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pie flatlay with rhubarb and roses
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Classic Rhubarb Pie

This classic rhubarb pie has been my grandma's recipe for years. It's sweet, slightly tangy and a perfect way to enjoy this spring fruit. It's thickened by flour and minute tapioca and can be paired with other fruits if desired (adjust sugar level accordingly).
Prep Time1 hour 45 minutes
Cook Time1 hour
Total Time2 hours 45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: pie, rhubarb, rhubarb pie
Servings: 8 slices

Ingredients

  • 1 double shell pie crust (2 single crusts) Recipe I use linked below.
  • 4 cups sliced rhubarb (heaping)
  • 4 cups boiling water
  • 1 1/2 cups sugar Adjust to your taste.
  • 3 tbsp all purpose flour
  • 1 tsp minute tapioca
  • 1/2 tsp salt
  • 2 eggs One optional for egg wash.
  • 2 tsp cold water
  • 1 tbsp butter

Instructions

  • 1) Prepare pie crust if making from scratch. The recipe I use is linked below. I double the recipe and create two disks of equal shape before placing in the fridge to chill. Most pie crust needs to chill for at least 30 minutes-1 hour prior to rolling out.
    2) While your pie crust is chilling, slice your rhubarb into 1/2" chunks. Place rhubarb in a colander and pour the 4 cups of boiling water slowly over the rhubarb. This is to help soften it.
    3) In a separate bowl, combine the sugar, flour, instant tapioca and salt and whisk together. Add the sliced rhubarb and toss to coat. Let sit for 15 minutes. (Please note that the size and maturity of your rhubarb will determine how "watery" it is. If you suspect you have too much liquid after letting the rhubarb sit for 15 minutes, drain some. I have done this without any impact to the flavor of the pie.) Whisk together one egg and the 2 tsp water and add to the rhubarb filling. Mix well.
    4) Prior to assembly, preheat oven to 400 degrees.
    5) In a 9" pie dish, roll out one of your pie disks so that the edges drape over the sides of the pie dish by about 1". Pour in your rhubarb filling. Cube the 1 tbsp of butter and dot the surface of the filling. Roll out your second pie disk and place over the top (or create a lattice/design to your liking.) Trip the edges of the pie dough and then fold the edges up on the lip of the pie plate and crimp. Whisk the remaining egg and brush the egg wash on the top of the pie.
    6) Bake at 400 degrees for 15 minutes. Drop to 350 degrees and bake 40-50 minutes longer or until pie is golden brown and juices are bubbling through surface. Let cool for an hour before serving.

Notes