This homemade rhubarb pie recipe makes one classic 9-inch double-crust pie with 5 cups of fresh chopped rhubarb, a buttery all-butter pastry, and a sweet-tart filling thickened with flour. A little lemon juice, vanilla, cinnamon, and butter give the pie balanced flavor, while a hot-then-lower oven produces a crisp, deeply golden crust.
The filling is bright and pleasantly tangy rather than sugary, with tender rhubarb suspended in a glossy, sliceable sauce. Serve each piece after at least two hours of cooling, either plain or with vanilla ice cream for a wonderful contrast between warm spice, tart fruit, and creamy richness.
Jump to RecipeWhy You’ll Love This Recipe
This pie celebrates rhubarb on its own, without strawberries competing with its distinctive flavor. The result is a filling that tastes fresh, tangy, and fruit-forward, with enough sugar to soften rhubarb’s sharp edge while preserving its lively character.
The pastry uses cold butter cut into the flour in varied sizes. Pea-sized pieces create tenderness, while larger flat pieces form buttery layers as they melt in the oven.
A double crust also gives the pie a satisfying contrast: crisp pastry around the rim, flaky top crust, and soft, jammy rhubarb beneath. The cinnamon is subtle, and the lemon and vanilla make the fruit taste especially fragrant.
For another comforting pie idea, you can also try this butterscotch pie when you want a smooth, caramel-like dessert.
Ingredients You’ll Need
Choose firm, brightly colored rhubarb stalks that look fresh and crisp. Rhubarb color can range from green to red, and both are suitable; the important points are firmness, freshness, and careful trimming.
- Pastry: All-purpose flour, table salt, granulated sugar, cold unsalted butter, and 6 to 8 tablespoons ice water.
- Filling: Five cups of approximately 1/2-inch chopped rhubarb, 1 1/4 cups sugar, 1/4 cup flour, lemon juice, vanilla, cinnamon, salt, and 2 tablespoons butter.
- Finish: One large egg blended with water or milk, plus optional coarse sugar.
The recipe calls for about 2 1/2 pounds of rhubarb before trimming. Remove and discard every leaf; rhubarb leaves are poisonous and should never be used in the filling.
Flour gives the juices a pleasantly soft, classic pie consistency. If you prefer a slightly clearer and more firmly set filling, use about 3 tablespoons cornstarch instead of the 1/4 cup flour.
If your rhubarb is exceptionally green or acidic, you may increase the sugar to 1 1/2 cups. For the balanced sweet-tart version described here, 1 1/4 cups is an excellent starting point.
How to Make It Step-by-Step
Step 1: Make the pastry by whisking together the flour, table salt, and sugar in a large bowl. Add the cold cubed butter and cut it in with a pastry blender or your fingertips until the mixture has pea-sized pieces along with a few larger, flat pieces.
Step 2: Drizzle in the ice water one tablespoon at a time, tossing gently after each addition. Stop as soon as the dough holds together when pressed; it should look a little shaggy rather than smooth or wet.
Step 3: Divide the dough into two equal portions and shape each into a disk. Wrap both disks and refrigerate them for at least 30 minutes, giving the butter time to firm and the dough time to relax.
Step 4: While the dough chills, prepare the rhubarb. Toss the chopped pieces with sugar, flour, lemon juice, vanilla, cinnamon, and salt, then let the mixture stand for 10 to 15 minutes so the sugar begins drawing out the juices.
Step 5: Roll one chilled dough disk on a lightly floured surface into a circle large enough to line a standard 9-inch pie plate. Gently settle it into the plate without stretching, leaving enough pastry over the edge to seal the top crust.
Step 6: Spoon the rhubarb mixture into the pastry-lined plate and spread it into an even layer. Dot the surface with the 2 tablespoons of small butter pieces, distributing them across the filling.
Step 7: Roll out the second dough disk and place it over the rhubarb. Trim the excess pastry, press the top and bottom edges together, and crimp the border with your fingers or a fork.
Step 8: Cut several vents in the top crust so steam can escape while the pie bakes. Beat the egg with the water or milk, brush it over the crust, and sprinkle on coarse sugar if you want a lightly sparkling finish.
Step 9: Bake the pie at 425°F for 15 to 20 minutes. The initial high heat helps the butter-rich pastry begin baking firmly and encourages a crisp, flaky crust.
Step 10: Reduce the oven temperature to 375°F and continue baking for another 35 to 45 minutes. The crust should be deeply golden, and the rhubarb filling must be visibly bubbling through the vents, including toward the center rather than only around the edges.
Step 11: Transfer the pie to a cooling rack and leave it undisturbed for at least 2 hours. The juices continue thickening as the pie cools, so cutting earlier can result in a runny filling.
If you enjoy making pastry from scratch, our guide to an easy pattycake pie crust offers another useful approach for homemade pie dough.
Pro Tips for a Flaky, Thick Filling
Cold ingredients are the foundation of a crisp crust. Keep the butter chilled until it goes into the bowl, use ice water, and avoid mixing more than necessary once the dough begins to come together.
- Measure rhubarb after chopping: Aim for 5 cups of pieces approximately 1/2 inch thick.
- Watch the dough: If it becomes soft while rolling or crimping, refrigerate the assembled pie for 10 to 15 minutes before baking.
- Look for center bubbling: A golden crust alone does not guarantee that the thickener has fully worked.
- Protect the edges if needed: If the rim browns quickly, loosely cover it with foil during the later part of baking.
Do not drain the juices from the sugared rhubarb before filling the pie. Those juices become the sauce, and the flour or cornstarch is there to thicken them as they heat.
For neat slices, use a sharp knife and wipe it between cuts. The first slice may be slightly less tidy than the following pieces, especially if the pie is still warm.
For a different homemade pastry project, you might enjoy these flaky pastry treats as well.
Serving, Storage & Reheating
Serve the cooled pie at room temperature, or warm individual slices gently before serving. Vanilla ice cream, softly whipped cream, or a spoonful of lightly sweetened yogurt all pair beautifully with the tart rhubarb.
Store the cooled pie covered at room temperature for a short period or refrigerate it for longer storage. Refrigeration firms the filling and pastry, although the crust may soften slightly over time.
To rewarm a slice, place it in a moderate oven until heated through rather than using high heat. This helps warm the fruit without scorching the crust or making the filling spill from the cut edges.
Leftover pie is also delicious cold for breakfast-style snacking. If you are looking for a savory pie to serve alongside it, consider this easy taco pie for a fun dinner pairing.
Common Questions About Rhubarb Pie
Can I make this pie without strawberries? Yes. This recipe is designed specifically for rhubarb alone, so every bite has a clear sweet-tart rhubarb flavor.
Why is my rhubarb pie runny? The pie may have been sliced before cooling, or the filling may not have bubbled fully in the center. Cooling for at least two hours and baking until the juices actively bubble are both important.
Can I use frozen rhubarb? Fresh rhubarb is specified for this recipe because it provides the intended texture and moisture. If using frozen rhubarb, expect additional liquid and monitor the filling carefully, but do not alter the stated quantities without testing.
How sweet is this pie? The 1 1/4 cups sugar creates a balanced dessert that keeps rhubarb’s tart personality. Increase it to 1 1/2 cups if your stalks are particularly acidic or if you prefer a sweeter pie.
Can I prepare the pastry ahead? Yes. The two dough disks can be chilled before assembly, and an assembled pie can be briefly chilled for 10 to 15 minutes if the pastry has softened while rolling.
For a chocolate dessert after pie night, save our homemade fudgesicle recipe for another easy treat.
The Best Homemade Rhubarb Pie Recipe (Sweet & Tart)
Ingredients
Method
- Whisk flour, salt, and sugar together. Cut in cold butter until pea-sized pieces and some larger flat pieces remain, then gradually add 6 to 8 tablespoons ice water just until the dough holds together.
- Divide the dough into two disks, wrap, and refrigerate for at least 30 minutes.
- Combine rhubarb, sugar, flour, lemon juice, vanilla, cinnamon, and salt. Let the mixture stand for 10 to 15 minutes.
- Roll one dough disk into a circle large enough to line a 9-inch pie plate. Add the filling and dot it with butter, then cover with the second rolled dough disk.
- Trim and crimp the edges, cut several vents in the top, and brush with beaten egg mixed with water or milk. Sprinkle with coarse sugar if desired.
- Bake at 425°F for 15 to 20 minutes, then reduce the temperature to 375°F and bake for another 35 to 45 minutes, until deeply golden and bubbling in the center.
- Cool on a rack for at least 2 hours before slicing so the filling can thicken.
Notes
Final Thoughts
This sweet-tart rhubarb pie is a dependable classic for spring gatherings, Sunday dinners, and any occasion that calls for a homemade dessert with real character. The filling needs only a few familiar ingredients, while the all-butter crust gives it the flaky texture that makes a double-crust pie so satisfying.
Take your time with the cold pastry, let the sugared rhubarb stand briefly, and wait for unmistakable bubbling before removing the pie from the oven. Most importantly, allow the finished pie to cool for at least two hours so every slice holds its shape.
Cut generous wedges, add a scoop of vanilla ice cream, and enjoy the contrast of crisp crust, tender fruit, buttery richness, and bright lemony tang. This is the kind of dessert that makes a simple harvest ingredient feel wonderfully special.