Bee-bop-aree-bop Rhubarb Pie

noun: pie; plural noun: pies
a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.


Pie. Who doesn’t love it? Pumpkin, strawberry, peach, pecan, apple a la mode.. there are infinite possibilities. However, one clearly outshines the rest: rhubarb. Sweet and sour, perfectly complimenting a scoop of vanilla bean ice cream, this pie is not to be missed. And it’s made even better when it’s home grown.

As a perfect ending to a gorgeous summer, we made rhubarb pie, our favorite, with rhubarb from the garden. If you aren’t lucky enough to have your own rhubarb growing in the backyard, during the summer you can get it in grocery stores. Give it a try!

Rhubarb Pie
Yield- 8 servings

  • Pastry for 9-inch two crust pie
  • 2 to 2 1/3 cups granulated white sugar + 1/4 cup for topping
  • 2/3 cups all purpose flour
  • 6 cups rhubarb (1/2 inch pieces)

Heat oven to 425°. Prepare pie pan with pastry. Combine the sugar and flour in a bowl, and then stir in rhubarb. Fill the pie pan and cover with the top crust. Seal and crimp the edge, cut small vents in the top, and then generously sprinkle with the remaining 1/4 cup sugar. Bake about 55 minutes or until crust is brown and juice begins to bubble through the slits in the crust.


2 thoughts on “Bee-bop-aree-bop Rhubarb Pie

  1. Hi Emma,
    I just want you to know that I always click through to your posts–your photos are so beautiful that I’m never satisfied to view them solely in my email preview pane. Thank you for sharing! MQ

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