Fresh Rhubarb Pie Recipe - Delicious American Dessert

Fresh Rhubarb Pie

Fresh Rhubarb Pie Recipe - Delicious American Dessert
Region / culture: USA | Preparation time: 20 minutes | Cooking time: 40-50 minutes | Servings: 8


Fresh Rhubarb Pie
Fresh Rhubarb Pie

Fresh Rhubarb Pie is a classic dessert that combines the tartness of rhubarb with the sweetness of sugar and the zestiness of orange peel. This delicious pie is perfect for spring and summer when rhubarb is in season.


Rhubarb has been used in cooking for centuries, with records of its cultivation dating back to ancient China. The combination of rhubarb and sugar in pies became popular in Europe in the 18th century, and the recipe has been passed down through generations.


How to prepare

  1. Combine sugar, flour, orange peel, and salt.
  2. Add the mixture to the rhubarb.
  3. Place the mixture in a pie pan that is 9 inches in diameter and lined with pastry. Dot the mixture with butter.
  4. Place the top crust on the pie, either as a lattice top for an attractive appearance or as a solid top. Flute the edges to create a high-standing rim.
  5. Cut vents in the solid top crust.
  6. Bake the pie in a hot oven at 425°F (218°C) for 40 to 50 minutes, or until the juice begins to bubble through the vents and the crust turns golden brown.
  7. Allow the pie to cool partially before serving.


  • Spiced Rhubarb Pie: Omit the grated orange peel and add 0.25 tsp of nutmeg.
  • Pineapple-Rhubarb Pie: Substitute 1 cup of drained crushed pineapple for 1 cup of rhubarb.
  • Add strawberries or raspberries to the rhubarb mixture for a different flavor profile.
  • Use a crumb topping instead of a top crust for a crunchy texture.

Cooking Tips & Tricks

Be sure to cut the rhubarb into uniform pieces to ensure even cooking.

- Adding a bit of orange peel adds a bright citrus flavor to the pie.

- Make sure to vent the top crust to allow steam to escape during baking.

Serving Suggestions

Fresh Rhubarb Pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Be sure to preheat the oven to ensure even baking.

- Check the pie periodically to make sure the crust is not browning too quickly.

Ingredient Substitutions

You can use cornstarch instead of flour as a thickening agent.

- Margarine can be used instead of butter for a dairy-free option.

Make Ahead Tips

You can prepare the pie filling ahead of time and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve Fresh Rhubarb Pie on a decorative pie plate for a beautiful presentation.

Pairing Recommendations

Fresh Rhubarb Pie pairs well with a cup of hot tea or a glass of cold milk.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator and reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Fresh Rhubarb Pie contains approximately 300 calories.


Each serving of Fresh Rhubarb Pie contains approximately 50 grams of carbohydrates.


Each serving of Fresh Rhubarb Pie contains approximately 10 grams of fat.


Each serving of Fresh Rhubarb Pie contains approximately 2 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.


This recipe contains wheat (flour) and dairy (butter) allergens.


Fresh Rhubarb Pie is a delicious dessert that is high in carbohydrates and fats, but also contains important vitamins and minerals.


Fresh Rhubarb Pie is a delicious and classic dessert that is perfect for spring and summer. With a flaky crust and a sweet-tart filling, this pie is sure to be a hit at any gathering.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just finished picking a basket full of fresh rhubarb from my garden. As I stood in my kitchen, surrounded by the sweet aroma of the tart stalks, I knew I wanted to make something special with them.

I rummaged through my collection of cookbooks, searching for the perfect recipe. And then, like a gift from above, I stumbled upon a worn and tattered old recipe card tucked away in the back of my recipe box. It was titled "Grandma's Fresh Rhubarb Pie."

I couldn't believe my luck. This was a recipe that had been passed down through generations of my family, and now it was in my hands. I could almost feel my own grandmother's presence in the kitchen with me, guiding my hands as I carefully read through the instructions.

The recipe called for simple ingredients – fresh rhubarb, sugar, flour, and a touch of cinnamon. But it was the love and care that went into making the pie that truly made it special. I knew that this pie would be a labor of love, and I was more than willing to put in the effort.

I began by washing and chopping the rhubarb, careful to remove any tough strings. I then mixed it with the sugar and flour, gently folding everything together until the rhubarb was coated in a sweet, sticky glaze. The aroma that filled my kitchen was intoxicating – sweet and tangy, with a hint of warmth from the cinnamon.

As I rolled out the pie crust, memories of my own childhood flooded back to me. I remembered watching my grandmother as she expertly shaped the dough, her hands moving with practiced ease. I tried to channel her energy as I carefully laid the crust into the pie dish and filled it with the rhubarb mixture.

The pie went into the oven, and as it baked, I could hardly contain my excitement. The scent that wafted through the house was irresistible, promising a dessert that would be both sweet and tart, with a flaky crust that melted in your mouth.

When the timer finally went off, I pulled the pie from the oven and set it on the counter to cool. The golden crust gleamed in the sunlight streaming through the window, and I couldn't resist taking a small taste of the filling. It was perfect – just the right balance of sweet and tart, with a hint of warmth from the cinnamon.

As I sat down at the table with a slice of pie in front of me, I couldn't help but feel grateful for the generations of women who had come before me, passing down their knowledge and recipes. I thought of my own grandmother, who had taught me so much about cooking and baking, and I knew that this pie was a tribute to her memory.

With each bite, I savored the flavors and textures of the pie, feeling a sense of connection to my past and my family history. And as I finished the last crumb, I knew that this recipe would become a cherished part of my own culinary repertoire, to be shared with future generations who would carry on the tradition of making Grandma's Fresh Rhubarb Pie.


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