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Rhubarb Pie Recipe

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This classic homemade rhubarb pie features a flaky, buttery crust filled with perfectly sweetened tart rhubarb. It’s the ultimate spring dessert that celebrates seasonal produce and traditional American baking.

Ingredients

Scale

For the Filling:

  • 4 to 5 cups fresh rhubarb, cut into ½-inch pieces (about 1.5-2 lbs)
  • 1¼ cups granulated sugar (adjust to 1½ cups if you prefer sweeter)
  • ⅓ cup all-purpose flour (or ¼ cup cornstarch for a clearer filling)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons unsalted butter, cut into small pieces
  • ½ teaspoon ground cinnamon (optional)

For the Crust:

  • 1 double pie crust (homemade or store-bought)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on top)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the lower third of your oven to ensure the bottom crust bakes through completely.
  2. Prepare the rhubarb filling: In a large mixing bowl, combine the sliced rhubarb, granulated sugar, flour (or cornstarch), salt, and optional vanilla extract and cinnamon. Toss everything together gently until the rhubarb is evenly coated. Let this mixture sit for about 10-15 minutes while you prepare the crust. This allows the sugar to begin drawing out the rhubarb’s juices.
  3. Roll out the bottom crust: On a lightly floured surface or parchment paper, roll out one disc of pie dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer it to your 9-inch pie dish by rolling it around your rolling pin and unrolling it over the dish. Gently press the dough into the bottom and sides of the dish, allowing excess to hang over the edges. Use a fork to poke several holes (dock) in the bottom of the crust to prevent bubbling.
  4. Fill the pie: Pour the rhubarb mixture into the prepared pie shell, spreading it evenly. Dot the top of the filling with small pieces of butter, distributing them across the surface.
  5. Add the top crust: Roll out the second disc of dough into another 12-inch circle. You can either place it whole over the filling (cutting decorative vents for steam to escape) or create a lattice pattern for a more decorative look. If using a whole top crust, cut 4-5 slits in the center to allow steam to vent.
  6. Seal and crimp the edges: Trim any excess dough to about 1 inch beyond the pie dish edge. Fold the top crust edge under the bottom crust edge and crimp decoratively using your fingers or a fork to seal the two crusts together. This creates a beautiful edge and prevents filling from bubbling out.
  7. Apply egg wash: In a small bowl, whisk together the beaten egg and milk. Brush this mixture generously over the top crust and crimped edges. Sprinkle with coarse sugar if desired for extra sparkle and crunch.
  8. Protect the edges: Cover the crimped edges with a pie crust shield or strips of aluminum foil to prevent over-browning. You’ll remove this during the last 15-20 minutes of baking.
  9. Bake the pie: Place the pie on a baking sheet (to catch any drips) and bake at 400°F for 20 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 30-40 minutes more, removing the foil shield during the last 15-20 minutes. The pie is done when the crust is deep golden brown and you can see the filling bubbling through the vents.
  10. Cool completely: Remove the pie from the oven and place it on a cooling rack. This is crucial: let the pie cool for at least 3-4 hours (preferably overnight) before slicing. This allows the filling to set properly. I know it’s hard to wait, but trust me—it’s worth it!

Notes

  • The cooling time is not optional. Cutting into a warm rhubarb pie will result in runny filling that hasn’t had time to set properly.
  • If your pie edges brown too quickly, don’t wait until the scheduled time to add foil—cover them immediately.
  • For a deeper flavor, add a tablespoon of fresh lemon juice to the filling mixture.
  • If using frozen rhubarb, thaw completely and drain well before measuring to prevent excess liquid in your filling.
  • Store leftover pie covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://focialy.com/rhubarb-pie-recipe/