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Rhubarb Pie

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  • Prep 25 min
  • Total 3 hr 20 min
  • Servings 8
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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 Jun 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make a homemade crust for your Rhubarb Pie, try our Two-Crust Pastry for Pies and Tarts recipe.
  • tip 2
    In this Rhubarb Pie recipe, substitute 2 bags (16 oz each) frozen unsweetened rhubarb, thawed and drained, for the fresh rhubarb.
  • tip 3
    For your Rhubarb Pie filling, substitute 3 cups sliced fresh strawberries for 3 cups of the rhubarb. Use 2 cups sugar.
  • tip 4
    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

470 Calories, 12g Total Fat, 3g Protein, 86g Total Carbohydrate, 51g Sugars

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
6
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • 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!
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