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.
Ingredients
Scale
- 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
Instructions
- 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.
- In a large bowl, combine rhubarb, sugar, cornstarch, salt, vanilla, and lemon juice. Toss to coat and let sit for 15 minutes.
- Pour the filling into the prepared crust and dot with butter.
- Roll out the second crust and place it over the top. Crimp the edges and cut slits to vent, or create a lattice top.
- Brush the top with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 400°F, then reduce to 350°F and bake for 35–40 more minutes, until golden and bubbly.
- 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