French Rhubarb Pie

Welcome back to the kitchen, friend. Today I’m sharing one of my favorite summertime recipes: French Rhubarb Pie. This simple, rustic dessert has been a staple at our family table for years—made with love, a flaky homemade crust, and rhubarb fresh from the garden. I give step by step instructions so you can get this seasonal treat on your table with ease, even the pie crust. I’ve always believed that good food doesn’t have to be complicated, just made with care and a thankful heart.

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French Rhubarb Pie

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Ingredients Method

Ingredients

Pie Filling

1 cup sugar
2 tbs flour
1 tsp vanilla
1 egg
2 cups finely chopped rhubarb
1 unbaked pie crust

Crumb Topping

3/4 cup flour
1/2 cup brown sugar
1/3 cup butter

Method

Mix together sugar, flour, vanilla, and egg with a fork, just until combined, do not over mix.
Stir in rhubarb.
Pour mixture into the unbaked pie crust.
Mix crumb topping until crumbly and sprinkle on top of rhubarb/egg mixture.
Bake at 350℉ for 50-60 minutes, until knife inserted into center comes out clean.