Rhubarb Pie Recipes

Whenever I hear the word rhubarb, I always think of my grandma. She made pies every year no matter what. She would only buy rhubarb from a local gardener on her road, he still remembers her fondly. That man is still going strong and I buy it from him now too. It is a family tradition now, every summer I MUST make 2 rhubarb pies. If not, something is seriously wrong! This recipe is the closest to how Grandma's used to taste that I can possibly get it. I have to say, it's really good. Hope you like it!


Total Time: About 30 minutes prep

Yield: 1 pie

Source: Modified from a recipe in an old dutch cookbook


  • 1 pastry shell, homemade or store bought
  • Filling
  • 1 1/2 cup cups white flour
  • 1/3 cup sugar (optional)
  • 1/2 tsp salt
  • 6 cups rhubarb, chopped
  • 2 eggs, beaten
  • 1/2 cup heavy cream
  • Topping
  • 2/3 cup white sugar
  • 2/3 cup flour
  • 1 tsp cinnamon
  • 1/2 cup butter


  1. Preheat your oven to 425 degrees F.
  2. Mix together your filling of sugar, flour and salt in a large bowl.
  3. Add to rhubarb to bowl and mix well. Place in your pie shell.
  4. Combine eggs and cream and pour over your pie.
  5. Blend together all of your topping ingredients, making sure your butter is softened before hand. Crumble evenly over your pie.
  6. Bake your pie for 35 minutes at 425 F, then reduce your oven temperature to 300 F and bake for another 15 minutes. Serve with vanilla ice cream.
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Put sliced rhubarb into the pie crust. In bowl, mix together sugar, sour cream, flour and cinnamon and pour these over rhubarb. Bake in an 350 degree F oven for 50 to 65 minutes (usually about an hour) or until sour cream is slightly browned in patches.

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Recipe for French Rhubarb Pie. Mix topping ingredients together. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for another 30 minutes. Freezes well.

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Recipe for Sweet Cream Rhubarb Pie. Mix flour and sugar. Add salt and cream, then add beaten egg yolk. Stir well. Beat egg white. Fold into mixture. Spread rhubarb into a 9 inch unbaked pie shell.

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August 26, 2005

On 5/28/04 you had reader request for Rhubarb Pie receipe. This one is my favorite. Comes from the First Mennonite Church Cookbook.

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LeAnn R. Ralph
May 31, 2005

If you're using the 'old-fashioned' rhubarb with the greenish stalks, add several drops of food coloring. If you're using the Canadian red rhubarb, there's no need for food coloring.

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April 16, 2005

Mix sugar, flour, nutmeg, and eggs with a fork. Pour over rhubarb and stir until well coated. Place in unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake at 40 minutes more. Must be firm in center.

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April 13, 2013

The sweet tart combination of strawberries and rhubarb make this pie a favorite. This page contains strawberry rhubarb pie recipes.

Strawberry Rhubarb Pie

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