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Rhubarb Pie

4 from 1 vote
Course Dessert
Cuisine French
Servings 4 -6


  • 800 g rhubarb
  • 150 g sugar
  • 30 g butter
  • 2 eggs
  • 6 tablespoon heavy whipping cream, half and half or crème fraîche
  • 1 teaspoon extract vanilla
  • 1 sweet dough or pie crust from the store


  • Peel the rhubarb stalks and cut them into slices or cubes. Mixed them with 100g of sugar and let it macerate for at least 1 hour.
  • Unroll the pie crust and precisely fit it in a tart pan (9 or 11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
  • Preheat the oven to 390F.
  • Drain the rhubarb in a colander.
  • In a pan, put the butter and lightly cook the rhubarb, stirring from time to time (must stay tender, do not overcook).
  • Remove from the heat and add the rest of the sugar (50 g).
  • In a bowl, mix the egg, cream, and extract vanilla.
  • Put the rhubarb evenly on the sweet dough, pour the mixed cream egg on it.
  • Cook in the oven during 25-30 min.
  • Before serving, sprinkle powder sugar on the pie if you want.
  • This pie can be eaten lukewarm or cold.


How to peel rhubarb:
  • Rhubarb stalk
  • To peel easily the rhubarb, made a slight notch at one end. Then simply pinching the fiber between the knife and the thumb, and pull them down.
  • Peel the stems all around the stick.
  • Cut the stick in slices or cubes.
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