Rhubarb Pie Recipe


  • 1 single pie crust
  • 6 tablespoons flour divided
  • 1 tablespoon sugar
  • 5 cups rhubarb chopped
  •  cup sugar + 1 tablespoon, divided
  • 1 lemon zest only, optional
  •  cup flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons white sugar
  • ½ teaspoon ground cinnamon
  •  cup cold butter


  1. Preheat oven to 425°F.
  2. Line pie plate with pie crust. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
  3. In a large bowl, combine rhubarb, ⅔ cup sugar, remaining flour and lemon zest. Gently stir until combined. Pour into crust.
  4. Combine topping ingredients in a bowl. Use a pastry cutter or a fork to cut in butter. Sprinkle over rhubarb.
  5. Bake on the bottom rack for 15 minutes.
  6. Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and topping is golden.
  7. Cool before serving.

Nutrition Facts

Calories: 333

Carbohydrates: 51g

Protein: 3g

Fat: 14g

Saturated Fat: 7g

Cholesterol: 20mg

Sodium: 159mg

Potassium: 277mg

Fiber: 3g

Sugar: 28g

Vitamin A: 314IU

Vitamin C: 13mg

Calcium: 79mg

Iron: 1mg

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