Lorraine’s Rhubarb Pie

Lorraine’s Rhubarb Pie


  • 1 Unbaked Deep Dish Pie Shell
  • Filling
  • 4 Cups Rhubarb cut into small pieces
  • 1 Pkg (small size) Strawberry Gelatin
  • 1 Cup Sugar
  • Crumb Topping:
  • 1 cup Sugar
  • 1 Tsp Cinnamon
  • 2 Tablespoons Flour
  • 1/4 Cup Butter, melted
  • Dash of Salt


  1. Combine dry gelatin and sugar, then mix with rhubarb and put into a unbaked crust.
  2. Mix sugar, cinnamon, salt, and flour together
  3. Add butter and mix with a fork until crumbly
  4. Sprinkle over top of pie
  5. Pie always runs over! Place on a baking sheet.
  6. Bake 425-450F for 15 minutes.
  7. Then reduce heat to 350F
  8. Continue baking 20-25 minutes until bubbly and topping is lightly browned
  9. Let cool, then refrigerate until solid
  10. Once set, pie can be served at room temperature.
  11. Delicious with vanilla ice cream!

Leave a Comment