This old fashioned rhubarb pie is not made with a typical custard. This is a dairy free version and lets the flavor of the rhubarb shine.
What is rhubarb?
Rhubarb is spring vegetable that only has a few week availability. It is a perennial garden plant (comes up year after year) that is easy to grow in temperate climates.
It is harvested in March-June, depending on your climate and can be used in many dishes, both sweet and savory.
The only part of the plant that is edible are the beautiful pink stems of the leaf (botanically known as the petiole). The leaves and roots of the rhubarb plant contain high levels of oxalic acid and can be lethal if taken in large quantities!
Rhubarb freezes quite well. If you obtain very fresh rhubarb, freeze it to use in recipes throughout the year.
Did you know that rhubarb has many health benefits? It is high in calcium and fiber, contains significant quantities of vitamins K and C and is also high in iron and maganese.
The flavor of rhubarb is quite tart so it is often used in baked goods. This old fashioned rhubarb pie is both tart and sweet and has a creamy texture because of the egg custard used in the filling.
What you need
- fresh, tart rhubarb stalks
- sugar – we use raw sugar
- flour
- eggs
- double butter pie crust – you can lattice the top of the pie if you would like too
How to make it
- Slice rhubarb into 1 inch pieces.
- Mix sugar, flour and rhubarb together in a large bowl.
- Beat eggs. Pour over rhubarb mixture and mix well.
Press pie dough into a 9-inch pie plate. Pour the rhubarb custard filling into the pie crust. Top with second crust crimp well. Poke several holes in the top with a fork for air to escape.
You can also cut the second crust into strips and make a lattice top. Make sure to crimp the edges well. You can brush the tops with an egg wash and sprinkle sanding sugar on the top, if you’d like.
Rhubarb Pie can be Frozen
Since there is such a short season on rhubarb, I usually make a couple of pies and freeze one to enjoy later in the year.
It is slightly tangy and slightly sweet at the same time. Serve with vanilla ice cream for an extra special dessert.
Other recipes with rhubarb
Want to grow your own rhubarb? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
This old fashioned rhubarb pie is a seasonal favorite of everyone who tries it.
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
If you have any questions or comments, please ask in comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
My Mom’s Rhubarb Pie
Ingredients
- 3 cup rhubarb, chopped into 1/2 inch pieces
- 1 cup Sugar
- 2 tablespoons all-purpose flour
- 2 eggs, beaten
- double crust pie crust. store bought or homemade
Instructions
- Preheat oven to 425°F.
- Mix all ingredients together in a medium bowl.
- Pour into prepared 9″ pie tin on bottom crust. Wet edges with water.
- Cover filling with top crust. Crimp edges together. Poke several holes in top crust to allow steam to escape.
- Bake at 425°F for 15 minutes. Then lower oven temperature to 325°F and continue baking for 25-30 minutes.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Laura
Thank you, thank you, thank you Beth’s mum for this recipe. I will have to buy the rhubarb as my plant died and I will probably find them at the same price. Buy, what can I say. Next year I will plant another one. Eric, shame on you, when you come to the South of France I will make my peach tart tatin
Binky
Oooh! I would love the peach tart tatin! We have 4 peach trees that will be ripe next month! Is the recipe on Your Guardian Chef?
Patty
Such a yummy pie Beth, how I love rhubarb, drooling! I couldn’t find any in my area this year, for the one recipe I made, I brought my rhubarb all the way from Switzerland…
Binky
It is getting harder to find around here, too! Luckily for me, I have a neighbor across the road who promised to give a piece of his plant, so I should have a bit of my own next year, yay! Thanks, Patty! Switzerland is a long way to go for rhubarb!
Mayuri Patel
Visiting my son in Montreal and see lots of rhubarb, but never tried it. Heard of rhubarb crisp/crumble and pie but always wondered how it would taste.
Binky
IT is very good! Very tangy so that is why you add it to sweet baked goods but I want to try it in some savory dishes! Unfortunately, I’ll have to wait until next year! It’s too big now! Thanks for comment, Mayuri!
Gabby | The Tolerant Table
Your husband sounds like mine! ???? Rhubarb is something I need to get familiar with. Unbelievably, I’ve never cooked with it and I have no idea how that happened! This looks absolutely scrumptious, I’m not surprised it was all gobbled up! ????????
Binky
Thanks, Gabby! Next time I’ll have to try the GF crust recipe you sent me, so Mom can eat it!
Simon
You have a hard time trying to convince me! I have to admit my mother in law makes the best rhubarb pie ever!!! And I seriously mean ever! Believe me it’s not that easy to admit (though she’s a charming lady :p). So I guess I need to try it to see if it’s as good as it sounds and might possibly compete against hers haha
Binky
It’s hard to compete with Moms and certainly MILs! Give it a try and let me know, Simon!
Tiffany
Oh how I love all things rhubarb! This looks delicious. I love making some of my grandmothers vintage recipes, so nice to continue the tradition! 🙂
Binky
Agreed! It’s so much fun to use the old recipes and keep them alive! Thanks for your comment!
Stephanie
I’ve never had rhubarb pie but would love to try it. I don’t really remember my Mom using it a lot but I do remember her making Mince meat pies a lot. She had a big cookbook she used as well. It’s funny how things change over the years.
Binky
It certainly is! I love my cookbooks but 9 times out of ten I run to Mr. Google! Thanks, Stephanie!
Jenn peas and crayons
Glad you finally got your rhubarb fix and photos to go with it! Lovely post! I wish I had some of my grandmother’s recipes to cook from. She unfortunately didn’t save any to pass down – eek!
Binky
Oh, that’s too bad Jenn! I love using the old recipes and trying to make them a bit healthier! (Although, I left this one alone!!) Thanks for your comment!
Sues
This is such a sweet post! I’ve always wanted to make rhubarb pie, but never have for some reason. Rhubarb is everywhere right now, so I need to get on it!!
Binky
Thanks Sues! I appreciate that! Run out and get some, you won’t be sorry!
Lindsay Cotter
Love the memories you shared of your Grandma’s house, her rhubarb plants, and your mom baking a rhubarb pie from the cookbook she received as a child! Such sweet memories make a recipe like this extra special! The pie looks delicious!
Binky
Thank you so much, Lindsay! It is fun thinking back on our childhood memories, isn’t it?
Andrea
Can you believe I’ve never tried rhubarb?! Too bad it was so expensive at the grocery store. Your pie looks so good though, and I love vintage recipes.
Binky
Thank you so much, Andrea! I love, love, love rhubarb! You should give it a try!
Denise Wright
This looks delicious!
Binky
Thank you Denise! Your comment is appreciated!
Iman Kobeissi
Mmmm looks so good!!
Binky
Thanks, Iman! I appreciate your comment!