Fresh rhubarb pie doesn’t need anything clever to impress. It just needs to be done right.
That’s what you’ll find here, a no-nonsense guide to making a rhubarb pie that actually holds together, balances tart with sweet, and brings out the best of this early summer fruit. You’ll learn how to get the crust golden and crisp, how to avoid watery filling, and why this recipe earns a permanent spot in your binder.
If you’ve ever felt unsure about rhubarb pie—too soggy, too tart, or too forgettable, this version fixes all that.
I’ve tested this recipe year after year, sometimes with rhubarb from the garden, sometimes from the market. It works, and I trust it. You can too.
The Real Deal with Rhubarb Pie Filling
The key to a good rhubarb pie isn’t fancy technique. It’s understanding how rhubarb behaves in the oven.
Rhubarb releases a lot of liquid, especially if it’s been frozen. The filling must thicken enough to slice cleanly without turning the crust soggy. That’s where this recipe stands apart.
I use just enough sugar to mellow the tartness without turning the pie cloying. There’s a little flour mixed in to catch the juices, so the filling sets properly as it cools.
If you’ve made my Rhubarb Dump Cake, you’ll already know the flavor balance I aim for—bright, tangy, not overly sweet.
This pie uses the same principle, but in a form you can slice and serve proudly.
What You’ll Need to Make This Pie Work
The filling uses chopped rhubarb, sugar, all-purpose flour, a pinch of salt, and an egg. The egg helps the structure slightly, especially when the pie cools.
I use unsalted butter for the crust and cut it into the flour with cold hands or a pastry blender. It makes a dough that stays crisp underneath the fruit.
The rhubarb must be cut into even pieces, about half an inch thick. Thinner pieces break down too quickly in the oven. Thicker pieces cook unevenly.
If you’ve got leftover stalks, try using them in my Strawberry Rhubarb Crisp or even tucked into a Rhubarb Pavlova for a different texture entirely.
Crust Technique That Holds Up
I blind bake the bottom crust for 10 minutes before filling it. That gives you a pie that lifts cleanly from the pan without sogginess.
I’ve tried skipping this step and always regretted it.
Use pie weights or dry beans, and don’t skip docking the crust with a fork.
Once the filling goes in, I cover the top with a lattice crust. It allows steam to escape, which helps the custard set without turning soupy.
This makes it more structured than a typical rhubarb tart and far more reliable than a Rhubarb Pudding or Rhubarb Cobbler.
A Quick Note on Fresh vs Frozen Rhubarb
I’ve tested this recipe with both.
Fresh rhubarb holds its shape slightly better, but frozen works just fine if you thaw and drain it well.
In my notes, I’ve found that frozen rhubarb sometimes benefits from adding an extra teaspoon of flour in the filling to catch the extra moisture. That’s the only adjustment needed.
This isn’t like baking Rhubarb Bread, where moisture levels can sink the whole loaf. With pie, you just need the right ratio.
Bake Until Bubbling and Golden
I bake the assembled pie for about 50 minutes at 375°F. The top should turn golden and the filling should bubble through the lattice.
If the crust edges start to brown too fast, I lay a strip of foil over them loosely.
Don’t rush this part. If the filling doesn’t bubble, it won’t thicken properly. You’ll cut into soup.
Let the pie cool for at least 4 hours before slicing. Overnight is better. The structure sets as it rests.
This is the biggest difference between a successful rhubarb custard pie and a runny one.
Serving and Storing This Rhubarb Classic
I serve it plain or with a dollop of whipped cream. Ice cream works too, but the pie is flavorful enough on its own.
You can store the pie, lightly covered, at room temperature for up to 24 hours. After that, refrigerate it.
The crust stays crisp for 2 days. After that, it softens but still tastes fine.
If you’re after a make-ahead option, this pie keeps well in the fridge and slices beautifully the next day. Unlike a rhubarb cheesecake, which needs chilling to set, this pie balances firmness and freshness at room temperature.
Related Recipes to Try Next
If you’re working through seasonal rhubarb, here are a few more to bookmark:
Each one uses rhubarb differently—layered, crisped, or folded—and they all avoid that syrupy mush that sometimes ruins rhubarb desserts.
Save and Share
Save this rhubarb pie recipe on your Pinterest board for later baking. It’s a pie that earns repeat status.
If you make it, I’d love to hear how it turned out. Let me know in the comments or ask a question if something felt unclear. I’m always here to help troubleshoot or share a tip from my kitchen.
Rhubarb Pie Recipe
A classic rhubarb pie combines tart, juicy rhubarb with a flaky, buttery crust for a sweet-tangy dessert that highlights fresh seasonal produce. The filling uses simple pantry ingredients to balance the rhubarb’s sharpness without overpowering it. Serve warm or at room temperature with a scoop of vanilla ice cream or lightly whipped cream.
Ingredients
- FOR THE FILLING
- 5 cups fresh rhubarb, chopped into ½-inch pieces
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon (optional)
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, to dot the filling
- FOR THE CRUST
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
- FOR ASSEMBLY
- 1 egg yolk + 1 tablespoon milk (for egg wash)
- Sugar for sprinkling (optional)
Instructions
- MAKE THE CRUST: In a large bowl, whisk together the flour, salt, and sugar until evenly combined. Add the cold cubed butter and use a pastry cutter or your fingertips to cut it into the flour until the mixture forms coarse crumbs with pea-sized pieces of butter throughout.
- ADD WATER AND FORM DOUGH: Drizzle in the ice water, starting with 6 tablespoons, mixing gently with a fork or your hands until the dough just begins to come together. Add an extra tablespoon or two if needed, but avoid overworking the dough.
- DIVIDE AND CHILL: Divide the dough into two equal portions, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- PREPARE THE FILLING: In a large mixing bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon (if using), salt, and lemon juice. Stir well and let the mixture sit for 10 to 15 minutes to allow the juices to release slightly.
- PREHEAT THE OVEN: Set the oven temperature to 400°F (200°C) and position a rack in the lower third of the oven. Place a baking sheet on the rack to preheat as well, which helps prevent a soggy bottom crust.
- ROLL OUT THE BOTTOM CRUST: On a lightly floured surface, roll out one disc of dough to about 12 inches in diameter. Fit it into a 9-inch pie plate, pressing gently into the bottom and sides without stretching. Trim excess dough, leaving a slight overhang.
- FILL THE PIE: Stir the rhubarb filling once more and transfer it to the prepared crust, spreading it evenly. Dot the surface with small pieces of the butter.
- ADD THE TOP CRUST: Roll out the second dough disc and cut it into strips to form a lattice, or leave whole and cut slits in the center for steam to escape. Lay the lattice strips over the filling and weave as desired, then press the edges to seal and trim or crimp.
- BRUSH AND SUGAR: In a small bowl, whisk together the egg yolk and milk. Brush the top crust or lattice with the egg wash and, if desired, sprinkle with sugar for a golden, crisp finish.
- BAKE THE PIE: Place the pie on the preheated baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 30 to 35 minutes more, or until the crust is golden brown and the filling is bubbling visibly through the vents or lattice.
- COOL THE PIE: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to thicken and set properly for clean slices.
Notes
For best results, use fresh rhubarb that’s firm and crisp. If using frozen rhubarb, thaw and drain it well before mixing the filling to prevent excess moisture. The pie is easiest to slice after it has fully cooled, but can be served slightly warm with vanilla ice cream. Store leftovers at room temperature for up to 2 days or refrigerated for up to 4 days.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 240Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 221mgCarbohydrates 51gFiber 2gSugar 27gProtein 3g
