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Rhubarb Pie Recipe – Easy Homemade Classic for Perfect Spring Dessert

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This classic rhubarb pie features a flaky, buttery crust and a tangy-sweet rhubarb filling, making it the perfect nostalgic spring dessert. Simple ingredients and straightforward steps ensure a crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped (about 1/2-inch pieces)
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon salt
  • 1 tablespoon orange zest (optional)
  • 2 tablespoons unsalted butter, diced
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 tablespoon sugar (for crust)
  • 1 cup unsalted butter, cold and cubed (for crust)
  • 6–8 tablespoons ice water (for crust)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on top)

Instructions

  1. Prepare the crust: In a large bowl or food processor, combine 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add 1 cup cold, cubed butter. Cut in butter using a pastry blender or pulse in the food processor until mixture resembles coarse crumbs. Gradually add 6-8 tablespoons ice water, stirring just until dough comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes.
  2. Make the filling: In a bowl, toss 4 cups chopped rhubarb with 1 1/4 cups sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, 1/8 teaspoon salt, and 1 tablespoon orange zest. Mix until rhubarb is evenly coated. Let sit for about 10 minutes.
  3. Roll out the dough: On a lightly floured surface, roll out one dough disc to about 12 inches in diameter. Fit into a 9-inch pie plate, letting excess hang over the sides.
  4. Fill the pie: Spoon rhubarb filling evenly into the crust. Dot top with 2 tablespoons butter. If mixture seems very wet, sprinkle a bit more flour over the top.
  5. Top the pie: Roll out the second dough disc and gently lay over the filling. Trim excess to about 1/2 inch beyond the plate edge. Fold edges under and crimp decoratively. Cut a few small slits in the top crust for steam to escape.
  6. Apply egg wash: Brush top crust with 1 beaten egg. Sprinkle with 1 tablespoon coarse sugar if desired.
  7. Bake: Preheat oven to 425°F. Bake pie on the center rack for 15 minutes, then reduce heat to 350°F and bake for another 35-40 minutes. Pie is done when crust is golden and filling bubbles thickly through the vents. If edges brown too fast, cover with foil strips.
  8. Cool: Let pie cool at least 1-2 hours before slicing to allow the filling to set.

Notes

For best results, use cold butter and ice water for the crust. If using frozen rhubarb, thaw and drain well before using. Protect pie edges with foil if they brown too quickly. Let pie cool completely before slicing for a set filling. For a gluten-free or vegan version, use appropriate flour and butter substitutes and skip the egg wash.

Nutrition

Keywords: rhubarb pie, classic rhubarb pie, spring dessert, homemade pie, easy rhubarb pie, fruit pie, American dessert, flaky crust, rhubarb recipe, comfort food

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