; toss to coat. Let stand 15 minutes. In a small
  • bowl, whisk egg and cold water; stir into rhubarb mixture.
  • Preheat oven to 400°. On a lightly floured surface, roll one half
  • of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in.
  • pie plate. Trim pastry even with rim. Add filling; dot with butter.
  • Roll remaining dough to a 1/8-in.-thick circle. Place over filling.
  • Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
  • Reduce oven setting to 350°. Bake 40-50 minutes longer or until
  • crust is golden brown and filling is bubbly. Cool on a wire rack.
  • Yield: 8 servings.

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Perfect Rhubarb Pie (continued)

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. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Nutritional Facts: 1 piece equals 432 calories, 16 g fat (7 g saturated fat), 40 mg cholesterol, 225 mg sodium, 69 g carbohydrate, 1 g fiber, 4 g protein.