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A slice of homemade Rhubarb Pie

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.


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


  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.