Old-fashioned Rhubarb Pie

Old-fashioned rhubarb pie! Guys, I am ashamed to say, but this pie was polished within two days and it is only th two of us! If you love rhubarb, this pie is for you. It is a very simple, very plain pie, a buttery pie crust holds together: rhubarb. Yeah, duh, I decided to go for no further adornments, no additional spices, no egg, no custard, no nothing, just loads and loads of rhubarb. It is sweetened with sugar and tapioca starch will serve as the binder, but that’s it. I enjoyed mine with a dollop of whipping cream. Feel free to serve with ice cream or just eat plain!

There is not that much to say about this pie. I was so happy when I finally spotted rhubarb in our grocery store. I mean, it always feels like ages before you finally encounter it in the stores. So I went a bit crazy and got more than a kilo. But that was actually a good idea as you need to trim it and it takes quite a bit of weight away. So with no further ado, let’s make tangy, tart rhubarb pie the old-fashioned way!

Old-Fashioned Rhubarb Pie

Serves: One 22-24cm/8-9 inch ∅ springform
Prep Time: 45min Cooking Time: 1hr Total Time: 1hr 45min

This old-fashioned rhubarb pie is prepared with an all-butter pie crust and contains rhubarb, sugar and tapioca starch, that's it.


  • Pie Crust (for a lot of tips, please check this blog post)
  • 300 grams of all-purpose flour
  • 30 grams of regular sugar
  • 200 grams of cold butter
  • 2-5 tablespoons of cold water

  • Filling
  • 700 grams of peeled (if needed) and trimmed rhubarb
  • 130 grams of regular sugar (this is pretty tart, you can increase to about 170 or even 200 grams)
  • 30 grams of tapioca starch
  • Optional: some orange zest or some spices
  • 30g of butter
  • 1 egg for egg wash, coarse sugar for sprinkling



In this video you can see how I make the pie. For the pie crust mix flour and sugar in a large bowl. Add the cold butter in chunks and quickly work into crumbs with your hands. Then add water by the spoonful. Only work on it until you can form a ball. If the dough is too crumbly, add a bit of water until you can. Cover and chill in the fridge for at least half an hour or longer. You can chill the dough overnight. As is does not contain any egg, you can prepare the pie crust up to a week in advance if tightly covered and chilled.


For the filling cut the rhubarb in 2cm chunks, then mix with sugar and tapioca starch. If adding any spices, mix them also in. I did mine plain.


Take the dough out of the fridge, divide in half, transfer one half back into the fridge and roll out the second half on a lightly floured surface. Roll into a circle slightly bigger than your baking pan. Pie forms are usually about 23cm in diameter. Transfer to the pie form to cover bottom and sides, then pour the filling into it. Cut the 30 grams of butter into small pieces and place on top of the filling. Put the pie back into the fridge. Now take out the second half of the dough, roll out into a circle and either cover the pie with it, cutting a few vents in the middle for air to get out or arrange a lattice pattern on top. How to do this best, can be seen in this video. Roll any overhang towards the middle and crimp as desired. If you would like to see how I do that, check out this video. You can also simply seal the top with a fork. Make sure to cut off any overhang.


Preheat oven to 200 degrees Celsius. Brush the pie with some egg wash and sprinkle with coarse sugar. If the oven is still preheating, chill the pie in the fridge. Bake for 20min at 200 degrees Celsius, then reduce heat to 180 degrees and bake for an additional 40min. The filling should bubble and start coming out. If the top gets too dark, cover the pie with aluminum foil. Let the pie cool to room temperature, then transfer to the fridge and chill overnight. You can eat pie warm, but it will be much easier to cut it the next day. Enjoy with some whipped cream, ice cream or just plain.

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