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Rhubarb Cream Pie Recipe

Indulge in this irresistible Rhubarb Cream Pie recipe! Tart rhubarb perfectly complements a luscious, creamy filling, creating a dessert you won't be able to resist. For an extra burst of flavor, try adding 1½ cups of strawberries alongside 1½ cups of rhubarb. This recipe is guaranteed to be a crowd-pleaser – prepare for seconds (and thirds!).

Prep Time 30 mins
Cook Time 60 mins
Calories 527.7 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Rhubarb Cream Pie 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Cream Pie

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How to Make Rhubarb Cream Pie

  1. Preheat oven to 350°F (175°C). Prepare your 9-inch pie crust (homemade or store-bought).
  2. In a large saucepan, combine rhubarb, strawberries (if using), sugar, cornstarch, and lemon juice. Bring to a boil over medium heat, stirring constantly.
  3. Reduce heat and simmer for 5-7 minutes, or until the mixture has thickened. Remove from heat and let cool completely.
  4. While the rhubarb mixture cools, prepare the cream filling. In a separate bowl, beat heavy cream until stiff peaks form. Gently fold in powdered sugar and vanilla extract.
  5. Pour the cooled rhubarb mixture into the prepared pie crust.
  6. Spread the whipped cream evenly over the rhubarb filling.
  7. Bake for 15-20 minutes, or until the crust is golden brown and the filling is set.
  8. Let the pie cool completely before serving. Refrigerate for at least 2 hours to allow flavors to meld.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

149g

Fat

96g

Carbs

17g

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60 Minutes Or Less Time To Make Course Preparation Pies And Tarts Desserts Pies