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
- 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.
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
My Mom’s Rhubarb Pie
- 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.
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