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Rhubarb Pie Roll- Flashback Friday

This is a shortcut easy pie roll to make with a store bought refrigerator pie crust. I used a rhubarb walnut mixture to fill it but feel free to use other fruit and nut combinations to fill it. You can leave out the nuts if you desire. For flashback Friday I added some notes and steps for a better result.

For the Roll:
  • 1 refrigerated pie crust (I used Pillsbury 15 ounce box)
  • 4 stalks of rhubarb, chopped (approx. 2 cups)
  • 3 tablespoons cornstarch
  • 1/2 cup walnuts, chopped.
  • 1/2 cup brown sugar
  • 3 tablespoons butter, softened.
  • 1 teaspoon cinnamon

  • 1/2 cup powdered sugar (icing sugar)
  • 1/4 teaspoon vanilla
  • 1 Tablespoon milk

  1. Preheat oven to 375 degrees.
  2. Lightly coat a baking sheet with nonstick spray or line with parchment paper.
  3. Shred the rhubarb in a food processor. Drain as much of the liquid as you can from the mixture. Keep pressing the rhubarb in a sieve until you remove up to a cup of liquid.
  4. Mix together the cornstarch, walnuts, brown sugar, butter and cinnamon. Add the drained rhubarb and mix well.
  5. Place the pie crust on a lightly floured surface.
  6. Spread the rhubarb mixture lengthwise on one end and roll into a log, moisten and seal the ends.
  7. Place on baking sheet with the seam side down.
  8. Bake for 25 minutes or until golden brown.

In small bowl mix together the powdered sugar, vanilla, and milk to a drizzling consistency.

Remove roll from oven and let cool.
Drizzle the glaze on top.
Add sliced almonds if you desire.
Cut into slices and serve.
Yield: 6-8 slices

The roll is still not perfect in appearance but it is tasty and not overly sweet.


  1. OOO, this is my favorite store bought pie crust and I have never even thought of making a pie roll....what an excellent idea that I am going to try to make today.
    thanks so much....

  2. This looks so yummy! I just sent out a request to all my friends for any extra rhubarb they may have...

  3. I made this today, but it needed 15 minutes for baking time in my oven and was very juicy. Think I might add some flour or minute tapioca to the filling next time. It smells wonderful and it tastes yummy.

    1. Interesting pie recipe and such a easy method. For me I'm going to leave out the 'nuts' - don't ask it goes back to my childhood. I can eat nuts just don't put them in anything. My rhubarb is up and asking 'bake me' - 'use me please'.

  4. Your humble pie looks delectable. My rhubarb is just coming into it's own and this looks like a great recipe. I've often wondered if you could make a long pie - leaving the stalks intact - hmmm - you've got me thinking and now I'm really hungry.

  5. Rhubarb is very difficult to grow in our area, but I have some in the freezer a friend in Winnipeg gave me last summer when we were there, so I'm going to try this. I'll use my own homemade pie crust though and will need to drain the rhubarb very well, plus add some tapioca to the mixture.

  6. Mine is in the oven. I didn't feel like making pie crust so am using crescent rolls. Mine was also a bit runny so I tossed in an instant pack of maple flavored oatmeal. Don't you love it when folks mess with a perfectly good recipe? It sure smells good!

  7. Would this work with puff pastry? It sure looks and sounds good. My rhubarb is up but not quite ready yet.

    1. I'm pretty sure it would work with puff pastry, too.

  8. This is a simple way to have the taste of pie without all the work that goes into making a pie.

  9. It kind of looks like a Christmas Stollen. Will have to try this.

  10. This was my first Rhubarb Pie and it came out delicious. Everyone loved the hint of orange in it. The sweet and tart were a perfect balance. This will definitely be my go to recipe!


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