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The rhubarb pie recipe that started it all. This one brings me right back to my childhood kitchen, flour on the counter, a big bowl of tart rhubarb, and the smell of sugar caramelizing in the oven. If you’ve never made rhubarb pie from scratch, don’t worry. I’ll guide you through each step so you get that classic, tangy-sweet balance every time. Whether you’re craving a simple rhubarb pie recipe or exploring variations like strawberry-rhubarb or custard-style, you’ll find everything here.
In this guide, we’ll cover the recipe, crust tips, variations, and how to store leftovers the old-fashioned way.
In this Article
Key Takeaways: What You Need To Know
- Rhubarb pie requires about 5 cups of chopped rhubarb (roughly 1½ pounds).
- No need to cook rhubarb before baking, raw works best for a firm filling.
- Classic pies use just a handful of ingredients: rhubarb, sugar, flour or cornstarch, and a double crust.
- You can make it with a single crust or go full lattice for a rustic look.
- Variations include strawberry rhubarb pie, custard rhubarb, or even a crisp topping.
- Tart rhubarb shines best when balanced with enough sugar and just a touch of spice.
Why This Rhubarb Pie Recipe Is So Close to My Heart
What makes this rhubarb pie recipe special to me?
This rhubarb pie recipe is more than just dessert. It’s a memory, a moment, and a link to the women in my family who knew how to turn a handful of garden stalks into something spectacular.
I grew up just outside a little town near Austin, Texas, where spring meant two things: thunderstorms and rhubarb. My mom had one big patch that came back every year, and every year she’d make the same flaky, golden-crusted pie, usually without a recipe and always with a smile. She’d hum while cutting the rhubarb into half-moons, sprinkle in sugar like it was magic, and let me crimp the edges of the dough. Those were the best kitchen days.
When I started EATWELLWELL, it was this exact old-fashioned rhubarb pie recipe that reminded me why I love cooking. It’s simple. It’s honest. It doesn’t need fuss or fancy ingredients. Just fresh rhubarb, a bit of sugar, and a buttery crust that speaks for itself.
I make this pie every spring when the rhubarb at the farmer’s market shows up deep pink and crisp. Some days I add strawberries, other times I stay true to the original. But no matter the twist, the feeling is always the same, it feels like home.
And now, it’s yours.
What is an old-fashioned rhubarb pie recipe, exactly?
At its core, an old-fashioned rhubarb pie recipe uses only rhubarb, sugar, thickener (like flour or cornstarch), and a homemade or store-bought crust. It’s the kind of recipe your grandma probably made by memory, no blender, no extra toppings, just real flavor and tradition. No pre-cooking needed.
This pie keeps things simple, and the result is a balance of sweet and tart with that slightly jammy filling rhubarb lovers crave. If you’ve only had rhubarb with strawberries, you’re in for a treat.
How much rhubarb do I need for a pie?
For a standard 9-inch pie, you’ll need about 5 cups of chopped rhubarb, which equals 1½ pounds. Always look for firm, ruby stalks with no mushy spots. Green rhubarb works too, though it’s a bit more tart.
Want to play around? Try half rhubarb, half strawberries. Or sub in peaches if you’re out of berries. One of my favorite experiments used the jam from my blackberry rhubarb jam spooned over the filling, unexpected and absolutely dreamy.
Is it better to cook the rhubarb before baking a pie?
Nope! In fact, don’t. Raw rhubarb releases just enough juice while baking, helping the sugar melt and the thickener do its job. Pre-cooking can turn it mushy and watery. Keeping it raw keeps that firm-tender texture you want in a pie.
Just chop, toss with sugar and flour, and let it sit while you prep your crust. That’s it.
How to Make Rhubarb Pie Step by Step (No Fuss!)
How do you make a rhubarb pie from scratch?
Making a rhubarb pie recipe from scratch sounds harder than it is. Honestly? It’s just a few steps: make your crust (or grab one from the store), toss the filling together, assemble, and bake. This is a back-pocket kind of recipe, the kind that doesn’t need frills to impress.
Here’s how I do it every spring in my kitchen outside Austin, with my youngest usually sneaking rhubarb slices when he thinks I’m not looking.
Abby’s Simple Rhubarb Pie Recipe
| Ingredient | Amount |
|---|---|
| Fresh rhubarb (chopped) | 5 cups (about 1½ lbs) |
| Granulated sugar | 1¼ cups |
| All-purpose flour | ¼ cup (or 3 tbsp cornstarch) |
| Salt | ⅛ tsp |
| Butter (unsalted) | 2 tbsp, cut into small pieces |
| Pie dough (double crust) | For 9-inch pie |
| Egg (optional) | 1, beaten for egg wash |
Instructions:
- Prep your crust
If you’re using homemade dough, roll it out and fit one half into a 9-inch pie plate. Place the second rolled crust in the fridge for now.
(Need ideas for the other half? Try it on my rhubarb crisp or turn it into rustic hand pies.) - Make the filling
In a large bowl, combine chopped rhubarb, sugar, flour (or cornstarch), and salt. Stir well to coat. Let it sit for 10–15 minutes while the oven preheats to 400°F. This helps draw out moisture and activate the thickener. - Assemble the pie
Pour the rhubarb filling into your prepared pie crust. Dot with butter. Then place the top crust over it—lattice, full crust, or cut-out shapes all work. Crimp the edges to seal. - Finish and bake
Brush the top crust with egg wash for shine, and cut a few vents if using a full top. Place the pie on a baking sheet to catch any drips.
Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake another 30–40 minutes. It’s done when the crust is golden and the filling is bubbling thickly. - Cool completely
Let the pie rest for at least 3 hours before slicing. The filling sets up during this time. Warm pie smells great, but a soupy mess? Not so much.
Can you make rhubarb pie with just one crust?
Absolutely. You can make a one-crust rhubarb pie (bottom crust only) and top it with a crumble or streusel. It’s like a rhubarb crisp meets pie and it bakes up golden and gooey.
If you’re curious, this is similar to the method I use in my strawberry rhubarb bars, easy, snackable, and still pie-adjacent.
Want to skip the crust altogether? Bake the filling in a dish and top with the crumble from my rhubarb muffins. Instant crisp.
Do you need to add strawberries?
No, but you can. Adding 2 cups of sliced strawberries to your rhubarb will give you a classic strawberry rhubarb pie recipe. It adds sweetness and softens the tartness a bit. This version is especially great if your rhubarb is on the green side or overly sharp.
For balance, reduce the sugar slightly (to about 1 cup total) if your strawberries are super ripe.
Also check out my strawberry rhubarb jam if you want that flavor combo in a spreadable form.
Tips for the Best Rhubarb Pie Recipe Every Time
What’s the secret to the best rhubarb pie recipe?
The secret to the best rhubarb pie recipe? Keep it simple, but don’t skip the little things that make a big difference: cold butter in the crust, the right thickener, and fresh rhubarb cut just the right size.
This rhubarb pie recipe shines when it’s treated with care, too much sugar and you lose the tartness, too little and it turns mouth-puckering sour. The goal is balance, and after years of baking this pie every spring, I’ve found a few tried-and-true tricks to make it taste just like Grandma’s.
Top 7 Rhubarb Pie Tips (Straight from My Kitchen)
| Tip | Why It Matters for Your Rhubarb Pie Recipe |
|---|---|
| 1. Cut rhubarb evenly | Uniform pieces cook evenly, giving you that perfect soft-but-not-mushy texture. Aim for ½-inch slices. |
| 2. Use flour or cornstarch—never both | Mixing thickeners can make your filling gummy. I prefer ¼ cup flour or 3 tablespoons cornstarch per pie. |
| 3. Chill your crust | A cold crust leads to flakier layers. Always chill your pie before baking for at least 20 minutes. |
| 4. Vent the top crust | Rhubarb lets off steam! If you don’t use a lattice, cut 3–4 slits in the top crust to prevent sogginess. |
| 5. Avoid over-sugaring | This rhubarb pie recipe uses 1¼ cups sugar, plenty to tame the tartness without muting the rhubarb’s bite. |
| 6. Bake until bubbly | The filling must bubble at the edges to fully activate the thickener and avoid runny pie. |
| 7. Let it cool completely | Cutting too soon ruins the texture. Let your rhubarb pie cool 3–4 hours before slicing. |
How do you adjust the rhubarb pie recipe for different variations?
Once you master this classic rhubarb pie recipe, you’ll have a base for endless variations. I call these my “Saturday spin-offs,” when I have extra fruit or want to experiment.
Here are a few favorite rhubarb pie variations:
| Variation | What to Do |
|---|---|
| Strawberry Rhubarb Pie | Use 3 cups rhubarb + 2 cups sliced strawberries. Reduce sugar to 1 cup. |
| Custard Rhubarb Pie | Add 2 beaten eggs + ½ cup cream to the filling. See this recipe. |
| Crumble-Topped Rhubarb Pie | Skip the top crust. Add a streusel of butter, oats, flour, and brown sugar. |
| Jam Swirl Pie | Swirl ¼ cup of peach rhubarb jam into the filling before baking. |
| Single Crust with Almond Crumble | One crust, almond meal in the crumble topping. Adds nutty crunch! |
If you’re after something sweet and spreadable, try this filling as the base for a homemade rhubarb jam—I use this rhubarb jam recipe when I have extra stalks to use up.
Use These Rhubarb Recipes for More Inspiration:
Bonus Tip: How to Tell When Rhubarb Pie Is Done?
Look for thick bubbling juice coming through the vents or around the lattice, and a crust that’s deep golden brown. If you’re unsure, add 5 extra minutes, undercooked filling equals soup.
This rhubarb pie recipe has a baking time of 50–60 minutes total. But don’t just go by time, go by look, sound, and smell.
Storage, Serving & Real-Life Rhubarb Pie Reviews
How should you store a homemade rhubarb pie?
Once you’ve baked the perfect rhubarb pie recipe, the last thing you want is to mess it up with soggy leftovers. Good news: this pie stores beautifully with just a few simple steps.
- Room Temp (1 Day): If your kitchen is cool and the pie doesn’t contain eggs or custard, it’s fine to leave it covered on the counter for up to 24 hours.
- Fridge (3–4 Days): Cover the pie loosely with foil or plastic wrap and refrigerate. This preserves texture and keeps the filling safe.
- Freezer (Up to 3 Months): Wrap slices or the entire pie tightly in plastic and foil, then freeze. Thaw in the fridge before reheating.
Always let your pie cool completely before covering or storing. That prevents trapped steam, which can turn the crust mushy.
What’s the best way to reheat rhubarb pie?
To bring your rhubarb pie recipe back to its fresh-baked glory, skip the microwave. Instead, follow these simple steps:
- Preheat oven to 325°F.
- Place the pie (or slices) on a baking sheet.
- Cover loosely with foil to avoid over-browning.
- Heat for 15–20 minutes until warmed through.
This method crisps up the crust and revives the thick, jammy filling without drying it out.
Bonus tip: add a scoop of vanilla ice cream or a dollop of whipped cream. For a more tart-forward finish, I love serving mine with crème fraîche.
How should you serve rhubarb pie?
This rhubarb pie recipe is best served at room temperature or slightly warm. It pairs beautifully with:
- Vanilla ice cream
- Greek yogurt and honey (try it for brunch!)
- A drizzle of heavy cream
- Fresh strawberries on the side for contrast
If you’re bringing it to a gathering, slice in advance for easier serving. A pie server helps, but clean kitchen shears work surprisingly well too.
Real Reader Review
“Abby, I made your rhubarb pie for our church potluck last Sunday, and I kid you not, people lined up for seconds. The filling was spot-on, not too sweet, just enough tart. And the crust? My husband thought I bought it from a bakery. Thank you for making pie feel possible again!”
— Julie M., Temple, TX
This is exactly why I started sharing recipes on EATWELLWELL, to help home cooks feel confident making food that brings people together.
How many ingredients are in a classic rhubarb pie?
A traditional rhubarb pie recipe uses just 6 ingredients:
- Rhubarb
- Sugar
- Flour or cornstarch
- Salt
- Butter
- Pie dough
That’s it. Simple, real food, just like Grandma made. If you’re ever curious about rhubarb’s history or culinary uses, this USDA guide to rhubarb is an excellent resource from the National Center for Home Food Preservation.
Rhubarb Pie Recipe
Ingredients
Equipment
Method
- Roll out the bottom crust and place it in a 9-inch pie dish. Chill the top crust while preparing filling.
- In a large bowl, combine chopped rhubarb, sugar, flour (or cornstarch), and salt. Stir and let sit for 10–15 minutes.
- Pour filling into prepared crust. Dot with butter.
- Top with remaining crust (lattice or full), crimp edges, and cut vents if needed.
- Brush crust with egg wash if using. Place on baking sheet.
- Bake at 400°F for 20 minutes. Reduce to 350°F and bake another 30–40 minutes until bubbly and golden.
- Cool for at least 3 hours before serving to set the filling.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQ – Rhubarb Pie Recipe Questions Answered
Should you cook rhubarb before putting in a pie?
No, you don’t need to cook rhubarb before making pie. In this rhubarb pie recipe, the raw rhubarb softens perfectly as it bakes, releasing its tart juices and blending beautifully with sugar and thickener.
How many pounds of rhubarb do I need for a pie?
You’ll need about 1½ pounds of rhubarb, chopped into ½-inch pieces, to equal 5 cups, the standard amount for a 9-inch rhubarb pie recipe.
How do you cook a rhubarb pie?
Bake your rhubarb pie at 400°F for 20 minutes, then reduce heat to 350°F and bake another 30–40 minutes, until the filling bubbles and the crust is golden.
What is the best rhubarb pie?
The best rhubarb pie recipe keeps it simple: fresh rhubarb, sugar, and a buttery double crust. Some love variations like strawberry rhubarb or rhubarb custard, but classic is always a crowd-pleaser.
What is old-fashioned rhubarb pie?
An old-fashioned rhubarb pie recipe uses a few pantry ingredients: rhubarb, sugar, flour, and a homemade crust. No extra fruit, no pre-cooking, just traditional flavor and a flaky crust.
How many ingredients are in a rhubarb pie?
A basic rhubarb pie recipe calls for 6 ingredients: rhubarb, sugar, flour or cornstarch, butter, salt, and pie dough. Optional egg wash is extra but recommended.
Can you substitute strawberries for rhubarb in a rhubarb pie?
No, strawberries can’t fully replace rhubarb, they’re too sweet and soft. But you can combine them. Try 3 cups rhubarb + 2 cups strawberries for a classic strawberry rhubarb pie recipe.
Can you make a rhubarb pie with one crust?
Yes! This rhubarb pie recipe works great with a single crust. Just top it with a crumble or streusel instead of a second crust for an easy twist.
