Hey y'all! If you love desserts that strike the perfect balance between sweet and tangy, this rhubarb pie recipe is going to be your new favorite. It's bursting with bright, fresh flavor, nestled in a buttery, flaky crust. Whether you're baking for a family get-together, a picnic, or just treating yourself, this pie is a total crowd-pleaser. Let's get cooking!
Why You'll Love This Rhubarb Pie
- Simple ingredients make this pie a breeze to prepare at home.
- Perfectly balances tart and sweet for a refreshing dessert.
- Great use for fresh, in-season rhubarb or frozen rhubarb year-round.
- Impressive enough for special occasions yet easy for weekday baking.
- The flaky, homemade crust pairs perfectly with the juicy filling.
Ingredients for Classic Rhubarb Pie
- 4 cups fresh rhubarb, chopped (about ½-inch pieces)
- 1 ⅓ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package (14 oz) refrigerated pie crusts (or homemade, enough for double crust)
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Directions: Step-by-Step Rhubarb Pie Instructions
Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Step 1: Prep the Oven and Pie Plate
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie plate.
Step 2: Prepare the Rhubarb Filling
In a large mixing bowl, toss the chopped rhubarb with sugar, cornstarch, salt, and cinnamon until everything is evenly coated and juicy.
Step 3: Assemble the Pie
Roll out one pie crust and fit it into the bottom of your pie plate. Pour in the rhubarb filling and scatter butter pieces on top. Cover with the second crust, trim and crimp the edges, and cut several slits in the top for steam to escape. Whisk the egg and milk together, then brush the mixture over the crust. Sprinkle with coarse sugar if desired.
Step 4: Bake the Rhubarb Pie
Place the pie on the center rack and bake at 400°F (200°C) for 20 minutes. Reduce the temperature to 350°F (175°C) and bake for another 35 minutes, or until the filling is bubbly and the crust is golden brown. If the edges brown too quickly, cover them with foil.
Step 5: Cool and Serve
Allow the pie to cool for at least 2 hours before slicing. This helps the filling set for perfect slices.
Notes & Tips for Perfect Rhubarb Pie
- If using frozen rhubarb, thaw and drain well before using to avoid excess moisture. Learn more about handling frozen fruit in pies from King Arthur Baking.
- Taste your rhubarb! Some stalks are tarter than others, so adjust the sugar level to your liking.
- Shield the crust edges with a pie shield or foil if they brown too quickly.
Rhubarb Pie Variations to Try
- Strawberry Rhubarb Pie: Replace 2 cups of rhubarb with 2 cups of sliced strawberries for a sweet-tart combo.
- Oat Crumble Topping: Swap the top crust for a buttery oat crumb mixture for extra texture.
- Gluten-Free Rhubarb Pie: Use your favorite gluten-free pie crust for a celiac-friendly treat.
Equipment Needed for Rhubarb Pie
- 9-inch pie plate
- Mixing bowls
- Rolling pin (if using homemade crust)
- Pastry brush
- Sharp knife
- Cooling rack
How to Store Rhubarb Pie & Shelf Life
Once cooled, cover your rhubarb pie loosely with plastic wrap or foil. It will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the fridge before serving.
Serving Suggestions & Pairings for Rhubarb Pie
- Top warm slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Pair your pie with a cup of hot coffee or a refreshing iced tea.
- Try serving with a drizzle of custard or a side of fresh berries for an extra treat.
Pro Tips for the Best Rhubarb Pie
- For an extra flaky crust, use chilled ingredients and don’t overwork the dough (learn more about perfect pie crust tips at Sally's Baking Addiction).
- Let the pie cool completely before slicing so the filling sets and doesn’t run.
- Add a splash of orange zest to the filling for a subtle citrus note that complements rhubarb. For info on rhubarb’s health benefits, check out WebMD.
Rhubarb Pie FAQ
- Can I make rhubarb pie with frozen rhubarb?
- Yes! Just thaw and drain the rhubarb before using to prevent a watery filling.
- How do I know when my rhubarb pie is done baking?
- The filling should be bubbling through the slits and the crust deep golden brown; this usually takes about 55 minutes total.
- Can I make rhubarb pie ahead of time?
- Absolutely. You can bake the pie a day ahead—just store covered at room temperature or chill and reheat gently before serving.
Ingredients
- 4 cups fresh rhubarb, chopped
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 large egg, beaten (for egg wash)
Instructions
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1Preheat the oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate and trim the edges.
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2In a large bowl, combine chopped rhubarb, granulated sugar, flour, cinnamon, and salt. Mix until the rhubarb is evenly coated.
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3Pour the rhubarb mixture into the prepared pie crust. Dot the filling with pieces of butter.
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4Cover with the second pie crust, trim and crimp the edges to seal. Cut a few small slits in the top crust to vent. Brush the top with beaten egg.
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5Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the crust is golden and the filling is bubbling.
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6Cool the pie on a wire rack for at least 2 hours before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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