Rhubarb Pie: A Sweet-Tart Classic That’s Bursting with Spring Flavor

Thank you so much for being here — I’m seriously thrilled to share this cozy, tangy-meets-sweet rhubarb pie with you. Right after the title, I want you to know: if you’ve never had rhubarb pie before, you’re in for something magical. This is the kind of pie that steals the show at any spring table. It’s humble, nostalgic, and anything but boring!!

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What Is Rhubarb Pie?

Rhubarb pie is a classic American dessert made with a buttery, flaky crust and a filling of chopped rhubarb sweetened with sugar, thickened just enough to hold together in a slice. The flavor is unique — bold and tangy with a floral edge — and when done right, it’s nothing short of spectacular.

Why You’ll Love This Rhubarb Pie:

• Old-fashioned charm. A heritage recipe worth passing down.

• Fresh and vibrant. Rhubarb’s natural zing brightens every bite.

• Perfectly balanced. Sweet, tart, buttery — it hits all the notes!

• Gorgeous to serve. Think golden crust and ruby red filling.

• Make-ahead friendly. Perfect for prepping ahead of a spring brunch or gathering.

What Does Rhubarb Pie Taste Like?

Rhubarb pie tastes like sunshine in a crust — tart and zingy, mellowed by just enough sugar to let the fruit shine without overpowering it. The texture is soft and jammy, with buttery, golden edges that make every forkful irresistible.

Benefits of This Recipe

Rhubarb is naturally low in calories and packed with vitamin K and antioxidants. And since this recipe lets the rhubarb shine, it’s a beautiful way to use up garden-fresh produce. You can also make it partially ahead of time, which is always a win for busy bakers!

Ingredients for Rhubarb Pie

• 1 double pie crust (store-bought or homemade)

• 4 cups chopped fresh rhubarb (about 6–8 stalks)

• 1¼ cups granulated sugar

• ¼ cup cornstarch (or 5 tbsp flour)

• ¼ tsp salt

• 1 tsp vanilla extract (optional but so good!)

• 1 tbsp lemon juice (brightens everything)

• 1 tbsp butter (to dot on top)

• 1 egg + 1 tbsp milk (for egg wash)

Optional Add-Ins:

• ½ tsp cinnamon or nutmeg for warmth

• ½ cup strawberries for a sweeter twist

• 1 tbsp orange zest for brightness

Tools You’ll Need

• 9-inch pie dish

• Rolling pin

• Mixing bowls

• Measuring cups and spoons

• Pastry brush

• Pie weights or beans (if blind baking)

• Cooling rack

Ingredient Substitutions & Variations

• No fresh rhubarb? Frozen works great — just thaw and drain it well first.

• Gluten-free? Use a GF crust and swap flour for arrowroot or cornstarch.

• Want it richer? Add a tablespoon of cream or sour cream to the filling.

• Sweeter version? Try a rhubarb-strawberry blend (half and half).

How to Make Rhubarb Pie

Step-by-Step Instructions:

1. Preheat oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie plate. Chill while you make the filling.

2. In a large bowl, combine rhubarb, sugar, cornstarch, salt, vanilla, and lemon juice. Toss to coat well and let sit 15 minutes to draw out juices.

3. Pour the filling into the prepared crust and dot with butter.

4. Roll out the second crust and place it over the top. Crimp the edges and cut a few slits to vent (or make a lattice top!).

5. Brush the top with egg wash and sprinkle with coarse sugar if desired.

6. Bake for 20 minutes at 400°F, then reduce the oven to 350°F and bake another 35–40 minutes, or until the crust is golden and the filling is bubbling.

7. Cool at least 2–3 hours before slicing — the filling will thicken as it cools.

What to Serve with Rhubarb Pie

• A scoop of vanilla ice cream — classic and dreamy.

• Lightly whipped cream with a touch of vanilla or lemon zest.

• Warm custard or pouring cream for a British-style twist.

• A drizzle of honey or maple syrup for extra sweetness.

Tips for Perfect Rhubarb Pie

• Let it cool completely! This is key for the filling to set.

• Protect the edges. Use a pie shield or foil to avoid burning.

• Taste your rhubarb. If it’s very tart, you may want to bump up the sugar slightly.

• Use cornstarch for a clear, jammy filling — flour gives a more opaque, rustic look.

Storage Instructions

• Room Temp: Keep covered for up to 2 days.

• Fridge: Store wrapped for up to 5 days.

• Freezer: Freeze tightly wrapped slices or whole pie (unbaked or baked) for up to 3 months. Reheat in oven to crisp up the crust.

Frequently Asked Questions

Can I make rhubarb pie ahead of time?

Yes! You can make the whole pie a day ahead or prep the crust and filling separately and assemble the day of.

Why is my rhubarb pie runny?

It may need more thickener or cooling time. Let the pie rest at least 2 hours before slicing to allow the filling to gel.

Do I need to peel rhubarb?

Nope — just wash and trim the ends. The skin softens beautifully in baking and gives the pie its signature pink hue.

Can I use a crumble topping instead of a top crust?

Absolutely — just mix ½ cup oats, ½ cup flour, ½ cup brown sugar, and ¼ cup butter for a rustic crumble.

Let’s Recap the Magic ✨

This rhubarb pie isn’t just a recipe — it’s a slice of spring nostalgia. The tart rhubarb softens into a jammy, jewel-toned filling that contrasts beautifully with a buttery, flaky crust. It’s bold, bright, and completely unforgettable. Whether you serve it warm with ice cream, chilled with whipped cream, or sneak a forkful straight from the pie dish (we’ve all been there!), this is the kind of dessert that makes memories.

You don’t need to be an expert baker to pull it off — just fresh rhubarb, a little love, and a willingness to embrace the rustic beauty of homemade pie. The best part? It’s endlessly adaptable. Want a crumble top? Go for it. Prefer it with strawberries? Do it! Every version has its own charm.

From garden to oven to table, this pie captures the essence of the season — and I’m so glad I get to share it with you. 💛

Craving more ways to enjoy rhubarb? Here are a few more recipes I think you’ll fall in love with:

• Strawberry Rhubarb Crisp – Sweet, bubbly, and topped with buttery crumble.

• Rhubarb Muffins with Crumb Topping – Perfect for breakfast or a snack.

• Rhubarb Compote – Spoon it over yogurt, pancakes, or even ice cream!

Join the Fun! 🥧

💬 Tried this recipe? Let me know how it turned out in the comments!

📸 Snap and share your pie photos on Pinterest with the tag #mmmrecipes — I LOVE seeing what you bake!

Nutritional Info (Per Slice – Based on 8 Servings):

• Calories: ~320

• Carbs: 46g

• Sugar: 25g

• Fat: 14g

• Protein: 3g

• Fiber: 2g

rhubarb pie

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• Author: iyma hernandes
• Total Time: 1 hour 25 minutes
• Yield: 1 pie (8 servings) 1x

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Description

Rhubarb pie is a sweet-tart classic that brings nostalgic charm and bold spring flavor to the table. With a buttery, flaky crust and a jammy rhubarb filling, it’s the kind of dessert that turns heads and wins hearts — perfect for any spring celebration or cozy weekend bake.

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Ingredients

Scale 1x2x3x

• 1 double pie crust (store-bought or homemade)
• 4 cups chopped fresh rhubarb (about 6–8 stalks)
• 1¼ cups granulated sugar
• ¼ cup cornstarch (or 5 tbsp flour)
• ¼ tsp salt
• 1 tsp vanilla extract (optional but so good!)
• 1 tbsp lemon juice
• 1 tbsp butter (to dot on top)
• 1 egg + 1 tbsp milk (for egg wash)
• Optional: ½ tsp cinnamon or nutmeg
• Optional: ½ cup strawberries
• Optional: 1 tbsp orange zest

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Instructions

1. Preheat oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie plate. Chill while you make the filling.
2. In a large bowl, combine rhubarb, sugar, cornstarch, salt, vanilla, and lemon juice. Toss to coat and let sit for 15 minutes.
3. Pour the filling into the prepared crust and dot with butter.
4. Roll out the second crust and place it over the top. Crimp the edges and cut slits to vent, or create a lattice top.
5. Brush the top with egg wash and sprinkle with coarse sugar if desired.
6. Bake for 20 minutes at 400°F, then reduce to 350°F and bake for 35–40 more minutes, until golden and bubbly.
7. Cool for at least 2–3 hours before slicing to allow the filling to set.

Notes

Let the pie cool fully before slicing — this helps the filling gel. Use a pie shield to prevent crust edges from burning. Adjust sugar to taste if rhubarb is extra tart. Sub in strawberries or top with a crumble for variation.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 25g
• Sodium: 140mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

Keywords: rhubarb pie, spring dessert, fruit pie, homemade pie