One bite of this old-fashioned rhubarb pie might send you back to a sunlit kitchen. I think that first burst of tang and sweetness takes you somewhere. Maybe to a Sunday afternoon or to a patch of wild rhubarb in your backyard.
This pie proudly displays its rich history. It’s simple. It’s real. It asks very little yet gives a lot.
Recipe At A Glance
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8
Ingredients
- 1 unbaked 9-inch pie crust
- 4 cups fresh rhubarb, chopped
- 1 large egg
- 1½ cups granulated sugar
- 1 cup sour cream
- ⅓ cup all-purpose flour, for filling
- ½ cup all-purpose flour, for topping
- ½ cup packed brown sugar
- ¼ cup melted butter
- Why this pie works for you
- You want a dessert that feels homemade without fuss.
- You crave that slight tart note only rhubarb brings.
- You like a crunchy topping under your fork.
Does that sound like you?
Step-by-Step Instructions
Preheat to 450°F.I like to toss the rhubarb into the crust before mixing anything else. It keeps things moving.
Whisk egg, sugar, sour cream and ⅓ cup flour in a bowl.I think a few stumbles here—say, adding sugar too fast—won’t ruin it. You’ll catch up.
Pour that mix over the rhubarb.Some pieces might peek out. That’s fine.
Combine ½ cup flour, brown sugar and butter.Use your fingers if you like. A little crumble under your nails feels honest.
Sprinkle topping evenly.Aim for full coverage, but let a few gaps show.
Bake 15 minutes at 450°F.It will steam and bubble. You’ll hear it.
Lower heat to 350°F. Bake 40 more minutes.The crust should turn golden. The filling should set around the edges.
Cool fully before slicing.I know it’s tempting. But wait. A warm slice might fall apart.
Quick Tips for a Better Pie
• Chill your pie plate. It keeps the crust crisp.
• Stir the filling mix gently. Overwork the flour and sour cream. You’ll stiffen it.
• Watch the topping. If it browns too fast, cover with foil.
• Let the pie rest at least two hours. It needs time to firm up.
Ever wondered why sour cream? It adds a silky note. It tames the raw tartness. Try Greek yogurt if you must. You might like it.
Serving Suggestions
• Top with a dollop of whipped cream. No flavor will steal the show.
• A scoop of vanilla ice cream feels obvious. But it’s still perfect.
• Set it beside strong coffee. The contrast wakes you up.
Variations to Explore
• Add a handful of fresh berries. Strawberries or raspberries play nicely.
• Swap brown sugar for maple syrup in the topping. The flavor shifts. You notice new things.
• Stir in a teaspoon of vanilla extract to your filling. It’s subtle, yet I think you’ll feel it.
• For extra crunch, mix chopped nuts into the crumble. Pecans or walnuts work.
Have you tried adding a pinch of cardamom? It might surprise you. Or maybe too much. That’s part of the fun.
Troubleshooting Common Hiccups
• Soggy bottom? Bake on the lowest rack. The heat hits the crust first.
• Runny filling? Your pie needed more time to cool, or you skipped the extra flour. Next time, add an extra tablespoon.
• Dry topping? Butter measurement can vary. Use a little more next go.
FAQs
What if I can’t find fresh rhubarb?
Frozen works. Thaw it and drain excess liquid. Pat it dry before filling.
Can I use a homemade crust?
Absolutely. A flaky, butter-based crust lifts this pie. Use your favorite recipe.
Will this keep?
Store at room temperature for up to 2 days. After that, tuck it into the fridge. It holds up for 4 days.
Can I freeze it?
Yes. Wrap whole or in slices. Freeze up to 3 months. Thaw in the fridge overnight.
Why does the filling sometimes crack?
It shrinks as it cools. It doesn’t mean it’s ruined. The flavor stays the same.
I grew up tasting rhubarb from my grandma’s garden. She never measured. She’d say, “A handful or two.” I tried to mimic her once, eyeing the stalks. I ended up with a pie twice as sweet. Lesson learned: measure, but trust your instincts too.
Perfect Old-Fashioned Rhubarb Pie Recipe
Transport yourself to grandma’s kitchen with this delightful old-fashioned rhubarb pie. Bursting with tangy rhubarb and enveloped in a flaky crust, this classic dessert is a timeless treat that will bring joy to any occasion.
Ingredients
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4 cups rhubarb, chopped
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1 1/2 cups granulated sugar
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1/4 cup all-purpose flour
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1/2 tsp cinnamon
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1/4 cup butter
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2 1/2 cups all-purpose flour
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1 tsp salt
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1 tbsp sugar
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1 cup cold butter, cut into small pieces
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6-8 tbsp ice-cold water
Directions
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Preheat oven to 375°F (190°C).
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In a bowl, combine chopped rhubarb, granulated sugar, flour, and cinnamon. Toss until rhubarb is coated.
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Prepare the crust by mixing 2 1/2 cups flour, salt, and 1 tbsp sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice-cold water, 1 tbsp at a time, until dough comes together. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Roll out one dough disk to fit pie plate. Transfer and press into the plate, trimming excess dough.
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Fill pie crust with rhubarb filling and dot with small pieces of butter. Cover with second rolled-out crust, seal edges, and cut slits for steam to escape.
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Sprinkle top crust with sugar and bake for 45-50 minutes until golden brown and filling is bubbling.
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Let the pie cool on a wire rack for at least an hour before serving warm or at room temperature with ice cream or whipped cream.
