Old-Fashioned Bottom-Crust Rhubarb Pie


Ontario Rhubarb with its rosy colour and tart flavour make it a favourite for pies, tarts and cakes, to say nothing of conserves, cobblers and the like. Here's an easy old-fashioned pie recipe that doesn't require any skill with pastry -- no crimping or shaping needed. Serve it with the Honey Lemon Yogurt Sauce, for an irresistible combination!

  • Pastry for single-crust 9-inch (23 cm) pie
  • Honey Lemon Yogurt Sauce


  • 5 cups (1.25 L) 1-inch (2.5 cm) pieces Ontario Rhubarb
  • 1/4 cup (50 mL) water
  • 3/4 cup (175 mL) granulated sugar
  • 3 tbsp (50 mL) all-purpose flour


  • 1 tbsp (15 mL) butter
  • 2 tbsp (25 mL) granulated sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 2 tbsp (25 mL) rolled oats


  • 1-¼ cups (300 mL) vanilla yogurt
  • 3 tbsp (50 mL) 100% Ontario Liquid Honey
  • 3/4 tsp (4 mL) grated lemon rind

Filling: In large saucepan, place rhubarb and water. Stir together sugar and flour; add to rhubarb. Cook over medium heat until boiling. Reduce heat and simmer, partially covered, until rhubarb is barely tender, about 5 minutes. (Do not cook until rhubarb is mushy.) Set aside.

Topping: In bowl, combine butter, sugar, flour and rolled oats. With fingertips, blend until mixture resembles coarse crumbs.

On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate, leaving overhang. Spread filling in prepared shell. Sprinkle with topping. Fold pastry overhang over filling. Bake in 350°F (180°C) oven 35 to 40 minutes or until bubbling and crust is golden. Serve warm or cool with Honey Lemon Yogurt Sauce.

Honey Lemon Yogurt Sauce: Makes 1-1/3; cups (325 mL)

In small bowl, stir together vanilla yogurt, liquid honey and grated lemon rind until well combined. Refrigerate until serving time.

1 Pie
Foodland Ontario