I’ve hit the rhubarb gold mine at home in New Brunswick visiting my Mom this week. So here’s a scrumptious French Rhubarb Pie to celebrate the bounty.

This recipe is an absolute keeper that I will make forever and a day now! I love those little scraps of paper stuck in Mom’s old cookbooks at random. They are keys that unlock memories of her friendships and treasured times and recipes. Of all the things you could inherit, I consider myself very wealthy to inherit a recipe like this.



Everyone who tries this pie loves it. The tart rhubarb accents the creamy custard filling and the brown sugar crumble topping completes this satisfying spring dessert.

  • Author: Karen Anderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 to 8 servings
  • Category: dessert
  • Method: baking
  • Cuisine: canadian


1 – 8-inch uncooked pie crust

For the filling:

1 cup sugar

2 Tablespoons flour

1 egg slightly beaten

½ teaspoon vanilla extract

2 heaping cups rhubarb, cut in ½ inch pieces

For the topping:

⅓ cup melted butter

½ cup brown sugar

¾ cup flour


For the filling:

  1. Mix the sugar and flour in a bowl and stir in the egg and vanilla until smooth.
  2. Fold in the rhubarb and transfer to the uncooked pie shell.

For the topping:

  1. Preheat the oven to 425℉.
  2. Stir the butter and sugar together and gradually add in the flour with a pastry blender until it looks crumbly.
  3. Sprinkle on top of the rhubarb mixture.
  4. Bake at 425℉ for 15 minutes then reduce the oven temperature to 350℉ and bake for another 30 minutes.



Keywords: French Rhubarb Pie


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