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German Rhubarb Pie Recipe

This German Rhubarb Pie Recipe combines a buttery homemade crust with a bright, sweet-tart rhubarb filling. The rhubarb stays juicy while cornstarch helps the filling set into clean slices after cooling. Serve it plain, with whipped cream, or with vanilla ice cream.
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Prep Time 21 minutes
Cook Time 50 minutes
Total Time 3 hours 45 minutes
Course: Dessert
Cuisine: German
Calories: 483
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2½ cups all-purpose flour
  • 1 cup cold unsalted butter, cut into small cubes
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 large egg
  • 2–4 tablespoons cold water
For the Rhubarb Filling
  • 5 cups fresh rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tablespoon lemon juice
Optional Finish
  • 1 beaten egg, for brushing the crust
  • Granulated sugar, for sprinkling

Equipment

  • 9-inch pie dish
  • Large mixing bowls
  • Measuring cups and spoons
  • pastry cutter or 2 forks
  • Rolling Pin
  • Chef’s knife
  • Cutting board
  • Wooden spoon or spatula
  • Baking sheet
  • Wire cooling rack

Method
 

  1. Keep the butter cold until you are ready to make the crust.
  2. Combine the flour, sugar, and salt in a large bowl. Add the cold butter and work it into the flour with a pastry cutter or two forks until coarse crumbs form with a few pea-size butter pieces remaining.
  3. Add the egg and 2 tablespoons of cold water. Stir gently with a fork. Add more water, 1 tablespoon at a time, only until the dough holds together when pressed.
  4. Shape the dough into a thick disk, wrap it, and refrigerate for 30 minutes.
  5. Wash and dry the rhubarb. Trim the ends and cut the stalks into roughly ½-inch pieces.
  6. Place the rhubarb in a large bowl. Add the sugar, cornstarch, vanilla, cinnamon, and lemon juice. Toss until evenly coated.
  7. Divide the chilled dough into two portions, making one slightly larger. Roll the larger piece on a lightly floured surface into a 12-inch circle about ⅛ inch thick.
  8. Transfer the dough to a 9-inch pie dish. Ease it gently into the bottom and sides without stretching. Leave about 1 inch of overhang.
  9. Give the rhubarb mixture another quick toss and spread it evenly inside the crust. Avoid adding a large amount of excess thin liquid if it has collected in the bowl.
  10. Roll the remaining dough into a 10–11-inch circle. Place it over the filling, trim the edges, and seal the top and bottom crusts together. Cut 4–5 small slits in the center for steam to escape. Brush with beaten egg and sprinkle with sugar if desired.
  11. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and bake for another 25–30 minutes, until the crust is deep golden and the filling is bubbling through the vents.
  12. Place the pie on a wire rack and cool for at least 2 hours so the filling can thicken and set.

Notes

Keep the butter and dough cold for a tender crust. If the dough becomes soft while assembling the pie, refrigerate it for about 10 minutes before baking.
If the crust edges brown too quickly, loosely cover them with aluminum foil while the center finishes baking.
Frozen rhubarb can be used, but thaw and drain it before measuring to reduce excess moisture.
Do not slice the pie while hot. The filling continues to set as it cools.