Okay, so get this! There are some recipes that just *scream* summer, right? For me, it’s all about that sweet-tart goodness, and nothing, absolutely nothing, hits the spot quite like a perfect slice of **Old-Fashioned Rhubarb Pie**. This isn’t some fancy, complicated thing; it’s the kind of pie your grandma probably whipped up after raiding her garden, the kind that makes your kitchen smell like pure happiness.

I’ve been making this recipe for years, tweaking it just a tiny bit here and there, but always staying true to its simple, comforting roots. It’s got that beautiful bubbly filling peeking through a classic lattice crust – totally iconic. Every time I make it, it brings me right back to warm afternoons, bare feet in the grass, and the simple joy of a homemade dessert. Trust me on this one, it’s a keeper!

Why You’ll Love This Old-Fashioned Rhubarb Pie

Seriously, this Old-Fashioned Rhubarb Pie? It’s a total winner, and here’s why I know you’re going to fall head over heels for it:

It is SO easy! Don’t let the lattice top scare you; it’s way simpler than it looks, and the filling comes together in a flash. Perfect for when you want something impressive without a ton of fuss.
That flavor! It’s the absolute classic – that bright, tangy rhubarb perfectly balanced with just enough sweetness and warm spices. It tastes like pure nostalgia in the best way.
It’s just so comforting. Like a warm hug on a plate. Perfect for potlucks, family dinners, or just because you deserve a treat.

Ingredients for Your Old-Fashioned Rhubarb Pie

Okay, let’s talk ingredients! This is where the magic starts for your Old-Fashioned Rhubarb Pie. You don’t need a whole lot of fancy stuff, just good, honest ingredients. Here’s what you’ll want to have on hand:

4 cups chopped rhubarb: Fresh is best if you can get it! Just give it a good chop into about half-inch pieces.
1 1/2 cups granulated sugar: This balances out the tartness of the rhubarb.
1/2 cup all-purpose flour: This is our thickener! It helps the filling set up nicely so you don’t have a runny mess.
1 teaspoon ground cinnamon: Adds that lovely warmth that just screams “pie”!
1/4 teaspoon ground nutmeg: A little hint of nutmeg makes the cinnamon sing.
1/4 teaspoon salt: Just a pinch to bring out all the other flavors.
2 tablespoons butter: Make sure it’s cold and cut into small pieces. These little bits melt into the filling and add richness.
1 double pie crust: You can totally use store-bought (no judgment here!) or your favorite homemade recipe. Just make sure it’s chilled and ready to go.

See? Simple, right? Now you’ve got everything you need to get started!

Equipment Needed for Old-Fashioned Rhubarb Pie

You won’t need a ton of fancy gadgets for this Old-Fashioned Rhubarb Pie, which is another reason I love it! Here’s the basic gear you’ll want:

A good-sized mixing bowl: Big enough to comfortably toss all that rhubarb and sugar.
A 9-inch pie plate: The classic! Glass or ceramic works great.
A pastry blender or fork: For cutting that cold butter into the filling.
A sharp knife and cutting board: For chopping the rhubarb, of course!
Measuring cups and spoons: Gotta get those amounts right!
A baking sheet: I always put my pie on one to catch any potential drips – saves a messy oven!

That’s pretty much it! See? Totally doable with standard kitchen stuff.

How to Prepare Old-Fashioned Rhubarb Pie

Alright, time to get our hands a little sticky and make this delicious Old-Fashioned Rhubarb Pie! Don’t worry, it’s super straightforward. Just follow these steps, and you’ll have a bubbly, beautiful pie cooling on your counter before you know it.

First things first, get your oven ready. Crank it up to 425°F (that’s 220°C). While it heats up, let’s tackle the filling. Grab your big mixing bowl and toss in your chopped rhubarb, sugar, flour, cinnamon, nutmeg, and salt. Give it a good stir with a spoon until everything is nicely coated. The sugar will start drawing out some moisture from the rhubarb, which is exactly what we want!

Now, grab your pie plate and line it with one of your pie crusts. Gently press it down into the bottom and up the sides. Don’t be afraid to crimp the edges just a little bit to get it settled. Pour that gorgeous rhubarb mixture right into the crust. See those little pieces of cold butter you cut up earlier? Dot those evenly over the top of the filling. They’ll melt down and add extra richness while it bakes.

Next up, the lattice! Take your second pie crust and cut it into strips. You can go thick or thin, totally up to you! Weave them over the filling in a classic lattice pattern. It doesn’t have to be perfect, that’s part of the charm of an old-fashioned pie! Once your lattice is done, crimp the edges of the top and bottom crusts together to seal everything in. This helps prevent that precious filling from bubbling out too much.

Pop the pie onto that baking sheet we talked about (trust me on this one!) and slide it into your preheated oven. Bake it at 425°F (220°C) for 15 minutes. This initial high heat helps set the bottom crust. After 15 minutes, reduce the oven temperature to 375°F (190°C) and bake for another 35-40 minutes. You’ll know it’s ready when the crust is a beautiful golden brown and you see that filling bubbling happily through the lattice. If the edges start browning too fast, you can loosely cover them with strips of foil.

The hardest part? Waiting! Let that pie cool COMPLETELY on a wire rack before you even think about slicing into it. The filling needs time to set up properly. Seriously, resist the urge! It’s worth the wait for that perfect slice.

Tips for Success with Your Old-Fashioned Rhubarb Pie

Okay, so you’ve got the basics down, but here are a few little pointers I’ve picked up over the years that make this Old-Fashioned Rhubarb Pie absolutely sing:

Fresh Rhubarb is Your Friend: While you *can* use frozen, fresh really does give you the best flavor and texture. If you do use frozen, don’t thaw it first! Just toss it right in with the sugar and flour.
Chill That Crust: Keeping your pie crust nice and cold makes it so much easier to handle and helps it bake up flaky and delicious.
Don’t Skimp on Baking Time: Make sure that filling is truly bubbling in the center. That means the flour has had a chance to thicken everything properly. A pale filling is a runny filling!
Foil is Your Friend: If those beautiful crust edges start getting too dark before the center is done, just gently wrap them with strips of foil. Easy fix!

Follow these little tips, and you’re practically guaranteed a perfect slice every time!

Variations for Your Old-Fashioned Rhubarb Pie

While this Old-Fashioned Rhubarb Pie recipe is absolutely perfect as is (in my humble opinion!), sometimes it’s fun to play around a little! Here are a couple of easy ways to switch things up:

Strawberry Rhubarb: This is a classic for a reason! Replace about half the rhubarb with sliced fresh strawberries. You might need a tiny bit less sugar since strawberries are sweeter, but start with the recipe amount and adjust if needed.
Ginger Kick: Add about a teaspoon of grated fresh ginger or a little extra ground ginger to the filling mix. It adds a lovely warmth and zing that pairs beautifully with the rhubarb.
Crumble Top: Not feeling the lattice? Make a simple crumble topping with flour, sugar, butter, and maybe some oats or nuts, and sprinkle it over the filling instead. Just as delicious, maybe even easier!

See? Just a few simple tweaks can give you a whole new pie adventure!

Serving Suggestions for Old-Fashioned Rhubarb Pie

Okay, so your glorious Old-Fashioned Rhubarb Pie is finally out of the oven and *completely* cooled (you waited, right?!). Now for the best part: eating it! While a slice of this pie is fantastic all on its own, here are a few ways to make it even more special:

A scoop of vanilla ice cream: This is my go-to. The cold, creamy ice cream against the warm, tart filling? Pure heaven.
A dollop of whipped cream: Light, airy, and just sweet enough to complement the pie without overpowering it. Homemade is always a bonus!
A sprinkle of powdered sugar: Simple, elegant, and lets the beautiful lattice top really shine.

Honestly though, you can’t go wrong. Just grab a fork and dig in!

Common Questions About Old-Fashioned Rhubarb Pie

Okay, I know you might have a few questions buzzing around in your head as you tackle this Old-Fashioned Rhubarb Pie, especially if it’s your first time! Don’t worry, I’ve got you covered. Here are some things folks often ask:

Q: My rhubarb filling looks a little runny after baking. What happened?
A: This usually means the pie didn’t bake long enough for the flour to properly thicken the filling. Make sure you see it actively bubbling in the center before you take it out of the oven. You can always pop it back in for a few more minutes!

Q: Can I use frozen rhubarb?
A: Yep! Just don’t thaw it first. Toss the frozen rhubarb right into the bowl with the dry ingredients. You might need to add a minute or two to the baking time.

Q: How do I store leftover rhubarb pie?
A: Once it’s completely cool, you can cover it loosely with plastic wrap or foil and keep it at room temperature for a day or two. If you want to keep it longer, pop it in the fridge. It’s still delicious cold, but you can gently warm a slice if you prefer!

Q: My pie crust edges are burning! Help!
A: This is super common! Just grab some strips of aluminum foil and gently wrap them around the edges of the pie crust. This shields them from the heat while the center finishes baking.

Estimated Nutritional Information

Okay, so while I’m all about enjoying every single bite of this delicious Old-Fashioned Rhubarb Pie, I know some folks like to keep track of the nutritional stuff. Just a heads-up, the information here is just an estimate! It can totally change depending on the exact ingredients you use, what kind of pie crust you go with (homemade vs. store-bought, butter vs. shortening, you get the idea!), and even the specific brands you buy.

Think of it as a general guideline, not a hard-and-fast rule. The most important thing is enjoying the process of making and sharing this pie!

Old-Fashioned Rhubarb Pie that’s a pure treat

Author: memorecipes.com
Total Time: 70 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Classic rhubarb pie with a lattice top crust.

Ingredients

Scale

4 cups chopped rhubarb
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter, cut into small pieces
1 double pie crust

Instructions

Preheat oven to 425°F (220°C).
In a large bowl, combine rhubarb, sugar, flour, cinnamon, nutmeg, and salt. Mix well.
Line a 9-inch pie plate with one pie crust.
Pour rhubarb mixture into the pie crust. Dot with butter pieces.
Cut the second pie crust into strips and arrange in a lattice pattern over the filling.
Crimp the edges of the crust to seal.
Bake for 15 minutes at 425°F (220°C).
Reduce oven temperature to 375°F (190°C) and bake for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool completely before serving.

Notes

For best results, use fresh rhubarb.
If rhubarb is very tart, you may need to add a little more sugar.
Cover the edges of the pie with foil if they start to brown too quickly.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 45g
Sodium: 250mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg

Keywords: rhubarb pie, old fashioned pie, dessert, baking, lattice pie