Homemade rhubarb pie just like Grandma used to make; it’s the perfect recipe to top off any meal!
Rhubarb pie is just the taste of summer we crave. It’s sweet and tart with the perfect fruity filling.
The Perfect Summer Pie
Rhubarb is a super sour perennial plant that grows in gardens all over. When mixed with sugar the stalk takes on a unique flavor all its own!
It goes perfectly in pies (or muffins), and this perfect combination in this winner of a recipe! It’s simply fail-proof—and super delicious!
FILLING Whether using fresh or frozen rhubarb, this pie turns out perfectly every time. It’s also simple to customize, add strawberry, apple, blueberry, raspberry, cherry, whatever you have on hand!
If using frozen rhubarb, defrost and drain before following recipe instructions. Cooking rhubarb from frozen without draining will produce extra water which makes for a soggy crust.
CRUST Using a pre-made pie crust makes this recipe a cinch! Or go all the way and whip up this flaky pie crust.
TOPPING Add in some oats, chopped pecans, or maple sugar if desired! Add some homemade whipped cream on top, and take it to another level!
How to Prepare Rhubarb for Pie
Prepping rhubarb for pie is simple.
- When pulling rhubarb from the plant, be sure to pull it (and not to cut it) to encourage more growth.
- Remove the big leaves and discard them, they are toxic to eat.
- Wash the red stalks and chop it into 1/4 inch pieces (a little thicker if your rhubarb stems are thin), just as you would chop celery.
- No need to boil or cook the rhubarb before making the filling, though! The sugar will help break it down during the baking process, so save yourself that extra step!
How to Make Rhubarb Pie
It may be hard to believe, but making the best rhubarb pie ever is… as easy as pie!
- Prepare the crust, filling, & topping per recipe below. You can use a homemade pie crust or store-bought.
- Pour filling into the crust.
- Sprinkle topping & bake in preheated oven until golden brown.
Rhubarb pie is one of those desserts that keeps well and keeps on giving!
- Like it more tart? Add less sugar but don’t skimp on the flour, it helps the pie to set.
- Not a fan of crumb topping? Use a double pie crust, be sure to cut vents to allow steam to escape.
- For softer rhubarb, cut it smaller. Like it more firm? Cut it thicker.
- Add a pinch of ginger for a great flavor twist.
- Allow the pie to cool to set. If you cut it too soon it will be runny.
Store it in the refrigerator tightly covered with plastic wrap. Better yet, if you have a glass pie plate with a lid, it’s so easy to bake and store the pie all in one dish!
This pie can be frozen before baking. To bake from frozen, place on a rimmed baking sheet. Preheat oven to 425°F. Place the pie in the preheated oven and bake 25 minutes. Decrease heat to 375 and bake an additional 35-45 minutes or until heated through. If the top begins to brown too much, loosely cover with foil.
To freeze a baked pie, allow it to cool and set completely in the refrigerator before storing it in an airtight container in the freezer. Pies and desserts last a long time, but the flavor is best if you use it within two to three months, so don’t make it too far ahead before enjoying it!
More Rhubarb Desserts
- Strawberry Rhubarb Cobbler
- Rhubarb Applesauce
- Strawberry Rhubarb Pie
- Rhubarb Muffins
- Rhubarb Crisp
- Strawberry Rhubarb Upside Down Cake
Did your family love this Rhubarb Pie? Be sure to leave a rating and a comment below!
- 1 single pie crust
- 6 tablespoons flour divided
- 1 tablespoon sugar
- 5 cups rhubarb chopped
- ⅔ cup sugar + 1 tablespoon, divided
- 1 lemon zest only, optional
- ⅓ cup flour
- 3 tablespoons packed brown sugar
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ⅓ cup cold butter
- Preheat oven to 425°F.
- Line pie plate with pie crust. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
- In a large bowl, combine rhubarb, ⅔ cup sugar, remaining flour and lemon zest. Gently stir until combined. Pour into crust.
- Combine topping ingredients in a bowl. Use a pastry cutter or a fork to cut in butter. Sprinkle over rhubarb.
- Bake on the bottom rack for 15 minutes.
- Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and topping is golden.
- Cool before serving.