Tuesday, June 11, 2024

Our Favorite HomeMade Rhubarb Pie

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Our Favorite HomeMade Rhubarb Pie

This post always crops up in the stats this time of year, so I thought I would repost the original. We had this this last weekend with 1/2 strawberries...and it is so good either way! 

HomeMade Rhubarb Pie

My Family loves HOME MADE PIE...above any other food.
We have two rhubarb plants in the backyard that have been struggling. I picked rhubarb this morning, since it was again so hot---I was afraid I would lose the new crop.

Rhubarb Pie (adapted from BettyCrocker's Pie and Pastry Cookbook circa 1972.)
The color is so bright.

Who wouldn't love pie on a hot summer day?

I cool this and let the pie settle before eating.

Our kids didn't come! So we had to have some after supper.

Hubby scooping the vanilla ice-cream, a rich Illinois brand we picked up, not really full of sugar calories, but LOTS of fat calories...sigh. 

We tried not to be hogs...secret of the cheat is pieces for the  top crust.

Rhubarb Pie (adapted from BettyCrocker's Pie and Pastry Cookbook circa 1972.)

2 8-9" deep Pastry Pie Shells (frozen store bought) one was cracked in pieces, so I used those pieces for the top...that's the cheat!

Mix together in a bowl
1 cup of sugar
1/4 cup of all-purpose flour
1/2 tsp nutmeg
1/4 tsp of cardamon (optional)
1 capful of vanilla

 Whisk the above together to break up the vanilla and mix thoroughly.

4 cups of fresh rhubarb-Clean and dice into 1/2" cubes

Spread one half the rhubarb in the bottom of one pie crust.
Sprinkle 1/2 of the sugar combo across evenly.

Layer other half of the rhubarb
Sprinkle the rest of the sugar combo on top. (This will be heaping but will cook down)

2 Tbsp of butter dotted evenly over the top.

Break or take broken bits of the second pie shell and inter-lace across the top in a haphazard pattern to mostly cover the top. You can be creative here---just leave open spaces for the Pie to breathe.

Attach strips of foil curving over edge of the pie pan and tucking tightly under the edges. Bake on a pan to catch drippings.

Bake in 400 degree oven for 45 min.
Pull off foil and bake 15 min. longer or until crust is evenly browned and the filling is oozing out of the sides and bubbling in the middle.

Easy enough to warm in microwave...serve with
ice-cream, cool whip or a light sour cream(NUM)!


TIP: As in the above recipe,  I also use 1/3 less sugar in everything I bake. If more moisture is needed I add unsweetened applesauce for missing sugar in recipes about 2/3 part applesauce to 1 part sugar.

All the opinions and photographs in this blog are my own. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

Thanks always for visiting. 
I will try and respond to every comment and answer every question.
Thank you for your cooperation, Sandi Magle



  1. Oh Sandi, that looks so delicious! I'd like a slice right now!

    1. Thanks, Jeanie, I've made it twice already, and it is nummy!

  2. Rhubarb pie I have eaten, but never attempted to make it myself. I think this is just for me to try it out. Pinning it.
    I visited you via A Stroll Through Life: Inspire Me Tuesday. My entries this week are numbered #57+58.
    Please join and share your posts with us https://esmesalon.com/tag/seniorsalonpitstop/

    1. Hi, Slabs. Thanks for stopping by, and I'm behind on my visiting blogs, such a busy summer this year!

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Thank you for any and all comments. I will be happy to answer any questions or comments in replies or email! HUGS!