Stacy Cypret


I use this recipe for my dad during the holidays because he is allergic to Strawberries and this is a sweet/tart pie that he loves!

★★★★★ 2 votes
15 Min
40 Min


4 c
chopped rhubarb(frozen defrosted works well!)
1 1/3 c
white sugar/or splenda if someone is diabetic
6 Tbsp
white all -purpose-flour
1 Tbsp
pastry shell ( i buy the store bought one to save time for a quick easy pie)



1Pre Heat oven to 450 degrees

Remove pie pastry out of the fridge.

after about 15 mins place one of them in a pie plate.
2Combine sugar and flour. Sprinkle 1/4 of it over the pastry in pie plate.
3Heap the Rhubarb over this mixture
4Sprinkle with the remaining sugar and flour.
5Dot with the butter...I use it cold out of the fridge and just cut into tiny cubes and spread over the pie.
6Take the other pie pastry and lay on the counter.

Next find your child's Ruler!

Cut strips that are about 1/2 wide across the whole pastry.
7Next lay one across the top and than another to make a big X...Than lay one again length wise and than one width wise while doing this make sure to lift up everyother strip to make it look as though it has been weaved.

When done just fold the edges up and moisten the lower crust edge with a little water on your finger and fold the excess dough from the weaving under and press lightly to seal....
8WHA LAA!!!!
9place pie on the lowest rack in the oven. Bake for 15 mins.

Reduce to 350 amd continue to bake for 40-45 mins

Serve warm or cold.....

About this Recipe

Course/Dish: Pies
Hashtag: #rhubarb