Rhubarb Lemon Pie

Rhubarb Lemon Pie

4 reviews, 4 star(s). 75% would make again

Ready in 1 hour

A delicious tangy rhubarb pie!


1 recipe Plain pie dough; (enough for top and bottom crust)
3 cups fresh rhubarb; Diced
1 cup Sugar
1 tablespoon Flour
1 Egg; beaten
1/2 cup Water
3/4 teaspoon Lemon Rind; grated
1 tablespoon Lemon juice
Milk; for brushing crust
1 1/2 teaspoons Sugar; for sprinkling on crust

Original recipe makes 8 Servings



This recipe makes an 8 inch pie.

Line pie pan with pastry and fill with diced rhubarb. Combine sugar and flour and stir in egg, water, lemon rind and juice.

Cook over boiling water until slightly thickened.

Pour over rhubarb and top with lattice crust.

Lightly brush crust with milk and sprinkle with 1 1/2 tsp. sugar.

Bake in hot oven (450F) for 10 minutes.

Reduce heat to moderate (350F) and bake 20-30 minutes or until crust is golden brown and filling is bubbling.

Alert editor   


Yum august 21 2011

Calories Per Serving: 314 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Rhubarb Lemon Pie

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

I made this pie for my dad and he said, "If you ever make me a pie again, make it exactly the same because it was GOOD!". Thanks!
Dearborn 2y ago

Can you make measures in lb's oz etc, or even Kg ? Not many English folks are aware of American / Australian cup measurements, will rate once I have tried will all fresh home grown produce . 1 star does not reflect my rating, just so I can post comment
Stig_thedump 3y ago

This is a great pie recipe featuring rhubarb in all its tart glory. The lemony pie filling was not overly sweet and complemented the rhubarbs tart deliciousness perfectly. If harvesting your own rhubarb, be sure to choose tender, young stalks for this pie.
sgrishka 7y ago

[I posted this recipe.]
nobosky 7y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free