Rhubarb is so tasty and tangy when harvested in the Spring & Summer, and nothing quite matches the flavor of a Rhubarb Pie.

This is a very simple, straight-forward rhubarb recipe, but the taste is simply delectable.

How to Bake Rhubarb Pie:

This is one of Kimberly’s favorite sweets I make.

Type: Dessert Recipe

Prep Time: 20 min
Bake Time: 1 hr
Yield: one 9 or 10 inch pie

Preheat oven to 400 degrees F. Have ready enough pie dough for one 9 or 10 inch, double crust pie. Roll out and line one pie pan with half of the dough.
Chop rhubarb stalks into 1/4 – 1/2 inch segments, measure out 6 cups of chopped rhubarb and transfer into a mixing bowl.
Add into the bowl of rhubarb, the sugar, tapioca, lemon juice and salt, and stir to combine thoroughly. Allow mixture to stand for 15 – 20 min and stir occasionally.
Pour the rhubarb filling into the bottom crust and dot the top of the filling with the little pieces of butter.
Cover the pie with a top crust and seal edges. Pierce the top in several places to allow the steam to escape during baking, or create a lattice top.
Lightly brush the top crust or lattice with milk or cream, and evenly sprinkle with 2 tbsp of sugar.
Bake at 400 degrees F for 35 min and then reduce the heat to 350 degrees F for 20 – 30 min more. Pie crust should be golden brown and the juices should be thick and bubbling.
Remove from oven and cool completely on a rack.