How To Serve Rhubarb Pie Recipe With Cornstarch Quick

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This delightful rhubarb pie is a springtime classic, bursting with the unique flavor of tart rhubarb balanced by a touch of sweetness. The filling uses cornstarch to create a beautiful, thickened consistency, preventing a runny mess and ensuring perfectly sliced pie pieces. It’s a simple yet impressive dessert that’s perfect for potlucks, family gatherings, or a satisfying homemade treat.


Old-Fashioned Rhubarb Pie
Old-Fashioned Rhubarb Pie


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3-4 tablespoons ice water
  • Filling:
  • 5 cups fresh rhubarb, chopped into 1/2-inch pieces (about 4 stalks)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon butter, melted (optional for topping)

  • Directions:

    1. Prepare the Crust: In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Slowly add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
    2. Form the Dough: Shape the dough into a disc, flatten slightly, and wrap in plastic wrap. Refrigerate for at least 30 minutes, or up to an hour.
    3. Preheat the Oven: While the dough chills, preheat your oven to 400°F (200°C). Grease a 9-inch pie plate.
    4. Prepare the Filling: In a large bowl, combine the chopped rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Toss to coat the rhubarb evenly. Stir in the lemon juice.
    5. Assemble the Pie: Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to your prepared pie plate. Add the rhubarb filling. Fold the edges of the dough over the filling, crimping the edges decoratively. Brush the crust with melted butter, if desired.
    6. Bake the Pie: Place the pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 60-70 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with foil during the last 10 minutes of baking.
    7. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

    Nutrition Facts (per slice)

    Calories: 350 (approx.)

  • Fat: 15g (approx.)
  • Saturated Fat: 8g (approx.)
  • Cholesterol: 30mg (approx.)
  • Sodium: 200mg (approx.)
  • Carbohydrates: 45g (approx.)
  • Fiber: 2g (approx.)
  • Sugar: 30g (approx.)
  • Protein: 2g (approx.)

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients used.


    This classic rhubarb pie with cornstarch is a timeless dessert that’s easy to make and endlessly satisfying. The combination of tart rhubarb and a sweet, flaky crust creates a truly delightful experience. With its simple ingredients and straightforward instructions, this recipe is perfect for bakers of all skill levels.

    Frequently Asked Questions (FAQs):

    1. Can I use frozen rhubarb instead of fresh?

    Absolutely! Thaw frozen rhubarb completely and drain off any excess liquid before using it in the recipe. You may need to increase the amount of cornstarch slightly (by about 1 tablespoon) to account for the additional moisture from frozen rhubarb.

    2. My pie filling is too runny. What can I do?

    If your pie filling seems too runny after baking, it could be that you didn’t use enough cornstarch. To fix this in the future, simply increase the amount of cornstarch in the filling by 1-2 tablespoons. Alternatively, you can try adding a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) to the filling before baking.

    3. How can I prevent the bottom crust from getting soggy?