Rhubarb Pie
If you've got flaky pie crust, top and bottom and rhubarb, trimmed and chopped, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and baking sheet. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 220 C (425 F) and line the bottom of a 23 cm pie dish with one rolled-out crust, leaving the second crust ready for the top.
- Cut the rhubarb into 1.5 cm pieces and toss in a large bowl with the sugar, cornstarch, salt and vanilla until evenly coated, then let it sit for 10 minutes.
- Spoon the rhubarb filling into the prepared crust, mounding it slightly in the centre, and dot the surface with the small pieces of butter.
- Lay the second crust over the top, trim the overhang, crimp the edges to seal, and cut a few steam vents in the centre with a sharp knife.
- Brush the top crust with the beaten egg for a glossy finish, then place the pie on a baking sheet to catch any drips.
- Bake at 220 C for 15 minutes, then reduce the heat to 180 C (350 F) and bake for a further 40 to 45 minutes until the crust is deep golden and the filling bubbles thickly through the vents.
- Cool the pie on a rack for at least 3 hours so the filling sets fully before slicing.
You'll use: Oven · Baking sheet · Steamer
Ingredient substitutions
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Rhubarb Pie take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of cornstarch?
Try 2 tbsp flour per 1 tbsp cornstarch (as thickener). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Rhubarb Pie vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Rhubarb Pie is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Rhubarb Pie.jpg by Original uploader was Hayford Peirce at en.wikipedia, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.