Crusty Rhubarb Pie

July 14, 2014

in Pies and Tarts, Recipes, Rhubarb

Rhubarb Pie Serving 2Rhubarb is technically a vegetable, but we treat it as a fruit. For many people it’s an acquired taste, and it is only through my wife’s gentle cajoling over many years of recipe trials that finally won me over. Now we grow our own rhubarb and I can barely wait each year for the plant’s red stalks to signal their presence. If you don’t grow your own rhubarb, many farmers and supermarkets offer it through the summer months. One of rhubarb’s best uses is in pies, and in old cookbooks rhubarb is affectionately referred to as “pie plant.” I’ve made many rhubarb pies over the years, and the recipe here is one of the best and easiest I know.

I first read the recipe, submitted by Barbara Maggs of Cle Elum, WA,  in an issue of Relish Magazine, and it sounded so good I ran out to our garden and harvested the rhubarb.  Because there is a generous amount of filling, you’ll need a deep-dish 9-inch ovenproof pie plate. Mine is Pyrex, but anchor Hocking makes an excellent one, too. I’ve modified Ms. Maggs’ instructions slightly.

The crust is oil-based and mixed easily with a fork to a crumbly consistency.

Rhubarb CrustEmpty the crumbles into the pie plate and press evenly over the sides first, then the bottom. Make sure that the crust is not overly thick where the side meets the bottom.

Pressing Pastry In PanPressed-in Crust. Make sure that it reaches to the rim of the pan. This is a juicy pie.

Fill the pie by altering layers of sugar and rhubarb and sprinkle the top layer of rhubarb with a streusel topping.

Rhubarb Filling In PanBake the pie on a preheated heavy baking sheets set on an oven rack in the lowest position until the pie juices bubble thickly and the streusel is golden brown.

Baked Rhubarb PieEven in a deep dish pie plate, the pie juices often bubble over in spots. That’s one of the reasons you bake the pie on a baking sheet. Cool completely, then refrigerate for an hour or two (or longer) before serving.

Rhubarb Pie Serving




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{ 4 comments… read them below or add one }

Barbara July 19, 2014 at 5:47 am

Rhubarb is a great favorite of mine. I have a lovely recipe for a rhubarb bread handed down to me by my grandmother. This pie looks and sounds delicious and thanks for the tip of baking on a cookie sheet. YUM.


chris May 23, 2015 at 1:27 pm

Thanks so much for this recipe! I lost one that a friend gave me for strawberry rhubarb pie, made with an oil crust. I’m so glad that you shared this recipe because rhubarb tastes so great with this type of crust:)


Greg Patent June 5, 2015 at 4:38 am

Very glad you liked it, and thanks very much for writing.


Deborah August 16, 2015 at 11:44 pm

This is the best rhubarb pie recipe I’ve ever tasted…although, I’m not crazy about the topping. I substitute with a crisp topping or even a betty topping.


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