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! 

Rhubarb Pie

If you’re like my family, then you’re probably looking for a few things in a 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 my Granny’s easy Rhubarb Pie Recipe, stick it in the fridge, go swimming or get outdoors, come home tired and suntanned, and remember that you’ve got a delicious homemade pie in the refrigerator. That is what summer is all about, my friend. 

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 to 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.

Easy Rhubarb Pie Recipe

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 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.

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

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.

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 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. 

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, I seriously have to clean flour, sticky fingerprints and who knows what else off it. 

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Easy Rhubarb Pie

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

Ingredients

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

Instructions

1. 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!).
2. Chop rhubarb stalks into slices that roughly 1/4 inch thick (this ensures a quicker cooking time), 4 cups worth.
3. Place the chopped rhubarb slices in a large bowl, add the sugar and jello.
4. Mix, and then spoon into a prepared pie crust.
5. 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.
6. 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!

Recipe Notes

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

For the piecrust, check out my fantastic recipe for the best flakey, easy pie crust. Buttery pie crust from scratch has never been easier. 

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, Granny’s Coconut Cream 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! 

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!