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Rhubarb pie recipe slice with golden crust and juicy filling
Paula Pinkmann

Rhubarb Pie Recipe

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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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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 3 hours
Total Time 4 hours 20 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: American, southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. Roll out the bottom crust and place it in a 9-inch pie dish. Chill the top crust while preparing filling.
  2. In a large bowl, combine chopped rhubarb, sugar, flour (or cornstarch), and salt. Stir and let sit for 10–15 minutes.
  3. Pour filling into prepared crust. Dot with butter.
  4. Top with remaining crust (lattice or full), crimp edges, and cut vents if needed.
  5. Brush crust with egg wash if using. Place on baking sheet.
  6. Bake at 400°F for 20 minutes. Reduce to 350°F and bake another 30–40 minutes until bubbly and golden.
  7. Cool for at least 3 hours before serving to set the filling.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSodium: 150mgCalcium: 60mg

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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