Rhubarb Pie is a timeless Tangy Summer Pie that showcases the vibrant, tart flavor of fresh rhubarb in a buttery, golden crust. This no-fuss recipe delivers a perfectly set filling that slices cleanly, balancing tangy rhubarb with just the right amount of sweetness. Ideal for summer gatherings or a cozy dessert night, Rhubarb Pie is a reliable, crowd-pleasing treat that’s easier to master than you might expect.
Why You’ll Love Rhubarb Pie
I absolutely love this recipe because it’s a straightforward, dependable dessert that highlights rhubarb’s unique tartness. The Rhubarb Pie is a Tangy Summer Pie that combines a flaky, buttery crust with a filling that holds its shape, thanks to a smart mix of flour and a crucial resting step. It’s perfect for both novice and experienced bakers, offering a bright, balanced flavor that shines at any summer table. This pie has earned a permanent spot in my recipe collection.
Ingredients for Rhubarb Pie
Here’s what you’ll need for Rhubarb Pie (serves 8):
- For the Filling:
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 egg, lightly beaten
- ¼ tsp salt
- For the Crust:
- 2 store-bought or homemade pie crusts (one for bottom, one for top)
- ½ cup unsalted butter, cold and cubed (for homemade crust)
- 1 egg, beaten with 1 tbsp milk (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Equipment
- 9-inch pie dish
- Mixing bowl
- Pastry blender or fork (for homemade crust)
- Pie weights or dry beans
- Rolling pin
- Pastry brush
- Baking sheet
- Pie shield or foil
Ingredient Tips
- Rhubarb: Fresh, firm stalks for best texture; frozen works if thawed and drained.
- Flour: All-purpose flour thickens the filling; increase to ⅓ cup for frozen rhubarb.
- Butter: Cold for flaky crust; unsalted to control flavor.
- Pie Crusts: Store-bought for convenience; homemade for superior flakiness.
- Egg Wash: Ensures a golden, shiny crust; use cream if milk-free.
Directions for Rhubarb Pie
Let’s bake this delightful Rhubarb Pie!
Prepare the Filling
- In a large mixing bowl, I combine 4 cups chopped rhubarb, 1 cup granulated sugar, ¼ cup all-purpose flour, 1 lightly beaten egg, and ¼ tsp salt.
- I toss gently and let the mixture rest for 15–20 minutes to release juices, stirring occasionally.
- Using a slotted spoon, I transfer the filling to the crust, leaving excess liquid behind to prevent a soggy base.
Prepare and Blind Bake the Crust
- If using homemade crust, I cut ½ cup cold butter into 1 ½ cups flour with a pinch of salt, adding 4–5 tbsp ice water until the dough forms.
- I roll out one crust and press it into a 9-inch pie dish. I dock the bottom with a fork, line it with parchment, and add pie weights or dry beans.
- I blind bake at 375°F for 10 minutes, then remove weights and parchment.
- For store-bought crust, I follow the same blind-baking steps.
Assemble and Bake
- I spoon the rhubarb filling into the blind-baked crust using a slotted spoon.
- I roll out the second crust and create a lattice pattern or solid top, crimping the edges to seal.
- I brush with egg wash (1 egg beaten with 1 tbsp milk) and sprinkle with 1 tbsp coarse sugar.
- I place the pie on a baking sheet and bake at 375°F for 50–60 minutes, until the crust is golden and the filling bubbles.
- If edges brown too quickly, I cover them with a pie shield or foil.
- I cool the Rhubarb Pie on a wire rack for at least 4 hours to set.
Nutrition
- Prep Time: 30 minutes
- Cooking Time: 50 minutes
- Total Time: ~4 hours (including cooling)
- Servings: 12
- Calories: ~340 kcal per serving
- Macros per Serving: 42g carbs, 4g protein, 16g fat, 2g fiber
Variations for Rhubarb Pie
Try these twists on Rhubarb Pie:
- Berry Boost: Add 1 cup strawberries or raspberries for a sweeter Tangy Summer Pie.
- Spiced Warmth: Mix in ½ tsp cinnamon or ginger for depth in a Tangy Summer Pie.
- Gluten-Free: Use gluten-free flour and crust for dietary needs.
- Crumb Topping: Swap the top crust for a streusel of ½ cup flour, ¼ cup sugar, and ¼ cup butter.
- Citrus Twist: Add 1 tsp lemon zest to the filling for extra zing.
Serving Ideas:
- Pair with Layla Cooks’ Strawberry Rhubarb Pie for a rhubarb-themed dessert spread.
- Serve with a scoop of vanilla ice cream or whipped cream for a creamy Tangy Summer Pie contrast.
- Offer at a summer picnic with lemonade or iced tea for a refreshing meal.
Storage
I store Rhubarb Pie lightly covered at room temperature for up to 24 hours, then in the refrigerator for up to 3 days to maintain freshness. I bring slices to room temperature before serving to enjoy the crust’s crispness. For longer storage, I freeze individual slices, wrapped tightly in plastic wrap and foil, for up to 2 months. I reheat in a 300°F oven for 10–15 minutes to restore texture.
Serving Tips
- Presentation: Serve Rhubarb Pie on a classic pie plate to showcase the golden lattice.
- Garnish: Dust with powdered sugar or add a dollop of whipped cream for elegance.
- Pairing: Enjoy with a glass of sauvignon blanc, herbal tea, or sparkling water to complement Rhubarb Pie.
- Temperature: Serve at room temperature or slightly warm for optimal flavor.
- Portion Size: One-eighth of the pie per person for a satisfying slice.
FAQs About Rhubarb Pie
Here are answers to some common questions about this recipe:
Can I use frozen rhubarb for this pie?
Yes, frozen rhubarb works, but thaw and drain it well to reduce excess liquid. Increase flour to ⅓ cup and rest the filling for 20–25 minutes to manage moisture. Fresh rhubarb gives the best texture for Rhubarb Pie.
How do I prevent a soggy crust?
Blind bake the bottom crust for 10 minutes at 375°F with pie weights, and use a slotted spoon to leave excess filling liquid behind. This ensures a crisp base for Rhubarb Pie.
Can I make this pie gluten-free?
Yes, use a gluten-free pie crust and substitute all-purpose flour with gluten-free flour in the filling. Check labels to confirm for a gluten-free Rhubarb Pie.
How do I know when the pie is done?
The pie is done when the crust is golden and the filling bubbles through the lattice or vents, about 50–60 minutes. Ensure it cools for 4 hours for clean slices.
Can I prepare the pie dough in advance?
Yes, homemade pie dough can be made up to 2 days ahead and refrigerated, wrapped tightly, or frozen for up to 1 month. Thaw in the fridge overnight before using.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Rhubarb Pie is a classic dessert that’s perfect for showcasing the bright, tart flavors of summer. Its buttery, flaky crust and perfectly set filling make it a standout treat that’s as reliable as it is delicious. Whether you’re serving it at a family gathering or enjoying a quiet slice at home, this pie is sure to impress. Try this trusty recipe to bring a slice of summer to your table.
Rhubarb Pie Recipe
Ingredients
FOR THE FILLING
- 5 cups fresh rhubarb chopped into ½-inch pieces
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon optional
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter to dot the filling
FOR THE CRUST
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup 2 sticks unsalted butter, cold and cubed
- 6 –8 tablespoons ice water
FOR ASSEMBLY
- 1 egg yolk + 1 tablespoon milk for egg wash
- Sugar for sprinkling optional
Instructions
- MAKE THE CRUST: In a large bowl, whisk together the flour, salt, and sugar until evenly combined. Add the cold cubed butter and use a pastry cutter or your fingertips to cut it into the flour until the mixture forms coarse crumbs with pea-sized pieces of butter throughout.
- ADD WATER AND FORM DOUGH: Drizzle in the ice water, starting with 6 tablespoons, mixing gently with a fork or your hands until the dough just begins to come together. Add an extra tablespoon or two if needed, but avoid overworking the dough.
- DIVIDE AND CHILL: Divide the dough into two equal portions, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- PREPARE THE FILLING: In a large mixing bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon (if using), salt, and lemon juice. Stir well and let the mixture sit for 10 to 15 minutes to allow the juices to release slightly.
- PREHEAT THE OVEN: Set the oven temperature to 400°F (200°C) and position a rack in the lower third of the oven. Place a baking sheet on the rack to preheat as well, which helps prevent a soggy bottom crust.
- ROLL OUT THE BOTTOM CRUST: On a lightly floured surface, roll out one disc of dough to about 12 inches in diameter. Fit it into a 9-inch pie plate, pressing gently into the bottom and sides without stretching. Trim excess dough, leaving a slight overhang.
- FILL THE PIE: Stir the rhubarb filling once more and transfer it to the prepared crust, spreading it evenly. Dot the surface with small pieces of the butter.
- ADD THE TOP CRUST: Roll out the second dough disc and cut it into strips to form a lattice, or leave whole and cut slits in the center for steam to escape. Lay the lattice strips over the filling and weave as desired, then press the edges to seal and trim or crimp.
- BRUSH AND SUGAR: In a small bowl, whisk together the egg yolk and milk. Brush the top crust or lattice with the egg wash and, if desired, sprinkle with sugar for a golden, crisp finish.
- BAKE THE PIE: Place the pie on the preheated baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 30 to 35 minutes more, or until the crust is golden brown and the filling is bubbling visibly through the vents or lattice.
- COOL THE PIE: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to thicken and set properly for clean slices.
Notes
- For best results, use fresh rhubarb that’s firm and crisp.
- If using frozen rhubarb, thaw and drain it well before mixing the filling to prevent excess moisture.
- The pie is easiest to slice after it has fully cooled, but can be served slightly warm with vanilla ice cream.
- Store leftovers at room temperature for up to 2 days or refrigerated for up to 4 days.
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