Rhubarb Surprise Pie


"Tastes like strawberry shortcake! Surprise"


servings 318 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate.
  2. Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix.
  3. Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie.
  4. Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.
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  1. 19 Ratings


This is great, I'll be making this again many times. I added 1/4 cup chopped walnuts to the crust, increased the rhubarb to 4 cups & added an extra TBSP milk in the crust. I have a rhubarb pla...

Too much sugar sitting on top, though my husband liked the crunch because he didn't know it was a cup of sugar. Don't think I'll use this recipe again.

This is a SURPRISE!!! Lots of raves and oohs and ahhs. Used a 10" pie plate - had 5 cups of rhubarb so used it all - It turned out just super - sure will be making again and again.A little Ice c...

My neighbor grows rhubarb and gave me some to use. I made this pie and shared it with him. I did use almost 5 cups of rhubarb as suggested and did use some brown sugar for the topping instead ...

Great recipe. Just make sure you use the 3 cups of rhubarb (could use up to 3 1/2 if wanted to), or you won't have alot of filling to equal with the crust. I used frozen rhubarb that i had put i...

maybe it was too warm but I had to roll the pie crust out between plastic wrap. The topping stirred into a batter and I added oatmeal to obtain crumble texture. Still the gelatin kick was a hi...

I thought this made an excellant pie and was simple to make. Very tasty. I will make it again, since I grow my own rhubard Joan.

It was great to see this recipe. I received the recipe from my mom's neighbor 30 years ago and have never seen it in print since that time!! It's been a family favorite for all these years, an...

The recipe was easy to make, but could use a little more sugar. Also, I would prefer a flakier crust. I think it would be really good with maybe 1/4 to 1/3 c. sugar added with the jello.