Ruby Rhubarb Pie

rhubarb-pie-610x458-1When Spring rolls around, I get hungry for rhubarb pie. And I’m a serious rhubarb person.

As a kid, we grew a couple of plants and we used to grab us a stalk or two and play a game of who could take the biggest bite without making a face. It’s sour as you know. Dipped in a cup of sugar, it’s delicious.

Baked in a pie it’s divine.

None of that “cutting the sour” with strawberries for me. I like my rhubarb unadulterated.

I’ve tried a few recipes. This was the best I’ve ever made. It was not runny, but not gummy. It was sweet without being really sweet. It was just a perfect rhubarb pie.

So give the much maligned “pie plant” a try.


  • One recipe for a double crust pie crust. (I have two basic recipes: Basic Pie Crust, and Another Pie Crust.
  • 2 lbs rhubarb, cut into bite size pieces (do not peel. If using frozen do not thaw beforehand) This is about 5 stalks give or take. You want about six cups I would say cut up. It’s not essential to be that accurate. You will be using a deep dish pie plate.
  • 1 c sugar, more or less, depending on how sweet you want it, and how close you are to the 2 lb limit of your fruit
  • 3 tbsp cornstarch (again, you can lessen or increase this depending on how much rhubarb you end up with.)
  • 1 egg, beaten lightly
  • 1 -2 tbsp sugar


  1. Preheat oven to 425°
  2. Place the rhubarb in a bowl.
  3. Place sugar and cornstarch into another bowl and whisk together. Pour over the rhubarb and mix well.
  4. Let this sit for five minutes.
  5. Prepare your bottom crust if you have not already rolled it out.
  6. Place the rhubarb into the bottom crust.
  7. Roll your top crust (you can do strips of a lattice if you desire, but it doesn’t work as easily for the egg wash), over the fruit, and secure edges with crimping of your choice. Cut a vent hole in the top.
  8. Put the pie in the fridge for 15-20 minutes.
  9. Remove from fridge, and wash the top with beaten egg.
  10. Sprinkle with the additional sugar.
  11. Place in oven and bake for 20 minutes.
  12. Reduce temperature to 350 and bake another 20-30 minutes or until the juices are bubbling up and appear to have thickened.
  13. Remove and cool thoroughly.


NOTES: don’t skip the egg wash and sugar on the top, it really makes it wonderful. Also you might use like an 8th of a tsp of cloves to the sugar/cornstarch. Mix in very thoroughly before adding to the fruit. I’m told it gives a “special” oomph to the taste.

SOURCE: Serious Eats

OVEN: 425°

TIME: 40-50 minutes


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