Perfect Rhubarb Pie

Mallow1 1

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! -- Ellen Benninger, Stoneboro, Pennsylvania

Modified from: Perfect Rhubarb Pie

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Serving size has been adjusted!

Original recipe yields 20 servings



  • Prep

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  1. Place rhubarb in a colander and pour water over it; set aside.
  2. In a bowl, combine sugar, flour and salt; mix well. Add drained rhubarb; toss to coat. Let stand for 15 minutes.
  3. Line a 9-in. pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust.
  4. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.
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When it turns out right, it's perfect. I usually need to add more sugar and thickener to the pie, though. The amount of extra sugar varies with the quality of rhubarb, so it's one of the harde...