How to Make Classic Rhubarb Pie (Easy and Homemade)

Springtime brings a bounty of fresh produce, and one of the season highlights is the rhubarb plant. My grandma used to grow rhubarb and I never understood what it was. Celery? A fruit? I only ever experienced rhubarb in pie form, thanks to my mom and grandma, so it was a bit mysterious to me as to what it actually was.

(It’s not a fruit, by the way!)

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I eventually learned that rhubarb is a hardy perennial that introduces the arrival of spring. With its long red stalks and vibrant color, rhubarb has a tart flavor and is a perfect ingredient for baking. In fact, this easy rhubarb pie recipe is a homestead classic that’s surprisingly simple to make. 

Seasonality of Rhubarb

Rhubarb season runs from late March to early June in our region, making it one of the first fresh vegetables available after winter. 

• Spring Harvest: The best rhubarb is harvested in the spring when the stalks are tender and flavorful. Look for stalks that are crisp and firm with a vibrant color. The leaves are toxic, so they should be discarded if present.
• Forced Rhubarb: In some regions, rhubarb is grown in heated sheds during the winter, a process known as forcing. This method produces sweeter and more tender stalks, available from late winter to early spring.
• Late Season: While rhubarb can sometimes be found later in the summer, the stalks become tougher and more fibrous. Late-season rhubarb is best used in cooked dishes where it will be thoroughly softened.

For the best flavor and texture, aim to use fresh, in-season rhubarb. Its tartness pairs perfectly with the sweet ingredients in this easy rhubarb pie recipe!

What Does Rhubarb Pie Taste Like?

Rhubarb pie is known for its balance of sweet and tangy flavors. The rhubarb itself has a tartness that can be quite sharp, but when baked into a pie with sugar and other sweetening agents, this tartness mellows into a pleasant tang. The overall flavor profile contrasts beautifully with the buttery crust. Some people also describe a slight hint of earthiness, which adds depth to the taste. The texture of the rhubarb, once baked, becomes soft and tender, creating a jelly-like filling that pairs perfectly with a flaky pie crust.

How to Make Homemade Rhubarb Pie

I like to keep things simple and use only what is necessary to make the best rhubarb pie. Some recipes call for thickening agents like cornstarch, but I like to stick with the easy way. 

Ingredients

• 2 pie crusts that fit a 9-inch pie plate (you can make your own or buy from the grocery store)
• 4 cups rhubarb, chopped into ½-inch pieces
• 1 ½ cups granulated sugar (300g)
• 50g all-purpose flour
• 1 tablespoon unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured work surface, use a rolling pin to create a disc of pie dough to fit a 9-inch pie pan. Use this as the bottom crust. Transfer the dough to the pie pan leaving some overhang
3. In a large bowl, Combine the flour and sugar together and mix well
4. Sprinkle half of the flour/sugar mixture into the pie pan
5. Toss 2 cups of chopped rhubarb on top of the flour/sugar mixture
6. Layer one more time with the rest of the flour/sugar mixture and then the remaining 2 cups of rhubarb
7. Dot the top with small pieces of butter for the final layer
8. Roll out the bottom crust on a cutting board and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
9. Optional: Brush the top crust with milk or heavy cream and sprinkle with sugar.
10. Place the pie dish on a baking sheet to catch any drips and bake at 400°F for 15 minutes. After that, lower the temperature to 350°F and finish baking for another 30 minutes or until the crust is golden brown and the filling is bubbly. To avoid burning, you may want to use a pie shield to keep the edges from browning too fast. I fashioned one out of aluminum foil but you can also buy one like this. 
11. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Serving Suggestions for Fresh Rhubarb Pie

Rhubarb pie is delightful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it warm or at room temperature, and enjoy the perfect balance of sweet and tangy flavors.

How Do You Make Rhubarb Filling Not Runny?

As with most fruit pies, the filling may like to drip out once sliced. To ensure your rhubarb pie filling is not runny, follow these tips:

1. Use a Thickening Agent: Flour is the thickening agent in his recipe, but many people like to use cornstarch. Play around with it to find the best method.
2. Mix Well: Combine the rhubarb with sugar thoroughly before adding it to the pie crust. This ensures that the thickening agent is evenly distributed.
3. Bake Long Enough: Make sure to bake the pie until the filling is bubbling, which indicates that the thickening agent has been activated and is working.
4. Cool Completely: Allow the pie to cool completely before cutting into it. This gives the filling time to set properly. If cut too soon, the filling may still be runny.

Do I Need to Peel Rhubarb Before Baking?

No, you generally do not need to peel rhubarb before baking. The skin of rhubarb is thin and cooks down well, becoming tender during baking. However, if you have older, thicker stalks, you might want to peel them if the skin feels tough or fibrous. To peel, simply use a vegetable peeler or a small knife to remove the outer layer. For most fresh, tender stalks, simply trimming the ends and any damaged spots will suffice.

How to Cut Rhubarb for Pie?

Cutting rhubarb for pie is straightforward:

1. Wash the Stalks: Rinse the rhubarb stalks thoroughly under cold water to remove any dirt or debris.
2. Trim the Ends: Use a sharp knife to trim off the leaves (if still attached) and the rough ends of the stalks. Remember, rhubarb leaves are toxic and should not be consumed.
3. Cut into Pieces: Depending on the recipe, you’ll typically want to cut the rhubarb into ½-inch to 1-inch pieces. This size ensures that the rhubarb cooks evenly and creates a consistent texture in the pie.
4. Uniform Pieces: Aim for uniform pieces so they cook at the same rate, contributing to an even filling. If the stalks are particularly wide, you might want to slice them lengthwise before chopping them into smaller pieces.

Enjoy this classic rhubarb pie and more spring recipes!

Classic Springtime Egg Salad

Seasonal Spring Salad

Classic Rhubarb Pie Recipe

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Author: Jodie Van Huysen

Equipment

• 1 pie shield
• 1 9-inch pie plate
• 1 Rolling Pin

Ingredients

• 2 pie crusts that fit a 9-inch pie plate you can make your own or buy from the grocery store
• 4 cups rhubarb chopped into ½-inch pieces
• 1 ½ cups granulated sugar 300g
• 50 g all-purpose flour
• 1 tablespoon unsalted butter cut into small pieces

Instructions

• Preheat your oven to 400°F (200°C).
• On a lightly floured work surface, use a rolling pin to create a disc of pie dough to fit a 9-inch pie pan. Use this as the bottom crust. Transfer the dough to the pie pan leaving some overhang
• In a large bowl, Combine the flour and sugar together and mix well
• Sprinkle half of the flour/sugar mixture into the pie pan
• Toss 2 cups of chopped rhubarb on top of the flour/sugar mixture
• Layer one more time with the rest of the flour/sugar mixture and then the remaining 2 cups of rhubarb
• Dot the top with small pieces of butter for the final layer
• Roll out the bottom crust on a cutting board and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
• Optional: Brush the top crust with milk or heavy cream and sprinkle with sugar.
• Place the pie dish on a baking sheet to catch any drips and bake at 400°F for 15 minutes. After that, lower the temperature to 350°F and finish baking for another 30 minutes or until the crust is golden brown and the filling is bubbly. To avoid burning, you may want to use a pie shield to keep the edges from browning too fast. I fashioned one out of aluminum foil but you can also buy one like this.
• Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.