Delicious Rhubarb Pie Recipe: A Perfect Summer Treat

Sweet and tart, bold and robust. That’s the essence of our Moma’s Ez Rhubarb Pie Recipe. Don’t let the name fool you – this recipe is as bold as it is easy. With just a few simple ingredients and some know-how, you can create a masterpiece that will transport your senses to another world.

When you think of pies, you might imagine something stuffy, old-fashioned or baroque. Not this one – our recipe breathes new life into the classic rhubarb pie. It’s refreshing, exciting and unique – an irresistible blend of tangy rhubarb with a gentle sweetness from the addition of mouthwatering strawberries.

One bite of our Moma’s Ez Rhubarb Pie Recipe will have you thinking about summer days spent in the garden, surrounded by blooming flowers and ripe fruits. It’s a taste that will take you back to your childhood, to lazy afternoons spent playing outside with friends.

We’ve refined this recipe over years of trial and error passed down through generations in my family – making it even easier than before. Making pastry does not have to be intimidating; we’ve broken down each step is easy to follow instructions so that even beginner bakers can achieve perfect results.

So roll up your sleeves, grab your apron and get ready for a tangy slice of heaven – This recipe is going to tickle your taste buds!

Why You’ll Love This Recipe

Moma's Ez Rhubarb Pie
Moma’s Ez Rhubarb Pie

Listen up, folks! This recipe is one for the ages. If you’re a pie-lover like me, then Moma’s Ez Rhubarb Pie recipe is going to knock your socks off! But even if you’re not a big fan of rhubarb, let me tell you why you’ll love this recipe.

First off, it’s easy as pie. No seriously, it’s so darn easy that even your grandma could do it blindfolded. With only a few simple ingredients and some basic kitchen tools, you’ll have a delicious homemade pie in no time.

But easy doesn’t always mean tasty, am I right? Well, fear not my skeptical friends because this recipe delivers on flavor too. The tangy rhubarb combined with the sweetness of the strawberry Jell-O gelatin dessert and brown sugar is truly a match made in heaven.

And don’t even get me started on the crust. The buttery goodness of the all-purpose flour and margarine is enough to make your taste buds dance with joy. Trust me when I say that this isn’t just any old pie crust. It’s flaky, buttery perfection.

But what really sets this recipe apart is its versatility. You can easily switch up the recipe by adding in some fresh strawberries for a wonderful twist on the classic rhubarb pie. Or if you want to get fancy, try making the rhubarb custard variation or even a rhubarb crumble!

So whether you’re a professional baker or just starting out in the kitchen, Moma’s Ez Rhubarb Pie recipe is sure to become one of your favorite go-to dessert recipes.

Ingredient List

 Slice me up, my sweet tart rhubarb!
Slice me up, my sweet tart rhubarb!

Let’s talk about what you’ll need to make this Ez Rhubarb Pie recipe. Don’t worry, the ingredients are easy to find and won’t break the bank.

  • 2 cups all-purpose flour
  • 1 1/2 tbsp brown sugar
  • 1 1/2 sticks butter or margarine (cold, cut into small pieces)
  • 3-4 tbsp cold water
  • 4 cups fresh rhubarb (cut into 1 inch pieces)
  • 3/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 box (3 oz) strawberry Jell-O gelatin dessert
  • 2 eggs
  • Pie crust (2 crusts)

These ingredients might look simple, but combined, they make the most delicious pie ever!

The Recipe How-To

 My grandma's recipe handed down to me.
My grandma’s recipe handed down to me.

Let’s get into the juicy part, shall we? The Moma’s Ez Rhubarb Pie Recipe will surely make your taste buds dance in delight. Follow these easy steps, and you will be on your way to pie heaven.


To start, gather all the ingredients for the crust and filling. (refer to section 3).

Make the Crust

  1. In a large bowl, mix 2 cups of all-purpose flour with 1 tsp of salt
  2. Cut in 1 cup of butter or margarine until mixture looks like crumbs
  3. Sprinkle in cold water and mix the dough until it forms a ball (around 8-10 tbsp)
  4. Divide the dough into two halves, flatten each, wrap in plastic wrap and refrigerate for at least 30 minutes

Making the crust is a crucial part of any pie, and doing it right can make or break your pie experience.

Prepare the Filling

  1. Preheat oven to 375°F
  2. Wash and cut 4 cups of rhubarb into small pieces
  3. In a separate bowl, whisk together 2 eggs
  4. Add 1 1/2 cups of granulated sugar and 1/4 cup of brown sugar to eggs mixture
  5. Mix in 1/2 cup of all-purpose flour and 1 package (3 ounces) of strawberry Jell-O gelatin dessert
  6. Add sliced rhubarb to mixture

Mixing Jell-O with strawberry gives an extra boost of fruity flavor that complements well with tart rhubarb.

Roll Out the Crust

After taking out the dough from the fridge:

  1. Flour work surface lightly and roll out one sheet of dough to fit a 9-inch pie pan
  2. Transfer the crust to the pan and trim off any excess dough hanging over edges
  3. Pour in rhubarb filling

Using a food processor to cut butter/margarine in flour can have a smoother texture but hand-cutting gives this recipe its rustic charm.

Add the Crust Top

Roll out remaining dough on floured board or countertop:

  1. Cut strips or shapes for lattice topping or leave as one whole sheet if making solid top
  2. Lay over filling; sealing edges by crimping together top and bottom edges with a fork

Latticing involves weaving strips of pastry horizontally and vertically across each other onto your filling.

Bake It Up

Before baking:

  1. Brush egg white over entire top surface (this helps moistening it)
    2 .Sprinkle with granulated sugar if desired
  2. Cut slits in top crust so steam can escape during cooking process

Time to send that bad boy into a hot bath!


Bake pie for about 50 minutes, or until golden brown on top.
Cool on rack before cutting.

Follow these simple How-To

Substitutions and Variations

 A perfect balance of sweet and sour.
A perfect balance of sweet and sour.

We all love a great experiment, so why not try something new with your Moma’s Ez Rhubarb Pie recipe? Whether you’re looking to switch things up from the original recipe or need to adjust for allergies or dietary preferences, there are plenty of substitutions and variations available.

If you don’t have access to fresh rhubarb, frozen rhubarb will work just as well. When using frozen rhubarb, avoid defrosting it first. To make things easier for yourself, cut the rhubarb stalks into smaller pieces before freezing them individually. If you’re tight on time or simply want to plan ahead, freezing your rhubarb is a great option.

For the crust of the pie, butter or margarine can be substituted for the crust if desired. Additionally, gluten-free flour can be used if you need to adhere to a gluten-free diet.

Feeling creative? Add some extra flavor and color to your Rhubarb Pie by incorporating fresh strawberries into the recipe. Strawberry and Rhubarb do make an excellent pairing after all! You could even try experimenting with other fruits such as blackberries or blueberries.

Folks might also add some extra sugar should they prefer their pies on the sweeter side. Either brown sugar or granulated sugar would work nicely in this recipe. And for an extra twist on this classic pie, consider substituting some of the rhubarb for other tart fruit such as cranberries.

So let yourself loose and embrace your inner DIY baker. There are endless possibilities when it comes to Moma’s Ez Rhubarb Pie Recipe substitutions and variations – who knows what dope concoction you’ll end up with!

Serving and Pairing

 Prepare your taste buds for a tangy treat.
Prepare your taste buds for a tangy treat.

Moma’s EZ Rhubarb Pie is a luscious dessert that will undoubtedly please any guest. Whether served hot, warm or cold, this rhubarb pie will leave their taste buds singing with joy.

The pie pairs marvelously well with a scoop of vanilla ice cream or whipped cream. The coolness of the ice cream combined with the sweetness of the whipped cream go together like peas in a pod with the tangy richness of the rhubarb pie.

For an extra zing, consider garnishing your slice of rhubarb pie with strawberries. The sweet and sour flavor combination of strawberries and rhubarb creates an unforgettable experience that leaves people craving for more. A cup of coffee or tea makes for a perfect accompaniment.

When serving Moma’s EZ Rhubarb Pie at a party or gathering, consider putting out some digestive biscuits or crackers alongside it to contrast the sweetness and allow guests to enjoy different textures.

In conclusion, Moma’s EZ Rhubarb Pie packs a flavorful punch on its own but also blends nicely when paired with other dessert recipes. Do not forget to experiment and let your taste buds guide you to find your ideal pairing with this fantastic pie.

Make-Ahead, Storing and Reheating

 A slice of nostalgia in every bite.
A slice of nostalgia in every bite.

Now, the real magic happens when it comes to make-ahead, storing, and reheating this delicious Moma’s Ez Rhubarb Pie recipe. I always like to make a couple of pies in advance and have them stored in the fridge or freezer for later use.

If you plan to make your pie ahead of time, it’s important to let it cool completely before storing. Wrap it tightly with plastic wrap, foil, or a lid before putting it in the fridge or freezer. This will keep it fresh and prevent freezer burn. If you keep rhubarb in the pie, it’s best to avoid storing it for too long as the consistency may change over time.

When it comes to reheating your stored pie, patience is key. It’s always best to let your frozen pie thaw in the refrigerator overnight before reheating it for best results. This will prevent the crust from getting soggy when heating up.

To reheat your frozen pie, preheat your oven to 350°F and place your thawed pie on a baking sheet. Cover the edges with tin foil and bake for around 15-20 minutes until heated through. You’ll know your pie is done when the filling starts bubbling at the edges and the crust turns golden brown.

If you prefer a more convenient option, you can also microwave individual slices for 10-30 seconds on high power straight from frozen. This works really well if you’re short on time and want a quick dessert fix.

No matter which reheating method you choose, Moma’s Ez Rhubarb Pie recipe will always taste fantastic – both freshly baked and reheated – thanks to its delicious filling and perfect crust.

Tips for Perfect Results

 The vibrant color of rhubarb pie will brighten up your day.
The vibrant color of rhubarb pie will brighten up your day.

Making a Moma’s Ez Rhubarb Pie recipe can be a little bit challenging due to the temperature variables and baking time involved. However, with the perfect combination of ingredients and methods I will be sharing with you in this section, you can make your rhubarb pie effortlessly and achieve that warm, heavenly taste just the way Moma intended it.

To get started, here are some tips to keep in mind for perfect results:

1. Use fresh rhubarb: Always use fresh rhubarb instead of frozen to enhance the richness of the recipe. Frozen rhubarb tends to have high moisture content, which can make your pie mushy.

2. Cut rhubarb into small pieces: Cutting your rhubarb into small pieces ensure that it cooks evenly, and eliminates raw or undercooked patches in your pie.

3. Preheat oven: Make sure to preheat your oven before baking to ensure that it comes to the correct temperature for baking the pie while preventing over-browning or undercooking.

4. Use a deep pie pan: A deep dish pie pan is necessary for containing all the ingredients and prevent overflow during baking.

5. Incorporate egg mixture evenly: Ensure an even mixture of beaten eggs and rhubarb by stirring and mixing properly with spatula.

6. Add sugar according to your taste preference: If You prefer an added sweetness sprinkle some sugar on top of the crust before baking.

With these tips in mind, you’ll be able to create a crumble-free crust with a soft, juicy filling that’s out of this world.


Hold on tight, folks! Before we wrap up our journey with Moma’s Ez Rhubarb Pie Recipe, let’s dive into answering some of the frequently asked questions. Anxious to learn how to keep rhubarb? Or curious about the pie’s ideal serving temperature? Stay tuned, and all will be revealed to you.

How do you keep a rhubarb pie from being runny?

For the perfect pie crust, it’s important to use ingredients that are as chilled as possible to achieve optimal results. Another tip is to make the dough ahead of time and then let it rest in the refrigerator to ensure that it is fully chilled. Once you have rolled out the dough and lined your pie pan, it is also recommended to chill the dough again to maintain its shape. After assembling the pie, don’t forget to chill it once more before baking.

When it comes to the fruit filling, it’s best to macerate the fruit beforehand to extract some of the juices. You’ll want to drain the fruit before adding any thickening agents to avoid a soggy crust. Once the fruit is fully drained, it’s time to add the thickener, whether it be flour, cornstarch, or something else. Finally, after the pie is baked, allow it to cool completely before slicing it to prevent it from falling apart.

Should rhubarb be cooked before baking?

The question of whether to cook rhubarb before baking a rhubarb pie can be answered with a “no,” but there are some factors to consider. It depends on whether fresh or frozen rhubarb is being used. For frozen rhubarb, it is recommended to prepare the filling beforehand so that it becomes slightly thickened. In the recipe provided below, I have outlined the steps to follow.

Is it better to freeze rhubarb pie before or after baking?

Preparing homemade pies is a delectable treat that can be conveniently stored in the freezer and later baked for a special occasion. It is essential to freeze pumpkin and fruit pies before the baking process to preserve their texture. Freezing them after baking could have a detrimental effect on the flavor and consistency of your pie.

Do you have to keep rhubarb pie in the refrigerator?

If you’ve made a mouth-watering strawberry rhubarb pie, it’s important to know how to properly store it. The pie can be left at room temperature for no more than 36 hours, but it’s best to cover it with foil and refrigerate it after that. If you plan on keeping the pie for longer than 5 days, it’s recommended to freeze it to ensure it stays fresh and delicious.

Bottom Line


As I bid farewell, I want to say that Moma’s Ez Rhubarb Pie Recipe is one of the best recipes out there that you should try. This recipe speaks for itself and can cater to different palettes with the flexibility and ease it offers. The ingredients are simple, the instructions are easy to follow, and the result it delivers is nothing but exceptional.

With just a few basic ingredients – rhubarb, sugar, flour – you’ll have a delicious dessert in no time. Whether you’re entertaining guests, whipping up something special for a date night or family dinner, this dessert is sure to hit the spot.

So go ahead, try the Moma’s Ez Rhubarb Pie recipe and allow your taste buds to journey into an uncharted territory. Trust me; your guests or loved ones will appreciate this sweet and tangy treat at any time of the day. Make memories with every bite and indulge in this tasty indulgence with my heartfelt wishes.

Moma's Ez Rhubarb Pie

Moma’s Ez Rhubarb Pie Recipe

This is from Moma herself: "This is a tart pie; some folks might add more sugar than I prefer. I used sugar-free Jello also, I doubt if it makes any difference in the taste."
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Dessert, Low Protein, Pie
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 1 pie
Calories: 495.6kcal


  • 1 unbaked pie shell
  • 3 cups chopped rhubarb
  • 1 (3 ounce) package strawberry Jell-O gelatin dessert
  • 3/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup butter or 1/2 cup margarine


  • Cut rhubarb in small pieces.
  • Pile the rhubarb pieces in the pie shell.
  • Sprinkle with the Jello.
  • Mix together the flour & sugar.
  • Cut in the margarine.
  • Sprinkle on top of rhubarb and Jello.
  • Bake at 350 for 45 minutes; serve with Cool Whip.

Your Own Notes


Serving: 123g | Calories: 495.6kcal | Carbohydrates: 64g | Protein: 4.7g | Fat: 25.5g | Saturated Fat: 12.2g | Cholesterol: 40.7mg | Sodium: 344.2mg | Fiber: 2.5g | Sugar: 39.4g

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