Rhubarb Pie

Rhubarb is often paired with strawberries, since they come into season together. Not that I have anything against strawberries, but sometimes you just want the rhubarb to shine. I mean, strawberries are much more widely available, you can always get that flavor, but rhubarb, even here in NYC, isn’t that easy to come by, and it only makes a short appearance at farmer’s markets and specialty stores each spring.

We’ve experimented with just rhubarb desserts before: Tarts and Coffee Cake. Now to add a third rhubarb dessert to our repertoire, here’s a rhubarb pie! Maybe next time will experiment with some rhubarb combinations.

I made mine pareve, but with a nice buttery pie crust, it’s a special Shavuot dessert!

Perfect Rhubarb Pie from A Veggie Venture


  • 2x flaky pie or tart dough (or 2 of your favorite store-bought pie crusts)
  • 1 pound sliced rhubarb, cut into about 1/2 inch pieces
  • 1 1/4 cups sugar
  • 5 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons butter, in tiny pieces (I used Earth Balance to make mine pareve).


  1. Preheat the oven to 425.
  2. Roll out one pie crust and roll into a pie pan.
  3. Mix the rhubarb with the sugar, flour and cinnamon and arrange the mixture into the bottom crust. Top with butter.
  4. Roll out the top pie crust, cut into 1/2-inch strips, and arrange the strips into a lattice top.
  5. Bake for 15 minutes, then reduce heat to 350 and bake for another 30-45 minutes. Let cool before slicing.