Here’s a classic rhubarb pie recipe with a sweet-tart filling and flaky crust.
Classic Rhubarb Pie
Ingredients
For the crust
2½ cups (315 g) all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (225 g) cold unsalted butter, cubed
6–8 tbsp ice water
Or use a store-bought double pie crust.
For the filling
5 cups fresh rhubarb, sliced into ½-inch pieces
1¼ cups granulated sugar
¼ cup all-purpose flour (or 3 tbsp cornstarch)
¼ tsp salt
1 tsp vanilla extract (optional)
1 tbsp butter, cut into small pieces
For finishing
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (optional)
Instructions
1. Prepare the crust
Mix flour, salt, and sugar.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add ice water gradually until the dough comes together.
Divide into two disks, wrap, and chill for at least 1 hour.
2. Make the filling
In a large bowl, combine rhubarb, sugar, flour, and salt.
Stir in vanilla if using.
Let sit for about 10–15 minutes while you roll out the crust.
3. Assemble the pie
Heat oven to 425°F (220°C).
Roll out one dough disk and fit it into a 9-inch pie plate.
Add the rhubarb filling.
Dot with butter pieces.
Cover with the second crust or create a lattice top.
Seal and crimp the edges.
Brush with egg wash and sprinkle with coarse sugar if desired.
Cut a few vents if using a full top crust.
4. Bake
Bake at 425°F (220°C) for 15 minutes.
Reduce temperature to 375°F (190°C) and bake another 35–45 minutes, until the filling is bubbling and the crust is golden.
If the edges brown too quickly, cover them with foil.
5. Cool
Allow the pie to cool for at least 3 hours before slicing so the filling can set.
Variations
Strawberry-Rhubarb Pie: Replace 2 cups of rhubarb with 2 cups sliced strawberries.
Crumb-Topped Rhubarb Pie: Replace the top crust with a streusel made from ½ cup flour, ½ cup brown sugar, and ¼ cup butter.
Spiced Rhubarb Pie: Add ½ tsp cinnamon and a pinch of nutmeg to the filling.
Tips
Very tart rhubarb may need up to 1½ cups sugar.
Frozen rhubarb can be used; thaw and drain excess liquid first.
Serve with whipped cream or vanilla ice cream.
Enjoy the balance of tart rhubarb and buttery pastry—the hallmark of a great rhubarb pie.
