Anne Dimock's Straight-Up Rhubarb Pie Recipe on Food52 (2024)

Omg Thanks so much for this recipe share! This tastes exactly like my mom's rhubarb pie. She was such a good baker. The added sugar in the crust such a nice touch and adds to the overall flavor and such a tender light flaky crust at that. The filling is wonderful Love the cinnamon

This recipe made no sense to me. At least, calling the butter optional renders it defunct. If you simply cut up rhubarb, added flour and sugar and cinnamon and dumped it on the crust,which I did, it remains a dry mixture and not a pie.

carol February 6, 2020

My mother-in-law, who was a great and prolific pie baker, included 12 crumbled saltines in her rhubarb pie. The crackers were the thickening agent as there was no flour in the recipe. So darn good.

I enjoy making a pie.
I haven't made rhubarb pie in a few years, this looks fantastic! It's in the oven & I'm confident the taste will be just great. 😊

Great flavor and sugar to rhubarb ratio. However, it was still VERY runny/soupy.

Just made my first Rhubarb Pie and used this recipe. Fresh from garden for the first ever harvest! It looks and smells great, cooling as I post!

I've made this before with fresh rhubarb, and it's fantastic! Wondering if I can use frozen rhubarb in this recipe, and if so, how?

I live near Sanford Fl, once the celery capital in these parts. I have been searching for a celery pie recipe without success. I know it exists because I have eaten celery pie and I wondered if I could use this recipe with celery instead of rhubarb. When I tasted celery pie years ago, I recall it being very similar to the taste of apple pie or rhubarb pie. If anyone has a recipe for celery pie I would be forever grateful or else I'm going to try this one with celery.

while waiting for my rhubarb to grow I am buying it. Everyone has their own way- but we like either all rhubarb or rhubarb/raspberries. I do not thicken the filling with anything but precook the rhubarb instead. Just saute it in a pan with a bit of the sugar and a squeeze of lemon juice to hold the color. I let the juices thicken and then remove it from the heat and add the raspberries at the end, so they don't break down totally. I transfer it to a plate to cool it, then add it to the prepared crust. The filling is nicely thickened after baked.

Here's a useful trick. Combine the sugar and flour before you mix it with the rhubarb. Sprinkle 1/4 cup of this mixture across the bottom crust, heap rhubarb in and then sprinkle remaining flour/sugar over the top. No need to mix. This prevents a soggy bottom crust!

I was short on time, so shamelessly cheated on the crust and went pre-made (hang head), but the filling was fantastic and my guests polished this thing off!

Sense Rhubarb was one of the only things that grew well in our back yard in San Francisco the pie came to be a favorate, if a bit weird by my friends standards. Mom would always use a lattice top to help with taming some of the juiciness and toss in a hand full of raisins to balance more a the powerful tartness. Still one of my favorites and it was many years before I ever knew about the Rhubarb Strawberry marriage thingy.

Earth Balance makes a very nice crust, but can be very salty, so I advise cutting back or eliminating salt in the crust if used. I made this yesterday and it is really good. I did cut back on 1/4 cup of the sugar though, as my rhubarb from the garden has been exceptionally sweet!

Instead of flour add arrow root powder, 3-4 tbs. Absorbs much better and gives no mealy consistency.

A homemade Rhubarb Pie! one of my favourite pie.

Everything was delicious but it was a bit too runny. Will add a little more flour next time. Also used 1/2 butter and 1/2 Earth Balance Natural Buttery Spread and that worked beautifully. I used my food processor to make the crust, pulsing to incorporate the butter into the flour mixture, then add the ice water a Tablespoon at a time through the feed tube. I made it with only a bottom crust and used an oatmeal crisp crumbly topping. My hubby says it is the perfect rhubarb pie recipe and I needn't look any further.

totally righteous recipe.
it tasted exactly like my grandmother's pie. and that's a really good thing.

I am totally on board with this pie. I never understand the need to add strawberries to rhubarb.

Here is a great trick from Cook's Illustrated. You can use half water and half vodka for the liquid. You will NOT be able to detect the vodka taste after it's baked (all the alcohol bakes out)and the vodka doesn't develope gluten like water does so you can get it plenty moist enough to roll easily and still have light, tender, flakey crust without the toughness that too much water creates. Magic!

My family loves this pie, too...more than any other type. So, in the spring when rhubarb is available I make sure to freeze some. I cut it into one inch pieces and pop into a freezer bag so I am always ready, even if the rhubarb isn't in the stores (or in my garden).