Rhubarb Pie


Rhubarb Pie recipes don't come much easier than this! Start with a refrigerated piecrust, then pour in a homemade four-ingredient fresh rhubarb filling. Since you can make this dessert with fresh or frozen stalks, you can make this rhubarb recipe any season of the year.

Rhubarb Pie
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
45 mins
Total Time:
75 mins


  • ¾ cup sugar

  • cup all-purpose flour

  • ½ teaspoon ground cinnamon

  • 6 cup fresh or frozen unsweetened sliced rhubarb, thawed

  • 1 15 ounce package folded refrigerated unbaked piecrust (2 crusts)


  1. Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.

  2. Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.

  3. Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.

Nutrition Facts (per serving)

365 Calories
13g Fat
58g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 365
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 12mg 4%
Sodium 129mg 6%
Total Carbohydrate 58g 21%
Protein 4g
Vitamin C 5.9mg 30%
Calcium 101mg 8%
Iron 1.8mg 10%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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