Rhubarb Pie IV

Rhubarb Pie IV


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


55 m servings 407 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • 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.
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  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...

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 mixe...

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 ...

I enjoyed this pie and would make again with a few minor adjustments. It was a little to thick, so I would reduce the flour by a couple Tablespoons. I would also at 1/8 -1/4 teaspoon of salt to ...

This pie was super easy to make. It tasted great! I just found the sugar/flour mixture settled to the bottom and made too thick of a sugary crust at the bottom. I may try less sugar nex...

Wow, what an awesome rhubarb pie. I made it for supper and it was gone before bedtime. Thanks Michelle for sharing the recipe with us. Our family absolutely loved it.

The flavor was good but there was much too much flour in this recipe. When I was putting the filling in the crust Iused a slotted spoon to just use the Rhubarb and there was still too much flou...

YUM! This is easy and excellent, the best combination! I added a dash of nutmeg, and it added the perfect touch.

I had never made a rhubarb pie before and found this very easy to make. It tastes great!