Old Fashioned Rhubarb Pie

This Old Fashioned Rhubarb Pie could also be called: Mile High Rhubarb Pie. With over 6 cups of rhubarb, its definitely a Mile High! I made this pie using rhubarb that I had frozen in my freezer from last spring. Therefore, I added 8 tablespoons of flour instead of the 6 to the sugar mixture. The sole reason for adding 8 tablespoons was for the purpose of thickening. I also took the pie off of the baking sheet during the last 30 minutes of baking time.

Word of Warning

Making a rhubarb pie tends to be a messy affair. Meaning rhubarb pie tends to drip and drip and drip some more. That’s why I usually make a rhubarb pie when my oven is in need of a cleaning. That way I’m not worrying about my clean oven getting dirty with every drip. The dripping usually stops when the flour starts to thicken the juices usually during the last 30 to 40 minutes of baking time.  Another tip, make rhubarb pie on a nice day, just in case you need to open up a few windows…due to the drip, drip, dripping:)

old fashioned rhubarb
old fashioned rhubarb
old fashioned rhubarb

Old Fashioned Rhubarb Pie

A Springtime Favorite.
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  • 6 1/2 cups chopped rhubarb
  • 1 1/2 cups sugar
  • pinch of salt
  • 6 to 8 tablespoons flour
  • 1 tablespoon butter, cubed
  • 1 14 oz package pie crust or make your own pie crust (double)


  • Preheat oven to 450°
  • Bring crust to room temperature. Slowly and gently unroll one pie crust.
  • Carefully slide crust into a 9-inch pie plate. Trim bottom crust along edge of pie plate.
  • Combine the sugar, salt and flour. Sprinkle 1/4 of it over bottom crust in pie plate.
  • Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter.
  • Slowly and gently unroll second pie crust, cut out decorative shapes with a small cookie cutter.
  • Place second pie crust over filling, wrap excess top crust under bottom crust edge, press edges together to seal, flute.
  • (Cover edges of pie with strips of aluminum foil to prevent excess browning.)
  • Place pie on baking sheet, carefully place pie on lowest rack in oven. Bake for 10 minutes. Reduce oven temperature to 375° and continue baking for 50 to 60 minutes. (Remove aluminium foil during last 15 minutes of baking.)
  • Serve warm with whipped topping or vanilla ice cream
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