Rhubarb Cream Pie – a delicious recipe with rhubarb, flour, sugar, cornstarch, heavy cream, pie crust. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 340F or 350F (my preference is 340F).
2
Fill unbaked pie crust with chopped rhubarb.
3
In a large bowl, combine flour, sugar, cornstarch and cream.
4
Mix well and pour over the rhubarb in the crust.
5
Place the pie on a baking sheet just in case and bake for about an hour (mine at 340F was 50 minutes but past ovens took the full hour at 350F), until the center of the pie still jiggles slightly and the crust is golden.
6
You might have to cover your pie crust with foil halfway through or later at 350F because the edge will burn before your pie is ready to come out so keep an eye on the crust
7
Let the pie cool or my favorite for this pie, chill it in the fridge for about an hour then dive in.
401
kcal
Calories
22
g
Fat
50
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 cups chopped rhubarb, 1/3 cup all-purpose flour, 3/4 cup sugar, 1 tablespoon cornstarch, and more.
Yes, Rhubarb Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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