Old-Fashioned Rhubarb Pie – A Sweet-Tart Classic Worth Keeping Forever 🥧🍓
If you’re looking for a dessert that captures the essence of vintage baking, this Old-Fashioned Rhubarb Pie is a must-try. With its tangy-sweet rhubarb filling, creamy custard-like base, and buttery crumb topping, it’s the kind of pie that brings back memories of grandma’s kitchen. Baked in a flaky crust and loaded with fresh rhubarb, it’s the perfect balance of tart and sweet, making it a favorite for spring and summer gatherings.
Whether you’ve got a backyard full of rhubarb or just picked some up at the farmers’ market, this pie is a delicious way to showcase this seasonal favorite. It’s simple, rustic, and incredibly comforting—a recipe you’ll find yourself coming back to time and time again.
Ingredients
To prepare this classic and comforting rhubarb pie, you’ll need:
Pie Base
• 1 unbaked 9-inch pie crust
Filling
• 4 cups fresh rhubarb, chopped
• 1 large egg
• 1½ cups sugar
• 1 cup sour cream
• 1/3 cup all-purpose flour
Crumb Topping
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup melted butter
How to Make Old-Fashioned Rhubarb Pie
1️⃣ Preheat your oven to 450°F (230°C). Place your unbaked pie crust into a 9-inch pie pan. Evenly layer the chopped rhubarb inside the crust.
2️⃣ In a mixing bowl, whisk together the egg, sugar, sour cream, and 1/3 cup of flour until smooth and creamy. Pour this custard mixture over the rhubarb in the pie shell, spreading it out evenly.
3️⃣ In a separate bowl, combine ½ cup flour and ½ cup brown sugar. Pour in the melted butter and mix until a crumbly texture forms. Sprinkle the crumble evenly over the top of the pie.
4️⃣ Place the pie in the preheated oven and bake at 450°F for 15 minutes. Then reduce the heat to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and the top is golden brown.
5️⃣ Remove from the oven and allow the pie to cool before slicing. This allows the filling to set properly and makes for perfect slices.
Helpful Tips
• Use fresh rhubarb for the best flavor, but frozen rhubarb works too—just thaw and drain it well first.
• Don’t skip the sour cream—it gives the filling a tangy richness that balances the tart rhubarb.
• Cover the crust edges with foil if they start to brown too quickly during baking.
• Let the pie cool completely before serving for the cleanest slices and the best texture.
Serving Suggestions
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Enjoy with a cup of coffee or hot tea for a cozy afternoon treat.
• Pair with a fresh mint garnish for a pop of color and freshness.
What Chefs Say About This Recipe
Gordon Ramsay – “This pie is the perfect blend of creamy, tart, and sweet—just what a classic rhubarb pie should be.”
Ina Garten – “A nostalgic dessert that reminds me of summers in the countryside. Absolutely delightful.”
Jamie Oliver – “The sour cream filling makes this stand out. It’s creamy, balanced, and packed with flavor.”
Martha Stewart – “A traditional pie with a beautiful texture and flavor that truly honors rhubarb’s natural taste.”
Bobby Flay – “Rustic, simple, and incredibly good. This is how rhubarb pie is meant to be.”
10 Frequently Asked Questions (FAQs)
- Can I use frozen rhubarb? Yes, just make sure to thaw and drain it well before using to avoid excess moisture.
- What if I don’t have sour cream? You can substitute with plain Greek yogurt for a similar tangy richness.
- Can I make this pie ahead of time? Absolutely! It’s even better the next day after chilling.
- How do I store leftovers? Cover and refrigerate for up to 4 days.
- Can I freeze the baked pie? Yes! Wrap it well and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Can I make it gluten-free? Use a gluten-free crust and substitute gluten-free flour in the filling and topping.
- Why is my filling runny? It may need more baking time or the rhubarb may not have been drained well if using frozen.
- Can I reduce the sugar? You can, but rhubarb is very tart, so be cautious or balance with sweeter fruits.
- Can I add strawberries or other fruit? Yes! Strawberries pair wonderfully with rhubarb. Try replacing 1 cup of rhubarb with chopped strawberries.
- Do I need to blind bake the crust? No need for this recipe—it bakes fully during the two-stage bake time.
Nutritional Information (Per Slice, based on 8 servings)
Calories: 380
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Sugar: 38g
Sodium: 120mg
Fiber: 2g
Storage and Leftovers
Refrigerate: Store covered in the refrigerator for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months.
Reheat: Serve cold or warm slices gently in the oven at 300°F for 10 minutes.
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Conclusion
This Old-Fashioned Rhubarb Pie is a timeless dessert that brings out the best in a humble spring vegetable. With its creamy filling, buttery crumble topping, and tangy rhubarb flavor, it’s the kind of pie that feels like a warm hug from the past. Whether you’re sharing it with loved ones or savoring a slice solo, this pie is comfort food at its finest. Try it once, and it’ll become a recipe you’ll pass down for generations. Don’t lose this one—save it, bake it, and enjoy every bite! 🥧🍓❤️