Monday, May 4, 2009

Really Ravishing Rhubarb Pie!

I could go on and on about how wonderful this great recipe for Rhubarb Pie is. It has a wonderful crusty topping made from brown sugar, and a sweet, almost lemony, creamy filling. Oh so heavenly! Here is the recipe if you happen to have some rhubarb around this spring or some tucked away in your freezer. It is a very quick pie to throw together, tastes best when it has cooled and set.


  • 1 (9 inch) unbaked pie crust in pie pan
  • 4 cups chopped fresh rhubarb
  • 1 egg
  • 1 1/2 cups white sugar
  • 1 cup sour cream
  • 1/3 cup all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted

Preheat the oven to 450 degrees F (220 degrees C).

Spread rhubarb in an even layer in the bottom of the crust.

In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.

In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40-50 minutes, or until the edges have puffed, and the topping is golden and the pie is bubbling. The center may still be slightly jiggly. Cool completely before slicing and serving.

No Fail Pie Crust:

1/3 C. milk with 1 T. vinegar added (let curdle a few minutes while you mix everything else.)

2 C. flour with 1 C. shortening cut in. (mix with pastry cutter or two butter knives till it's course pea-sized crumbs. I use butter-flavor crisco, I think it tastes best.)

Dash salt.

Add just enough milk in order to form into a ball, gently. Watch the consistency as you add the milk- if you don't think you need that much moisture don't use every drop. Be careful not to handle it too much as you work with it or it will get tough. Divide dough in half, form two balls. Roll out on floured surface, (I use wax paper or a pastry cloth). In my experience, it's a very soft dough and won't really hold up for the transfer to the pan unless it is lifted with the wax paper or saran wrap. Refrigerating the dough does help. But the crust bakes up incredibly tender and flakey, just perfect!

Makes 2 crusts.

Freeze the other if you only need one, like for this pie.

If your pie starts to get too brown while baking, cover with a piece of foil, shiny side down.


  1. Sure, you make this AFTER I leave.

  2. Hi, I want your pancake mix recipe (IF you are willing to share). Can I find it on here somewhere?

    I have a couple recipes I'd love to share, in return.

  3. Hi! I made it! So yummy! Not too sweet, not too sour! Evan said it's his favorite rhubarb pie yet -- then he asked what was in it and he said, next time, just don't tell me! :)