Fresh Tart Rhubarb Pie

Fresh Tart Rhubarb Pie

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When I was a girl, my mom made Fresh Tart Rhubarb Pie from the rhubarb she grew in her garden. It was green, very sweet, very juicy, and so delicious. Paired with her flaky pie dough, it was always a hit. And still is today. My daughters request it every spring.

Of course, she harvested the vegetable by cutting it into bite-size pieces and freezing it in quart bags, so we had rhubarb all year long, or for as long as it lasted.

Rhubarb is a perennial vegetable similar to celery. It grows in groups of stalks and is often used with other fruits and sweeteners to make sauces, jams, and pies. 

Serving Rhubarb Pie

Today, I buy fresh red rhubarb at our local grocery store in May and June. This year, I bought it in bulk so I could freeze some like my mom used to do.

 

Ingredients Needed to Make Fresh Tart Rhubarb Pie

  • fresh red rhubarb
  • all-purpose flour
  • granulated sugar
  • salt
  • butter

Pie Pastry

  • all-purpose flour
  • salt
  • vegetable shortening
  • cold water
  • whole milk, for topping
  • granulated sugar, for topping

 

Instructions for Making this Recipe

Preheat oven to 375 degrees Gather all your ingredients so that you have everything close at hand on the counter or table.

Cutting the Rhubarb

Prepare your ingredients. Trim and cut the fresh rhubarb into bite-size pieces.

Some people peel off the “skin” of the rhubarb, but I prefer to leave it intact, and only remove any cuts or marks on the stalk. 

Preparing the Pie Filling

Place the chopped rhubarb in a large bowl. Stir in all-purpose flour, granulated sugar, and salt until combined. Allow to sit while you prepare the pie pastry.

To help the rhubarb soak in the sugar, you may place the rhubarb in a microwavable bowl and heat for 2-3 minutes. Stir to combine. 

 

Prepare the Pastry

In a medium sized bowl, mix together the all-purpose flour and salt.

Cut in vegetable shortening with a blending fork until crumbly.

Add 1/4 cup cold water and mix, then add the rest of the water to finish mixing the dough. At this point the dough should hold together in a ball.

Preparing Crust for Pie

Divide the dough in half. Roll the dough out on floured surface into the size of your pie plate. Repeat for the top crust.

For top crusts, remember to make slits in the dough so your pie can breathe while it is baking.

 

Assemble the Rhubarb Pie

Preparing Filling for Pie

Place bottom crust in a pie pan and form to the top edge. Place rhubarb mixture inside bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.

Decorated Top Crust for Pie

To finish, I like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust. Bake on next to bottom oven rack for 45-50 minutes until filling bubbles and top crust is golden.

Serving Fresh Tart Rhubarb Pie

Serve warm or cold with whipped cream or ice cream. This pie will serve 8-10 people.

See more Pie Recipes Here. View Desserts.

Recipe for Fresh Tart Rhubarb Pie

Fresh Tart Rhubarb Pie

When I was a girl, my mom made Fresh Tart Rhubarb Pie from the rhubarb she grew in her garden. It was green, very sweet, very juicy, and so delicious. Paired with her flaky pie dough, it was always a hit. And still is today. My daughters request it every spring. 
4.5 from 4 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: Fruit Pie, Homemade Pie Crust, Red Rhubarb, Vegetable Shortening
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Servings: 8

Equipment

Glass Mixing Bowls
Blending Fork
Rolling Pin
Glass Pie Plates

Ingredients

  • 4 cups fresh red rhubarb
  • 1/4 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoons butter

Pie Pastry

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 7/8 cup vegetable shortening
  • 1/2 cup cold water
  • 2 tablespoons whole milk for topping
  • 1 tablespoon granulated sugar for topping

Instructions

  • Preheat oven to 375 degrees Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Trim and cut the fresh rhubarb into bite-size pieces.
  • Place the chopped rhubarb in a large microwavable bowl. Stir in all-purpose flour, granulated sugar, and salt until combined. Allow to sit while you prepare the pie pastry.
  • Optional - To help the rhubarb soak in the sugar, you may place the bowl of rhubarb in the microwave and heat for 2-3 minutes. Stir to combine.

Prepare the Pastry

  • In a medium sized bowl, mix together the all-purpose flour and salt.
  • Cut in vegetable shortening with a blending fork until crumbly.
  • Add 1/4 cup cold water and mix, then add the rest of the water to finish mixing the dough. At this point the dough should hold together in a ball.
  • Divide the dough in half. Roll the dough out on floured surface into the size of your pie plate. Repeat for the top crust.
  • For top crusts, remember to make slits in the dough so your pie can breathe while it is baking.

Assemble the Pie

  • Place the bottom crust in a pie pan and form to the top edge. Spoon rhubarb mixture inside bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.
  • To finish, I like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust. Bake in preheated oven on next to bottom oven rack for 50-55 minutes until filling bubbles and top crust is golden brown.
  • Serve warm or cold with whipped cream or ice cream. This pie will serve 8-10 people.

Nutrition

Calories: 505kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 4mg | Sodium: 455mg | Potassium: 219mg | Fiber: 2g | Sugar: 40g | Vitamin A: 112IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg
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7 thoughts on “Fresh Tart Rhubarb Pie”

  • 5 stars
    Love Rhubarb pie! One of my favorite summer pie flavors, and this is such a good recipe! Perfect combination of sweet & tart!

  • 4 stars
    I’ve made fresh rhubarb pie often usually adding a cup of raisins which is my favorite pie. My mother also made it using frozen rhubarb as you commented on, mine comes out poorly using frozen rhubarb- any recommendations?

    • Hi Joe, Frozen rhubarb contains a lot of excess water, so I like to thaw it in the microwave and then lightly press out the water. Then proceed as directed for the rest of the recipe. This should help.

  • Thanks, I’ll try it. Right now I found fresh rhubarb in the store.

    Try using half a cup less rhubarb and add a cup of raisins. A little sweeter but a great blend of taste.

    • I will be sure to give the raisins a try. My husband loves raisins. I hope the fresh rhubarb turns out a wonderful pie for you!

      • I found a no churn rhubarb ice cream recipe on the internet. It tastes great and was easy. However, regular vanilla ice cream goes best with rhubarb pie so the rhubarb ice cream is best by itself.

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