Double-Crust Rhubarb Pie

4.8
(15)
14 Reviews
2 Photos

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

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Published on August 3, 2021
2
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 cup sugar

  • 3 tablespoons all-purpose flour

  • ½ teaspoon ground cinnamon

  • 2 eggs

  • 4 cups chopped fresh or frozen rhubarb

  • 1 Pastry for double-crust pie (9 inches)

  • 1 tablespoon butter

Directions

  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. Bake at 400 degrees F for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Tips

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.