Go Back
A hexagonal rhubarb pie with a lattice top crust on a pink linen cloth with a pie server resting beside the pie.
Print Recipe
5 / 2 votes

Rhubarb Pie

This simple, classic rhubarb pie can be made using fresh or frozen rhubarb. Either way, it will incite memories of grandma.
Prep Time1 hour
Cook Time55 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 463

Ingredients

For the rhubarb pie filling

  • 7 to 8 cups (1 3/4 to 2 lbs) fresh rhubarb or thawed frozen rhubarb, cut into 1/2- to 1-inch (1.5- to 3-centimeter) chunks
  • 1 1/3 cups granulated sugar
  • A small pinch ground nutmeg
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/3 teaspoon kosher salt
  • 1/2 cup all-purpose flour (or a gluten-free flour blend if using gluten-free pastry dough)
  • 2 teaspoons quick-cooking tapioca

For the pie crust

  • 1 recipe store-bought or homemade double-crust pie dough
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon granulated sugar, for sprinkling
  • 1 egg white plus 1 tablespoon water (15 ml), beaten with a fork
US - Metric

Instructions

Prepare the oven

  • Preheat the oven to 450°F (230°C).

Make the rhubarb pie filling

  • In a large bowl, combine the rhubarb, sugar, nutmeg, lemon juice, salt, flour, and tapioca, and mix until the rhubarb looks like it’s coated with coarse wet sand, about 2 minutes. [Editor’s Note: If using thawed frozen rhubarb, gently but firmly press it with paper towels to remove as much liquid as possible prior to tossing it with the other ingredients.]

Make the pie

  • Roll out the one portion of pie dough and place it in a 9-inch (23-cm) deep dish pie pan.
  • Heap the filling over the dough in the pie pan. Break up the butter into little pieces with your fingers and dot it on top of the filling.
  • Roll out the remaining dough, place it over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp.
  • Lightly brush some of the egg white mixed with water over the entire pie, including the edges of the dough.

Bake and cool the pie

  • Bake for 15 minutes. Reduce the heat to 350°F (180°C) and bake for about 30 minutes more. Then open the oven and quickly sprinkle the top of the pie with sugar. Close the oven and continue baking for another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents or lattice.
  • Remove the pie from the oven and let cool completely before serving. The longer the pie cools, the less runny it will be.

Nutrition

Serving: 1slice | Calories: 463kcal | Carbohydrates: 73g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 308mg | Fiber: 3g | Sugar: 36g