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Spiced Rhubarb Pie as described by my husband is like rhubarb custard pie and pumpkin pie had a baby. The warm spices are very present in the overall flavour profile, with sweet and tart notes coming through from the rhubarb and sugar. This best thing about spiced rhubarb pie is that it’s a great way to use up seasonal rhubarb.

If pumpkin pie is not your jam then I highly recommend leaving out the nutmeg and cinnamon. This is also a great pie to make if you have leftover pie crust in your house since it doesn’t need a top shell or lattice.

Ingredients

Ingredients:

  • 1 pie crust (pre-made from the store is quickest)
  • 3 cups rhubarb
  • 2 eggs
  • 1 cup sugar
  • zest of an orange
  • 1 tsp of vanilla
  • 1/4 cup flour
  • 1/4 cup cream
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
Dry Ingredients
Pie Filling
Filled Pie Crust

Tips & Tricks

  • Rhubarb: Picking your rhubarb is important! Look for the skinnier stalks, they are packed with way more flavour than the larger stalks. If you happen to find only large stalks cut them in half lengthwise so that everything ends up cut to a similar size.
  • Pie Crust: You can make your own pie crust using a recipe like this or use a store bought one. Either way your pie will be delicious.
  • Spices: Not a fan of warm spices like nutmeg or cinnamon, you can completely omit these. Without the spices this is close to a traditional rhubarb custard pie.
  • Storage: Keep baked pie in an airtight container or cover in plastic wrap for 3-5 days. Because of the moisture content in this pie it will become soggy relatively fast.
Spiced Rhubarb Pie

While my family pie crust is a long kept secret there are lots of great pie crust recipes like these to use instead:

Spiced Rhubarb Pie
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Spiced Rhubarb Pie

5 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

8

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

140-300

kcal
Total time

1

hour 

Spiced Rhubarb Pie is described as what happens if rhubarb custard pie and pumpkin pie had a baby. If you like spiced pie you will love this.

Ingredients

  • 1 pie crust (pre-made from the store is quickest)

  • 3 cups rhubarb

  • 2 eggs

  • 1 cup sugar

  • zest of an orange

  • 1 tsp vanilla

  • 1/4 cup flour

  • 1/4 cup cream

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 tsp salt

Directions

  • Preheat your oven to 350F. Start with your prepared pie crust ready to bake. Clean and chop all of your rhubarb stalks into 1/4 – 1/2 inch pieces. Set that aside.
  • In a large bowl add your sugar, flour, orange zest, and spices. Mix until well incorporated. If you are having a hard time with the orange clumping don’t be afraid to use your hands to separate the pieces and massage the orange oils into the sugar.
  • In a large liquid measuring glass mix all the remaining wet ingredients.
  • Pour the wet ingredients into the dry and stir until well combined. Then add in all of the chopped rhubarb and toss again until the rhubarb is coated in your filling mixture.
  • Pour everything into your prepared pie shell.
  • Bake for 45-50 mins. the crust should be golden brown. Leave your pie to cool completely before cutting into it.

Notes

  • Nutrition Facts for 1 serving of pie filling (total calories depends on what kind of crust you make): Serving Size: 1, Calories 130, Total Fat 1.7g (2% Daily Value), Saturated Fat 0.7g (3% Daily Value), Cholesterol 42mg (14% Daily Value), Sodium 167mg (7% Daily Value), Carbohydrate 30.6g (11% Daily Value), Dietary Fiber 1g (4% Daily Value), Sugars 25.8g, Protein 2.3g

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