Classic Rhubarb Pie: A Sweet-Tart Springtime Dessert Delight
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Easy Homemade Rhubarb Pie Recipe
This homemade rhubarb pie brings together fresh stalks and a buttery crust in a perfectly sweet-tart dessert loved all around the American kitchen.
Ingredients for Rhubarb Pie
- 6 cups fresh rhubarb, chopped into ½-inch pieces
- 1⅓ cups granulated sugar
- ¼ cup cornstarch (or all-purpose flour)
- ¼ teaspoon salt
- 1 tablespoon lemon zest (optional for zippy flavor)
- 2 double pie crusts (store-bought or homemade)
- 1 tablespoon unsalted butter, cut into small pieces
Step-by-Step Instructions
- Preheat & Prepare: Preheat your oven to 450°F (230°C) and slide the rack to the lowest position.
- Crust Setup: Roll out one pie crust and press it into a 9-inch pie dish, letting the edges hang slightly over.
- Mix the Filling: In a large bowl, combine chopped rhubarb, sugar, cornstarch, salt, and lemon zest. Toss until every piece is coated in the sweet-tart mix.
- Assemble Pie: Pour the rhubarb filling into the prepared crust, dot with butter pieces, then top with the second crust. Crimp the edges to seal and slice vents in the top for steam to escape.
- Bake to Perfection: Bake at 450°F for 10 minutes to set the crust, then lower the heat to 350°F and bake 40–45 minutes more, until the filling bubbles and the double crust turns golden brown.
- Cool & Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
Why You’ll Love This Rhubarb Pie
Imagine that first forkful of tangy-sweet filling paired with a flaky, buttery crust—*a true springtime classic*. Whether you’re baking for a neighborhood potluck or treating your family, this dessert brings nostalgia and fresh flavors to the table.
- Pro Tip: For a decorative twist, use leftover dough to cut leaf or heart shapes for the top crust.
- Serving Suggestion: A scoop of vanilla ice cream or a dollop of whipped cream elevates the tangy rhubarb filling beautifully.
There’s nothing quite like a slice of classic rhubarb pie to brighten your day.
Fresh Rhubarb Pie
This rhubarb pie is made with fresh rhubarb and easy pantry ingredients for a luscious sweet and tangy filling inside a golden double-crust pie.
Ingredients
Method
- Preheat your oven to 450°F (230°C) and slide the rack to the lowest position.
- Roll out one pie crust and press it into a 9-inch pie dish, letting the edges hang slightly over.
- In a large bowl, combine chopped rhubarb, sugar, cornstarch, salt, and lemon zest. Toss until every piece is coated in the sweet-tart mix.
- Pour the rhubarb filling into the prepared crust, dot with butter pieces, then top with the second crust. Crimp the edges to seal and slice vents in the top for steam to escape.
- Bake at 450°F for 10 minutes to set the crust, then lower the heat to 350°F and bake 40–45 minutes more, until the filling bubbles and the double crust turns golden brown.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
Tried this recipe?Let us know how it was!
