Go Back
–+ servings
Rhubarb Lemon Pie

Delicious Rhubarb Lemon Pie for a Refreshing Spring Treat

This Rhubarb Lemon Pie combines vibrant tartness and zesty flavors, making it the perfect spring dessert.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour.
  • 1 cup Wheat Flour Adds nutty flavor.
  • 2 tablespoons Sugar Adjust according to taste.
  • 1 teaspoon Cardamom Can substitute with cinnamon.
  • 1 teaspoon Ground Ginger Omit or replace with nutmeg if desired.
  • 1/2 cup Butter Plant-based butter for dairy-free option.
  • 1 large Egg Yolk Silken tofu for vegan alternative.
  • 2 tablespoons Milk Swap for plant-based milk if desired.
For the Rhubarb Filling
  • 4 cups Rhubarb Fresh or thawed frozen, discard leaves.
  • 1 cup Sugar Adjust based on sweetness preference.
  • 1 teaspoon Vanilla Paste Can substitute with vanilla extract.
  • 1 teaspoon Cardamom Skip for simpler profile.
  • 1 teaspoon Ground Ginger Omit for simpler profile.
For the Lemon Filling
  • 1 cup Yogurt Sour cream or dairy-free alternative can be used.
  • 1 tablespoon Lemon Zest Freshly grated is recommended.
  • 1/2 cup Lemon Juice Fresh-squeezed juice preferred.
  • 1/2 cup Sugar Adjust to taste.
Optional Topping
  • 1 cup Whipped Cream Dairy-free cream for non-dairy option.

Equipment

  • Mixing Bowl
  • Pie Dish
  • baking dish
  • Parchment paper
  • Oven

Method
 

Step-by-Step Instructions for Best Rhubarb Lemon Pie
  1. In a mixing bowl, combine all-purpose flour, wheat flour, sugar, cardamom, and ground ginger. Cut in cold butter until mixture resembles coarse crumbs. Mix the egg yolk and milk, then gradually incorporate into flour mixture until dough forms. Wrap in plastic and chill for 1 hour.
  2. Preheat your oven to 400°F.
  3. Slice the rhubarb into 1-inch pieces, mix with sugar, vanilla paste, cardamom, and ground ginger in a baking dish. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes until rhubarb is soft.
  4. Roll out the chilled dough, line the pie dish, and blind bake at 375°F for 10-12 minutes. Remove weights and parchment, bake for another 3-5 minutes until golden.
  5. Blend sugar, yogurt, eggs, lemon zest, and lemon juice until smooth to prepare the lemon filling.
  6. Spoon the rhubarb compote over the crust and pour the lemon filling over it evenly.
  7. Bake at 375°F for 20-25 minutes. Cool at room temperature for 2-3 hours.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Use fresh rhubarb for the best flavor, pre-cook the rhubarb to reduce moisture, and chill the pie for neat slices.

Tried this recipe?

Let us know how it was!