Rhubarb Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Adapted from Ann Meyers, recipe from an old cookbook.
  • Pastry for a two-crust pie
  • FOR A 9″ PIE
  • 1-1/3 to 2 cups sugar
  • 1/3 cup cornstarch
  • 4 cups rhubarb, cut into 1″ pieces
  • 1 teaspoons cinnamon
  • 1-1/2 tablespoons butter
  • FOR AN 8″ PIE
  • 1 to 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • 3 cups rhubarb, cut into 1″ pieces
  • 3/4 teaspoons cinnamon
  • 1 tablespoon butter
  1. Preheat oven to 425° F.
  2. In the medium bowl, mix the sugar, flour, and cinnamon. Add flour mixture to rhubarb and stir. Pour into pastry-lined pan. Dot with butter.
  3. Cover with top crust. Cut slits into top with sharp knife. Sprinkled with sugar and cinnamon.
  4. Bake until crust is nicely browned and juice begins to bubble through slits, about 40 to 50 minutes. Serve slightly warm.
More Information

medium bowl
8-inch or 9-inch pie pan

Recipe Notes

You can freeze these pies uncooked. Bake 55 to 70 minutes if frozen.
Recipe by Andrea Meyers at https://andreasrecipes.com/rhubarb-pie/