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.
PrintFRENCH RHUBARB PIE
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 to 8 servings
- Category: dessert
- Method: baking
- Cuisine: canadian
Ingredients
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
Instructions
For the filling:
- Mix the sugar and flour in a bowl and stir in the egg and vanilla until smooth.
- Fold in the rhubarb and transfer to the uncooked pie shell.
For the topping:
- Preheat the oven to 350℉.
- Stir the butter and sugar together and gradually add in the flour with a pastry blender until it looks crumbly.
- Sprinkle on top of the rhubarb mixture.
- Bake for 60 minutes.
Keywords: French Rhubarb Pie
Save a piece for me xo
Lol. I will Shawnee!
Inheriting your Mom’s recipes are a priceless treasure. Thank you for sharing with us. I will make this beautiful pie for my family.
Thanks Denise,
It’s a keeper! thanks for giving it a try.
Kindly,
Karen
Hi Karen I am making your French rhubarb pie, and I had to look at the recipe online, as the Instagram one doesn’t say how much butter. Also the baking instructions are different. Online says to bake 15 minutes at 425, then reduce to 350? Which is best? I’m in the UK making for my family! Alex
Hi Alex – thanks for your great observations. I’m going to change the blog to 350F for 60 minutes. It comes out beautifully even that way. I’ll add the butter to the Instagram post. Dany copy and paste! I really appreciate you letting me know that and I’ll be more careful next time! I am so happy for rhubarb season. Everyone loves this pie. Let me know how your family does. With kindness, Karen