Rhubarb… mmm! Anyone else as crazy about rhubarb as I am?! I love the tangy taste, the unique flavor it brings to any recipe. Rhubarb is one of my favorite jams, and this French rhubarb pie recipe is certainly one of my favorites.
I am thankful that there are a few plants growing here on the ranch, although – granted, they have been neglected for years and therefore don’t produce much. But with time and care, I am hoping to eventually get some growth going. This year there was enough for this one pie. I treasured every bite! 😀
What is French Rhubarb Pie?
Typically, this version of rhubarb pie is made with a type of rhubarb custard filling, topped with a crumble. The crumble can be made with flour, butter, and sugar, or in this case, some oatmeal is added for extra texture. The custard is prepared by combining chopped rhubarb, eggs, sugar and vanilla.
It is a simple pie, very quick to put together – especially if you use a store-boughten crust. While baking, the crumble becomes somewhat crispy, and the rhubarb softens, for a delicious blending of creamy and crunchy.
How to make French rhubarb pie
Mix the chopped rhubarb with the egg, sugar, vanilla and flour. Mix well and place in prepared pie crust.
Using a pastry blender, mix the butter, oats, flour, and brown sugar together. Sprinkle it on top of the rhubarb mixture.
Bake at 350* for 50-60 minutes.
More ideas for rhubarb
If you have lots of rhubarb, you can use it to make jam, cakes, or rhubarb sauce to eat over pancakes or ice cream.
If you don’t have quite enough rhubarb to make a pie, you can add raspberries, cherries, or strawberries for a delicious twist. Blueberries or apples are also an option.
I enjoy putting a scoop of vanilla ice cream on top of my rhubarb pie, or a generous dollop of whipped cream! Yum.
French Rhubarb Pie Recipe
- 1 cup sugar
- 2 TBLS flour
- 1 egg
- 1/2 tsp vanilla
- 2 cups rhubarb chopped
- 3/4 cups flour
- 1/2 cup rolled oats
- 1/3 cup butter
- 1/2 cup brown sugar
- 1 pie crust
- Beat together the first 4 ingredients.
- Stir in rhubarb.
- Pour into unbaked pie crust.
- Mix the flour, oats, brown sugar, and butter, sprinkle on top of the rhubarb mixture.
- Bake for 1 hour at 350*.
- Cool and serve.
Do you enjoy rhubarb?
Do you have any tips to help me grow my plants? 🙂 I would much appreciate it.
This looks delicious! I just started a new series called Eating Inside the Box it would be awesome if you would share this with us! Please linkup any other recipes to any fruit/veggie category you’d like!
Enjoy the Harvest!
Thanks for the great recipe. I, too, am starting to pamper a patch of rhubarb that’s been a bit neglected for a few years. The big hint is food and water. I’ve been piling the straw and chicken manure from the coop into a mulch around and between the plants to help loosen the soil, retain moisture and feed the plants. Also making it a point to water well and doing some direct composting by burying kitchen scraps under the straw.
I’m told the homesteader who started the patch more than a hundred years ago would put a load of manure on it every year to top dress it. I’m hoping that dedicating the coop cleanings will do the job, and deep watering with soaker hoses will help hydrate them.
Kay Schrock says
Thanks for the tips, Dianna! I did put a bunch of composted cow manure on, but I am getting lax with the watering! I need to do better with that. Encouragingly – they have really done better this year, though, so maybe by next year I will be able to harvest more! 🙂
Diana McAnally says
Your French pie recipe is a lot like my favorite recipe for rhubarb crisp. I’m a bit lazy about making pie crust and it’s just the same filling and topping ingredients and prep, baked crustless in a buttered glass baking pan. 🙂
My mom always said to plant your rhubarb next to a cement foundation because the lime in it leaches into the soil and is good for the plants. Or try putting lime around them, her plants where beautiful and always healthy.
I will give this pie a try, it looks very good.
Kay Schrock says
Ok! Thanks for those tips! I will try the lime.
Try a bit of orange or tangelo rind in the rhubarb recipes.it takes away a bit of that tartness.thanks to my sister in law.
Kelly Champion says
My first version is in the oven as we speak. I’d like to know what size pie pan you used. Mine did not look nearly as full of rhubarb as yours does. It also seems like the topping to rhubarb ratio might be a bit heavy on the topping side. That said I can’t wait to try it.
Kay Schrock says
I hope you like it! It is a bit heavy on the topping to filling ratio – that’s how we like it, but you can certainly change it to your liking. My pie pans are 9″.