I’ve been making this simple rhubarb pie recipe for years, and it’s always a hit with my family and friends. Rhubarb pie is a classic dessert that originated in the United States, specifically in the Northeast where rhubarb grows abundantly.
The tart flavor of rhubarb is perfectly balanced by the sweetness of sugar and the richness of eggs. My kids love helping me make this pie from scratch, and it’s a great way to spend quality time together as a family.
We always make it for special occasions like holidays and family gatherings, but it’s also a staple in our household for everyday desserts. One of the best things about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and no complicated techniques.
The end result is a deliciously sweet and tangy pie that’s sure to please even the pickiest eaters. I’ve experimented with various types of sugar and spices to give this pie an extra boost of flavor, but at its core, this recipe remains true to its traditional roots.
Whether you’re serving it at a dinner party or just need a quick dessert for your family, this simple rhubarb pie recipe is sure to impress. My kids are always asking me to make it again, and I’m happy to oblige because I know how much they love it too.
In fact, my youngest son has even started calling this pie ‘the best thing ever.’ That says it all for me – this simple rhubarb pie recipe is a true classic that never fails to hit the spot.
Simple Rhubarb Pie
4.9 from 1577 votes
A classic spring dessert featuring tart rhubarb in a buttery, flaky crust. This simple recipe highlights the natural flavor of rhubarb with just a touch of sugar.
1 tablespoon cold unsalted butter, cut into small pieces
👨🍳Directions
1In a large bowl, whisk together the flour and salt.
2Add the cold butter pieces and cut them into the flour using a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Sprinkle 1/4 cup of ice water over the mixture and stir with a fork until the dough begins to come together, adding more water a tablespoon at a time if needed; the dough should be moist but not sticky.
4Divide the dough in half and shape each half into a disk.
5Wrap each disk in plastic wrap and refrigerate for at least 30 minutes, or until firm.
6Preheat the oven to 400°F (200°C).
7On a lightly floured surface, roll out one disk of dough to a 12-inch circle about 1/8-inch thick.
8Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
9Trim the overhanging edges to about 1/2 inch.
10In a large bowl, combine the rhubarb, sugar, cornstarch, cinnamon, and lemon juice.
11Stir gently until the rhubarb is evenly coated.
12Pour the filling into the prepared crust and dot the top with the small pieces of cold butter.
13Roll out the second disk of dough to a 12-inch circle.
14Place it over the filling, then crimp the edges together to seal.
15Cut several slits in the top crust to allow steam to escape.
16Place the pie on a baking sheet to catch any drips.
17Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbly.
18Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
For a sweeter pie, increase sugar to 1 1/2 cups. If rhubarb is very tart, you may need a bit more sugar. Serve warm with vanilla ice cream.
Watch Video Of How Simple Rhubarb Pie Works
This simple rhubarb pie recipe is always a good idea for any occasion – whether it’s a holiday gathering or just an everyday dessert for your family.
One thing I love about this recipe is that it makes enough pies for everyone without leaving any leftovers behind (which means no arguing over who gets seconds!)
The leftovers also freeze beautifully for up to 3 months if you want to store them for later use; simply thaw them overnight before reheating.
❓ Frequently Asked Questions About Rhubarb Pie
Q: What type of sugar should I use in this recipe?
A: You can use either granulated sugar or brown sugar in this recipe, depending on your personal preference. If you want a more traditional flavor, go with white granulated sugar. If you prefer a slightly caramelized flavor, use brown sugar instead.
Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb in place of fresh if you can’t find fresh rhubarb at your local market. Just be sure to thaw it first before using it in the recipe. Keep in mind that frozen rhubarb may have lost some of its natural sweetness during the freezing process, so you may need to adjust the amount of sugar accordingly.
Q: How long does it take to make this pie from scratch?
A: This pie is relatively quick to make, with most steps taking less than 10 minutes each. The longest step will be waiting for the filling to set while the crust bakes – but even that won’t take more than 20 minutes total.
Q: Can I substitute other types of fruit for the rhubarb?
A: While you can experiment with different fruits in place of rhubarb, keep in mind that each fruit will change the overall taste and texture of the pie significantly. For example, using strawberries will create a sweeter and more fruity pie compared to using blueberries which will produce a more tart taste.
A creamy and comforting dessert made with small tapioca pearls and rich coconut milk. This pudding is gently sweetened and infused with vanilla for a tropical t…
Crispy on the outside and fluffy on the inside, these air fryer baked potatoes are a healthier alternative to traditional oven-baked potatoes. Perfect as a side…
A comforting casserole featuring thinly sliced potatoes layered with ham and cheese, baked to perfection. This dish is perfect for a hearty meal, with a rich, c…
A tender and juicy prime rib roasted at a low temperature for hours, then seared at high heat for a perfect crust. This method ensures even cooking and a melt-i…
This easy dessert combines sweet cherries and tangy pineapple for a deliciously simple cake. The dump cake method requires no mixing, just layer the ingredients…
