Rhubarb Pie Recipe: Classic Sweet & Tart Spring Dessert

The first crimson stalks pushing through spring soil, the sweet-tart aroma filling the kitchen—rhubarb pie announces that winter is finally over. This beloved pie transforms rhubarb’s natural tartness into a filling so perfectly balanced between sweet and tangy that it’s become an American spring tradition. Growing wild along fence lines and thriving in neglected garden corners, rhubarb gave Depression-era families their first fresh pie of the season when flour was precious and fruit was scarce. That flaky golden crust hiding pools of ruby filling proves that sometimes the simplest ingredients create the most memorable desserts.

Recipe Quick Stats

Ingredients You’ll Need

For the Pie:

• Pastry for double-crust 9-inch pie (homemade or store-bought)
• 4 cups chopped rhubarb (about 1 pound, cut into ½-inch pieces)
• 1½ cups granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 tablespoon butter, diced into small pieces
• 1 large egg, beaten
• 1 tablespoon coarse sugar for sprinkling

How to Make Rhubarb Pie Recipe

Preparing the Crust

Step 1: Preheat oven to 425°F. Position the rack in the lower third of the oven for maximum bottom crust crispness. If using homemade pie dough, let it rest at room temperature for 10 minutes to make rolling easier.

Step 2: Roll out bottom crust on a lightly floured surface to a 12-inch circle. Carefully transfer to a 9-inch pie plate, gently pressing into the bottom and sides without stretching. Trim overhang to ½ inch beyond the rim. Refrigerate while preparing the filling to keep the butter in the dough cold.

Making the Filling

Step 3: In a large mixing bowl, combine chopped rhubarb, sugar, flour, nutmeg, and cinnamon. Toss thoroughly until every piece of rhubarb is coated with the sugar mixture. The sugar will start drawing moisture from the rhubarb immediately—this is normal. Let stand for 5 minutes while the rhubarb releases some juice.

Step 4: Pour the rhubarb mixture into the chilled pie crust, spreading it evenly. The filling will mound higher than the rim—don’t worry, it will settle as it bakes and the rhubarb softens. Dot the top of the filling with small pieces of butter, distributing them evenly across the surface. The butter adds richness and helps create a glossy filling.

Assembling and Baking

Step 5: Roll out the top crust to a 12-inch circle. Carefully lay it over the filling. Trim the top crust to match the bottom, leaving ½ inch overhang. Fold the top crust edge under the bottom crust edge, pressing to seal completely. Crimp or flute the edges decoratively using your fingers or a fork.

Step 6: Cut 5-6 slits or create a decorative pattern in the top crust to allow steam to escape. These vents are crucial—without them, the filling can overflow or the crust can become soggy. Brush the entire top crust with beaten egg, being careful not to let egg pool in the crimped edges. Sprinkle generously with coarse sugar for a sparkling, crunchy finish.

Step 7: Place pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 15 minutes—this initial high heat sets the crust and starts the browning. Reduce temperature to 350°F without opening the oven door and continue baking for 30-35 minutes. The pie is done when the crust is deep golden brown and you can see thick filling bubbling vigorously through the vents.

Step 8: Remove from oven and cool completely on a wire rack for at least 2 hours before slicing. This cooling time is essential—it allows the filling to set properly. Hot pie filling is liquid and will run everywhere when sliced. Be patient; the wait is worth it.

Why This Is an Easy Rhubarb Pie Recipe

Unlike temperamental fruit pies that can turn out runny or overly sweet, rhubarb pie forgives small measuring variations. The flour thickens reliably without requiring precise timing or temperature. You can use store-bought crust without sacrificing quality, cutting prep time in half. The filling requires no pre-cooking or complicated techniques—just mix and pour. Even if you’ve never made pie before, the straightforward method and simple ingredients make success almost guaranteed.

What Does Rhubarb Pie Taste Like?

Imagine the bright tartness of lemon meeting the sweetness of apple pie with a unique tangy edge that’s entirely its own. The filling has a jammy texture with tender pieces of rhubarb that have softened but still hold their shape. The tartness hits your palate first, immediately followed by sweet warmth from the sugar and subtle spice from cinnamon and nutmeg. It’s refreshing rather than cloying, making each bite as good as the first. The contrast between the buttery, flaky crust and the vibrant filling creates perfect balance.

Simple Recipe Tips

1: Choose firm, crisp rhubarb stalks that are brightly colored—deeper red or pink stalks create the most visually appealing filling. Avoid any stalks that are limp, dried out, or have brown spots.

2: Cut rhubarb into uniform ½-inch pieces. Consistent sizing ensures even cooking—larger chunks may stay too firm while smaller pieces turn mushy.

3: Let the assembled pie sit for 10 minutes before baking. This brief rest allows the flour to begin absorbing the rhubarb juice, creating a thicker filling that’s less likely to bubble over.

Mistake to Avoid: Don’t skip the cooling time. Slicing into hot pie guarantees a soupy mess. The filling needs those 2 hours to set into perfect sliceable consistency.

Do You Peel Rhubarb for Pie?

No peeling necessary! Rhubarb skin is completely edible and softens during baking. The skin actually adds visual appeal with its vibrant color and contains beneficial fiber. Simply wash the stalks thoroughly, trim off both ends, and chop. The only exception is very thick, mature stalks from late season—these can have tough, stringy skin that you might want to peel with a vegetable peeler.

How to Make Rhubarb Pie From Scratch

Making homemade pie dough requires just four ingredients: flour, fat (butter or shortening), salt, and ice water. Mix flour and salt, cut in cold fat until the mixture resembles coarse crumbs, then add ice water tablespoon by tablespoon until dough just comes together. Divide in half, flatten into disks, wrap, and chill for at least 30 minutes. This creates flakier crust than store-bought while costing less and containing no preservatives. For a reliable homemade crust recipe, visit our pies and cobblers collection.

Old Fashioned Rhubarb Pie: A Spring Tradition

Rhubarb came to America with European settlers who valued it as one of the first “fruits” available after winter. Families planted it once and harvested for decades—rhubarb patches outlived the people who planted them. During the Depression, this reliability made rhubarb precious. While other fruits required money or trade, rhubarb simply appeared each spring, free and abundant. Women competed to make the best rhubarb pie at church suppers and community gatherings. This pie represents resourcefulness and seasonal eating long before those became trendy concepts.

How Do You Thicken Rhubarb Pie?

Flour is the traditional thickener and creates a filling with pleasant, sliceable texture. The flour binds with the copious juice rhubarb releases, creating a thick, glossy filling without any starchy or gummy taste. Some recipes use cornstarch (3 tablespoons instead of ¼ cup flour) for a clearer, more translucent filling. Tapioca is another option—3 tablespoons of quick-cooking tapioca creates excellent texture, though you must let the filling sit for 15 minutes before baking so the tapioca can absorb liquid.

Rhubarb Pie Without Strawberries

Traditional rhubarb pie contains only rhubarb, letting its unique tart-sweet flavor shine. While strawberry-rhubarb pie is popular, pure rhubarb pie offers more complexity and bright tanginess that strawberries can mask. The filling achieves perfect balance between tart and sweet without needing other fruit. This traditional version honors the ingredient rather than mellowing it—rhubarb lovers prefer the bold, distinctive flavor.

Perfect Pairings

The tangy filling pairs beautifully with rich, creamy accompaniments. Serve warm slices with vanilla ice cream that melts into the filling, or add a generous dollop of fresh whipped cream. The contrast between tart pie and sweet cream is classic. This pie also shines alongside savory spring dinners—try it after hearty comfort foods like our easy fried chicken recipe or meatloaf with brown sugar glaze. The bright, refreshing filling cleanses the palate after rich main courses.

Serving Suggestions

Serve this pie at room temperature or slightly warm—never hot. Reheat individual slices in a 350°F oven for 10 minutes to restore the crust’s crispness. Present slices with a scoop of vanilla ice cream slowly melting over the top, or pass a bowl of softly whipped cream at the table. For special occasions, add a mint sprig or dust the plate with powdered sugar. The ruby-red filling looks stunning against white plates, especially when you can see the jewel-like filling through a lattice crust.

Storage and Leftovers

Cover the cooled pie loosely with aluminum foil and store at room temperature for up to 2 days. The crust stays crispest this way. For longer storage, refrigerate for up to 4 days—the crust will soften slightly but the flavor remains excellent. Bring refrigerated slices to room temperature before serving, or warm them briefly in the oven to restore texture. Don’t cover tightly while the pie is still warm or condensation will make the crust soggy.

Can You Freeze Rhubarb Pie?

Yes, both before and after baking. To freeze unbaked: assemble the pie completely, wrap tightly in plastic wrap then foil, and freeze for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the baking time. To freeze baked: cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F for 15-20 minutes. The crust won’t be quite as crisp as fresh, but it’s still delicious.

Rhubarb Pie With Frozen Rhubarb

Frozen rhubarb works beautifully year-round. Do not thaw it before using—add it frozen directly to the sugar mixture. Increase the flour slightly to ⅓ cup since frozen rhubarb releases more liquid. Add 5-10 minutes to the baking time. The filling will be just as delicious, though it may have a slightly softer texture than fresh. This lets you enjoy spring’s bright flavors even in winter.

Frequently Asked Questions

1. Can I reduce the sugar?
Start with 1¼ cups and taste a small piece of raw rhubarb first—some varieties are less tart. You can always add more sugar, but you can’t remove it. The sugar balances rhubarb’s natural tartness, so too little makes the pie mouth-puckeringly sour.

2. Why is my pie filling runny?
Three common causes: slicing before the pie cooled completely, not baking long enough for the filling to bubble thickly, or using too little thickener. Make sure you see vigorous bubbling through the vents before removing from the oven.

3. Can I use a lattice crust?
Absolutely! A lattice top looks beautiful and lets you see the ruby filling. It also allows more steam to escape, reducing the chance of overflow. The filling may darken slightly more with a lattice since it’s more exposed.

4. What other spices work well?
Ginger is excellent with rhubarb—add ¼ teaspoon ground ginger along with the cinnamon. Cardamom adds sophisticated warmth. Orange zest (1 tablespoon) brightens the flavor beautifully.

5. My crust got too dark before the filling finished cooking. What do I do?
Cover the edges with aluminum foil strips or a pie shield as soon as they reach golden brown. This lets the filling continue cooking while preventing the crust from burning.

6. Can I make this without nutmeg?
Yes, it’s still delicious. Increase the cinnamon slightly to ½ teaspoon, or simply omit both spices for pure rhubarb flavor.

7. Is rhubarb pie served hot or cold?
Traditionally served at room temperature or slightly warm, never hot. The filling needs to be fully set. Some people enjoy cold leftover pie straight from the refrigerator, especially in summer.

A Note from the Author

Rhubarb pie connects us to the rhythm of seasons and the wisdom of gardeners who planted for future harvests. This pie celebrates spring’s arrival and the first fresh ingredients after winter’s monotony. Every slice carries memories of backyard gardens, of grandmothers who knew exactly when the rhubarb was ready, and of community gatherings where homemade pies were currency. For more vintage recipes that honor seasonal eating and American traditions, visit our vegetable dishes collection and subscribe to our Vintage Life of USA YouTube channel.

Conclusion

This classic rhubarb pie proves that simple seasonal ingredients—rhubarb, sugar, flour, and spices—create something far more memorable than elaborate desserts. The bright tart-sweet filling encased in flaky golden crust captures spring in every bite. Whether you’re using rhubarb from your own garden or discovering this traditional pie for the first time, the straightforward method ensures success while the bold flavor ensures nobody forgets it. Make this pie when rhubarb appears at farmers markets and you’ll understand why generations of Americans considered it an essential spring ritual.

Ready to celebrate spring with this tangy-sweet classic? The ruby filling and buttery crust will convert even those who think they don’t like rhubarb. Find more seasonal pies and cobblers at NostalgicEats.com!