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Perfect Rhubarb Pie Recipe

Perfect Rhubarb Pie Recipe

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
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. YIELD:8 servings


  • 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 large egg
  • 2 teaspoons cold water
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter


  • 1. 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.
  • 2. 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.
  • 3. 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.

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.

Reviews for Perfect Rhubarb Pie

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Reviewed Apr. 26, 2015

"I made this recipe, followed it perfectly, I took it to Missouri for my Mother in law...she said it tasted just like her Momma's Rhubarb pie, I even used Grandma Tilly's vinegar pie crust recipe for it, perfect pie, I will use it over and over~Thanks so much <3"

Reviewed Apr. 25, 2015

"Delicious, simple. I used King Arthur's Pie Enhancer instead of the flour, tapioca, & egg, and it worked well. In the future I would increase the amount of rhubarb, since it makes for a rather scanty filling. My family enjoyed this pie, all the way down to the 1-year-old!"

Reviewed Aug. 7, 2013 Edited May. 16, 2016

"I have never eaten rhubarb pie before, much less made one, so I thought this would be a good one to try since it is "perfect". Wow! I loved it! I will be making this one over again! It was so delicious! I must admit I am partial to fruit pie recipes that use tapioca pudding. This one was exactly as it was named: perfect!!"

Reviewed Jul. 25, 2013

"I have many rhubarb pie recipes and I found this one to be one of my favorites. Many times mine have been running and this one was not. It was sweet, but not too sweet... just a great recipe.. will use this one again ..."

Reviewed Jun. 19, 2013

"This really is the perfect balance of sweet and tart for our taste, and was also the perfect balance of fruit and sauce. There was a bit of sauce but wasn't runny. I'm throwing out my old recipe and plan to use this one from now on!"

Reviewed Jun. 18, 2013

"I find the filling is too much to fit into any of my 9" pie plates but was the perfect amount for my 10" Pyrex pie plates."

Reviewed Jun. 14, 2013

"The taste was great, for rhubarb soup. Hugh puddle of juice-the bottom 2/3 of the pie was submerged!. 1 teaspoon of tapioca, 3 tablespoons of flour, and 1 egg? No way this comes out as dry looking as the picture!"

Reviewed Jun. 10, 2013

"This is the best rhubarb pie I have ever made. As I was making this pie, my husband announced to me that he did not care for rhubarb. Funny, then why was he racing me for the last piece?"

Reviewed May. 23, 2013

"Do not understand the rationale for the boiling water bath???? (I do wash my rhubarb, and let it dry, prior to chopping it)"

Reviewed Nov. 12, 2012

"This is really the perfect pie. Like another reviewer said, it gets better with time. The taste and texture improved every day."

Reviewed Jun. 25, 2012

"Best and easiest rhubarb pie I have ever made. Turns out "perfect" every time."

Reviewed Apr. 25, 2012

"Delicious! :D It TRULY is the "Perfect Rhubarb Pie" recipe!!"

Reviewed Mar. 29, 2012

"There is no reason to use the boiling water, never heard of this system before this. Mix the ingredients together (raw rhubarb) with nutmeg and cinnamon, tapioca will help thicken. Thank heavens for grannies."

Reviewed Jan. 2, 2012

"When I made it, I followed the derections, But it came out RAW. That is terrible. I may have messed up, as well. My sorries."

Reviewed May. 24, 2011

"This was too tart for my family, will add more sugar next time I make it."

Reviewed May. 10, 2011

"BEST RHUBARB PIE EVER!!! Received rave reviews from my family who are big rhubarb pie fans, they all declared it was the best recipe for rhubarb pie they had ever tasted. I made recipe according to directions, but next time I'm going to remember to try to add almond extract because that sounds like a great addition. I usually prefer strawberry rhubarb pie as opposed to plain rhubarb pie, but the strawberry rhubarb pie I also made just didn't compare to the plain rhubarb pie!! Will definitely be making many of these this summer as my dad is planting rhubarb in his garden specifically for this recipe. :o)"

Reviewed May. 4, 2011

"Forgot to mention put in some cinnamon and nutmeg as well. My granny's recipe."

Reviewed May. 4, 2011

"Forgot to mention put in some cinnamon and nutmeg as well."

Reviewed May. 4, 2011

"Instead of white sugar, try brown sugar, sure makes this pie a lot tastier."

Reviewed Sep. 18, 2010

"I have been making this pie since I first saw it in Taste of Home years ago. I have made it for church groups and every time I do I hear "I haven't had rhubarb pie this good since grandma passed away." Now that IS a compliment. Thanks again!"

Reviewed Jun. 14, 2010

"I just entered this pie in a local rhubarb contest. I used 2 cups rhubarb and 2 cups blueberries and added the almond extract. I think the boiling water does make a difference in cutting some of the tartness of the rhubarb. I also brushed the top crust with milk and sprinkled a sugar/cinnamon mixture lightly on it. I not only took 1st place in the pie category but took the grand prize. This pie is definately a winner...Raini Cacy, Anchorage, AK."

Reviewed Nov. 10, 2009

"Does anyone know what the purpose of the boiling water is? Does the pie look/taste different if using frozen vs. fresh rhubarb?

Also...this seemed kinda super sweet to me. Would cutting back on some of the sugar created any problems?"

Reviewed Apr. 25, 2009

"I made this pie again today with fresh cut rhubarb that my neighbor brought over.  Per the previous comment, I skipped the boiling water.  The addition of the almond extract is a great suggestion.  DELICIOUS!"

Reviewed Jun. 10, 2008

"I made this pie last week & it is EXCELLENT! Hard to believe, but my pie tasted better each day & the last piece will be finished off today - a week later! It has retained it's structure & has not gotten the least bit soggy.

The only thing different that I did was not pour boiling water over the fresh rhubarb, cause I still like a bite to it; added about 1/4t of almond extract to the filling and put a cinnamon/sugar mixture on the top crust before baking.

Reviewed May. 11, 2008

"I have made this recipe, and I ended my search for rhubarb pir recipes when I made this one.  It is just fantastic!  Don't know what the boiling water does to make this so darn good, but it is a key step.  YUMMY!"

Reviewed May. 9, 2008



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