Total Time
Prep 10 mins
Cook 50 mins

This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!

Ingredients Nutrition


  1. Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
  2. Set aside.
  3. PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
  4. Add rhubarb& toss to coat.
  5. Scrape into pie shell& dot with butter.
  6. Sprinkle topping evenly over filling.
  7. Bake in the bottom third of a preheated 425F oven for 10 minutes.
  8. Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
  9. Remove from oven& cool on a rack.


Most Helpful

What a delicious pie! A little sweeter than traditional rhubarb, which suits me fine! My husband really enjoyed it too. I omitted the 2 Tbls of butter from the top of the filling and it turned out great. Will definitely make again and again.

jenwarz October 21, 2008

This pie was out of this world amazing! I made it for a church fundraiser and actually paid for a piece of my own pie I liked it so much! LOL I made it just like written, using just over 1 lb. of rhubarb. Thanks soooooo much for this recipe - I will be making it over and over from now on! :) - May 8, 2007. Update: I've made this quite a few times now and this last time I left out the 2 Tbsp butter over the filling and it came out just fine and I felt just a little less guilty about eating it. LOL Thanks again!

flower7 July 05, 2008

Very very good pie! I told my boys to take just a small piece each and when I came up to check, it was almost all gone! The only variation I made was to omit the crust. I didn't feel like messing with one, and figured it would be a little like a rhubard crisp. I kept all else the same, and it turned out great! I thought maybe next time I would add a bit of oatmeal to the filling and see if that cooks up well....I bet it does! Thanks for a great recipe!

RobbieDee June 24, 2007

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