Air Fryer Rhubarb Pie is the dessert I look forward to making every spring when fresh rhubarb finally comes back into season. The filling is thick, jammy, and a beautiful deep red, sweet from the strawberries and perfectly tart from the rhubarb, all nestled in a flaky crust with a golden lattice top. One slice, and you’ll completely understand the obsession.
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It’s my go-to dessert for Easter gatherings, Mother’s Day brunch, and spring potlucks because it is one of those truly seasonal pies that you just cannot replicate any other time of year. The air fryer handles it beautifully without heating up your whole kitchen .It travels well, slices cleanly after cooling, and pairs perfectly with a big scoop of vanilla ice cream. Leftovers keep well in the fridge for up to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Rhubarb Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this pie is easier than it looks, and once you see that golden lattice come out of the air fryer, you’ll be hooked.
Freeze and Prep the Butter
Cut the butter into ½-inch cubes and freeze for 30 minutes. Cold butter is what creates those flaky layers in the crust, so don’t skip this step.
Make the Pie Dough
In a large bowl, sift together the flour, salt, and sugar. Add the cold butter and use a fork or a pastry cutter to mix until the mixture becomes grainy and the butter is in small pea-sized pieces. I like using this pastry cutter, which makes this step so much easier and gives you a more consistent, flaky texture.
Gradually add the ice water, 2 tablespoons at a time, mixing just until the dough begins to come together.
Chill the Dough
Transfer the dough to a floured surface and shape it into two 6-inch circles, kneading as little as possible. Wrap each in plastic wrap and refrigerate for at least 1 hour. Beeswax wraps are a great, eco-friendly alternative to plastic wrap for chilling your dough.
Cook the Fruit Filling
Heat the butter in a skillet over medium heat. Add the rhubarb and ¼ cup of sugar and cook for about 5 minutes until slightly softened. Stir in the strawberries, remaining sugar, vanilla extract, and lemon juice, and cook for another 2 to 3 minutes.
Remove from heat and let cool completely.
Thicken the Filling
In a small bowl, dissolve the cornstarch in 2 tablespoons of water, then mix it into the cooled fruit filling. A silicone spatula set is perfect here for folding in the cornstarch mixture without breaking up the fruit.
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AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
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Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Roll and Fit the Crust
On a floured surface, roll out both dough circles to about 12 inches in diameter. A wooden rolling pin gives you the control and weight you need for even pastry.
Fit one crust into a 9-inch pie plate, trimming any excess to leave a 1-inch overhang. I always use my ceramic pie dish for the perfect depth and width to keep the filling from overflowing.
Assemble the Pie
Pour the rhubarb filling into the crust. Cut the second dough circle into thick strips and arrange them in a lattice pattern over the filling. Fold the overhanging edges of the bottom crust over the lattice edges and pinch to seal, then use your fingers to create a fluted edge.
Add the Egg Wash
In a small bowl, whisk the egg white with 1 tablespoon of water. Brush the mixture over the crust, then sprinkle with brown sugar. This silicone pastry brush gives you even, smooth coverage without tearing the dough.
Air Fry the Pie
Bake in the air fryer at 350°F (180°C) for 30 minutes or until the crust is golden brown and the filling is bubbling. Allow the pie to cool on a wire rack for at least 4 to 5 hours before slicing.
Serve and Enjoy
Serve with vanilla ice cream or whipped cream.
Air Fryer Rhubarb Pie travels well to potlucks and gatherings. Let it cool completely before transporting, then cover it with foil or plastic wrap and place it in a round insulated pie carrier to keep it secure and protected during the trip. Serve at room temperature or reheat individual slices once you arrive.
Air Fryer Rhubarb Pie
Add Preferred SourceIngredients
For the Crust:
- 2 ½ cups all-purpose flour plus extra for rolling
- 1 cup unsalted butter very cold
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 tablespoons ice water
- 1 egg white
- 1 tablespoon water
- 1 ½ tablespoons brown sugar
For the Fruit Filling:
- 1 tablespoon salted butter
- 1 ½ pounds chopped fresh rhubarb
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 ½ pounds strawberry hulled and quartered
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Cut the butter into ½-inch cubes and freeze for 30 minutes to keep it extra cold.1 cup unsalted butter
- In a large bowl, sift together the flour, salt, and sugar. Add the cold butter and use a fork or pastry cutter to mix until the texture becomes grainy. Gradually add ice water, 2 tablespoons at a time, mixing until the dough begins to come together.2 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, 6 to 8 tablespoons ice water
- Transfer the dough to a floured surface and shape it into two 6-inch circles, kneading as little as possible. Wrap each in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, heat the butter in a skillet over medium heat. Add the rhubarb and ¼ cup of sugar, cooking for about 5 minutes until slightly softened. Stir in the strawberries, remaining sugar, vanilla extract, and lemon juice. Cook for another 2-3 minutes, then remove from heat and let cool.1 ½ tablespoons brown sugar, 1 ½ pounds chopped fresh rhubarb, 1 ½ pounds strawberry, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 tablespoon salted butter
- In a small bowl, dissolve the cornstarch in 2 tablespoons of water, then mix it into the cooled fruit filling.4 tablespoons cornstarch
- On a floured surface, roll out both dough circles to about 12 inches in diameter. Fit one into a 9-inch pie plate, trimming any excess to leave a 1-inch overhang.
- Pour the rhubarb filling into the pie crust. Cut the second dough circle into thick strips and arrange them in a lattice pattern over the filling. Fold the overhanging edges from the bottom crust over the lattice edges and pinch to seal. Use your fingers to create a fluted edge.
- In a small bowl, whisk the egg whites with 1 tablespoon of water. Brush the mixture over the crust, then sprinkle with brown sugar.1 egg white, 1 tablespoon water, 1 cup granulated sugar
- Bake in the air fryer at 350°F (180°C) for 30 minutes or until the crust is golden brown and the filling is bubbling. Allow the pie to cool on a wire rack for at least 4 to 5 hours before slicing.
- Serve with vanilla ice cream or whipped cream. Enjoy!
Notes
- Keep the butter as cold as possible: Frozen butter cubes are the key to a flaky, layered crust. If your kitchen runs warm, pop the dough back in the fridge between steps if it starts to feel soft.
- Don’t overwork the dough: Mix just until the dough comes together. Overworking develops gluten and makes the crust tough instead of tender and flaky.
- Let the filling cool before assembling: Adding hot filling to the unbaked crust can make it soggy before it even gets into the air fryer. Let it cool to room temperature first.
- Dissolve the cornstarch fully: Make sure the cornstarch is completely dissolved in the water before mixing it into the fruit so the filling thickens evenly without lumps.
- Don’t skip the cooling time: The filling needs at least 4 to 5 hours to set after baking. Slicing too early means a runny, messy filling that won’t hold its shape.
- Flash-freeze for clean slices: If you’re planning to freeze individual slices, place them on a baking sheet for 1 hour before wrapping and transferring to containers so they don’t stick together.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Once the pie has cooled completely, cover it tightly and store it in the fridge for up to 4 days. For best results, use a cake storage container to keep the crust from getting crushed or drying out. Reheat individual slices in the air fryer at 300°F for a few minutes to bring back that crisp pastry.
To freeze, wrap the pie or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating, and skip the microwave to keep that crust perfectly flaky.
What to Serve With Air Fryer Rhubarb Pie
A classic scoop of vanilla ice cream or a dollop of fresh whipped cream is all you really need alongside it. The cold creaminess against the warm, jammy filling is a combination that just works every time.
If you’re serving it as part of a bigger spread, a pot of hot coffee or a pitcher of iced sweet tea makes a great pairing. For a brunch setting, a light fruit salad on the side keeps things fresh and rounds out the table nicely.
More Easy Recipes for You to Try at Home
Here are more air fryer desserts I think you’ll really enjoy.
