Best Homemade Fresh Rhubarb Pie Recipe

This Homemade Rhubarb Pie combines a flakey, buttery pie crust with a sweet and tangy rhubarb filling, creating the perfect balance of flavors and textures. It's the perfect summertime treat!

​Rhubarb Pie is a classic dessert and one of my favorites!! My mom used to grow rhubarb in our backyard growing up and I could never get enough of this sweet, tart fruit. We'd make all things rhubarb, from simple rhubarb sauce to strawberry rhubarb crisp, and the BEST rhubarb pie. ​Whether you're using fresh rhubarb from the farmer’s market or your backyard garden, this rhubarb pie recipe is the perfect way to celebrate rhubarb season.

Why I Love This Recipe

• The crust. We'll start with the homemade pie crust - it uses a combination of butter and shortening to create a delicious, flakey pie crust that holds up beautifully to the juicy rhubarb filling. (Note- feel free to use your favorite crust here - I used this one from Sally's Baking Addiction.)
• The tart rhubarb pie filling. I love fruit pies, but definitely prefer ones that aren't too sweet. Rhubarb is a tart fruit by nature and adding a little sugar, plus a couple of extras like orange zest and nutmeg strikes just the right balance of sweet/tart for me.
• Easy. I won't lie - making a pie takes time and forethought, especially if you are making a homemade crust. But the process is actually super simple if you plan ahead a little. I love making the pie crust a day ahead, then just assembling and baking the pie the next day. Breaking the process up like that makes it feel a lot easier. 

Key Ingredients

This pie uses simple ingredients to create the most delicious rhubarb pie ever. Here's what you'll need.  

• Pie crust. You likely have a favorite pie crust recipe, but if not, I highly recommend this one. It uses flour, butter, shortening, salt, and water and creates a beautiful crust every time. (It's also perfectly acceptable to use a store-bought pie crust here, although I do think if you have the time it's worth it to go the extra mile and make a homemade crust. The flavor just cannot be beat.)
• Rhubarb. The star of the show, providing a unique tartness that defines this classic pie.
• Sugar. The sugar works in two ways here - most of it is used to sweeten the filling, but adding a small layer of sugar to the base of the pie crust also helps to prevent the crust from getting soggy.  
• Nutmeg and orange zest. Add warm and citrusy notes to the pie filling. Be careful with the orange zest - it's delicious with the rhubarb, but a little goes a long way. It can be overpowering if you add too much!
• Cornstarch. Acts as a thickening agent to create a perfectly set pie filling. Some recipes call for flour or quick-cooking tapioca as a thickening agent, but I find flour creates a clouding filling and while tapioca works well, if you're making a lattice crust, it's easy to see the little tapioca granules showing through. For pies with an open design at the top, I prefer cornstarch. 
• Unsalted butter. Adds richness to the buttery crust and helps create a glossy finish on the top crust.
• Egg wash+turbanido sugar. Creates a golden, shiny top crust when brushed over the pastry.

How To Make Classic Rhubarb Pie

Preparing the Pie Crust

1. Make the dough. Follow the pie crust recipe here (or your own favorite recipe). Chill the discs of pie dough for at least 2 hours. (I like to make the dough the night before, then roll it out the next day when I'm ready to assemble the pie.)
2. Roll out the dough. On a floured surface, roll out half the dough into a 12-inch circle. Transfer it to a 9-inch pie plate, trimming any excess dough from the edges. (Note - transferring the pie dough to the pie plate can be difficult. An easy way to do this is to roll the crust onto the pin, then unroll it into your pie pan.  I used a 10-inch pie plate for this recipe.)

Preparing the Filling

3. Slice the rhubarb. Chop 5 cups of rhubarb into ½-inch pieces and place them in a large bowl.
4. Mix the dry ingredients: In a small bowl, combine 1 ½ cups of sugar, ½ teaspoon of nutmeg, and ¼ cup of cornstarch.

5. Combine and rest. Toss the sliced rhubarb with the sugar mixture, add the orange zest, and let it sit for 15 minutes. Allowing the filling mixture to sit will help to soften the rhubarb slightly and pull out some of the juices. 

Assembling the Pie

6. Preheat the oven. Set the oven temperature to 425 degrees F.
7. Fill the pie crust. Sprinkle ¼ cup of sugar evenly over the bottom crust. Add the rhubarb mixture on top, distributing it evenly. Dot the top of the filing with small pieces of butter. 

8. Top crust. Roll out the remaining dough for the top crust. You can choose to create a lattice top or a vented solid crust. Place it over the filling and crimp the edges to seal. (Don't be intimidated by a lattice top! They are really easy to make and look beautiful! Here's a great guide.)  

Baking the Pie

9. Egg wash and sugar. Brush the top of the pie with an egg wash (1 egg mixed with 1 tablespoon of water). Sprinkle demerara sugar for a crunchy, golden finish.

10. Add a pie shield. Because the edges of the pie cook faster than the middle, it's important to use a pie shield during the cooking process to prevent the edges from burning. I prefer to add my pie shield at the beginning before the pie plate gets hot.  To make a pie shield, simply cut strips of aluminum foil in half, then wrap them around the edges of the pie to cover the crust edges. You'll remove this halfway through the baking process to allow the edges to cook. 

11. Bake the pie. Place the pie on a baking sheet to catch any drips. Bake for 30 minutes in the preheated oven at 425 degrees F. Reduce the oven temperature to 350 degrees F, remove the pie shield, and bake for an additional 25-35 minutes, or until the filling is bubbling and the crust is golden brown.

12. Cool and Serve: Allow the pie to cool for 15 minutes before serving.

Variations and Substitutions

• Make a strawberry rhubarb pie. Another classic combination. Adding sweet strawberries balances the tartness of the rhubarb. To make it, replace 2 cups of sliced strawberries for the rhubarb in pie filling for a classic strawberry rhubarb pie.
• Try different spices. Substitute nutmeg with cinnamon or allspice for a different flavor profile.
• Make a crumble topping. Replace the top crust with a crumble made of butter, sugar, and flour for a different texture.
• Swap the turbinado. Substitute the turbinado sugar with a sprinkle of cinnamon sugar.

Frequently Asked Questions

If you try this delicious Homemade Rhubarb Pie, let me know what you think of it in the comments below. And don't forget to tag me @frontrangefed on Instagram so I can see your creation!

More Delicious Fruit Desserts!

• Vanilla Cake With Strawberry Filling And Whipped Cream
• Strawberry Cheesecake With A Pretzel Crust
• Dutch Apple Pie With A Graham Cracker Crust
• Easy No Bake Mini Pumpkin Pie In A Cup
• Fig Toast With Cream Cheese And Honey
• Homemade Cherry Pineapple Popsicles (Low Sugar)
• Lemon Cake With Strawberries

Recipe

Best Homemade Fresh Rhubarb Pie Recipe

Author: Sarah Jenkins

This Homemade Rhubarb Pie combines a flakey, buttery pie crust with a sweet and tangy rhubarb filling, creating the perfect balance of flavors and textures. It's the perfect summertime treat!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

For the pie dough 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Dessert, Pies

Cuisine American

Servings 8 people

Calories 608 kcal

Ingredients

  

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For the buttery pie crust

• 2 ½ cups all-purpose flour plus more for shaping and rolling
• 1 teaspoon salt
• 6 tbsp unsalted butter, chilled and cubed
• ⅔ cup vegetable shortening, chilled
• ½ cup ice cold water

For the rhubarb pie filling

• 5 cups sliced rhubarb
• 1 ¾ cup sugar (divided into 1 ½ cup and ¼ cup)
• ½ teaspoon nutmeg
• ½ teaspoon orange zest
• ¼ cup cornstarch
• 2 tablespoon unsalted butter, chopped into small pieces
• 1 egg
• 1 tablespoon turbinado sugar (or demerara sugar)

Instructions

 

• Whisk the flour and salt together in a large bowl, then add the butter and shortening to the flour mixture, using a pastry cutter or two knives to incorporate it. It will resemble coarse, crumbs. Fill a glass with ice water, then measure out ½ cup of the ice water. Drizzle the cold water into the flour mixture and use a spatula to incorporate. Stop when the dough begins to form clumps.
• Transfer the pie dough to a floured work surface and fold the dough into itself until the flour is fully incorporated. Cut the pie dough in half, and wrap each disc of pie dough tightly in plastic wrap, and refrigerate it for at least 2 hours, or up to 5 days.
• When you’re ready to make your pie, chop the rhubarb into small ½ inch pieces and place them in a bowl. Remove the pie dough from the refrigerator.
• In a separate, small bowl, combine 1 ½ cups of sugar, the nutmeg, and the cornstarch and mix well.
• Toss the sliced rhubarb with the sugar mixture, add the orange zest, and allow to sit for 15 minutes while you roll out the dough.
• Roll out half the dough for the base of the pie. Using your rolling pin, carefully roll the dough over it and then transfer it to the pie plate.
• Spread the extra ¼ cup of sugar into the base of the pie, then top it with the rhubarb mixture. Add the chopped butter to the top of the rhubarb filling. Brush the edges of the crust with cold water.
• Top the pie with your desired crust (lattice or vented), then crimp the edges to form a seal by rolling over the overhang and pressing into the pie. You can use your fingers here, or a fork for a decorative design.
• Mix the egg with 1 tablespoon of water to make an egg wash.. Using a pastry brush, brush the top of the pie with the egg wash. Sprinkle the pie with the demerara sugar.
• Create a pie shield by measuring one long piece of aluminum foil cut into two. Cover the edges of the pie with the foil.
• Place the pie in the oven and bake for 30 minutes.
• At the 30-minute mark, reduce the temperature to 350, remove the pie shields from the edges, and bake for 25-35 minutes more, or until the juices of the pie are bubbling.
• Remove the pie from the oven and allow to rest for 15 minutes before serving.

Notes

• You can use whatever pie crust you’d like, but I love this one from Sally’s Baking Addiction. It uses a combination of butter and shortening to create a flavorful crust that holds its shape beautifully. See her post for a complete guide on how to make it. 
• To get to 5 cups of sliced rhubarb, I used about 7 rhubarb stalks. But, this may vary for you depending on how thick or thin your stalks are.
• This delicious rhubarb pie Can be stored at room temperature for up to 1 day, or in the refrigerator for up to 3 days.

Nutrition

Calories: 608kcalCarbohydrates: 82gProtein: 6gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 3gCholesterol: 51mgSodium: 306mgPotassium: 275mgFiber: 3gSugar: 46gVitamin A: 458IUVitamin C: 6mgCalcium: 80mgIron: 2mg

Keyword Butter Pie Crust, lattice crust, pie, rhubarb

Tried this recipe?Let me know how it was!