Traditional recipes

Fast apple rhubarb pie recipe

Fast apple rhubarb pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Rhubarb pies and tarts

Simple, but sooo delicious! Serve warm with a scoop of vanilla ice cream or custard.

89 people made this

IngredientsServes: 8

  • 1 (23cm) pastry case, baked
  • 6 apples - peeled, cored, and chopped
  • 3 sticks rhubarb, diced
  • 200g (7 oz) caster sugar
  • 2 teaspoons ground cinnamon

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 220 C (gas 7).
  2. Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry case.
  3. Bake in preheated oven for 40 minutes.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (43)

by pamjlee

I added about 1 tablespoon of cornstarch to the apples and rhubarb and it seemed to help thicken it a bit. Great flavour. I also made an oatmeal crumble topping for it. 1 c oatmeal 1/2 c marg and 1/2 c brown sugar (approx measurements)-13 Apr 2003

by Concon

Just a question on the pie. Is that just 6 apples or should it be 6 cups? And also, on the rhubarb, is that 3 cups or 3 stalks. If stalks how big of ones do you use? Thanks.-13 Jun 2003


My husband doesn't like rhubarb, but I do. I made this recipe when we had company last weekend, adding 1/4 cup of flour and 1 tsp of baking powder. The pie had a great consistency, not too juicy and sliced perfectly. The end product received excellent reviews, even from my husband. Will make it again.-22 May 2003

Apple Rhubarb Pie

This is one of our all-time favorite pies. The sweet from the apples and the tart from the rhubarb make a perfect combination.


  • 3 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1-¼ cup Cold Butter, Cut Into Small Pieces
  • 1 whole Egg
  • 1 Tablespoon Vinegar (white Or Cider)
  • 5 Tablespoons Cold Water
  • 3 cups Diced Rhubarb
  • 2 whole Apples, Peeled And Diced
  • ½ cups Granulated Sugar
  • 1 Tablespoon Cinnamon
  • 1 pinch Salt
  • ¼ cups Flour
  • 1 whole Egg
  • 1 Tablespoon Cream
  • Granulated Or Turbinado Sugar, Optional For Topping


For the crust:
In a medium sized mixing bowl mix the flour, salt and baking powder.

Add the butter and cut with a pastry blender until it’s the texture of coarse sand. This is worth the extra effort to make sure it is well combined as you will get a flakier crust. If you don’t have a pastry blender some people use two knives or you can just use your fingers but if you do that you will have to chill it longer because the butter will soften quite a bit.

Once the butter is incorporated, mix together the egg, vinegar and water in a small dish. Add that to the flour mixture and use the pastry blender to work the liquid evenly into the flour.

Once it is fairly moistened divide the dough in half and shape each half into a disc. Wrap each in plastic wrap and place in the fridge while you make your filling, about 20 minutes should do it.

For the filling:
In a large mixing bowl, combine all of the filling ingredients.

Let the fruit sit while you prepare the pie crust. This will let the juices seep out. The sugar and flour stick to the fruit better this way and you don’t end up with a soupy mess when you cut the pie.

Once you have made the filling, pull out one of the dough discs and on a lightly floured surface, use a rolling pin to roll it out so it is large enough to fit into your pie plate with some extra hanging over. Put it into your pie plate.

Preheat your oven to 375˚F.

Dump your filling into the bottom crust and the roll out the second disc of dough. At this point you can cut it into strips for a lattice top or you can just do a full sheet of top crust. Put the top crust over the filling. Then use your fingers to flute the edges of the two crusts and pinch them together.

Make an egg wash with 1 egg and 1 tablespoon of cream or water and brush the top of the crust with it and sprinkle some sugar over the top (optional).

Wrap the edges of the pie in foil to protect them from burning. I usually take two pieces of foil and set them on the counter, then I put the pie in the center and fold the foil up around the bottom of the pan and the crust edges and crimp it so it sort of hugs the edges of the pie.

Bake pie for about 30 minutes.

Remove the foil from the pie and bake another 25-30 minutes, until the top is golden brown and the fruit is cooked and soft.

Cinnamon Apple Rhubarb Pie Recipe

The fresh rhubarb is finally starting to emerge! Celebrate the season with this delicious, sweet and tart cinnamon apple rhubarb pie recipe.

Rhubarb was not in our family&rsquos cooking repertoire growing up. Mom didn&rsquot really like the taste and wasn&rsquot accustomed to baking with it. But it all changed when Sonja introduced us to the best ever strawberry rhubarb crisp recipe. We were hooked!

Sonja has a huge rhubarb plant growing in her backyard. Shortly after, a neighbour of mom&rsquos gave her a root. Now three years later it&rsquos growing nicely and we have plenty of rhubarb to harvest. We actually pick it while it&rsquos in-season (May &ndash June), wash and chop it up, and put some in the freezer to use throughout the year. Rhubarb is one of those funny plants &ndash the more you pick, the more it produces.

Mom found this rhubarb pie recipe in an old cookbook and adapted it using apples to add some sweetness to the dessert. You can use either a store-bought pie crust or make your own. We love this classic pie crust tutorial and this easy pie crust with a twist. Or check out this one for a gluten-free pie crust version.

French Style Apple Rhubarb Pie

A French Style Apple Rhubarb Pie is a pie with an apple and rhubarb filling and a crumb topping. It’s the best of a pie and an apple crumble. It’s a way to serve apples from an apple picking excursion, and a fitting dessert to serve on Thanksgiving. My Aunt Susan often brings a French Apple Pie to Thanksgiving dinner, but since my husband loves rhubarb, I decided to add some to the pie. The tart sour taste of the rhubarb contrasts nicely with the sweetness of the apples.

To save time, I used a frozen store-bought pie crust to prepare this pie, and for that reason, this recipe comes together very quickly and easily. I recommend cooking this pie ahead of time, and then reheating it before serving. Pop it in the oven set to 225 degrees when you are sitting down for dinner and the pie will be warm when you are ready for dessert. If you want an extra crunchy crumb topping, add 1/4 cup of chopped walnuts to the crumb topping.

Apple Pie Recipe


  • Shortcrust pastry (recipe above)
  • 7 large cooking apples
  • 2 tablespoons of sugar
  • 1 egg yolk
  • Drop of milk

Learn how to make this Apple Pie recipe


  1. Remove the pastry from the fridge.
  2. Peel the cooking apples and cut into small pieces.
  3. Put them into your pie dish.
  4. Add some sugar to sweeten the apples and two tablespoons of water.
  5. This will produce a lovely sweet juice.
  6. Roll the pastry to the size of your dish.
  7. Using a pastry brush and water wet around the inside edges.
  8. Place the pastry on top of the apples and press down.
  9. Using your thumbs squeeze the pastry securely around the edges.
  10. Prick some holes in the top with a fork.
  11. Brush it with a mixture of egg yolk and milk.
  12. Put in the preheated oven in the middle shelf for 45 minutes at 200 Celsius / 390 Fahrenheit.

Learn how to make this Apple pie and cream at home.

Serving Suggestions

Serve up hot with custard, cream or ice cream as a topping. Can also be eaten cold as a snack.

Preheat oven to 170 C. Line base of a 22cm round springform cake tin with baking paper, then lightly grease base and side with oil.

Put apple, rhubarb, brown sugar, lemon zest and juice and 1/2 tsp of the cinnamon in a large frying pan over a medium heat. Cook for 5-10 minutes or until fruit is tender and juices have evaporated. Set aside to cool slightly.

Meanwhile, to make pastry, sift flour, cornflour, baking powder and remaining cinnamon into a large bowl. Add caster sugar and butter and mix by hand until combined. Beat in egg and mix to form a dough.

Set aside 1/3 of the dough. Using your hands, press remaining dough into prepared tin to line base and about 2cm up side.

Spread fruit evenly over dough base. Top fruit with free-form pinches of reserved dough, leaving a space in the middle.

Sprinkle pie with extra brown sugar and bake for 30-40 minutes or until light golden. Allow to cool a little before transferring to a serving plate.

Dust lightly with icing sugar, if desired. Serve with cream or ice-cream.

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Apple Rhubarb Pie

This Apple Rhubarb Pie is sweet and tart, but add a flaky crust and some fresh cream for something blissfully delightful. Summer isn’t over yet! Savor the season’s finest flavors in this fabulous pie.

August, I welcome you. Chapter two of summer.

I eagerly anticipate all that your sunny days have in store for me.

I will relish and savor every final moment of this glorious season. Speaking of savor…

My thoughts meander back to this beautiful pie I made right before the heatwave hit. I was well prepared- never without dessert, I had this gorgeous pie help get us through those dog days.

If you are a subscriber to our weekend newsletter, you may have seen I made a mixed berry and rhubarb galette back in the early days of July.

Flavor wise it was a hit, but the ‘crunch’ of the rhubarb didn’t go over so well. Determined, I tried again.

You don’t have to use uncooked rhubarb for your pies, so today I’m sharing this dessert stewing the rhubarb, a trick I picked up from Martha, before mixing it in with my apple filling.

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We have been making this pie recipe for years. at least 65 years. mother‘s recipe. Freezes well.

It was awesome! But definitely not a cake or pie. It’s a custard. Quick & easy. I have made it 3 times this week in an 8x8. 2 for work and 1 for home served with homemade whipped cream. Yummmmmmmm

This is more like a rhubarb cake than a pie, but it was absolutely delicious! So EASY to make to - you can whip it up in under half an hour. Follow the recipe exactly, apart from maybe baking or for 5 to 10 more minutes, and it will be perfect. Just the right amount of sweetness too. I will definitely be making this a regular part of my gluten-free dessert repertoire.

Had to bake 15 minutes longer. Was custardy. This doesn't taste like a classic Rhubarb pie with a pastry crust. So if that's what you're looking for, maybe not for you, HOWEVER, this is a very tasty recipe and I will make again, as I love Rhubarb and have several plants that give me a bountiful harvest every year.

I have made "impossible pies" before, but not for years. This got positive reviews from my book club. I used 3.5 cups rhubarb, ¾ cup homemade Bisquick, and ¼ tsp nutmeg. Didn't have a 10" pie pan so used a 9 " deep dish. Because of extra depth, figured it would need to cook a bit longer—left it in for 60 minutes. After cooling for 45 minutes it was pretty weepy in the center, so sopped up excess liquid with a paper towel before refrigerating it. Because of this issue, I wan't sure it had turned out until I cut into it later in the day. I will make this again.

Easy & tastes great. Had to bake 5-10 minutes longer so the center was done.

I agree with the previous comment. Quite like a custard pie, but great. I actually used 5 cups of rhubarb as I saw there were so many eggs and so much milk, and I have a large 10" round pyrex dish. I had no Bisquick so used Buttermilk Pancake mix. Whow. Great rhubarb pie. Thanks for your help with basic Impossible idea.

The result is more like a custard than a pie. I had to bake it an extra 10 min. (55 min. total) for the center to be set. It has a nice flavor and the sweetness was perfect for us. I would probably use more Bisquick or one less egg next time.