Rhubarb Pie

Name: Rhubarb Pie
Prep time: 25 min
Total time: 3 h 20 min
Yield: 8
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 to 2 1/3 cups sugar; 2/3 cup all-purpose flour; 1 teaspoon grated orange peel, if desired; 6 cups chopped (1/2-inch pieces) fresh rhubarb; 1 tablespoon cold butter, if desired

6 Ratings

5 Reviews

Kitchen Tested

Prep 25 min
Total 3 hr 20 min
Servings 8

Don't let baking with rhubarb intimidate you—it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.

By Betty Crocker Kitchens

Updated June 22, 2021

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 to 2 1/3 cups sugar
2/3 cup all-purpose flour
1 teaspoon grated orange peel, if desired
6 cups chopped (1/2-inch pieces) fresh rhubarb
1 tablespoon cold butter, if desired

Steps

1

Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
2

In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
3

Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
4

Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

To make a homemade crust for your Rhubarb Pie, try our Two-Crust Pastry for Pies and Tarts recipe.
In this Rhubarb Pie recipe, substitute 2 bags (16 oz each) frozen unsweetened rhubarb, thawed and drained, for the fresh rhubarb.
For your Rhubarb Pie filling, substitute 3 cups sliced fresh strawberries for 3 cups of the rhubarb. Use 2 cups sugar.
Rhubarb is very tart, so there’s a lot of sugar in this pie. Use the lower amount of sugar for young, thin rhubarb stalks in this Rhubarb Pie recipe.

Nutrition Facts

Serving Size: 1 Serving

Calories: 470

Calories from Fat: 110

Total Fat: 12g; 19%

Saturated Fat: 5g; 25%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 260mg; 11%

Potassium: 280mg; 8%

Total Carbohydrate: 86g; 29%

Dietary Fiber: 2g; 8%

Sugars: 51g

Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 6%; 6%

Calcium: 8%; 8%

Iron: 10%; 10%

Exchanges:

1 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Rhubarb, originally from china, was once considered a vegetable, but because of its modern applications in baking is treated and categorized as a fruit today. Some nutritionists even consider rhubarb a superfood due to its low caloric content and its high levels of calcium. Even better, it tastes spectacular in desserts like pies, cakes, and crisps. It’s easy to see why this scratch-made rhubarb pie is a classic with its sweet and tart flavor and buttery crust. If you’re short on time, you can add this filling to a ready-made pie crust, but we recommend making a homemade pie crust — it’s worth the extra effort, we promise! Still have a bundle of rhubarb left in your garden? Not to worry, Betty’s got even more rhubarb pie recipes for you to try next!