Rhubarb Pie|4 Ingredients

Rhubarb Pie, reading those words takes me right back to summer sunshine, family get-togethers, and the 4th of July. This pie is my Grandma’s recipe, and nothing is easier than this Homemade Rhubarb Pie Recipe with Strawberry Jello. Seriously, this pie filling only has four ingredients! 

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What to Look For in a Rhubarb Pie

• Easy to make 
• Deliciously tart 
• Perfect with ice cream
• An easy showstopper 

And this recipe delivers all that and more. If you’ve never experienced the joy of eating a homemade rhubarb pie during the summer, then it’s time to change that. Try mixing up this easy Rhubarb Pie Recipe, stick it in the fridge, go swimming or get outdoors, come home tired and suntanned, and remember you’ve got a delicious homemade pie in the refrigerator. That is what summer is all about, my friend. 

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Ingredients

This recipe makes one nine-inch pie.

4 cups of rhubarb chopped 

1 cup of granulated sugar

3oz box of strawberry jello

4 tablespoons of butter

Instructions

 My go-to Pie Crust recipe here

I start by preheating the oven to 375 degrees F. and prepping my ingredients. Treat the rhubarb stalks like celery, wash and chop the ends off (the leaves are toxic!), cut slices that are roughly 1/4 inch thick (this ensures a quicker cooking time), place the chopped rhubarb slices in a large bowl, add the sugar and jello.

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Mix, and then spoon into a prepared pie crust. Sprinkle a few generous dabs of butter on top.

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Cover with pie crust dough, trim the excess around the edges, and crimp the edges. Cut a few slits in the top to allow proper venting while baking. Brush with a whisked egg yolk, and sprinkle a little sugar on top.

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Place it on a rimmed baking sheet (trust me, it will always bubble over & you will be so thankful you did this) pop it in the oven and bake for one hour. The crust should be a golden color, brown around the edges, with the filling bubbling over and smelling fragrant. Let cool for a couple of hours; this will also help the jello to set and firm up. If you aren’t eating it that day, keep it covered in the fridge. 

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Some commonly asked questions on Rhubarb Pie:

• Do I need to cook rhubarb before making a pie? No, just chop it and add it to the rest of your pie-filling ingredients. 

• What does a rhubarb pie taste like? It tastes deliciously tart, the perfect balance with vanilla ice cream and sweet fruit additions, like strawberries. 

• How do you make rhubarb pie from scratch? Rhubarb, sugar, strawberry jello (for thickener), butter, and a pie crust. 

• How do you know when rhubarb pie is done? Bake for one hour at 375 degrees F. If it is bubbling, smells fantastic, and the crust turns golden brown, then it’s ready.
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• Can I freeze rhubarb?  Yes, you can. Wash stocks of rhubarb, chop into bite-size pieces, and measure out 4 cups into a freezer ziplock bag. Freeze for up to four months. If you want it to last longer 12- 18 months you will need to blanch and then freeze. Now you are ready to pull out and make rhubarb pie at any time.

So what do you think? Ready to make some delicious, knock-your-summer socks off, fantastic Rhubarb pie? That’s what I thought. The recipe below is printable, too, in case you don’t trust yourself with the phone in the kitchen. I probably should use the print option more often, my phone is always filthy by the end of the day, and I seriously have to clean flour, sticky fingerprints, and who knows what else off it. 

For the pie crust, check out my go-to recipe for flakey and easy pie crust. Buttery pie crust from scratch has never been easier. 

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Rhubarb Pie

This is the easiest Rhubarb Pie to make, ever. It’s a breeze to mix up and its only disadvantage is that it disappears far too quickly! Serve a slice of this Rhubarb Pie with a generous scoop of vanilla ice cream and enjoy.

4.50 from 2 votes

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Ingredients

  

• 4 cups of Rhubarb chopped
• 1 cup of Sugar
• 3 ounces of Strawberry Jello
• 4 Tablespoons of Butter

Instructions

 

• Start by preheating the oven to 375 degrees F. and prepping ingredients. Treat the rhubarb stalks like celery, wash and chop the ends off (the leaves are toxic!).
• Chop rhubarb stalks into slices that roughly 1/4 inch thick (this ensures a quicker cooking time), 4 cups worth.
• Place the chopped rhubarb slices in a large bowl, add the sugar and jello.
• Mix, and then spoon into a prepared pie crust.
• Sprinkle a few generous dabs of butter on top and then cover with pie crust dough, trim the excess around the edges and crimp the edges. Cut a few slits in the top to allow proper venting while baking.
• Place it on a rimmed baking sheet (trust me, it will always bubble over & you will be so thankful you did this!) and pop it in the oven and bake for 1 hour. The crust should be a golden color, brown around the edges, with the filling bubbling over and smelling fragrant. Let cool for a couple of hours; this will also help the jello to set and firm up. Enjoy with vanilla ice cream!

Notes

*If you aren’t eating it that day, keep it covered in the fridge. 

Even More Pie to Try Next

And, if you’re in the mood for more pies (come on, who isn’t???), I have several more recipes for you! Granny’s Cocoa Cream Pie, Coconut Cream Pie, Earl Grey Pie, and a Honey Pumpkin Cream Pie. And, don’t forget, my recipe for flakey pie crust can be made gluten-free using Bob’s Red Mill 1-1 ratio gluten-free flour! 

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Well, I hope y’all give this amazing pie a chance, and let me know how it goes for you! If you’re in the mood for more cozy summer things, then check out my Guide to Summer Hygge. Or, if you like preserving summer in a jar, check out my recipe for Rhubarb Jam!

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