This delicious Rhubarb Pie Recipe brings all the goodness of summer into one flavorful bite. It's fresh, sweet, tart, and easy to make. You'll love the rich rhubarb filling surrounded by a light, flaky pie crust.
What is Rhubarb?
Rhubarb is the fleshy, edible stalks of the species Rheum and its hybrids (culinary rhubarb). The stalks of this plant can be cooked and eaten. You can buy rhubarb prepared and ready in the grocery store in late Spring and summer. While technically a vegetable, it is often used in recipes like a fruit.
Ingredients for Rhubarb Pie
- Two Pie Crusts. You can use homemade or store-bought.
- Sliced Rhubarb. Find prepared rhubarb or stalks of rhubarb at your supermarket or farmer's market from Spring to Fall.
- Granulated Sugar. White sugar. You can also use turbinado sugar if needed.
- All-Purpose Flour. You can substitute any one-for-one gluten-free flour.
- Egg. Optional. Used for an egg wash of the top crust to make it shiny.
- Water. For the egg wash.
How to Make Rhubarb Pie
The steps to make this pie are very easy, especially if you use store-bought pie crust. First, prepare the bottom pie crust. You can find more detailed instructions for this on the recipe card. Next, mix all the filling ingredients (sugar, flour, and rhubarb). Add this to the pie. Top with the second pie crust and crimp the two crusts together. Give it an egg wash, and your pie is ready to bake!
Tips and Variations
It takes a little over an hour to bake a rhubarb pie. Just enough time to send someone to the store for vanilla ice cream if you don't have any on hand. Just remember someone needs to stay home to change the oven temperature after the first 20 minutes.
Here's how to move a rolled-out pie crust to the pie pan. Once your dough is rolled out, fold the dough in half carefully, not creasing the center. Pick it up and place it into a 9-inch pie plate. Unfold the dough and gently push the dough into the bottom and sides of the pie pan, smoothing it out as you go. Do not trim the pie crust.
Place a baking sheet under your pie tin in the oven. This catches any spills so that clean-up is a breeze.
Don't forget to cut slits in the top crust of the pie. You can do as we suggested and just cut four or five slits across the top, or you can get fancy and make a lattice or use a cookie cutter to cut and remove shapes from the top. This allows the pie to vent out the water from the rhubarb (in the form of steam) instead of trapping it inside to create a soggy crust.
How to Store Rhubarb Pie
You can keep your leftover rhubarb pie on the counter at room temperature in an airtight container in the refrigerator. It will keep slightly longer in the fridge, so where you store it may depend on how long you expect it to be around.
You can freeze rhubarb pie, whole or in slices, for a quick and easy dessert on a busy day.
Frequently Asked Questions
How do I prepare rhubarb for pie?
Cut or snap off your rhubarb stalks near the base. Trim off the leaves; they are poisonous. Cut off the stalk cleanly on the end where the leaves were. Rinse the rhubarb thoroughly in cold water. Slice your rhubarb into small slices just like you would slice celery. I recommend a thickness of ½".
How do I cut rhubarb for pie?
Cut your rhubarb into ½" slices for best results.
What does rhubarb pie taste like?
The rhubarb flavor is a little similar to strawberries, and these two ingredients work well together. It is sweet and tart, fresh and bright, tangy and unique. Some even say it has hints of citrus. The bottom line is you will love it and return to this pie recipe repeatedly.
Can I use frozen rhubarb for rhubarb pie?
Yes. thaw the frozen rhubarb first and then use it in the recipe just as it is described.
More Great Rhubarb Recipes
- Warm Strawberry Rhubarb Shortcake
- Blueberry Rhubarb Meringue Pie
- Roasted Strawberry Rhubarb Swirled Vanilla Ice Cream
- Strawberry Rhubarb Cheesecake
- Strawberry Rhubarb Jam
- 2 pie crusts homemade or store-bought
- 5 cups sliced rhubarb
- 1 ½ cups granulated sugar
- 5 tablespoons all-purpose flour
- 1 large egg
- 1 tablespoon water
- Preheat the oven to 425 degrees F.
- Place the pie dough onto a lightly floured surface and roll out into a 12 inch circle.
- Once your dough is rolled out, fold the dough in half, carefully not creasing the center. Pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds. Leave the overhang for the moment.
- In a large bowl, add in the sugar and flour. Stir until combined.
- Add in the sliced rhubarb and stir until the sugar and flour mixture coats all of the rhubarb.
- Pour the filling into the pie crust and push around to fill all the way to the edges of the crust.
- Roll out the top pie crust on a lightly floured surface to be about 10 ½ to 11 inches.
- In a small bowl, add in the egg and water. Beat with a fork or whisk until combined. Using a pastry brush, brush the egg wash onto the bottom edge of the pie crust.
- Fold the top layer of pie crust in half and lay it on top, paying attention where the center of the crust is and lining it up to the center of the filling. Unfold and gently press the top and bottom dough together around the edges. Cut off the excess dough using a paring knife, leaving about ½ inch overhang.
- Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust so the crust edge is even with the edge of the pie plate.
- Crimp the edges with your fingers or a fork.
- Using a paring knife, cut 5 to 7 slits in the top of the pie crust for steam holes.
- Using the pastry brush, brush the top crust with the egg wash.
- Place the pie on a large sheet pan lined with tin foil to catch any filling that spills over.
- Place in the preheated oven for 20 minutes at 425 degrees F and then reduce the temperature to 350 degrees F and bake for another 50 minutes until the pie filling is bubbling and the crust is golden brown.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)