Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
There’s something so comforting about a slice of pie straight from the oven, and today I want to share with you my Old Fashioned Rhubarb Pie. This pie takes me back to my childhood, sitting in my grandmother’s kitchen while the sweet-tart aroma of rhubarb filled the air. She taught me how to make the perfect flaky crust and balance the tangy rhubarb with just the right amount of sugar. Over the years, I’ve added my little touches, but the heart of this recipe remains timeless.
Making an Old Fashioned Rhubarb Pie isn’t just about dessert; it’s about love, family, and those little kitchen moments that become memories. Every bite carries that nostalgic warmth, and it’s a recipe I find myself returning to again and again, especially when rhubarb is in season.
I love making this Old Fashioned Rhubarb Pie because it’s simple yet elegant. It doesn’t require fancy ingredients or complicated techniques, yet the results are always impressive. I promise, even if you’ve never made pie before, this recipe will guide you step by step to baking a golden, bubbling masterpiece that everyone will adore.
Why I Love Making This Recipe
There’s a special joy in working with rhubarb. Its tangy flavor is refreshing, and when baked in a pie, it transforms into a delicate balance of sweet and tart that’s utterly irresistible. Making this pie brings back memories of family gatherings, laughter, and the warm smell of a home filled with love.
Every time I bake this pie, I’m reminded that cooking isn’t just about feeding people it’s about creating an experience. From rolling out the dough to carefully arranging the rhubarb filling, every step feels like a small meditation, and the end result is always worth it.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for my Old Fashioned Rhubarb Pie:
Ingredients:
- 450g fresh rhubarb, chopped into 1-inch pieces
- 200g granulated sugar (adjust to taste depending on the tartness of rhubarb)
- 50g light brown sugar
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
- 1 tablespoon butter, cut into small pieces
- 1 double-crust pie pastry (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling on top)
Little Kitchen Secrets:
- To prevent a soggy bottom crust, lightly brush the bottom pastry with a thin layer of beaten egg before adding the rhubarb.
- Toss the rhubarb with a tablespoon of flour to absorb excess liquid and ensure a beautifully thickened filling.
- Chill the pie for 10–15 minutes before baking to help the crust hold its shape.
How I Make It, Step by Step
- Preheat the oven to 190°C (375°F) and prepare a 9-inch pie dish.
- Roll out one portion of the pastry and line the pie dish. Trim excess dough around the edges.
- In a large bowl, combine rhubarb, granulated sugar, brown sugar, flour, vanilla extract, cinnamon, and a pinch of salt. Stir gently until all pieces are coated.
- Pour the rhubarb mixture into the prepared pie crust and dot with small pieces of butter.
- Roll out the second portion of the pastry and cover the pie. Seal edges and crimp decoratively. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top with beaten egg and sprinkle with coarse sugar for a golden finish.
- Bake in the preheated oven for 45–50 minutes, or until the crust is golden and the filling is bubbling.
- Cool for at least 2 hours before slicing to let the filling set.
How I Serve It at Home
I love serving this Old Fashioned Rhubarb Pie slightly warm, straight from the oven, with a dollop of fresh cream or a scoop of vanilla ice cream. For a cozy afternoon tea, I sometimes cut it into smaller slices and serve with a cup of hot Earl Grey. The tangy rhubarb perfectly balances the sweetness of whipped cream, making every bite a comforting hug in dessert form.
Storage, Reheating & Make-Ahead Tips
- Storage: Cover pie loosely with foil and store at room temperature for up to 2 days. Refrigerate for up to 4 days.
- Reheating: Warm slices in the oven at 150°C (300°F) for 10 minutes to restore that freshly-baked feeling.
- Make-Ahead: You can prepare the pie and freeze before baking. Wrap tightly in plastic wrap and foil, then bake from frozen for 55–60 minutes.
100-Word Short Version
My Old Fashioned Rhubarb Pie is a comforting, nostalgic dessert that’s simple to make yet impressively delicious. Using fresh rhubarb, sugar, and a flaky double-crust pastry, this pie delivers the perfect balance of tart and sweet. I toss rhubarb with a little flour to thicken the filling and bake until golden and bubbling. Served warm with cream or ice cream, it’s a cozy treat for family gatherings or a quiet afternoon tea. Easy to make, easy to love, this classic pie brings warmth and memories to every slice a true homemade treasure.
Recipe Card Section
⏱️ Time
- Prep: 20 minutes
- Cook: 50 minutes
- Cooling: 2 hours
- Total: 3 hours 10 minutes
🛒 Ingredients
- 450g fresh rhubarb, chopped
- 200g granulated sugar
- 50g light brown sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon butter
- 1 double-crust pie pastry
- 1 egg, beaten
- 1 tablespoon coarse sugar
👩🍳 Instructions
- Preheat oven to 190°C (375°F). Prepare a 9-inch pie dish.
- Line the pie dish with rolled-out pastry.
- Mix rhubarb, sugars, flour, vanilla, cinnamon, and salt.
- Pour filling into crust, dot with butter.
- Cover with top pastry, seal edges, cut slits for steam.
- Brush with egg, sprinkle sugar.
- Bake 45–50 minutes until golden and bubbling.
- Cool 2 hours before slicing.
📝 Notes
- Brush bottom crust with egg to prevent sogginess.
- Chill pie before baking for better shape.
- Freeze unbaked pie for later use.
🍽️ Nutrition (per slice, 1/8 pie)
Calories: 320 kcal
Sugar: 28g
Fat: 15g
Saturated fat: 7g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Old Fashioned Rhubarb Pie
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
My Old Fashioned Rhubarb Pie is a nostalgic, cozy dessert with a sweet-tart filling and flaky double-crust. Perfect for family gatherings or afternoon tea, this classic pie brings warmth and memories to every slice.
Ingredients
- 450g fresh rhubarb, chopped
- 200g granulated sugar
- 50g light brown sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon butter
- 1 double-crust pie pastry
- 1 egg, beaten
- 1 tablespoon coarse sugar
Instructions
- Preheat oven to 190°C (375°F) and prepare a 9-inch pie dish.
- Line pie dish with rolled-out pastry.
- Mix rhubarb, sugars, flour, vanilla, cinnamon, and salt.
- Pour filling into crust, dot with butter.
- Cover with top pastry, seal edges, cut slits for steam.
- Brush with egg, sprinkle sugar.
- Bake 45–50 minutes until golden and bubbling.
- Cool 2 hours before slicing.
Notes
Brush bottom crust with egg to prevent sogginess. Chill pie before baking for better shape. Freeze unbaked pie for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Conclusion
Every time I make this Old Fashioned Rhubarb Pie, I feel connected to my childhood and the women in my family who shared their love of cooking with me. It’s more than just dessert it’s a story, a memory, a tradition. I hope that as you bake this pie, you’ll feel that same warmth and joy in your kitchen. Gather your loved ones, slice a generous piece, and savor the simple pleasure of homemade comfort.