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  • Homemade Rhubarb Pie
  • Homemade Rhubarb Pie
  • Homemade Rhubarb Pie
  • Homemade Rhubarb Pie
  • Homemade Rhubarb Pie

Homemade Rhubarb Pie

Food | June 30, 2017 | Nik Manojlovich
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This recipe for HOMEMADE RHUBARB PIE produces a dessert best enjoyed with a generous scoop of vanilla ice cream. Simple to make, spectacular to taste!

Making pies wasn’t always my thing; in fact there was a time when the thought never crossed my mind. My mom was an expert at it, as were a number of her friends and two of my sisters. There was no need for me to do it when so many others had the pie making thing down cold.

Soon after purchasing the cottage, my eldest sister Milisa came up for an extended visit. She and I share a number interests, like choral music and detective and suspense novels. It was during that week that Milisa and I went pie-crazy. We listened to great music as we made them, and then snuck away to our detective thrillers while they baked. Ever since, pies have been a passion.

Needless to say, I’m now a big proponent of this time-honoured culinary tradition. If you’ve never made a pie from scratch before, I’m hoping this post encourages you. Make a pie once and you’ll be making them forever.

Here are a few key things to keep in mind:

1) PIE DOUGH – Making dough from scratch can be intimidating and stops most people from making pies, but fear not – HERE is my easy-to-follow tutorial on making pie dough. The recipe yields six discs of dough so you’ll be able to make additional pies over the next few months!

2) RHUBARB – In my opinion, rhubarb is a wonder plant. The distinct, tart flavour of rhubarb is so perfect in this application because of the way we soften it with sugar and vanilla. There’s nothing quite like it. Before chopping up the stalks to use in recipes, be sure to remove the ruffled, fan-shaped green leaves from the ends as they’re poisonous.

3) CRUST – I always bake a PUMPKIN PIE without a top crust while my PEACH PIE gets the crisscross lattice. For this pie, I recommend a full top crust complete with small slits to allow the steam to escape during baking.

4) OVERFLOW – Rhubarb pies have a tendency to weep when baking, usually in the last 15 minutes or so when the rhubarb softens and the sugar and cornstarch start bubbling. I suggest placing a cookie sheet on the rack beneath to catch any overflow.

Finally, I think this pie always begs for a stylish send-off to the table when it’s time to serve – à la mode with vanilla ice cream, for a perfect presentation.

The quintessential flavour of HOMEMADE RHUBARB PIE is beyond compare. Make it, serve it and savour it!


3 Responses to “Homemade Rhubarb Pie”

  1. […] more inspired to hone your baking skills, why not try some other memorable treats as well, like our HOMEMADE RHUBARB PIE or our off-the-charts amazing LEMON MERINGUE PIE! Looking for a cup of something warm to enjoy them […]

  2. […] THE UPPER CRUST – Sometimes, the best things happen when you purposefully stop to rethink a key step in a recipe. The upper crust treatment in this recipe evolved from my goal to create a new look from the previously used trellis crust on our delicious INDIVIDUAL TURKEY POT PIES and full vented crust on our RHUBARB PIE. […]

  3. […] fruit pies are your thing, try our WILD BLUEBERRY PIE or this incredible RHUBARB PIE. Two others we know you’ll love, how about an OLD-SCHOOL PEACH PIE or one with a CRUMBLE […]


Ingredients & Amounts

  • 2 discs of pie dough
  • cups of fresh rhubarb, chopped into ¼-inch pieces
  • cups of granulated sugar
  • 3 tablespoons of cornstarch
  • ½ teaspoon of kosher salt
  • 1 teaspoon of pure vanilla extract
  • 2 tablespoons of butter
  • For service: vanilla ice cream


  1. Prepare pie dough recipe and refrigerate two discs for at least one hour before use.
  2. Place chopped rhubarb into a medium-sized bowl. Place sugar, cornstarch and salt into a small bowl and stir. Sprinkle sugar mixture over rhubarb, add vanilla and stir together.
  3. Preheat oven to 425°F. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim. Spoon in rhubarb mixture. Cut butter into small pieces and nestle them in the rhubarb.
  4. Roll out second disc of pie dough to 14 inches round and lay on top of the rhubarb-filled dish. Trim off excess dough and crimp the edge. Cut slits in the top to allow steam to escape.
  5. Transfer pie to oven and bake for 25 minutes. Reduce oven temperature to 350°F and continue baking for an additional 40 minutes or until crust is golden and the filling is bubbling.
  6. Cool pie to room temperature before serving with vanilla ice cream.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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