Rhubarb Surprise Pie
Rhubarb Surprise Pie is a delightful vintage spring dessert featuring fresh rhubarb, strawberry Jell-O, and a sweet buttery crumb topping baked over a soft pastry base.
Rhubarb Surprise Pie
Pastry Base Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter or oleo
- 2 tablespoons milk
- 1 egg
Filling Ingredients
- 3 cups diced rhubarb
- 1 (3 oz) package strawberry Jell-O
Crumb Topping Ingredients
- 1/2 cup flour
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter
Instructions
- Preheat oven to 350°F.
- Combine flour, baking powder, salt, and 2 tablespoons butter. Cut in butter until crumbly. Stir in milk and egg. Press mixture into a greased 9-inch pie plate to form the base.
- Spread diced rhubarb evenly over the pastry base.
- Sprinkle strawberry Jell-O evenly over the rhubarb.
- Make topping: combine 1/2 cup flour, 1 cup sugar, and 1/2 teaspoon cinnamon. Cut in 1/4 cup butter until crumbly. Sprinkle evenly over the pie.
- Bake about 15 minutes, or until the topping is lightly browned.
Serves: 6–8
FAQ
Can I use frozen rhubarb?
Yes. Use straight from frozen and drain any excess liquid.
Why does this recipe use strawberry Jell-O?
It adds sweetness, color, and helps thicken the rhubarb juices — a clever vintage technique.
How do I store rhubarb pie?
Cover and refrigerate. Best enjoyed within 2–3 days.
Can I reduce the sugar?
You can slightly reduce it, but rhubarb is very tart so some sweetness is needed for balance.