The Ultimate Rhubarb Pie Recipe: Classic, Delicious, and Simple

We’re a big fan of Rhubarb Pie and missed it a lot when we lived on the east and west coasts of the US. Little did we know, rhubarb is a Midwest thing and I couldn’t find it in other areas! I’ve shared several other rhubarb recipes that I LOVE to make during fresh rhubarb season and then with frozen rhubarb during the winter. I used to add strawberries whenever making rhubarb desserts. Recently, I’ve been warming up to the classic rhubarb flavor and this pie showcases the tart flavors. Check out the From Scratch Desserts for even more tasty dessert ideas.

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What you’ll need for this recipe:

• Pie dish– this is my favorite simple pie dish
• Pie Crust– homemade or store-bought
• Rhubarb– the main attraction
• Sugar– a little sweetness to pair with the tart rhubarb. I prefer to use raw, organic sugar
• Flour– to thicken the pie. I prefer to use unbleached, organic flour. You can find it here if you have trouble finding it in your local grocery store.
• Butter– makes the pie rich and helps the flour set

Health Benefits of Rhubarb

Rhubarb has a lot of health benefits so if you like this tart vegetable, it is worth snacking on! Of course, the sugar in this recipe doesn’t exactly make the pie a healthy snack option but at least you’re getting a few of the rhubarb benefits while you’re enjoying the delicious rhubarb pie.

Rhubarb is high in vitamin K and calcium, making it good for bone health. It contains vitamin K, fiber, potassium, and antioxidants so it’s good for digestion and your skin. It also helps with heart health. Have I convinced you it’s worth making yet?

Rhubarb Pie Step-by-Step Instructions

Preheat the oven to 450ºF. Wash and cut the rhubarb into 1/2-inch pieces. You can use fresh or frozen rhubarb. I love a fresh rhubarb pie but in the dead of winter, my freezer rhubarb will do just fine! I love getting that taste of summer when it’s cold out. Take it straight out of the freezer and add it to the pie, don’t thaw it first.

In a medium bowl, combine flour and sugar. Roll out one pie crust and put it in a pie dish. Sprinkle about 1/3 of the sugar and flour mixture into the bottom of the crust. Add the rhubarb to the pie dish. Top with the remaining sugar and flour mixture.

Dot the top with butter and put the second pie crust on top. Cut vents and pinch the edges of the crust together to create a seal and a fun design. Bake the rhubarb pie for 15 minutes. Reduce the heat to 350ºF and bake for another 40-45 minutes.

Alternate Rhubarb Pie Top

The traditional pie crust top is really good on this classic rhubarb pie but if you want to add extra sweetness, make a crumble topping. I love a good crumble top and especially like it for these berry bars. It goes on the top and the bottom of the fruit middle.

Here’s what you’ll need for the crumble topping:

• 1 1/2 cups flour
• 1/2 cup sugar divided
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 egg

Using a pastry blender, combine all ingredients until you have a crumbly mixture. Sprinkle it over the pie and bake as usual. I love this pastry blender. It is a simple tool but without it, it’s a huge pain to combine butter with other ingredients. I used to do this recipe with a fork and it’s so much easier with a pastry blender.

Add some Strawberries

If you want to add more color and sweetness, add strawberries to your pie! This recipe calls for about 5 cups of rhubarb so if you want to add some strawberries, use 3 cups of rhubarb and 2 cups of strawberries. Play with the ratio until you find the tartness/sweetness that you’re happy with! Be sure to try this Strawberry Rhubarb Crumble or if you want to put fresh fruit away to use in the cold winter, check out my Canned Strawberry Rhubarb Pie filling recipe!

Tips for a Delicious Pie

• If you’re making your own crust, make sure to use cold ingredients! When you use cold butter, the crust will be flaky and delicious. If the butter is too warm it can make a tougher crust.
• Seal the edges so your filling doesn’t come busting out of the seams.
• Cut vents in the top crust so steam can escape. If the steam gets trapped in your pie it could make it more watery.
• Follow the oven temperature directions of your recipe. Oftentimes, pie recipes start with a higher temperature to help set the crust and then the temperature lowers so the filling will cook evenly.
• Let it cool. I know, this is a tough one and I don’t always follow my advice here. When you let the pie cool completely the filling will set properly and won’t be watery when you take those first few delicious pieces out. It’s so difficult to wait sometimes so if you don’t mind a little extra juice, go ahead and dig in!

More Delicious Pie Recipes

Pies are a yummy addition to any family meal and a crowd-pleaser at picnics and holiday gatherings. There are so many flavors and recipes to explore, and everyone will have their favorites. I’ve included some of my favorites here.

Pumpkin pie is a classic fall pie. Try this Pumpkin Pie with a Pecan Crumble Twist at your next fall or winter holiday event. You won’t be disappointed.

Black Raspberry Pie is a delicacy that few have the pleasure of trying only if you can get your hands on fresh black raspberries.

If you’re in the mood for mini desserts, you’re in luck! I have a fun Mini Blueberry Pie recipe that you have to try!

Simple Rhubarb Pie

This simple rhubarb pie recipe is perfect for showcasing the tart, refreshing flavor of rhubarb. With a straightforward combination of fresh rhubarb & sugar, this pie comes together effortlessly. A basic homemade crust adds a buttery, flaky touch. Ideal for any occasion, this pie is easy to make and delivers a classic, delicious dessert with minimal fuss.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Servings 8 pieces

Equipment

• Pie Dish

Ingredients

  

• 4-5 cups rhubarb cut into 1/2 inch pieces
• 1 1/3 cups sugar
• 6 tbsp flour
• 1 tbsp butter
• 1 double crust

Instructions

 

• Preheat the oven to 450ºF.
• Wash and cut rhubarb into 1/2-inch pieces. You can use fresh or frozen rhubarb.
• In a medium bowl, combine flour and sugar.
• Roll out one pie crust into a pie dish. Sprinkle about 1/3 of the sugar and flour mixture into the bottom of the crust.
• Add the rhubarb to the pie dish. Top with the remaining sugar and flour mixture.
• Dot the top with butter. Put the second pie crust on top and cut vents. Pinch the edges of the crust together to create a seal and a fun design.
• Bake the pie for 15 minutes. Reduce the heat to 350ºF and bake for another 40-45 minutes.