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Gallery Rhubarb Pie Credit: Lisa Cohen Recipe Summary prep: 30 mins total: 2 hrs Servings: 10

Ingredients Ingredient Checklist Pie Dough All-purpose flour, for dusting 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces 1 cup sugar 2 tablespoons cornstarch Pinch of salt Crumble Topping

Gallery Rhubarb Pie Credit: Lisa Cohen

Recipe Summary prep: 30 mins total: 2 hrs Servings: 10

Rhubarb Pie      Credit: Lisa Cohen

Rhubarb Pie

Credit: Lisa Cohen

Rhubarb Pie

Recipe Summary prep: 30 mins total: 2 hrs Servings: 10

Recipe Summary

prep: 30 mins total: 2 hrs

Servings: 10

prep: 30 mins

total: 2 hrs

prep:

30 mins

total:

2 hrs

Servings: 10

10

Ingredients

Ingredients

  • Pie Dough All-purpose flour, for dusting 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces 1 cup sugar 2 tablespoons cornstarch Pinch of salt Crumble Topping

Directions

Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

Reviews (6)

 Add Rating & Review     403 Ratings   5 star values:        85    4 star values:        130    3 star values:        113    2 star values:        53    1 star values:        22

Reviews (6)

Add Rating & Review     403 Ratings   5 star values:        85    4 star values:        130    3 star values:        113    2 star values:        53    1 star values:        22

Add Rating & Review

403 Ratings 5 star values: 85 4 star values: 130 3 star values: 113 2 star values: 53 1 star values: 22

403 Ratings 5 star values: 85 4 star values: 130 3 star values: 113 2 star values: 53 1 star values: 22

403 Ratings 5 star values: 85 4 star values: 130 3 star values: 113 2 star values: 53 1 star values: 22

  • 5 star values: 85 4 star values: 130 3 star values: 113 2 star values: 53 1 star values: 22

    Martha Stewart Member     Rating: 5 stars       07/12/2018   Best rhubarb pie I ever baked. And best one I've ever tasted, including the ones I used to get on my grandma's farm on summer vacations. That's when I came to love rhubarb pies, but this blows the socks off any other pie recipe. The crumble top seemed goopy, but once it was in the fridge a while, it hardened up. I had been tempted to add more flour, but glad I didn't. It was perfect. Additionally, I didn't let the rhubarb sit in the mix, as some other reviews suggested. But I did make a point to be sure to layer the cornstarch mix as I was putting the rhubarb into the pie shell. I used the extra butter from the stick (that I used in the topping recipe) to slice and lay on top of the filling before adding the crumble top. This pie is the perfect mix of sweet, salty, tart and even a surprise of buttery, which gives it almost a caramel/toffee hint. I used rhubarb a friend brought back from his visit to his family farm in IL. He loves rhubarb pie as well, and only ever says "It's all right" to my cooking. But I talked up this pie, and he admitted "It's pretty good"--which is high praise. He even went so far as to add that he prefers this crumble top to a regular pie crust top (he likes caramel). It was simple and delicious.  

Martha Stewart Member     Rating: Unrated       11/29/2013   Had a bag of rhubarb in the freezer but the bag ended up being only about 4 cups. I desperately wanted to make this pie because it was so simple so I used 2 cups of blackberries to even out the recipe. WOW. This turned out absolutely amazing and the blackberries were a perfect addition, not as sweet as strawberries and they complimented the tart rhubarb wonderfully. A definite showstopper for Thanksgiving potluck this year!  

Martha Stewart Member     Rating: Unrated       11/05/2012   I bought some rhubarb at the farmer's market and my hubby wanted rhubarb pie. As I had never made straight rhubarb pie before I went looking for a recipe. This one turned out perfectly. I was a little short on rhubarb but close enough not to change the rest of the ingredients. I also took another reviewers suggestion of leaving the fruit for 15 minutes before pouring into the crust. Easy pie to make and so good. I highly recommend it.  

Martha Stewart Member     Rating: Unrated       07/08/2012   I made this a few weeks ago. I probably kicked in some extra rhubarb because mine HEAPED up in a dome. I also added some sliced almonds to the crumble topping. It was an absolutely gorgeous pie and probably the best rhubarb recipe I have ever made or even tasted. Wish I had a place to put a plant!  

Martha Stewart Member     Rating: Unrated       05/26/2012   Oh my - the Experts here are just killing me. LoveBakingCookies - don't gild the lily. Try this as is. It does NOT need spices. I bet you salt dinner before tasting when you're a guest, too. JesseBe, maceration is needed IF the pie isn't baking for 90 minutes! Plenty of time to produce juices! It's not needed here. GrannyCox - relax! I don't know where you got the idea of 6 hours!! 90 minutes of baking time +prep. That's all. Relax. It's easy (and delicious) as pie. Try it as is.

    Martha Stewart Member

    Rating: 5 stars 07/12/2018

Best rhubarb pie I ever baked. And best one I’ve ever tasted, including the ones I used to get on my grandma’s farm on summer vacations. That’s when I came to love rhubarb pies, but this blows the socks off any other pie recipe. The crumble top seemed goopy, but once it was in the fridge a while, it hardened up. I had been tempted to add more flour, but glad I didn’t. It was perfect. Additionally, I didn’t let the rhubarb sit in the mix, as some other reviews suggested. But I did make a point to be sure to layer the cornstarch mix as I was putting the rhubarb into the pie shell. I used the extra butter from the stick (that I used in the topping recipe) to slice and lay on top of the filling before adding the crumble top. This pie is the perfect mix of sweet, salty, tart and even a surprise of buttery, which gives it almost a caramel/toffee hint. I used rhubarb a friend brought back from his visit to his family farm in IL. He loves rhubarb pie as well, and only ever says “It’s all right” to my cooking. But I talked up this pie, and he admitted “It’s pretty good”–which is high praise. He even went so far as to add that he prefers this crumble top to a regular pie crust top (he likes caramel). It was simple and delicious.

Rating: 5 stars

Rating: Unrated 11/29/2013

Had a bag of rhubarb in the freezer but the bag ended up being only about 4 cups. I desperately wanted to make this pie because it was so simple so I used 2 cups of blackberries to even out the recipe. WOW. This turned out absolutely amazing and the blackberries were a perfect addition, not as sweet as strawberries and they complimented the tart rhubarb wonderfully. A definite showstopper for Thanksgiving potluck this year!

Rating: Unrated

Rating: Unrated 11/05/2012

I bought some rhubarb at the farmer’s market and my hubby wanted rhubarb pie. As I had never made straight rhubarb pie before I went looking for a recipe. This one turned out perfectly. I was a little short on rhubarb but close enough not to change the rest of the ingredients. I also took another reviewers suggestion of leaving the fruit for 15 minutes before pouring into the crust. Easy pie to make and so good. I highly recommend it.

Rating: Unrated 07/08/2012

I made this a few weeks ago. I probably kicked in some extra rhubarb because mine HEAPED up in a dome. I also added some sliced almonds to the crumble topping. It was an absolutely gorgeous pie and probably the best rhubarb recipe I have ever made or even tasted. Wish I had a place to put a plant!

Rating: Unrated 05/26/2012

Oh my - the Experts here are just killing me. LoveBakingCookies - don’t gild the lily. Try this as is. It does NOT need spices. I bet you salt dinner before tasting when you’re a guest, too. JesseBe, maceration is needed IF the pie isn’t baking for 90 minutes! Plenty of time to produce juices! It’s not needed here. GrannyCox - relax! I don’t know where you got the idea of 6 hours!! 90 minutes of baking time +prep. That’s all. Relax. It’s easy (and delicious) as pie. Try it as is.

All Reviews for Rhubarb Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rhubarb Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest