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Easy-As-Pie Rhubarb Pie

0 from 0 votes
Course Desserts
Cuisine American, Vegetarian


  • 1 unbaked 9-inch piecrust plus extra for top crust or lattice, if desired
  • 4 cups diced rhubarb stalks
  • ¼ cup flour
  • cups sugar
  • 1 tablespoon butter melted
  • 4 tablespoons dry tapioca mix Jell-O has the finest texture, but other brands work fine if you don’t mind larger tapioca balls)
  • 1 tablespoon fresh lemon juice
  • Cinnamon


  • Put the bottom piecrust into a 9-inch pie pan. If using a frozen prepared shell, allow to thaw at room temperature for about 15 minutes.
  • Mix all of the remaining ingredients together and let them stand for 15 minutes, stirring occasionally.
  • Preheat the oven to 450°F.
  • Pour the filling into the piecrust and cover with a top crust or lattice, if using. Sprinkle with cinnamon.
  • Bake for 10 minutes at 450°F, then decrease the heat to 350°F and continue to bake for 45 to 50 minutes, or until the filling is bubbly.


Cooking Note: If you prefer, you may use a graham cracker crust.
—Rich Hoyle
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