Rhubarb Pie Recipe
Rhubarb Surprise Pie — A classic springtime dessert featuring fresh rhubarb, strawberry Jell-O, and a buttery crumb topping baked over a soft pastry base.
Rhubarb Surprise Pie
Ingredients
Pastry Base
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter or oleo
- 2 tablespoons milk
- 1 egg
Filling
- 3 cups diced rhubarb
- 1 (3 oz) package strawberry Jell-O
Crumb Topping
- 1/2 cup flour
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter
Oven: 350°F
Directions
- 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 pastry base.
- Sprinkle strawberry Jell-O over rhubarb.
- Make topping: combine 1/2 cup flour, sugar, cinnamon, and 1/4 cup butter until crumbly. Sprinkle over pie.
- Bake about 15 minutes, or until 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 and color while helping thicken the rhubarb juices — a common 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 tart, so some sweetness is needed for balance.