Rhubarb ‘Potluck Pie’

Rhubarb Potluck PieRhubarb Season has Arrived!

And who doesn’t love a yummy rhubarb pie?! Here’s an easy ‘potluck pie’ that’s large enough to share, and tasty enough that you’re unlikely to have any leftovers.

The inspiration for this recipe is the Brown Sugar & Rhubarb Pie recipe from my Better Homes and Gardens Cookbook. I’ve made that recipe several times before, but without the meringue topping. I prefer it to the traditional rhubarb pie, because the custard cuts the acid in the rhubarb. But I decided to take the rhubarb custard pie to a new level and created this recipe to take to a potluck at Trogg’s Hollow Farm over the weekend. I brought home some crumbs in the bottom of my pan. Hmmm, might have to try making a half recipe for dessert!

Rhubarb Potluck Pie

Rhubarb Potluck Pie


  • 3 c unbleached flour
  • 3 Tbsp sugar
  • 1/2 tsp baking powder
  • 1 1/2 c lard
  • 1 small egg
  • 1 Tbsp cold water
  • 12 cups chopped rhubarb
  • 3 1/2 c sugar
  • 3/4 c unbleached flour
  • 9 eggs
  • 1/2 tsp molasses
  • 1 c unbleached flour
  • 1 c sugar
  • 1/4 c butter


Crust: Mix 3 cups flour, 3 tablespoons sugar and baking powder in medium bowl. Add lard and cut into flour mixture with fork or pastry cutter. Beat 1 small egg in a bowl with fork and add cold water. Mix and add to flour mixture. Combine to form a soft dough. Grease and lightly flour an 11x17" cake pan or casserole dish. Scrape dough into pan and use hands to press dough evenly over bottom and up the sides of pan to form pie crust. Bake crust at 450F for 5 minutes or until lightly browned. Reduce oven temp to 375F.

Filling: In a large bowl, combine washed and chopped rhubarb (approx. 1" chunks), 3 1/2 cups sugar, and 3/4 cup flour. Allow to sit for 15 minutes, stirring occasionally. Beat 9 eggs and molasses in seperate bowl and add to rhubarb mixure. Pour into partially baked crust.

CrumbTopping: In a medium bowl, combine 1 cup flour and 1 cup sugar. Add softened butter and cut into flour mixture with a fork or pastry cutter. Sprinkle over the top of rhubarb filling.

Bake Rhubarb Potluck Pie at 375F for 45 minutes or until knife inserted in the center comes out with clear liquid and center is set. Allow to cool before cutting and serving. Refrigerate leftovers.


A happy potluck pie customer. :)

A happy potluck pie customer. 🙂




  1. Suz

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