Flaky Rhubarb Pie Recipe

If you ask me, rhubarb pie is a slice of pure spring nostalgia.

This classic dessert brings together tart rhubarb stalks and sweet sugar under a golden, flaky crust. The filling turns soft and jammy while baking, creating that perfect balance between sweet and sour that pie lovers crave.

I’ve kept things simple with this tried-and-true recipe, letting the natural flavor of fresh rhubarb shine through. A touch of vanilla and a sprinkle of cinnamon round out the filling, while the buttery crust holds everything together just right.

It’s a homestyle favorite that works equally well with vanilla ice cream or simply on its own, perfect for any spring gathering.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll notice it comes in both green and red varieties – and here’s the good news: both work perfectly well in pie! While the red stalks tend to be a bit sweeter and are often preferred for their pretty color, the green ones are just as tasty in your baked goods. Look for stalks that are firm and crisp, similar to celery, and avoid any that are limp or have blemishes. If you’re picking up fresh rhubarb at the store or farmers market, try to choose stalks that are about 1 to 2 inches wide – these tend to be the most tender and flavorful. Remember to never eat the leaves of rhubarb plants, as they’re toxic, but the stalks themselves are perfectly safe and delicious.

Options for Substitutions

Let’s talk about what you can swap in this classic pie recipe:

• Rhubarb: Fresh rhubarb is best, but frozen rhubarb works too – just thaw and drain it well first. Note that you really can’t substitute rhubarb with other fruits if you want a true rhubarb pie, but you can mix in some strawberries (use 2 cups strawberries and 2 cups rhubarb) for a strawberry-rhubarb variation.
• Regular flour: For thickening, you can use 3 tablespoons of cornstarch instead of flour. If using tapioca starch, go with 4 tablespoons.
• Store-bought pie crust: While the recipe calls for store-bought pastry, you can definitely use homemade pie crust if you prefer. Just make sure you have enough for a bottom and top crust.
• Granulated sugar: You can swap in brown sugar for up to half of the white sugar to add a subtle molasses flavor. If using sugar substitutes, follow the package directions for proper amounts as sweeteners vary in intensity.
• Butter: Feel free to use salted butter (just skip adding any extra salt to the filling) or margarine if that’s what you have on hand.

Watch Out for These Mistakes While Baking

The biggest challenge when making rhubarb pie is dealing with excess moisture – rhubarb releases a lot of liquid while baking, which can lead to a soggy bottom crust if you’re not careful. To prevent this, try tossing your rhubarb with the sugar and flour mixture and letting it sit for 15 minutes before filling the pie, then drain off any excess liquid. Another common mistake is underbaking the pie – rhubarb needs enough time to become tender, so look for bubbling pink juices coming through the vents and a golden-brown crust before removing it from the oven (this usually takes about 45-50 minutes). For the flakiest crust and best texture, make sure to chill your pie for at least 3 hours after baking – cutting into it too soon will result in a runny filling that hasn’t had time to properly set.

What to Serve With Rhubarb Pie?

This tart and sweet pie practically begs for a scoop of cold vanilla ice cream on top – the way the ice cream melts into the warm pie creates the perfect bite! If you’re not in the mood for ice cream, a dollop of freshly whipped cream or even a pour of heavy cream works just as well. For a nice afternoon treat, serve your rhubarb pie with a hot cup of coffee or tea to balance out the dessert’s tartness. You might also want to add a small scoop of vanilla bean custard on the side if you’re feeling fancy.

Storage Instructions

Counter or Fridge: Your rhubarb pie can hang out on the counter for about 2 days, covered with foil or plastic wrap. If you want it to last longer, pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to cover it well to keep other food smells out!

Freeze: Want to save some pie for later? Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 4 months. You can freeze individual slices too – perfect for when you need a quick pie fix!

Warm Up: If you’re craving warm pie, take a slice and pop it in the oven at 350°F for about 15 minutes. Coming from frozen? Let it thaw in the fridge overnight first. A quick zap in the microwave works too, though the crust won’t be as crispy.

Preparation Time	15-20 minutes
Cooking Time	55-60 minutes
Total Time	70-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 5-10 g
• Fat: 25-30 g
• Carbohydrates: 230-250 g

Ingredients

For the filling:

• 6 tbsp all-purpose flour
• 14.1 oz granulated sugar
• 1 tbsp unsalted butter (I like Kerrygold unsalted butter)
• 4 cups diced rhubarb (cut into 1-inch pieces)

For the crust:

• 1 package double-crust pie pastry

Step 1: Prepare for Baking

Begin by gathering all your ingredients for the pie.

Preheat the oven to 450 degrees F (230 degrees C).

Place an oven rack in the lowest position to ensure the pie crust cooks evenly and thoroughly.

Step 2: Assemble the Pie Base

Line the bottom and sides of a 9-inch pie plate with one pie crust, making sure it fits snugly.

In a separate bowl, combine your sugar and flour to create your sugar mixture.

Sprinkle 1/4 of this sugar mixture evenly over the prepared pie crust at the bottom of the plate.

Step 3: Add the Filling and Prepare the Top Crust

Heap the rhubarb onto the sugar-sprinkled pie crust.

Sprinkle the remaining sugar mixture evenly over the top of the rhubarb.

Dot the rhubarb with small bits of butter to add richness to your filling.

Cover the pie with the second pie crust, ensuring the edges are sealed properly to hold in all the delicious filling.

Step 4: Bake the Pie

Place the pie in the preheated oven and bake for 15 minutes.

After 15 minutes, reduce the oven temperature to 350 degrees F (175 degrees C).

Continue baking until the filling becomes bubbly and the crust turns golden brown, approximately 40 to 45 minutes.

Keep an eye on the pie to avoid over-browning.

Step 5: Serve and Enjoy

Let the pie cool slightly before serving to ensure the filling sets up properly.

You can enjoy your rhubarb pie either warm or cold, depending on your preference.

Slice and enjoy the perfect blend of tart and sweet flavors!