Old Fashioned Rhubarb Pie
This old fashioned rhubarb pie is the perfect combination of tart and sweet flavors, with a sweet pie filling and beautifully tart rhubarbs all topped with a brown sugar crumb crust.
Table of Contents
“We really enjoyed this rhubarb pie, even my rhubarb hating husband. A couple tweaks I made:
… I added a half teaspoon of cinnamon to the crumb topping. I like cinnamon in my rhubarb crumble, so I figured it would be good here. It was…”
It’s a vintage rhubarb pie recipe that’s been in my family for generations. The secret to the best rhubarb pie is to not skimp on the rhubarb. This pie has a higher rhubarb-to-sugar ratio, which gives it a really nice tartness.
If you’re a fan of rhubarb desserts, then you have to try my strawberry rhubarb pie or my rhubarb cake. They’re all classic rhubarb recipes that are sure to satisfy your sweet tooth.
This recipe I found in my grandma’s recipe box (like her nut bread) as a newspaper article. I like these kinds of recipes because not only did my grandma found it was a good enough recipe to not only cut out but to keep. But anyone knows that if you’re going to submit your recipe to the newspaper and put your name on it, it’s going to be your best. Thank you Anna Amstutz, whoever you are.
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of sweet and tart, letting the natural flavor of rhubarbs shine.
- Family Favorite: It’s a tried and tested recipe that’s been a hit in my family for generations.
- Surprise Element: The crumb topping adds a lovely, unexpected crunch to every bite.
- Perfect for Spring: Rhubarbs are in season in the spring, and this pie is the perfect way to make the most of their fresh, tangy flavor.
- Comfort in Every Bite: There’s something so comforting about a warm slice of pie, especially when it’s served with a scoop of vanilla ice cream.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients
- Pie Crust: This will form the base of your pie, providing a buttery, flaky foundation for the sweet and tangy rhubarbs. The pie crust can be homemade, like my go-to pie crust recipe here. However, you can also buy a pie crust at the store and go from there.
- Rhubarb: The star of the show! When baked, the rhubarbs will soften and release their unique tangy flavor, perfectly complementing the sweetness of the sugar.
- Sugar: This will sweeten the pie and also help to soften the rhubarbs as they bake.
- Flour: It will help to thicken the rhubarb’s juices, so your pie isn’t too runny.
- Egg: This will bind the filling together, giving it a smooth, custard-like texture.
- Vanilla Extract: A splash of vanilla will enhance the overall flavor of the pie, adding a subtle, sweet aroma.
- All-Purpose Flour: This is the base of the crumb topping, providing a light, crumbly texture.
- Light Brown Sugar: It will add a hint of caramel flavor to the crumb topping, balancing the tartness of the rhubarbs.
- Butter: When melted, it will coat the flour and sugar, forming deliciously crispy, buttery crumbs.
Equipment
- Pastry Blender – You’ll need this to combine the ingredients for the crumb topping until they are crumbly. It’s an essential tool for achieving that perfect crumbly texture.
- Pie Dish – You’ll use a pie dish to place your pie crust and then add the rhubarbs and the crumb topping before baking.
How to Make Old Fashioned Rhubarb Pie
Preparation
Before you begin, preheat your oven to 425° F. This will ensure that it’s at the right temperature when you’re ready to bake your pie.
Step 1 – Mix the Pie Filling
Combine the sliced rhubarbs, and then add the sugar, flour, and salt. Stir everything together until the rhubarbs are well coated. This will be the delicious, tangy filling for your pie.
Step 2 – Fill the Pie Crust
Take your unbaked pie crust and spoon the rhubarb filling into it. Spread it out evenly, and your pie is ready for the next step.
Step 3 – Make the Crumbly Top
In a separate bowl, mix together the crumb topping. This is made of flour, brown sugar, and butter. Use a pastry blender to combine these ingredients until they are crumbly. This will be the sweet, crunchy topping for your pie.
Step 4 – Add the Crumbly Top to the Pie
Once your crumb topping is ready, sprinkle it over the rhubarbs filling in the pie crust. Make sure it covers the filling entirely and is spread out evenly.
Step 5 – Bake the Pie
Place your pie in the preheated oven and bake it at 425° F for 15 minutes. This initial high heat will help the crust to set. After 15 minutes, reduce the heat to 350° F and bake the pie for another 30 minutes. You’ll know it’s done when the rhubarb filling is bubbling and the crust is golden brown.
Step 6 – Cool and Serve
Once your pie is baked, remove it from the oven and let it cool. Once it’s at room temperature, it’s ready to serve. You can enjoy it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Expert Tip
Before I add the filling to the pie crust, I do like to sprinkle a little bit of flour on the bottom. My great-grandma always did, and therefore so do I. It works, so I don’t question it.
How to Make Rhubarb Pie
Recipe Variations
- Different Fruits: While this recipe calls for rhubarbs, feel free to try this pie with other fruits. Strawberries, for example, are a classic pairing with rhubarbs and will add a touch of sweetness to the pie.
- Spices: You can further enhance the flavor of the rhubarbs by adding a teaspoon of cinnamon or a dash of nutmeg to the filling.
- Extra Crunch: If you love the crumbly topping, consider adding chopped nuts, such as pecans or walnuts, to the crumb mixture. This will add an extra crunch to your pie.
What to Serve With
- For a classic dessert, serve this old fashioned rhubarb pie with a big scoop of vanilla ice cream. The creamy, cold ice cream pairs perfectly with the sweet and tart pie.
- If you’re hosting a brunch, this pie can be a star dish. Serve it with a side of fresh fruit and a hot cup of coffee.
- If you’re a fan of afternoon tea, this pie makes a great accompaniment to a cup of tea. The citrusy notes of the tea go well with the rhubarbs, making for a lovely afternoon treat.
Make Ahead Instructions
Pies store well at room temperature for up to 24 hours if they have not been sliced into. Keep the pie on the counter and let it cool. You can cover once cool but let ventilazation in by using a pie storage container if possible.
Recipe FAQs
The first step to a rhubarb pie is to find good rhubarb. If your neighbors have this perennial vegetable, you’ll know about it because of it’s over abundance once in season. You can also find it at certain grocery stores. I found that not all sell it, but in season some do. I found mine at an Amish bakery that also sells in-season produce.
No. The baking temperature breaks down the rhubarbs so that no peeling is required. And thank goodness for that!
It’s perfectly tart and sweet. For this rhubarbs pie, the crumbly crust paired with the sweetness of the pie filling, balances the tartness quite perfectly.
Storing and Reheating
- Storing: You can store rhubarb pie at room temperature it’s not been sliced into, covered, for up to two days. For longer storage or after cutting into the pie, it’s best to refrigerate it. The pie will keep well in the refrigerator for up to a week.
- Freezing: If you want to enjoy this pie at a later time, you can freeze it. After baking, let the pie cool completely. Then, wrap it well in plastic wrap and aluminum foil to prevent freezer burn. The pie can be frozen for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen pie, let it thaw in the refrigerator. This will take about 24 hours.
- Reheating: Once it’s thawed, you can reheat it in a 350˚ F oven for about 20 minutes.
More Old Fashioned Pie Recipes You’ll Enjoy
Serving Size
- What to Expect: This old fashioned rhubarb pie recipe yields one 9-inch pie, enough for 8 slices.
- How to Scale: If you want to make more than one pie, you can double the recipe and follow the instructions as directed. Just make sure your mixing bowl and pie dish are large enough to accommodate the increased quantity of ingredients for the crust and crumb topping.
Old Fashioned Rhubarb Pie
Ingredients
Pie Filling:
- 2 Cups rhubarb chopped
- 1 Cup sugar
- 2 Tablespoons flour
- 1 large egg
- 1/2 teaspoon vanilla extract
Crumb Topping:
- 3/4 Cup all purpose flour
- 1/2 Cup light brown sugar
- 1/3 Cup butter
Instructions
- Preheat oven to 425˚ F. Prepare pie dough and add to your 9 inch pie plate.
- Mix together the pie filling ingredients and place into prepared pie crust.
- In a bowl, combine the crumb topping ingredients with pastry blender until crumbly. Add to the top of the piefilling.
- Bake at 425° F for 15 minutes. Without opening the oven, reduce the heat to 350° F and bake for another 30 minutes or until the rhubarb filling is bubbling and the pie crust is golden brown.
Notes
Nutrition
This recipe was originally published in 2018. The post has been updated but the recipe remains the same.
We really enjoyed this rhubarb pie, even my rhubarb hating husband. A couple tweaks I made:
1.) I added a half teaspoon of cinnamon to the crumb topping. I like cinnamon in my rhubarb crumble, so I figured it would be good here. It was.
2.) After 30 minutes at 350 the center of my pie was still lower than the outer ring and it was jiggly. I was baking in glass which allowed me to peek at the underside of the crust. It was still pale. I hate a soggy bottom, so I put it back in. Ultimately it took another 15-20 minutes before the filling had risen and the bottom looked done. When cool, the filling was nicely set and the crust was flaky. No soggy bottom!
Thank you for your updates! I’m so glad you all enjoyed it!