Rhubarb Pie

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Rhubarb Pie

I have made this recipe for 51 years.  It is, by far, the best!  It is very easy and only 5 ingredients.  I just made this for my daughter’s birthday, which she requests every year and she said it was better than her Starbuck’s coffee that she loves.  Wow!  Can you believe that?

I always freeze a lot of rhubarb every year because we love it so many different ways.  But you can use either fresh or frozen.  No need to thaw it, but if it comes out of the freezer with a lot of ice on it, I put it in a colander and run cold water over it to get the ice off.  Then make sure you let it drip dry a little before you put it in the pie.

  • 4 cups rhubarb, chopped in 1/2-inch pieces (1 lb.)
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, diced
  • 1 double crust refrigerated ready-made pie crust

Heat oven to 375 degrees.  Adjust oven rack to second from lowest position.

Fit one of the crusts in the bottom of a 9-inch pie plate.

In a large bowl, mix rhubarb, sugar and flour together.  Put mixture into pie crust.  Dot the top of rhubarb mixture with butter.

Fit remaining crust on top of mixture.  Seal your edges.  Make slits on top of pie crust for steam to come out.

Bake for 40 to 50 minutes.

If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.  I baked my pie for 50 minutes and it was bubbling and ready to make a mess of my oven.

“We can accomplish more together than we can alone.”

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