Rhubarb Pie

The mother of all: The Rhubarb Pie

Rhubarb Pie
Rhubarb Pie

This is my second post for Rhubarb.  I’m feeling more and more comfortable working with this newly appointed “Super Food”.  Rhubarb has a history, dating back to the second century, and has been found virtually all around the world.  Though it’s categorized as a vegetable it has been moved into the fruit category since it’s widely used in baking. However, don’t be fooled. Rhubarb can definitely be used as a savory too.  Multi dimensional in it’s taste and uses, this wonder plant has also been historically revered as a medicine. 

Though this pie resembles nothing to the likes of medicine, I think it’s a nice idea to know what your working with, and this is in fact the all-mighty rhubarb.  For this occasion, I decided to use my newly picked stalks in a pie, a double-decker pie with delicious, flaky crust. 

Some personal notes on rhubarb. I look at it as being an old ‘vintage’ perennial. Up to 100 years ago, this was the trendy stock. The color alone was a big intrigue, but if you bite rhubarb directly on the stock, you’ll find it to be quite tart. Don’t shy away from that. With a bit of coaxing, this mighty red and green stock can be sweetened and softened. No strings attached. To further your rhubarb success, it’ makes a great syrup, and I also love the jelly that comes from the stocks too. Dive in.

Double-Layer Rhubarb Pie

This is a very simple, seasonal pie, which to me and my family, reminds us that summer is on it’s way.
Course Dessert
Cuisine American
Keyword Pie
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 1 pie


  • 3 cups rhubarb sliced thin
  • 3 TBS sugar for soaking the sliced rhubarb
  • 1/2 cups flour
  • 1/4 cup nut flour such as almond, or hazelnut
  • 1 cup sugar


for pie-follow recipe on website under “pie”

  • For the Crust, look here

for pie filling:

  • slice the rhubarb thin and marinate in the sugar until the juice doubles. 
  • assemble the pie crust in a pre-buttered deep pie dish, bottom only.
  • mix the remaining flour, nut flour and sugar to the marinating rhubarb.  Put it in the pie dish.
  • Put your top crust on, and seal the top/bottom with a fork, and add 4 cuts for air-vents on the top during baking
  • paint on your egg wash, and finish with a sprinkling of sugar.
    Bake for 40 min, @ 200 degrees Celsius. 
  • take out when golden brown and well cooked inside.
    Let cool completely before cutting
  • enjoy
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