Last updated on August 11th, 2016
WHEN RHUBARB PIE IS GOOD, it is very, very good. But when it’s bad, it’s…sloshy. The puddle-problem is the result of rhubarb’s high water content, which no amount of flour can sufficiently absorb. To achieve a pie that “sets up” perfectly, I add a special thickener to the works:
The special thickener is pre-cooked or “instant” tapioca (sold in my supermarket as “Minute” tapioca). It absorbs rhubarb juice like nobody’s business. Consequently the tart, citrussy moisture remains where it belongs — in the filling, and between two crusts.
And speaking of crusts! Please don’t faint, but I recently tried Pillsbury’s “Ready Made” pie dough. It was even worse than I’d imagined. No flaky texture. No delicious flavor. And not a trace of butter.
If you go to the trouble of making a rhubarb pie, you might as well make your own crust, too. My favorite is Pate Brisee. It’s tender, flaky, and buttery. You’ll find the easy recipe in this post — just be sure to double the ingredients.
Let’s make some pie!
First, cut 8-12 stalks of rhubarb into a 1/2-inch dice. You’ll need 4 cups (1 1/2 pounds) of the diced vegetable for this recipe.
Tip 1 1/4 cups of sugar into a medium bowl…
Add one 1/2 teaspoon of nutmeg…
And 1/3 cup of tapioca…
And then joyfully whisk them all together.
Now thoroughly beat two eggs with a fork…
And stir them into the sugar mixture. Stir vigorously until a thick batter forms — about 30 seconds.
Line a 9-inch pie plate with one Pate Brisee crust, and sprinkle it with 1 tablespoon of tapioca.
Pour in the diced rhubarb…
Drizzle on the batter…
And then top with the second crust, tucking the upper edge of the dough under the rim of the bottom crust.
Seal the edge of the bottom and top crusts together by pinching them, or by making some kind of decorative edge.
Don’t go overboard with your decorative edge, because 9 times out of 10 it will disappear while the pie bakes. Sometimes you just can’t win.
Using a sharp knife, make 4 steam vents (1-inch slits) in the crust.
Then, for an extra-special pie, sprinkle the crust with sugar.
Bake, on a baking sheet, in a preheated 450°F oven for 15 minutes. Then reduce the temperature to 350°F, and bake until the crust begins to brown — about 30 minutes.
Normally I’d advise you to “bake until juices bubble out of the steam vents.” But since we used tapioca, the juices will be tied up in the pie.
Oh, baby. This pie is begging to be eaten. But we must let it cool for at least 1 hour. Or even better, let it chill overnight in the fridge.
When the pie is completely cool, grab a plate and a fork. Then dive right into this sexy, seasonal, nutmeg-scented deliciousness.
Need a copy-and-paste version of the above recipe? Here goes:
A Better Rhubarb Pie
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for one 9-inch pie
Pate Brisee for a 2-crust pie (recipe here — be sure to double the ingredients)
1/3 cup plus 1 tablespoon instant tapioca, divided
4 cups (about 1 1/2 lbs) diced rhubarb (fresh or frozen)
1 1/4 cups sugar (plus a little extra for sprinkling)
1/2 teaspoon ground nutmeg
2 eggs, well beatenSpecial Equipment: one 9-inch pie plate
Set oven rack to the lower-middle position; preheat the oven to 450°F
1. Line the pie plate with one Pate Brisee crust. Sprinkle the tablespoon of tapioca over the bottom of the crust, and then pour in the diced rhubarb.
2. In a medium bowl, whisk together the sugar, nutmeg, and the remaining tapioca. Add the beaten eggs, and stir, with a spoon, until a thick batter forms — about 30 seconds. Pour the batter over the rhubarb, and then cover with the second crust. Tuck the edge of the top crust under the lower crust, and pinch to seal (or make a decorate edge). Cut 4 steam vents (1-inch slits) in the top crust. Sprinkle the crust with a little (1/4 teaspoon) sugar.
3. Bake at 450°F for 15 minutes. Then reduce heat to 350°F, and bake until the crust begins to brown — about 30 minutes. Cool on a wire rack for at least 1 hour. Then refrigerate for at least 2 hours, or for up to 2 days.
Serve cold or at room temperature.
Does this not-too-sweet, not-too-tart, No-Run Rhubarb Pie sound tempting to you? You can let me know by leaving a comment. As always, I love to hear from you.
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Cary Bradley says
Oh my, does that look fabulous?! Now where is that red box of tapioca that I brought across the country in the little Tupperware box? I know it’s here somewhere. Have everything else, and am finally working up the nerve to make your crust. Did I tell you about the time I dropped tears into the Thanksgiving pie crust? No lie, it was an effort of love and family still talks about it. Will try yours, I will! 🙂 Happy Memorial Day to you, dear boy!
Sheryl says
Oh, yea! I was just thinking last night that I needed to search your site for rhubarb recipes! I have some newly established rhubarb in my yard that needs eating…and now I know what is going to happen to it this Memorial Day weekend.
Thanks again for all your good ideas. Oh, and I must remember to buy instant tapioca on my way home from work…
Diane says
Looks delish! I have enough in my yard for a pie this weekend. Have you ever tried this pie crust recipe? My Mum always used the tapioca in her pies.
http://chezpim.com/bake/how-to-make-the-perfect-pie-dough
Been using it for about two years and get the perfect crust every time.
Louise Brouillette says
I just harvested a good batch of rhubarb, so this is perfect timing. I’ll make it for my Memorial Day cookout. Thanks, Kevin–you always have the best recipes!
Brenda Johnson says
Nutmeg is the perfect addition to rhubarb! I had no idea they played so well together!!! What a splendid balance of sweet and tart you achieved with this pie! Tapioca to keep the juices under control is not something I would have tried on my own either- such a great idea! (and of course the store bought crust wasn’t worthy of this…. your pate brise can’t be beat!!!! It goes with EVERYTHING …it’s so yummy) Thanks for sharing Kevin!!!
Debi C says
My rhubarb is ready and I had no clue what to do with it; now I do! Thanks Kevin.
Joan C says
I’ll be making this pie today right after I run to the store and get the tapioca. I planted rhubarb last year and this year it looks ready for cutting. I will be using readymade pie crust, though. I know, but I’ve tried making it from scratch I don’t know how many times and it’s always a disaster.
della says
I’m going to try your recipe. Can you use any other thickener for this pie ? Should you let your frozen rhubarb thaw or just use it frozen in pies or any baking items that use rhubarb ? I don’t do a lot of baking these days & i never know to let any frozen fruit thaw or not. Love your site.
Arden Rembert Brink says
Hey Kevin — do you think this would work if you replaced a bit of the rhubarb with strawberries? Love rhubarb pie, but also love the combo with the berries. Great looking recipe, as always!
–arden–
Kevin Lee Jacobs says
Della – No need to thaw the rhubarb.
Arden – Yes, you can absolutely replace half the rhubarb with strawberries. Enjoy!
Laura says
Hello…Just wanted to tell you how much I look forward to your emails and recipes. You are a bright spot in my life. I have a beautiful garden in Colorado filled with fruit trees, different types of flowers, lavender, roses and herbs. I also have a magical fairy garden to compliment it. The garden surrounds a 150 + year old house. Your emails give me motivation and encouragement. You have helped with my African Violets so much. I love the recipes and your fun humor as you share each recipe. Thank you for sharing that. Have a wonderful weekend! Laura
Laura says
I forgot to ask you. Can you help at all with any input on Japanese Beetles and fruit tree borers? Thanks….Laura
Arden Rembert Brink says
Thanks Kevin — I’ll try it and the tapioca is a brilliant idea!
Lorraine says
Thank you Kevin, I cannot wait for the rhubarb to come in, much slower at our 7000 feet! I wish I had a food processor to the the pie crust!
Kevin Lee Jacobs says
Hi Laura – I no longer grow fruit trees because they seemed to attract every disease/fungus/insect known to botanists. As for Japanese beetles — I hate them! You can reduce their numbers by applying Milky Spore to your lawn.
Louise Brouillette says
I just made this pie, and I’m trying VERY hard not to cut into it until tomorrow’ party!
Kevin Lee Jacobs says
Louise – I hope your will-power is stronger than mine!
Rose d'Entremont says
Hi Kevin
,
I have a couple of delicious recipes that you might like to try.
My husband thinks they are great.
RHUBARB CUSTARD PIE
Make your favorite pie crust.
In a separate bowl combine the following..
3 cups cut up fresh rhubarb
3/4 cup sugar
2 Tbsp. flour
2 large eggs slightly beaten
1 tsp. pure vanilla
pinch of salt
butter
Directions..
Roll out bottom crust, fit in
med pie plate, Pour filling in,
dot with butter.
Bake at 350 degrees for 1/2 hour or so till lightly
browned.
CRANBERRY CUSTARD PIE
Mix up the following ingredients well..
2 cups cut up cranberries (cut in half or if big in 3 pieces)
1 cup sugar
2 tbsp. flour
2 eggs slightly beaten
1 1/2 tsp lemon juice
pinch of salt
butter
Makes a small pie!
Directions same as rhubarb pie above.
PUMPKIN, SQUASH OR SWEET POTATO PIE
2 cups pumpkin or squash or mashed sweet potato
2 large eggs or 3 small
1/2 to 2/3 cups brown sugar
1 13 oz. can evaporated milk (skim if desired)
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp.cloves
1 tsp. pure vanilla
Make your favorite pastry. Roll out enough
for a bottom crust. Pour liquid into pie crust.
350 degrees till done or when toothpick comes out
clean.
BON APPETIT!
Pat Martin says
You’re just plain mean! I am tired out from being outside all day ( I am making hypertufa pots) and now I have to go back out to see if we have enough rhubarb up for your pie. It is so late this year…along with everything else. But…thanks anyway, I will try as soon as I can muster up the energy. Pat Martin – New Brunswick. Canada.
Gretchen says
OH YUM!!! Can’t wait to try this. May I share a rhubarb pie experience with you? When I was a teenager and would eat just about anything put in front of me, my great-aunt asked me would I like a piece of pie-plant pie? Yes, Please!! With that a generous slice of pie was put on the table. I took a big bite and my jaws froze. I had forgotten Aunt Anna was diabetic and never used sugar. That took the meaning of SOUR to astronomical levels and my jaws hurt just thinking about it. Pilgrim, you have so idea the monumental effort it took, but I did finish the slice.
Morgan says
Fabulous, Kevin! Must try, thank you. I’ve used tapioca as a thickener in fruit pies for years, it’s so much more effective than flour. I buy regular tapioca in the bulk section and grind it fine in the coffee grinder then mix in a few spoonsful to the fruit mix, works brilliantly every time. I totally agree that Pate Brisee is a MUST. I always add a hint of warm spices along with the salt to the flour for the crust of any pie I make; nutmeg, cinnamon, cloves, allspice, including a turn of fresh ground black pepper, it adds a subtle boost to the flavor and smells amazing.
dan mckinnon says
Your pie looks fantastic, takes me back to my childhood in Spokane Washington and my mom’s pies. Question: I’m now in Central Florida, got some Rhubarb roots from Oregon and they seem to be doing well; Almost all the stocks are green with minimum red coloring. Is there a certain point/time when i should pick them or is anytime satisfactory? Would appreciate you help and please keep up your good work and articles.
dan mckinnon says
Your pie looks wonderful. It takes me back to my childhood in Spokane Washington and my mom’s pies. I’m not living in Central Florida and got some Rhubarb roots from Oregon and they seem to be doing well. When can i pick the stocks? Some have a little red but most are green. Is there a certain time or color they should be before i cut them … Many thanks and keep up your good work and articles …
Kevin Lee Jacobs says
Hi Dan – How funny — we both discovered rhubarb as children in Spokane! As for rhubarb color, some varieties are green and some are ruby-toned. All are equally delicious. Try to clip stalks when they are young and fairly thin. Large, older stems tend to be “woody.” And don’t forget to discard the leaves — they are poisonous.
Kay says
I have an easy-peasy rhubarb dessert I usually make, but I picked more rhubarb yesterday and the first of the strawberries today. Guess I’m making this pie tomorrow BUT It must be consumed warm with vanilla bean ice cream. Especially on a hot-humid Nebraska Memorial Day. Thanks dear!
Nina W. says
I agree with Kay about adding in some fresh garden grown petite strawberries to the rhubarb mixture for this pie – use less sugar since the strawberries add a lovely tad of sweetness – just as my mom taught me to make this pie using pate brisee – super flakey and buttery. My dad insisted on Vanilla Bean ice cream to go along with the warm tangy sweet pie. Your gorgeous garden photo like a smaller version of Tuscany and Provence gardens – fresh herbs and produce, lovely lavender, rosemary and thyme – so lovely…ah May is my favorite month of the year!
kathy passie says
I have the same recipe and it’s awesome. I also add vanilla tho. My rhubarb is just now ready so I’ll be making a pie tomorrow. Garnish with fresh whipped creme!!! YUM!!!
Gladys Rellinger Zone 5b says
I love the picture of your herb garden. What is the blue flower growing in the middle? Love your site.
Gladys Rellinger Zone 5b says
DUH.. I looked closer at your site and you gave the name of these flowers. Sorry.
Beverly, zone 6, eastern PA says
I am so busy outside with garden chores I hardly have time to make my bed, much less a pie, but if I did have time, this is the pie I would make with my gargantuan Rhubarb crop.
Glorious photos!
Sheri says
I just ate dinner, I’m stuffed, but for some odd reason I’m actually hungry! Love your post!
Patti J says
You post the best recipes. Can’t wait to make this rhubarb pie…
Love your website!!!.
Natalie says
This is our first spring in our new house and I was delighted to discover two rhubarb plants. I’ve never even tasted it before so I’m looking forward to trying this recipe!
Judy McCarrel says
Thank you for the recipe. I have been freezing rhubarb and wanted a new recipe. I look forward to seeing what you have to share on your website.
Terri says
I would like to thank you for this wonderful Rhubarb Pie recipe. I had just gone out into the garden and harvested some fresh rhubarb from my two plants. This was the first crop from last years plants that were planted.
I was looking for a recipe on the computer and picked out one or two but then I checked my email and found your email and decided to use your recipe. I’m glad I did. I did not use your pie crust recipe but made the recipe using the tapioca and the pie turned out wonderful. This recipe is a keeper.
Thank you
Behold says
I’ve been using tapioca for fruit pies all my life – it’s something I learned from my Mom.
Judy says
I know this is slightly off topic, keven, but what is your lovely old china pattern?
Betty says
I made this on Tuesday and it was delicious. I added 1 quart of organic strawberries but otherwise followed the recipe exactly. The crust was awesome. Thank you for this recipe!
Liz Markwith says
It’s in the oven now. Had a little problem with the joyful part. Looks great.
HeatherKathrine says
Hi Kevin,
Your Pate Brisee keeps appearing in your recipes so I finally plucked up courage to try a vegan version of it using organic coconut oil/fat. It was fantastic! The only change I made for the doubled recipe was to use 12 tablespoons of the fat rather than 16, as coconut fat seems to become more liquid than butter when heated. The other thing to note is that if you make it using the coconut fat it DOES NOT require refrigeration before rolling it out.
I really enjoy your posts and have learned some great tips for the garden.
Kind regards
Heather
Dianne says
Question: when cooked the tapioca in my pie settled to the bottom and made a tough layer of get under the fruit on the bottom crust ,,,,, how do you avoid that? thx
Chris B says
I prepare my rhubarb filling — more or less the recipe here but no tapioca — by roasting it in the oven at 325. Much of the liquid disappears. Then it goes into the pie, even cleaner flavor and more intense than when made with thickener.
Dana Hutchinson says
One of my favorites, I never thought of using tapioca and I love it, so I will definitely have to try it. I do add fresh strawberries to mine to even out the tartness, topped with whip cream, who wouldn’t be game? LOL
Kevin Lee Jacobs says
Chris B – For how long do you roast the rhubarb?
Dana Hutchinson – Whipped cream? I’m game!
Mart says
Why did you beat the eggs and add to your filling? Curious!
Marti says
I would like to know why the eggs were added to the recipe.
Kevin Lee Jacobs says
Hi Marti – It’s a custard-y pie. Hence the eggs.
Sophia Marija Metzner says
Can you do without the eggs and sugar and just coat in the tapioca?
Kathy Oberle says
Thanks, Kevin! A very tasty pie with just 1 cup sugar. Next time will use one egg, or less tapioca – I’m looking for a little juiciness in a fruit pie.
Sue says
My recipe that came from my mom is very similar as far as the eggs, tapioca (only use 3 T), sugar & rhubarb go. I don’t use nutmeg but liberally sprinkle top of pie filling with cinnamon & don’t add top crust. I love rhubarb! Yum. Happy spring everyone.
Linda A says
Since I’ve never tasted rhubarb, I now have no excuse not to
give it a try! My mother liked to bake but would make several varieties
at once. The apple or lemon meringue always won out for me. About time
I stepped up to trying rhubarb.