Rhubarb Pie Recipe

This rhubarb pie recipe is a nostalgic, old-fashioned dessert using just six simple ingredients. With tart rhubarb, a buttery crust, and a touch of sugar, it delivers that classic sweet-tart flavor that feels like home. No pre-cooking, no extra steps, just rustic pie perfection.

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Course: Dessert

Cuisine: American, southern

Diet: Vegetarian

Prep Time: 20

Cook Time: 1

Resting Time: 3

Total Time: 4 20

Servings: Servings

Calories: 320kcal

Author: Paula

Cost: $7

Equipment

1 9-inch pie dish Glass or ceramic preferred
1 Mixing bowl For tossing rhubarb filling
1 Rolling pin Optional if using homemade dough
1 Pastry brush For egg wash (optional)
1 Baking sheet Catches drips in oven

Ingredients

5 cups Rhubarb chopped About 1½ pounds, fresh
1¼ cups Granulated sugar
¼ cup All-purpose flour Or 3 tbsp cornstarch
⅛ tsp Salt
2 tbsp Unsalted butter Cut into small pieces
1 Double pie crust Homemade or store-bought
1 Egg optional Beaten, for egg wash on crust

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Instructions

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.

Notes

Let the pie rest fully before slicing to avoid a runny filling.

Add strawberries for variation (see strawberry rhubarb pie recipe version).

Great served with vanilla ice cream, crème fraîche, or fresh whipped cream.

Make ahead and freeze for up to 3 months.

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