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Rhubarb Pie

Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

  • prep: 30 mins
    total time: 2 hours
  • servings: 10

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Ingredients

  • Pie Dough, or your favorite prepared crust (and skip steps 1 and 2)
  • All-purpose flour, for dusting
  • 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • Crumble Topping

Directions

  1. Step 1

    Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

  2. Step 2

    Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

      In this step:

  3. Step 3

    Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

      In this step:

  4. Step 4

    Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

Source
The Martha Stewart Show, March 2011

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Reviews (13)

  • ezradot 29 Nov, 2013

    Had a bag of rhubarb in the freezer but the bag ended up being only about 4 cups. I desperately wanted to make this pie because it was so simple so I used 2 cups of blackberries to even out the recipe. WOW. This turned out absolutely amazing and the blackberries were a perfect addition, not as sweet as strawberries and they complimented the tart rhubarb wonderfully. A definite showstopper for Thanksgiving potluck this year!

  • kuroca 5 Nov, 2012

    I bought some rhubarb at the farmer's market and my hubby wanted rhubarb pie. As I had never made straight rhubarb pie before I went looking for a recipe. This one turned out perfectly. I was a little short on rhubarb but close enough not to change the rest of the ingredients. I also took another reviewers suggestion of leaving the fruit for 15 minutes before pouring into the crust.
    Easy pie to make and so good. I highly recommend it.

  • Fuzzyredsocks 8 Jul, 2012

    I made this a few weeks ago. I probably kicked in some extra rhubarb because mine HEAPED up in a dome. I also added some sliced almonds to the crumble topping. It was an absolutely gorgeous pie and probably the best rhubarb recipe I have ever made or even tasted. Wish I had a place to put a plant!

  • _Basia 26 May, 2012

    Oh my - the Experts here are just killing me.

    LoveBakingCookies - don't gild the lily. Try this as is. It does NOT need spices. I bet you salt dinner before tasting when you're a guest, too.

    JesseBe, maceration is needed IF the pie isn't baking for 90 minutes! Plenty of time to produce juices! It's not needed here.

    GrannyCox - relax! I don't know where you got the idea of 6 hours!! 90 minutes of baking time +prep. That's all.

    Relax. It's easy (and delicious) as pie. Try it as is.

  • _Basia 26 May, 2012

    Oh my - the Experts here are just killing me.

    LoveBakingCookies - don't gild the lily. Try this as is. It does NOT need spices. I bet you salt dinner before tasting when you're a guest, too.

    JesseBe, maceration is needed IF the pie isn't baking for 90 minutes! Plenty of time to produce juices! It's not needed here.

    GrannyCox - relax! I don't know where you got the idea of 6 hours!! 90 minutes of baking time +prep. That's all.

    Relax. It's easy (and delicious) as pie. Try it as is.

  • LoveBakingCookies 20 Jul, 2010

    Good recipe, but the rhubarb filling should have some spices in it.

  • sandiegogirl 9 Jun, 2010

    Great! As good my Grandmothers recipe...tart and sweet at the same time. Yummmm!

  • poppyseeds 16 May, 2010

    This pie is delicious and super easy! The filling does need to sit for 15 minutes or so before being poured into the crust.

  • JesseBe 22 Apr, 2010

    If you are used to making your own pie crust, this is the most simple recipe. I have made it several times. It is the best. You must however let the filling sit for 15 minutes after you mix all the ingrediants, then still again, before you put in the shell. I don't know why she doesn't say to do this. The pie will be ruined if you don't.

  • ure 8 Apr, 2010

    iam looking four to trying this recipe it sound good

  • ure 8 Apr, 2010

    iam looking four to trying this recipe it sound good

  • grannycox 23 Mar, 2010

    I love rhubarb and would like a strawberry-rhubarb pie recipe. I have not make this but does it really take 6 hours???

  • CAM1 1 Jul, 2009

    This pie is delicious! I make it every year with rhubarb from our garden. People are always reluctant to try this pie--I think because it is made with only rhubarb and not strawberries--But once they taste it, it is always a hit! Try it!