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French Rhubarb Pie

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Hi folks...It's me, the farmer's wife. This recipe was handed down to me from my mother.  It is definitely our family's favorite way to eat Rhubarb!  It seems to be a favorite of our farm store customers too. We bake a lot of these for the farm store each spring.


French Rhubarb Pie


Stir the following together to make the pie filling:

  • 1 egg
  • 3/4 cup sugar (I use organic evaporated cane juice)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons unbleached flour
  • 2 cups rhubarb, diced in 1/4 inch pieces  (approximately 1/2 pound of rhubarb)


Put this ‘rhubarb pie filling’ into an unbaked 8 inch pie crust and sprinkle with the following pie topping:

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup butter, softened


Mix pie topping together until crumbly then sprinkle it on top of pie filling.


To bake the pie: 

  1. Preheat oven to 400 degrees.
  2. Bake for 15 minutes.
  3. Reduce temperature to 350 degrees and continue baking for 30 - 35 minutes.

Cool before cutting. It’s delicious slightly warm or chilled!

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