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
Ingredients
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 large eggs, room temperature, lightly beaten
- 4 cups chopped fresh rhubarb or frozen rhubarb
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
Reviews
I thought this was just okay; although my dad loved it. I was trying to match my grandma’s recipe, but I remember her’s being sweeter. I may try it again and add more sugar.
My family loved this pie! The filling is the perfect consistency - not at all runny. I made a lattice top pie, and it turned out beautifully. I wouldn't change a thing about it!
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.
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.
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!
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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! :)
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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.