Rhubarb Pie
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Rhubarb Pie is one of those classic spring desserts that never goes out of style. Sweet, tart, and tucked into a flaky crust, it's the kind of old-fashioned pie that feels both simple and special.
If you love baking with rhubarb, you may also love this strawberry rhubarb cake as well.
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Recipe Overview
If you love the bright flavor of rhubarb, this pie is a beautiful way to celebrate the season. Make it with a homemade crust or a ready-made crust for ease, and serve it with vanilla ice cream for a dessert that tastes like spring.
For a quick and easy tart, try this Easy Strawberry Rhubarb Tart too.
What I Love About This Pie
This rhubarb pie is everything I want in a spring dessert. The filling is bright and tart, balanced with just enough sweetness, and the lattice crust makes it feel especially pretty for the season.
I also love that it's made with simple ingredients. Rhubarb is the star here, with a little lemon, vanilla, and butter to round out the flavor. Whether you make it with a homemade crust or store-bought pastry, it's a beautiful and delicious pie.
Jump to:
- Recipe Overview
- What I Love About This Pie
- Rhubarb Pie Ingredients
- Homemade or Store-Bought Pie Crust
- How to Make Rhubarb Pie
- Tips for the Best Rhubarb Pie
- How to Make a Lattice Pie Crust
- Serving Rhubarb Pie
- How to Store Rhubarb Pie
- Can You Freeze Rhubarb Pie?
- Recipe FAQs
- Rhubarb Pie Recipe
- More Rhubarb Recipes
- 💬 Comments
Rhubarb Pie Ingredients
Here are a few things to know about the ingredients in this rhubarb pie:
- Fresh rhubarb: You'll need 4 cups chopped rhubarb. If the stalks are thick, slice them lengthwise before chopping into ½-inch pieces. Only the stalks are used; discard the leaves, as they are toxic.
- Granulated sugar and brown sugar: This combination sweetens the filling while adding a little depth and warmth.
- Cornstarch: Helps thicken the filling so the pie slices more cleanly once cooled.
- Lemon juice and zest: Brighten the filling and complement rhubarb's tart flavor.
- Vanilla extract: Softens the sharp edge of rhubarb and adds a little warmth.
- Butter: Small pieces of butter added over the filling bring richness.
- Pie crust: Use a double pie crust, either homemade or store-bought.
- Egg white and sugar: For brushing and finishing the top crust with shine and sparkle.
Homemade or Store-Bought Pie Crust
You can absolutely use a store-bought crust here, and the pie will still be delicious. But if you love making pie from scratch, this is a lovely recipe for a homemade crust too.
For homemade pastry, I often use the crust recipe in the recipe card or my all-butter pie crust. If you'd like to make a lattice top, see my full how to make lattice pie crust tutorial for step-by-step help.
How to Make Rhubarb Pie
Preheat the oven to 400°F and line a baking sheet with foil for easy cleanup.
- Step 1: Prepare the rhubarb. Trim the rhubarb stalks, discard the leaves, and chop the rhubarb into ½-inch pieces. You'll need 4 cups. In a large bowl, stir together the rhubarb, granulated sugar, brown sugar, cornstarch, salt, lemon juice, lemon zest, and vanilla until evenly combined.
- Step 2: Fill the pie. Roll out one pie crust into a 12-inch circle and fit it into a 9-inch pie plate. Spoon the filling into the crust and dot the top with small pieces of butter. Top with the second crust, either whole with vents cut into the top or woven into a lattice. Trim any excess dough, fold the edges under, and crimp as desired. Brush the top crust with egg white and sprinkle with sugar.
- Step 3: Bake the Pie. Bake for 20 minutes at 400°F. Without opening the oven, reduce the temperature to 350°F and continue baking for 25 to 30 minutes more, or until the crust is golden and the filling is bubbling.
Baking Tip: If the edges brown too quickly, cover them with a pie shield partway through baking. Let the pie cool completely before slicing. This is important for the filling to set properly.
Tips for the Best Rhubarb Pie
- Bake until the filling is bubbling. This helps activate the cornstarch so the filling thickens properly.
- If you're using thick rhubarb stalks, cut them lengthwise first so the pieces bake evenly.
- Let the pie cool fully before slicing. This pie will be much easier to serve neatly once the filling has had time to set.
How to Make a Lattice Pie Crust
A lattice top gives this pie its classic look and lets the bright rhubarb filling peek through.
For full step-by-step instructions, see my How to Make a Lattice Pie Crust tutorial. It walks through rolling, cutting, weaving, and finishing the top crust.
Serving Rhubarb Pie
Rhubarb pie is delicious on its own, but I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
It can be served slightly warm or completely cooled, though it slices most cleanly once fully cooled.
How to Store Rhubarb Pie
Cover the cooled pie loosely and refrigerate for up to 4 days. For the best texture, let chilled slices come closer to room temperature before serving, or warm gently and serve with vanilla ice cream.
Can You Freeze Rhubarb Pie?
Yes. You can freeze baked rhubarb pie once fully cooled. Wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
You can also freeze an unbaked assembled pie if you prefer to bake it later.
Recipe FAQs
Usually, no. There's no need to peel rhubarb unless a stalk feels especially thick or stringy.
Yes, but thaw and drain it well first so the filling doesn't become too watery.
The crust should be golden, and the filling should be visibly bubbling.
This usually happens when the filling hasn't bubbled long enough in the oven or the pie is sliced before it has cooled fully.
Yes. In fact, fruit pies often slice even better after resting. Making the pie a day ahead gives the filling time to set.
Rhubarb Pie Recipe
Ingredients
Rhubarb Filling
- 4 cups sliced rhubarb ½ inch pieces
- 1 cup granulated sugar
- ⅓ cup brown sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2 tablespoons butter cut into small pieces
- 1 egg white
Double Pie Crusts
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 6 tablespoons unsalted butter cubed
- ¾ cup shortening chilled
- ½ cup ice water
Instructions
- If Making Homemade Pie Crust: Mix the flour and salt together in a large bowl. Add the chilled butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the flour until it resembles coarse crumbs.
- Drizzle ice water into the crumbs, 1 tablespoon at a time, until large clumps begin to form while stirring with a rubber spatula. Most often, I add ½ cup of ice water.
- Transfer the dough to a floured surface. Bring the dough together with floured hands and shape into a ball, kneading gently as necessary until the flour is fully incorporated. Divide dough in half and flatten into 1-inch thick discs. Wrap each in plastic wrap and refrigerate for at least 2 hours.
For the Filling
- Stir the rhubarb, brown sugar, granulated sugar, cornstarch, salt, lemon juice, lemon zest, and vanilla extract together in a large bowl. Set aside.
- Preheat the oven to 400°F and line a baking sheet with foil for easy cleanup.
Assembling the Pie
- On a floured surface, roll out in one chilled dough disc. Rolling in one direction, rotate the dough a quarter turn each time until you have a 12-inch circle. Carefully fit the dough into a 9-inch pie plate.
- Spoon the rhubarb filling into the dough and smooth with a spatula. Place butter pieces on top of the filling.
- Making the lattice: Remove the second pie dough disc from the refrigerator. As before, roll the dough into a 12-inch circle. Using a sharp knife, pizza cutter, or pastry wheel, cut strips about 1 inch wide. Place half of the strips over the pie filling, working every other strip from the shorter side across. Then carefully weave the strips crosswise over and under the first strips laid on the pie. Press the edges of the strips into the bottom pie crust edges to seal.
- Fold the overhanging dough upward into a roll and seal. Crimp the edges of the pie dough.
- Lightly brush the top of the pie crust with beaten egg white and sprinkle with sugar if desired.
- Place the pie onto the foiled lined sheet and bake in preheated 400°F oven for 20 minutes. Reduce the heat to 350°F and bake for an additional 25-30 minutes. About halfway through, I often place a pie shield over the crust to prevent over-browning. Be sure to bake until the filling is bubbling.
- Let the pie cool completely at room temperature before serving. This could take 2 to 3 hours. Bringing it to room temperature lets the filling thicken.
Notes
- Rhubarb: Use fresh rhubarb stalks only and discard the leaves, as they are toxic. If the stalks are very thick, slice them lengthwise before chopping.
- Baking: Bake until the filling is bubbling so the cornstarch thickens properly, and let the pie cool completely before slicing for the cleanest cuts.
- Storage: Cover tightly and refrigerate leftovers for up to 5 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Rhubarb Recipes
Here are a few favorite recipes. For more ideas, see my rhubarb recipes collection.
- Strawberry Rhubarb Bars
- Rhubarb Cake - A Simple Recipe I Wait for All Year Long
- Easy Strawberry Rhubarb Sauce
- Yogurt Strawberry Rhubarb Parfaits
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So reminds me of summer family picnics at my aunts house. Thank you!
This pie is beautiful! Rhubarb is one of those deserts that I have to have at least once in the spring. You have inspired me to make one. Thank you for the reminder.
Hi Good morning,I do remember my grandma making rhubarb pie a lot in the summer time as a kid, my grandma had a big garden as the amish have , and she would grow her own rhubarb, wonderful memories thx for the recipe, Cindy from Colorado
Good morning, Cindy! I love nostalgic recipes that bring us back in time and remind us of loved ones! Grandma's gardens are magical!!