Rhubarb Cream Pie

April 25, 2013
1 Ratings
  • Serves 8
Author Notes

I remember eating this pie with a variety of berries and fruit growing up but this special spring rhubarb version was my favorite. I love rhubarb! Nothing more than a pie crust and 5 ingredients for this delicious cream pie. —thedabble

What You'll Need
  • 2 1/2 cups chopped rhubarb
  • 1/3 cup all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 9-inch pie crust
  1. Preheat the oven to 340F or 350F (my preference is 340F).
  2. Fill unbaked pie crust with chopped rhubarb.
  3. In a large bowl, combine flour, sugar, cornstarch and cream.
  4. Mix well and pour over the rhubarb in the crust.
  5. Place the pie on a baking sheet just in case and bake for about an hour (mine at 340F was 50 minutes but past ovens took the full hour at 350F), until the center of the pie still jiggles slightly and the crust is golden.
  6. You might have to cover your pie crust with foil halfway through or later at 350F because the edge will burn before your pie is ready to come out so keep an eye on the crust
  7. Let the pie cool or my favorite for this pie, chill it in the fridge for about an hour then dive in.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • Jane Latimer
    Jane Latimer

2 Reviews

BoulderGalinTokyo July 13, 2022
The rhubarb was excellent, still tart but with the cream, it softened out nicely. I only could find the green rhubarb and it wasn't as lovely as your red pie, but I will be making every year from now on. Thank you for a great addition to my "best" recipes!
Jane L. June 3, 2015
My grandmother made this same pie using gooseberries or raspberries or just about any sour fruit that was handy. Love this recipe.