Fresh Rhubarb Pie



  • 4 cups chopped rhubarb
  • 1 1/3 cups white sugar
  • 6 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 recipe pastry for a 9 inch double crust pie


  1. Preheat oven to 450 degrees F (230 degrees C). Place rack on lowest rack in oven. (I usually bake pies on the second to bottom rack)
  2. Combine sugar and flour in bowl. Sprinkle 1/4 of it over pastry in pie plate.
  3. Heap chopped rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter.
  4. Cover with top crust. Brush with beaten egg, and sprinkle with sugar, if desired.
  5. Place pie on lowest rack in oven.
  6. Bake for 15 minutes.
  7. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40-45 minutes. Serve warm or cold.

Recipe Notes

-First tip when making a home made pie. Use home made crust. Read this is you need encouragement, or an awesome go-to pie crust recipe.
-Do not mix the rhubarb with the sugar before placing in pan. The sugar layer on bottom is essential to this recipe working. Rhubarb gives off a lot of water, so the flour/sugar mixture will thicken the juice.
-Many readers stated the butter in the recipe was unnecessary, but I threw it in for good measure. It was only a tablespoon.
-My only issue with this pie is the amount of filling. Next time, I will increase the rhubarb to 6 cups and up the sugar/flour by another quarter or half.