clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mom’s Vintage Rhubarb Pie Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maureen Haddock
  • Total Time: 60-75 minutes
  • Yield: 8 servings 1x


This small recipe works best using a basic 8-inch pie plate. My mother usually baked this pie in a shallow enamelled 9-inch pie plate that she received as a wedding gift in 1947. I cherish that pan and used it recently. I enjoyed the memories that flooded over me that day.


Units Scale
  • Pastry for a double crust pie
  • 2 cups thinly sliced rhubarb, fresh or frozen
  • 1 egg
  • 1 cup granulated sugar
  • 2 tablespoons flour


Preheat the oven to 450°F

Whisk the egg and add the sugar and flour, mixing until smooth. Add the rhubarb to this mixture and mix well. Set aside.

Line a pie plate with pastry, add the rhubarb mixture, and top with pastry. Pinch pastry edges, cut off excess and prick the pie top.

Place pie in a preheated 450°F oven for 10 minutes. Reduce heat to 350°F and bake for another 40 to 50 minutes.


My mother made this pie using her Vintage Hot Water Pastry. The pastry and filling seemed to become one, resulting in a soft, delicious dessert. I often bake Mom’s rhubarb pie filling using my Easy, Delicious, Buttermilk Pastry. This recipe creates a crispy crust sweetened with a layer of rhubarb goodness. Try a few different pastry recipes and see what you prefer with rhubarb.

  • Prep Time: 10-15 minutes
  • Cook Time: 50-60 minutes
  • Category: Pastry and Pie Fillings
  • Method: Bake

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

About the Author


Share This Recipe