My mom’s rhubarb patch used to take over the back corner of her garden every spring, and this rhubarb pie recipe is the reason we never complained about it.
It’s a classic, old fashioned double crust pie with nothing but sweet tart rhubarb, sugar, and a hint of cinnamon tucked into a flaky homemade crust.
No strawberries, no fancy add ins, just pure rhubarb flavor shining through in every single bite.
If you have never baked with rhubarb before, this recipe is the perfect place to start.
It comes together with basic pantry staples, and it bakes up bubbly, golden, and downright irresistible.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 20 minutes (plus cooling) |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Rhubarb Pie Recipe
This pie hits that sweet and tart balance perfectly, without ever feeling too sour or too sugary.
The filling turns jammy and thick as it bakes, so you get clean slices instead of a soupy mess.
It’s also a wonderfully simple recipe that does not require any fancy equipment or hard to find ingredients.
- Bright, tangy rhubarb flavor with no filler fruit to dilute it
- A flaky, buttery crust that holds up to the juicy filling
- Simple pantry ingredients you likely already have on hand
- A classic spring and early summer dessert that always gets requests for seconds
- Freezer friendly, so you can make it ahead for later
I first started making this after inheriting a hearty patch of rhubarb from a neighbor who was moving, and it quickly became one of the most requested desserts in my house every April.
If you love rhubarb desserts as much as I do, you will also want to try my Strawberry Rhubarb Pie Recipe for a sweeter twist on the classic.
Ingredients
This recipe uses a short, straightforward ingredient list so the rhubarb flavor can really shine through.
- 1 double pie crust, homemade or store bought (top and bottom)
- 5 to 6 cups fresh rhubarb, trimmed and sliced into half inch pieces
- 1 1/4 cups granulated sugar
- 1/3 cup all purpose flour (or 3 tablespoons cornstarch)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon orange zest (optional, but adds nice brightness)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten, for egg wash
- 1 tablespoon coarse sugar, for topping
You might also enjoy: Lattice Pie Crust Recipe if you want to dress this pie up with a woven top instead of a full second crust.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few reliable pie baking basics.
- 9 inch glass pie dish
- Large mixing bowl
- Rolling pin
- Pastry brush
- Sharp knife or bench scraper for slicing rhubarb
- Baking sheet, for catching any drips
- Pie crust shield, to prevent over browning
- Cooling rack
This pairs beautifully with my Butter Pie Crust Recipe if you want to make your crust completely from scratch.
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on years of pie baking experience.
1. Glass Pie Dish
A good glass pie dish lets you see exactly how browned the bottom crust is getting, which is huge for a juicy pie like this one.
It also distributes heat evenly, so you avoid that soggy bottom problem. I reach for mine every single time I bake a fruit pie.
2. Pie Crust Shield
Rhubarb pie bakes for a long time, and the crust edges can brown too quickly without protection.
A silicone pie shield saves you from burnt edges and constant foil wrapping mid bake. It is one of those small tools that makes a real difference.
3. Bench Scraper
A bench scraper makes quick work of slicing rhubarb stalks into even pieces, which helps everything cook at the same rate.
It also doubles as a helper for lifting and transferring pie dough. I use mine constantly, not just for pie season.
4. Rolling Pin
A sturdy, well balanced rolling pin makes rolling out pie dough so much easier, especially when working with a double crust recipe like this one.
A heavier pin does more of the work for you, which means less handling and a flakier crust in the end.
5. Orange Zest Microplane
If you decide to add orange zest to your filling, a sharp microplane makes it effortless and keeps you from grating into the bitter white pith.
It is a small addition to the ingredient list that adds a lot of brightness to the finished pie.
Another favorite: Flaky Pie Crust Recipe if you want a slightly different texture than a classic all butter crust.
Step-by-Step Instructions: How to Make Rhubarb Pie
1. Prepare the pie crust
- If making your crust from scratch, prepare it according to your recipe and divide the dough into two discs.
- Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.
- If using store bought dough, let it sit at room temperature for about 10 minutes so it is easier to roll without cracking.
2. Roll out the bottom crust
- On a lightly floured surface, roll one disc of dough into a circle about 12 inches wide.
- Carefully transfer the dough to your 9 inch pie dish, gently pressing it into the bottom and up the sides.
- Trim any excess dough hanging more than half an inch over the edge, then refrigerate the lined dish while you make the filling.
3. Preheat the oven
- Preheat your oven to 425 degrees Fahrenheit.
- Place a rimmed baking sheet on the middle rack while the oven heats, so it is hot and ready to catch any drips once the pie goes in.
4. Prepare the rhubarb
- Trim the ends off each rhubarb stalk and discard any leaves, since rhubarb leaves are toxic and should never be eaten.
- Rinse the stalks well, then slice them into half inch pieces until you have 5 to 6 cups total.
5. Make the filling
- In a large mixing bowl, whisk together the granulated sugar, flour, ground cinnamon, and salt.
- Add the sliced rhubarb and, if using, the orange zest.
- Toss everything together until the rhubarb is evenly coated in the sugar mixture.
- Let the mixture sit for 10 to 15 minutes so the rhubarb releases some of its juices and the sugar begins to dissolve.
6. Fill the pie crust
- Pour the rhubarb filling, including any accumulated juices, into the chilled bottom crust.
- Spread it into an even layer, then scatter the small pieces of butter evenly over the top of the filling.
7. Add the top crust
- Roll out the second disc of dough into a 12 inch circle.
- Lay it over the filling, or slice it into strips first if you want to create a woven lattice top instead.
- Trim the excess dough, then fold the top and bottom edges under each other and crimp them together with your fingers or a fork.
- Cut 4 to 5 slits in the top crust to allow steam to escape while baking.
8. Add the egg wash and sugar
- Brush the entire top crust with the beaten egg, making sure to get the crimped edges too.
- Sprinkle the coarse sugar evenly over the top for a bit of sparkle and crunch.
9. Bake the pie
- Place the pie on the preheated baking sheet and bake at 425 degrees Fahrenheit for 20 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit, without opening the door, and continue baking for 35 to 40 minutes more.
- The pie is done when the crust is deep golden brown and you can see the filling bubbling thickly through the slits.
- If the edges are browning too quickly, cover them with a pie crust shield or strips of foil partway through baking.
10. Cool completely before slicing
- Transfer the pie to a cooling rack and let it cool at room temperature for at least 3 to 4 hours.
- This cooling time allows the filling to set properly, so you get clean slices instead of a runny pie.
Read Also: Sour Cherry Pie Recipe
Tips for The Best Rhubarb Pie
A few small details make the difference between a good rhubarb pie and a great one.
- Use firm, bright red or pink stalks for the best flavor and color, though green rhubarb works fine too
- Slice the rhubarb into uniform pieces so everything cooks at the same rate
- Do not skip the resting time after mixing the filling, it helps thicken the juices
- Keep your butter and dough cold right up until baking for the flakiest crust
- Bake on a lower oven rack if your crust tends to brown before the filling sets
- Let the pie cool fully, even if it is tempting to slice into it warm
I learned most of these tricks the hard way while perfecting my Best Homemade Cherry Pie, and they apply just as well here.
Serving Suggestions
Rhubarb pie is rich and tangy, so it pairs beautifully with something cool and creamy on the side.
A warm slice with a scoop of vanilla ice cream melting on top is hard to beat, but there are plenty of other ways to serve it too.
- A scoop of vanilla ice cream or a dollop of fresh whipped cream
- A warm cup of coffee or spiced tea alongside your slice
- A drizzle of caramel sauce for extra sweetness
- Fresh mint leaves scattered on top for a pop of color
- Alongside a slice of Peach Pie for a spring and summer dessert spread
Variations of Rhubarb Pie
Once you have the classic version down, there are plenty of easy ways to switch things up.
- Strawberry rhubarb: fold in 2 cups of sliced strawberries and reduce the rhubarb slightly
- Custard style: whisk in an extra egg and a splash of cream to the filling for a softer, custardy texture
- Streusel top: swap the top crust for a crumbly oat and brown sugar streusel
- Spiced version: add a pinch of ground ginger or nutmeg for extra warmth
- Lattice top: weave the top crust into strips for a beautiful, rustic presentation
For the streusel style version, my Blueberry Pie Recipe has a great crumb topping method you can borrow.
Storage and Reheating
This pie stores well, which makes it a great make ahead dessert for gatherings.
- Store leftover pie loosely covered at room temperature for up to 2 days
- Refrigerate for up to 5 days for longer storage
- Reheat individual slices in the microwave for 20 to 30 seconds, or in a 300 degree Fahrenheit oven for about 10 minutes
- Freeze the whole baked pie, wrapped tightly, for up to 3 months, then thaw overnight in the fridge before reheating
Another favorite: Apple Crumble Pie Recipe, which stores and reheats just as easily as this one.
Nutritional Facts
Nutritional values are estimated per slice, based on 8 servings per pie.
| Nutrition Per Slice | |
|---|---|
| Calories | 310 |
| Carbohydrates | 48g |
| Protein | 3g |
| Fat | 13g |
| Saturated Fat | 7g |
| Sodium | 190mg |
| Fiber | 2g |
| Sugar | 28g |
You might also enjoy: Blueberry Crumble Pie Recipe if you are comparing nutritional profiles across different fruit pies.
Health Benefits of Key Ingredients
Beyond being delicious, a few ingredients in this pie bring some genuine nutritional perks.
Rhubarb itself is surprisingly low in calories and offers a solid dose of fiber and vitamin K.
- Rhubarb is high in fiber, which supports healthy digestion
- It contains vitamin K, important for bone health and blood clotting
- Rhubarb also provides antioxidants like anthocyanins, especially in the reddest stalks
- Cinnamon has natural anti-inflammatory properties
- Orange zest adds a small boost of vitamin C along with its flavor
The same bright fruit flavor and fiber boost applies to my Strawberry Scones Recipe, if you are looking for another fruit forward baked good.
FAQs About Rhubarb Pie
1. Do I need to peel rhubarb before using it in pie?
No, peeling is not necessary for most rhubarb stalks.
Just trim the ends, rinse well, and slice, unless the stalks are unusually thick or stringy, in which case you can peel away the tough outer strings.
2. Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well in this recipe.
Do not thaw it first, simply toss it with the sugar mixture straight from frozen, and you may need to add a few extra minutes to the bake time.
3. Why is my rhubarb pie runny?
A runny pie usually means it was not cooled long enough before slicing, or the filling needed a bit more thickener.
Letting the pie cool for at least 3 to 4 hours allows the juices to set properly.
4. Can I make this pie ahead of time?
Absolutely, this pie can be baked a day in advance and stored at room temperature, loosely covered.
You can also prepare the crust and filling separately up to a day ahead and assemble just before baking.
5. Is rhubarb safe to eat raw?
Yes, rhubarb stalks are safe to eat raw, though they are quite sour and firm, similar to celery.
Only the leaves are toxic and should always be discarded before cooking.
Classic Rhubarb Pie
Ingredients
- 1 Double pie crust homemade or store bought, for top and bottom
- 5 cups Fresh rhubarb about 6 cups, trimmed and sliced into ½-inch pieces (680-800g)
- 1.25 cups Granulated sugar 250g
- 0.333 cup All-purpose flour or 3 tablespoons cornstarch (40g)
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon Orange zest optional, from about 1 orange, adds brightness
- 2 tablespoons Unsalted butter cut into small pieces (28g)
- 1 Large egg beaten, for egg wash
- 1 tablespoon Coarse sugar for topping
Equipment
- 9-inch glass pie dish Lets you see the browning of the bottom crust.
- Large mixing bowl
- Rolling Pin A sturdy, well-balanced pin is recommended.
- Pastry brush For applying the egg wash.
- Sharp knife
- Bench scraper For slicing rhubarb and handling dough.
- Baking sheet To catch any drips; preheat in the oven.
- Pie crust shield To prevent over-browning of crust edges (optional).
- Cooling rack
- Orange zest microplane For zesting the orange, if using (optional).
Method
- Prepare the pie crust from scratch or let store-bought dough sit at room temperature for 10 minutes. Divide the dough into two discs, wrap, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie dish, press it in, trim the overhang to ½ inch, and refrigerate.
- Preheat your oven to 425°F. Place a rimmed baking sheet on the middle rack to preheat.
- Trim the ends off the rhubarb, discard the leaves, rinse, and slice into ½-inch pieces until you have 5 to 6 cups.
- In a large bowl, whisk together the sugar, flour, cinnamon, and salt. Add the rhubarb and orange zest (if using) and toss to coat. Let the mixture sit for 10-15 minutes to release juices.
- Pour the filling and accumulated juices into the chilled pie crust, spread evenly, and dot with the butter pieces.
- Roll out the second dough disc into a 12-inch circle. Place it over the filling, trim the excess, and crimp the edges together. Cut 4-5 slits in the top crust.
- Brush the top crust and crimped edges with the beaten egg, then sprinkle with coarse sugar.
- Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce oven temperature to 350°F and bake for 35-40 more minutes, until the crust is golden and filling is bubbling thickly. Cover edges with a crust shield if browning too fast.
- Transfer the pie to a cooling rack and let it cool completely at room temperature for at least 3-4 hours before slicing.
Nutrition
Notes
- Use firm, bright red or pink rhubarb stalks for the best flavor and color, though green stalks work fine as well.
- Slice the rhubarb into uniform ½-inch pieces so everything cooks at the same rate.
- Do not skip the resting time after mixing the filling; it helps the juices thicken.
- Keep your butter and dough cold right up until baking for the flakiest crust.
- Bake on a lower oven rack if your crust tends to brown before the filling sets.
- Let the pie cool fully for 3-4 hours; this allows the filling to set properly for clean slices.
- Store leftover pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze the whole baked pie, wrapped tightly, for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat individual slices in the microwave for 20-30 seconds or in a 300°F oven for about 10 minutes.
- For a beautiful rustic look, create a lattice top by weaving the top crust into strips.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This rhubarb pie recipe is proof that simple ingredients, treated well, can turn into something truly special.
It is tangy, sweet, and wrapped in the flakiest crust, exactly the kind of pie that disappears fast at any gathering.
Give it a try this season while rhubarb is at its best, and let me know how it turns out.
I would love to hear about it in the comments below, or see your pie if you make it.
Recommended:
- Tart Cherry Pie Recipe
- Sugar Free Blueberry Pie Recipe
- Peach Crisp Recipe
- Cherry Crisp Recipe
- Gluten Free Pie Crust Recipe
