Mom’s Rhubarb Pie

Rhubarb is not top of my list of things to enjoy however Pete on the other hand has the fondest memories of it from childhood but has not eaten it since then!  My mom has been wanting to make Pete her world famous pie for the longest time but until recently was unable to source any – now it is everywhere!  First up was the green variety which was home grown by my sister in law Karin and second up was the red variety which is much more tart in flavour.  Pete enjoyed the green variety much more.

Mom’s Rhubarb Pie



125g butter
½ cup sugar
1 egg
2 cups flour
2 tsp baking powder


± 6cups rhubarb washed and chopped
½ cup sugar – more if needed
1tsp lemon juice



  1. Cream the butter and sugar.
  2. Add the egg and about 1 tablespoon of the flour and mix well.
  3. Add the flour and combine to form a dough and roll into a sausage and cut in two.
  4. Wrap half the sausage in cling film and store in the fridge to firm up.
  5. Press the remaining dough into a pie dish and prick the base a few times with a fork.


  1. Preheat the oven to 180°C.
  2. Place the rhubarb, sugar and lemon juice in a pot and gently simmer until soft.  Once cooked check the rhubarb for sweetness and add more sugar is needed and heat through to dissolve.
  3. Allow to cool slightly and pour into your pastry crust until just under full and grate the pastry directly from the fridge over the top.
  4. Bake for approximately 30 minutes until the pastry is golden brown.
  5. Enjoy with ice cream, custard (Pete’s favourite) or double cream.


56 thoughts on “Mom’s Rhubarb Pie

  1. Wow that looks like the perfect slice. Actually I am a huge fan of this pie but no one else in my family likes it. Maybe I can just make myself an individual sized small pie.

  2. I’m not a rubarb fan either but that does look delicious with just a little bit of the juice enticing you in!

  3. It’s one of those things you either love or spend your life avoiding. My OH avoids it like the plague. I love it with a spoon of yoghurt – the rich creamy yoghurt with the tart rhubarb are parfect partners. But I haven’t made a pie in a million years, and the recipe looks nice and easy too, thanks 🙂

  4. My rhubarb is just getting to a decent size too, this looks like a great pie, and I get to eat it all by myself as no-one here likes rhubarb! aren’t I the lucky one! c

  5. I love rhubarb and would love to try this pie. It looks delicious. Love the colour and the look of that pie crust. ‘Mom’ recipes seem to be the very best xx

  6. Although not a fan, your pie does look good, Mandy. There are a few in my family who would be drooling right now had they seen it. Have a great weekend!

    • Strange how we are either on the love it or don’t love it side of the fence John. I will however be willing to try the green variety when mom makes this pie again. Have a super Sunday. 🙂

  7. Wow, that looks yummy. If memory serves, will taste yummy as your mum’s cooking always went down a treat.
    Me and hubby love rhubarb (kids don’t, so more for us) and grow it in our garden on our mini allotment. Delicious with hot with custard.
    Have a super weekend xxx

  8. My husband loves rhubarb and and the streusel 😉 This is a perfect afternoon treat for him.
    Have a great weekend!

  9. I love rhubarb. Takes me back to childhood days too. When I can find some I buy in bulk and freeze for the winter months when a rhubarb pie just hits the spot! With custard of course…..Pete has good taste 😉 xx

    • It does seem to be quite scarce on the shelves – strange that. I really would like to try the green variety, which I believe is not at all tart like its red cousin. Have a great Sunday. 🙂 xo

  10. it’s my first time at your blog, I chanced upon it googling rhubard pie heh seems like we both made a typo 😉

    I love rhubarb, just stewed down with something sweet. I wouldn’t need a pie to convince me, but gosh, THAT PIE looks gorgeous. simple, humble, but looks utterly delicious.

    • Hi Shuhan, welcome and thanks for stopping by. Thank you for picking up the error, I have updated the post. 🙂 The pastry for the pie is very versatile and is one of the easiest to make and work with. Enjoy and have a happy day. 🙂

  11. I’ve never seen or eaten green rhubarb, but Mom always grew the red variety and made heavenly sauce, tapioca and pies with it. This recipe (and the gorgeous photos, of course) makes my mouth water and sounds equally spectacular, and believe me, that’s saying a lot thanks to Mama. 🙂 Kathryn

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