Rhubarb pie is the kind of recipe that wraps you in the warmth of a grandmother’s kitchen the second you pull it out of the oven. Rhubarb pie has this deeply nostalgic quality that no other spring dessert can quite replicate, and I honestly believe it is one of the most underrated things you can bake all season.
The moment rhubarb appears at the farmers market each year, this rhubarb pie is the very first thing I make, and every single time it disappears before it even has a chance to fully cool. Today I am sharing everything you need to make this rhubarb pie perfectly, from the filling to the flaky crust, the tips, the tricks, and all the little details that turn a good rhubarb pie into a truly unforgettable one.
Table of Contents
Why You Will Love This Rhubarb Pie Recipe
This rhubarb pie is the recipe you reach for when you want something that looks stunning but comes together with barely any effort at all. The rhubarb pie filling is made from just a handful of pantry staples, the crust can be store bought or homemade depending on your mood, and the result is a gorgeous double crust rhubarb pie that looks like it came straight from a proper bakery window.
The flavor of this rhubarb pie hits that perfect sweet and tangy balance that makes every single bite completely addictive. This rhubarb pie is also wonderfully flexible and works just as beautifully with fresh spring rhubarb as it does with frozen. Whether you are baking this rhubarb pie for a Sunday family dinner, a spring picnic, or simply because rhubarb season is finally here, this recipe will make you look like a true pro every single time. If you love fruity spring baking, you will also adore these Soft Maraschino Cherry Chocolate Chunk Cookies from Recipes Charming, another seasonal treat that disappears just as fast as this rhubarb pie.
Ingredients Needed for This Rhubarb Pie Recipe
- 1 package (14 to 16 oz) store bought or homemade double pie crusts, thawed if frozen
- 1 large egg
- 1 teaspoon water
- 1½ pounds chopped fresh or frozen rhubarb (about 6 cups), thawed and drained if frozen
- ¾ cup granulated white sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon (optional but highly recommended)
- ¼ teaspoon fine salt
- 2 tablespoons coarse demerara sugar for the rhubarb pie topping
How to Make This Rhubarb Pie Recipe Step by Step
Step 1: Position a rack in the center of your oven and preheat to 375°F (190°C). Place a rimmed baking sheet inside the oven while it preheats. This simple trick is the secret to a perfectly crispy rhubarb pie bottom crust every single time.
Step 2: Unroll one pie crust into a 9 inch pie dish and press it gently into the bottom and up the sides without stretching the dough.
Step 3: Whisk the egg and water together in a small bowl to make an egg wash. Brush a thin, even layer over the entire inside surface of the bottom rhubarb pie crust. This barrier prevents a soggy bottom and keeps your rhubarb pie crispy all the way through. Refrigerate the prepared crust while you work on the filling.
Step 4: In a large mixing bowl, combine the rhubarb, granulated sugar, cornstarch, cinnamon, and salt. Toss everything together until every piece of rhubarb is evenly coated. Pour the entire rhubarb pie filling mixture, including any liquid that has collected, into the prepared bottom crust.
Step 5: Unroll the second pie crust on a flat work surface. Using a small round cutter or a sharp paring knife, cut 8 to 10 small vent holes evenly across the surface. Good ventilation is absolutely essential in a rhubarb pie because rhubarb releases a tremendous amount of steam during baking.
Step 6: Lay the top crust over the rhubarb pie filling. Pinch and press the edges together firmly all around to create a tight, clean seal. Brush the entire top of the rhubarb pie and the crimped edges with the remaining egg wash, then sprinkle generously with coarse demerara sugar.
Step 7: Slide the rhubarb pie directly onto the preheated baking sheet and bake for 40 to 45 minutes, until the rhubarb pie filling is visibly bubbling through the vent holes. After 30 minutes, check the crust color. If the rhubarb pie is browning too quickly, loosely drape a piece of foil over the top.
Step 8: Transfer the finished rhubarb pie to a wire rack and allow it to cool for a full 4 hours before slicing. This cooling time is non negotiable if you want clean, beautiful slices from your rhubarb pie.
How to Serve This Rhubarb Pie Recipe
This old fashioned rhubarb pie is at its absolute best served slightly warm or fully at room temperature. A generous scoop of classic vanilla ice cream melting slowly over a warm slice of rhubarb pie is genuinely the most perfect pairing imaginable. Freshly whipped cream, coconut whipped cream, or a slow drizzle of cold heavy cream straight from the jug are all equally beautiful alongside this rhubarb pie.
For a more elegant presentation, a light dusting of powdered sugar just before serving gives this rhubarb pie a patisserie worthy finish. For even more dessert inspiration from our kitchen, come browse all our sweet recipes over on our Pinterest page at Charming Recipes where we share new ideas every single week.
How to Store This Rhubarb Pie Recipe
Room temperature: Cover your rhubarb pie loosely with a clean towel or plastic wrap and store for up to 3 days. The rhubarb pie crust stays at its crispiest on day one.
Refrigerator: Store the rhubarb pie covered in an airtight container for up to 5 days. Always bring your rhubarb pie back to room temperature or warm it briefly in the oven before serving for the very best flavor.
Freezer: This rhubarb pie freezes beautifully, either raw before baking or fully baked and cooled, tightly wrapped first in plastic wrap then in foil, for up to 3 months. When baking a frozen rhubarb pie, add 15 to 20 extra minutes to the baking time and cover loosely with foil to prevent over browning.
Tips to Make the Best Rhubarb Pie Every Time
Egg wash the inside of the bottom crust. Brushing the raw bottom crust with egg wash before adding the rhubarb pie filling creates a thin moisture barrier that keeps the crust perfectly crispy and never soggy, even after days of storage. Never skip the preheated baking sheet. Setting your rhubarb pie directly onto a hot pan gives the bottom an immediate and powerful blast of heat right from the start, which is the single biggest difference between a soggy rhubarb pie and a golden, crispy one.
Chop your rhubarb into even pieces. Uniform half inch chunks cook at exactly the same rate and give your rhubarb pie that gorgeous cohesive jammy filling rather than a watery, uneven texture. Taste your rhubarb before mixing. Rhubarb stalks vary enormously in tartness from bunch to bunch. If yours tastes particularly sharp, add an extra tablespoon of sugar to perfectly balance your rhubarb pie filling before it goes into the crust.
Always respect the cooling time. Your rhubarb pie needs at least 4 hours on the rack, and honestly overnight is ideal. The filling of a rhubarb pie continues to set long after it leaves the oven, and cutting too early means a runny, collapsed slice instead of a clean, beautiful one.
Helpful Notes for This Rhubarb Pie Recipe
Rhubarb leaves are toxic and must never be used in any recipe. Only the stalks go into this rhubarb pie. The color of rhubarb stalks can range from deep crimson to pale green, and both varieties work perfectly in a rhubarb pie. The redder stalks tend to produce that gorgeous vivid ruby filling that makes a slice of rhubarb pie look so incredibly dramatic and beautiful.
If you are using frozen rhubarb, always thaw it completely first and drain off all excess liquid before mixing your rhubarb pie filling. Extra moisture from undrained frozen rhubarb is the single most common cause of a watery rhubarb pie, and draining it properly completely solves the problem. If you love comforting bakes and sweet morning treats, our Moist Strawberry Quick Bread is another spring favorite on the blog that pairs a fruity filling with a perfectly tender crumb, much like this rhubarb pie.
Variation of This Rhubarb Pie Recipe
Strawberry Rhubarb Pie: Swap half the rhubarb for fresh sliced strawberries to create a sweeter, more floral rhubarb pie filling. This is by far the most beloved variation on the classic rhubarb pie and is absolutely perfect for early summer when both fruits are at their seasonal peak together.
Ginger Rhubarb Pie: Add one teaspoon of freshly grated ginger to the rhubarb pie filling for a warming, spiced depth that pairs beautifully with the natural tartness of the rhubarb.
Lattice Top Rhubarb Pie: Instead of a full top crust with vent holes, weave a classic lattice pattern over the rhubarb pie for a bakery level presentation that is absolutely stunning for holidays and special occasions.
Mini Individual Rhubarb Pies: Use a standard muffin tin and cut both pie crusts into small rounds to create individual single serve rhubarb pie portions. These are ideal for parties, potlucks, and bake sales where single serve desserts are always the first to disappear.
FAQs About This Rhubarb Pie Recipe
Can I use frozen rhubarb to make this rhubarb pie?
Absolutely yes. Frozen rhubarb works every bit as well as fresh rhubarb in this rhubarb pie and is a fantastic option when you are outside of peak spring season. The only requirement is that you thaw it completely and drain every drop of excess water before adding it to the rhubarb pie filling. Skipping this single step is the number one reason a rhubarb pie ends up watery and disappointing.
Why did my rhubarb pie filling turn out runny?
A runny rhubarb pie filling almost always comes down to one of two things. Either there was not enough cornstarch in the filling to absorb all the liquid that the rhubarb releases while baking, or the top crust of the rhubarb pie did not have enough vent holes to let the steam escape properly. Use the full measured amount of cornstarch listed in this rhubarb pie recipe and always cut at least 8 good sized vent holes in the top crust before baking.
How long do I really have to wait before I can cut the rhubarb pie?
The minimum is 4 hours, and overnight is genuinely the best option for a perfect rhubarb pie. The filling of a rhubarb pie keeps thickening and setting for hours after it comes out of the oven. Cut into a rhubarb pie before it has properly set and you will have a runny, messy slice that falls apart on the plate completely. Be patient and the rhubarb pie will reward you with a clean, gorgeous slice every time.
Conclusion
Now that you have absolutely everything you need, I truly hope you feel excited and completely ready to bake this gorgeous rhubarb pie at home this spring. There is something so deeply satisfying about pulling a bubbling golden rhubarb pie out of the oven and setting it on the table for the people you love.
Try this easy rhubarb pie recipe the very next time you spot rhubarb at your local market and come back here to leave a comment telling me exactly how your rhubarb pie turned out. I would love to hear from you and see your beautiful results! And for more sweet and simple everyday recipes just like this rhubarb pie, be sure to visit Recipes Charming for fresh inspiration every week.
Print
Rhubarb Tart the Old Fashioned Way Everyone Loves
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic old fashioned rhubarb tart with a buttery flaky double crust and a sweet tangy ruby filling. Simple, stunning, and perfect for spring.
Ingredients
1 package (14 to 16 oz) double pie crusts, thawed if frozen
1 large egg
1 teaspoon water
1½ pounds chopped rhubarb (about 6 cups), thawed and drained if frozen
¾ cup granulated sugar
¼ cup cornstarch
½ teaspoon ground cinnamon (optional)
¼ teaspoon salt
2 tablespoons demerara coarse sugar
Instructions
1. Preheat oven to 375°F (190°C). Place a rimmed baking sheet inside to preheat.
2. Fit one pie crust into a 9 inch pie dish, pressing into bottom and sides without stretching.
3. Whisk egg and water. Brush over the entire inside of the bottom crust. Refrigerate.
4. Combine rhubarb, granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Toss to coat.
5. Pour filling including all liquid into the prepared bottom crust.
6. Cut 8 to 10 vent holes in the second crust. Lay over filling and pinch edges firmly to seal.
7. Brush top crust with egg wash and sprinkle generously with demerara sugar.
8. Bake on preheated sheet 40 to 45 minutes until filling bubbles through vents.
9. Cover loosely with foil after 30 minutes if crust browns too fast.
10. Cool on a wire rack at least 4 hours before slicing.
Notes
Never use rhubarb leaves, they are toxic. Stalks only.
Drain frozen rhubarb thoroughly to avoid a watery filling.
The preheated baking sheet is non negotiable for a crispy bottom crust.
Do not cut the pie before 4 hours of cooling or the filling will not be set.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French American
Nutrition
- Serving Size: 1 slice
- Calories: 318
- Sugar: 27g
- Sodium: 205mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 34mg
Keywords: rhubarb tart, rhubarb pie, old fashioned rhubarb tart, easy rhubarb recipe, homemade rhubarb pie