Survival Guide for the 40-Something

Victoria’s Rhubarb Pie


Would you believe I never knew what a Rhubarb looked like or tasted like until I moved here to Illinois?  Yup!

I came across these beautiful red colored stalks at our local supermarket Mariano’s , excited and curious I decided to take them home and make me some Rhubarb Pie!

Prep: 45 minutes plus chilling and cooling

Bake: 1 hour 20minutes

1 cup of sugar

1/4 cup of cornstarch

1/2 teaspoon of ground cinnamon

1 teaspoon of orange zest

2 pounds of rhubarb

2 tablespoons of butter

1 box of Pillsbury Pie Crust, 2 Ct (because the laziness is real!)


Preheat oven to 425℉.

In a large bowl , with a wire whisk, stir sugar, cornstarch, cinnamon, orange zest and pinch of salt. Add 2 pounds of rhubarb, trimmed and cut into 1/2-inch pieces.

Roll out the pie dough on to a 9-inch pie plate and trim excess.  Spoon in the rhubarb filling into the crust and dot with butter.

Roll out remaining dough and cut 1-inch slits to allow steam to escape during baking.  Place over filling and make decorative edge.

Place pie on a foil-lined cookie sheet to catch any overflow during baking. Bake for 20 minutes. Turn oven control down to 375℉; bake until filling bubbles in center, about an hour longer. To avoid browning, loosely cover pie with foil for the last 20 minutes.  Cool on wire rack 1 hour to serve warm or cool completely to serve later.


Fabulous and 40


Fabulous and 40


Fabulous and 40


Fabulous and 40


Fabulous and 40


Fabulous and 40


Fabulous and 40


Fabulous and 40



Hope you enjoy!!

xoxo Victoria


Author: Victoria Alicea


Join the discussion

  1. Matt

    And how yummy it was!! Next, you will have to use some fresh from our own backyard. Keep on baking!

Leave a Reply

Your email address will not be published. Required fields are marked *