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.

Source: Better Homes and Gardens


Recipe Summary

30 mins
45 mins at 375°


Ingredient Checklist


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

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

365 calories; total fat 13g; saturated fat 5g; cholesterol 12mg; sodium 129mg; carbohydrates 58g; fiber 24g; protein 4g; vitamin a 243IU; vitamin c 6mg; calcium 101mg; iron 2mg.

Reviews (1)

13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I am reading the recipe, as a novice pie maker, and notice it calls for either fresh or frozen rhubarb. In the directions, it says to use "undrained rhubarb"; if using fresh rhubarb, are we to include another liquid of some kind?