Rhubarb Pie IV

Rhubarb Pie IV


"This is the easiest rhubarb pie recipe that I ever tried. Hardly any work at all. Enjoy!!!!!!!!!"

Ingredients 55 m {{adjustedServings}} servings 407 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.
  3. Bake in preheated oven for 30 to 45 minutes.
Tips & Tricks
Banana Cream Pie I

See how to make a creamy, 5-star pie.

Peach Pie the Old Fashioned Two Crust Way

Watch how to make this simple peach pie.

Rate recipe

Your rating


Reviews 45

  1. 55 Ratings


This is a great recipe. Just like the one my Mother-in-Law always made! The only thing I do different is to place the cut up rhubarb in a bowl and then add the flour, sugar mixture. Mix it well. This keeps the flour and sugar from clumping together. I also dot with butter before adding the top crust.


Awesome pie!!!!! My roommates LOVED it!! Tangy, yet sweet....i added a little bit of cinnamon too....but oh so easy to make!!! Oh yes, instead of putting the flour on top of the rhubarb, i mixed the flour, sugar, and rhubarb all together first then but it in the pan....more even distribution of flour and sugar


This is a great pie! I was out of OJ and went in search of a recipe with ingredients I already had in the house. I came across this one and made it this afternoon. We had it for dessert tonight and everyone in the family (all 6 of us) love this pie. We love rhubarb and its nice not to have the flavor cammoflaged by something else. I'll make this one again many times this summer! Thanks Michelle, great recipe!