Rhubarb pie



35 min


50 min


4 servings

* PLUS 2 hours cooling time
Rhubarb pie

Photo by Erik Putz

Hello, spring! It's officially rhubarb season, and with its fancy-looking crust, this pie is a cut above the rest.


  • 2 frozen deep-dish pie crusts , (such as Tenderflake), at room temperature
  • 600-g pkg frozen chopped rhubarb , thawed in the fridge overnight
  • 1 1/4 cups granulated sugar
  • 1 tbsp vanilla
  • 2 tsp cornstarch
  • 1 tbsp coarse sugar


  • Position rack in lower third of oven, then preheat to 375F. Line a baking sheet with parchment paper. Remove one pie crust from foil pan and lay flat on prepared sheet. Refrigerate both pie crusts in the fridge until ready to use.
  • Combine rhubarb and granulated sugar in a large saucepan set over medium-high. Bring to a boil, 8 to 9 min. Reduce heat to medium. Cook, stirring often, until mixture thickens, 13 to 15 min. (Time will depend on water content of rhubarb—thickened mixture should measure  about 2 cups.) Stir vanilla with cornstarch and 1 tbsp water in a small bowl. Stir into rhubarb mixture.
  • Remove baking sheet from fridge. Transfer crust and parchment to counter. Use cookie cutters to cut out desired shapes from flat pastry and set aside.
  • Place chilled pie crust still in foil on baking sheet and pour in rhubarb mixture. Top with cut-outs. Brush cut-outs with 1/2 tsp water, then sprinkle with coarse sugar.
  • Bake until crust is golden brown, 18 to 20 min. Transfer pie to a rack to cool completely. Refrigerate until filling is firm, about 1 hour.

Kitchen tip

Instead of a traditional lattice top, use pretty cookie cutters to give your pie more personality.

Nutrition (per serving)

  • Calories
  • 319,
  • Protein
  • 2 g,
  • Carbohydrates
  • 53 g,
  • Fat
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 113 mg.

Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.