fresh rhubarb pie recipe

Written ByJenny Smyth Posted on
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The Best fresh rhubarb pie recipe

I’m so excited to share with you my family’s favorite fresh rhubarb pie recipe. This sweet and tangy dessert has been a staple at our family gatherings for years, and I’m sure it will become a favorite in your household too.

Rhubarb pie is a classic American dessert that originated in the early 19th century, when European settlers first brought the tart vegetable to the United States. The name ‘rhubarb’ comes from the Arabic word ‘robb al barba,’ which means ‘barberry,’ likely referring to the plant’s similarity to the barberry bush.

The unique flavor of rhubarb is often described as a combination of sweet and sour, making it an ideal ingredient for pies and other desserts. In this recipe, I’ll show you how to make a delicious homemade pie crust from scratch and fill it with the perfect balance of sweet and tart rhubarb filling.

My kids love helping me in the kitchen, especially when we get to make the pie crust together – it’s such a fun family activity! We’ve enjoyed this pie at countless family gatherings, holidays, and even just on a random Tuesday night.

It’s truly a versatile dessert that’s perfect for any occasion. Plus, with its short ingredient list and easy preparation method, it’s an ideal recipe for beginners or busy home cooks looking for a quick dessert solution.

Fresh Rhubarb Pie

4.8 from 1924 votes

A delightful Fresh Rhubarb Pie recipe with a flaky crust and tangy filling, perfect for spring and summer. This pie is a classic dessert that showcases the unique flavor of fresh rhubarb.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Rhubarb Filling

6 cups fresh rhubarb, chopped
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
1 tbsp butter, melted

For the Egg Wash

1 egg
1 tbsp milk

👨‍🍳Directions

1To make the pie crust, combine flour, salt, and sugar in a large mixing bowl.
2Add cold cubed butter and mix until the mixture resembles coarse crumbs.
3Gradually add ice-cold water, mixing just until the dough comes together.
4Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5While the dough is chilling, prepare the rhubarb filling.
6In a large bowl, combine chopped rhubarb, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
7Mix well and set aside.
8Preheat your oven to 425°F (220°C).
9On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.
10Transfer the dough to the pie dish, pressing it into the sides and bottom.
11Spoon the rhubarb filling into the pie crust, spreading it evenly.
12Drizzle the melted butter over the filling.
13Roll out the second dough disk to fit the top of the pie.
14Place it over the filling.
15Trim the edges, leaving about 1/2 inch of overhang.
16Crimp the edges to seal.
17Cut slits in the top crust to allow steam to escape.
18Brush the top crust with the egg wash, created by whisking the egg and milk together.
19Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
20Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
21If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
23This allows the filling to set.
24Serve the rhubarb pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Pastry brush
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: For a deeper flavor, you can add a pinch of ground ginger to the filling. To check if the pie is done, look for bubbling filling and a golden crust. If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield. This recipe can be made with frozen rhubarb, but fresh rhubarb will have a more vibrant flavor. If using frozen rhubarb, thaw and drain before using.

This fresh rhubarb pie recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want a delicious dessert for yourself. Its versatility makes it perfect for holidays like Thanksgiving or Easter, or even just a random Tuesday night when you need something comforting.

Store leftover pie at room temperature for up to 3 days or freeze it for up to 2 months. To reheat, bake at 375°F (190°C) for 15-20 minutes or until warm through.

❓ Frequently Asked Questions About Fresh Rhubarb Pie

Q: What is rhubarb?

Rhubarb is a type of vegetable that is often used in desserts like pies and tarts due to its unique sweet-tart flavor.

Q: Can I use frozen rhubarb instead of fresh?

While you can use frozen rhubarb, it’s best to use fresh if possible. Frozen rhubarb may lose some of its flavor and texture during storage.

Q: Do I need to peel the rhubarb before using it?

No, you don’t need to peel the rhubarb before using it in this recipe. In fact, leaving the skin on will help retain some of the fruit’s natural nutrients.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time by preparing the filling and crust separately and then assembling them just before baking.

Q: Is this pie suitable for people with dietary restrictions?

This pie recipe is vegetarian-friendly but not vegan-friendly due to the use of butter in the crust. However, you can easily substitute with a vegan alternative if needed.

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