Mom’s Rhubarb Pie – no strawberries here, just scrumptious fresh rhubarb baked in a custard filling and topped with a pretty lattice crust.

Rhubarb Pie on top of a red striped dish towel.

 

Spring always makes me think of my mom Sally, with whom I wrote “A Well-Seasoned Kitchen,” because she grew rhubarb in her garden. The young shoots of rhubarb leaves signified the start of spring and months of rhubarb-inspired dishes to come. Of course, our Rhubarb Pie is a timeless family favorite.

Some cooks like to combine rhubarb with other fruits in their pies, but Mom was a rhubarb purist. Her luscious pie was juicy, delicious and full of perfect lemony rhubarb flavor. She always served it to rave reviews.

Rhubarb Pie

Rhubarb Pie on top of a red striped dish towel.

Mom’s Rhubarb Pie – no strawberries here, just scrumptious fresh rhubarb baked in a custard filling and topped with a pretty lattice crust.

  • Author: (From "A Well-Seasoned Kitchen" by Sally Clayton and Lee Clayton Roper)
  • Yield: 6 to 8 servings 1x
  • Category: Pies, desserts, easy entertaining
Scale

Ingredients

2 prepared 9-inch pie crusts (top and bottom), uncooked and refrigerated (see our Easy Flaky Pie Crust recipe)

4 eggs, beaten, divided

2 2/3 tablespoons whole milk

2 tablespoons melted butter, cooled

4 cups chopped, peeled rhubarb stalks (around 12 to 14 stalks)

1 3/4 to 2 cups sugar

4 tablespoons all-purpose flour

3/4 teaspoon nutmeg

1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees.
  2. On a lightly floured work surface, roll out bottom crust dough to an an even 1/8-inch thickness and into a 12-inch circle. Transfer into a 9-inch pie plate. Trim pastry edge to around a 3/4-inch overhang. Poke bottom of crust with a fork in several places. Refrigerate for at least 30 minutes.
  3. Roll out the second (top) crust to the same size as the first (2 to 3 inches larger than the pan). Roll the dough to around 1/8-inch thickness. Use a fluted pie cutter to cut the second crust into 1/2 to 3/4-inch wide strips. Refrigerate strips for at least 30 minutes.
  4. In a small mixing bowl, whisk together 3 of the eggs, milk and melted butter. Set aside.
  5. In a large mixing bowl, stir together the rhubarb, sugar, flour and nutmeg. Add the liquid ingredients and stir to mix.
  6. Remove pie crusts from refrigerator. Spread rhubarb mixture evenly in pie pan.
  7. Remove lattice strips from refrigerator and make a lattice top. (See our directions on how to make a lattice top.)
  8. Whisk together remaining 1 egg and water. Brush on lattice strips.
  9. Bake pie for around 40 minutes or until the filling is set and lattice top is golden brown. Cover edge of crust with a pie crust shield or foil if it browns too fast.
  10. Let pie sit for 10 minutes before serving. Can be served warm or at room temperature. I like to serve it with vanilla or caramel ice cream.

Notes

More about Rhubarb: Rhubarb comes in both red and green varieties. Both varieties work equally well for cooking, canning and making pie. Rhubarb is often sold by the “bunch” which is usually 2 to 2 1/2 pounds. One pound of rhubarb yields about 3/4 cup cooked. When you buy your rhubarb, choose fresh crisp stalks. Always peel off any stringy covering before use, and then stand the stalks in cold water for about an hour to refresh them before cooking (skip this step if you grow your own!). It’s important to note that you should never eat the leaves of a rhubarb plant – they’re toxic.

 

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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