Rhubarb Pie – Sweet & Tart Classic

Rhubarb Pie is a timeless dessert that combines tangy rhubarb with a sweet, flaky pie crust. Perfect for spring and early summer when rhubarb is at its peak, this pie delivers a balance of tartness and sweetness with a golden, buttery crust. Serve warm with whipped cream or ice cream for an extra treat.

Why You’ll Love This Recipe

• Tangy rhubarb balanced with sweet sugar
• Buttery, flaky homemade pie crust
• Perfect for spring and summer dessert tables
• Easy to prepare with simple ingredients
• Classic pie that’s nostalgic and comforting

Ingredients

Pie Crust (Double Crust)

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tablespoons ice water

Filling

• 4 cups rhubarb, chopped
• 1½ cups granulated sugar
• ¼ cup all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)
• 1 tablespoon butter, cut into small pieces

Step-by-Step Instructions

1. Prepare pie crust: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually to form dough. Divide in half and chill 30 minutes.
2. Preheat oven to 400°F. Roll out one portion of dough and fit into a 9-inch pie pan.
3. In a bowl, combine rhubarb, sugar, flour, vanilla, and cinnamon.
4. Pour filling into prepared crust and dot with butter pieces.
5. Roll out second dough portion and cover pie, sealing edges and cutting vents on top.
6. Bake 45–50 minutes until crust is golden and filling is bubbly.
7. Cool 2 hours before slicing to allow filling to set.

Tips & Variations

• Use a store-bought crust to save time
• Mix strawberries with rhubarb for a sweeter filling
• Brush crust with egg wash for a glossy finish
• Sprinkle sugar on top for extra crunch
• Serve with vanilla ice cream or whipped cream

Storage & Freezing

• Refrigerator: Store covered for up to 3 days
• Freezer: Freeze unbaked pie up to 2 months; thaw before baking
• Reheating: Warm slices in oven for 10 minutes
• Wrap tightly to prevent freezer burn
• Best served within a day for optimal crust texture

Serving & Pairing Ideas

• Top with whipped cream or vanilla ice cream
• Pair with fresh berries for extra color
• Serve alongside tea or coffee
• Garnish with fresh mint if desired
• Great for picnics or potluck desserts

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, thaw and drain excess liquid before filling.

How do I prevent a soggy crust?

Bake on a preheated baking sheet and avoid overfilling.

Can I make the pie ahead of time?

Yes, prepare the crust and filling separately, then assemble before baking.

Can I make a single crust pie?

Yes, it works, but the filling may need more thickening.

Ready to Make It?

Rhubarb Pie combines tangy filling with a buttery, flaky crust for a classic dessert that’s perfect for spring or summer gatherings. Sweet, tart, and comforting, it’s a treat everyone will love.

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