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A slice of rhubarb pie with a golden crust and pink filling rests on a white plate. Two black spoons are placed beside it.

Rhubarb Pie

Mandy Applegate
Rhubarb pie is that perfect mix of tart, sweet, and buttery goodness that keeps you coming back for another slice. With a flaky crust, juicy rhubarb, and a pop of strawberry, it tastes like spring in every bite. Whether you’re baking for a weekend treat or a special occasion, this pie never disappoints.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Best of British
Servings 8
Calories 529 kcal

Ingredients
 
 

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
  • Preheat the oven to 350°F (180°C). Bake for 1 hour 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!

Video

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Notes

  • Keep the butter cold: This is the secret to a flaky crust. Freeze it for a bit before mixing it into the flour.
  • Chill the dough: Letting it rest in the fridge makes rolling easier and keeps the crust from shrinking in the oven.
  • Use fresh rhubarb: The best flavor comes from firm, crisp stalks. Avoid any that are soft or wilted.
  • Frozen rhubarb: If you’re using frozen instead of fresh, thaw it first and drain any excess liquid to keep the filling from getting too watery.
  • Strawberries: You don’t have to add strawberries, but they add a nice sweetness that balances the tart rhubarb. If skipping them, replace them with the same quantity of rhubarb and increase the sugar slightly to adjust for the extra tartness.
  • Don’t skip the cornstarch: Rhubarb releases a lot of juice as it bakes. Cornstarch helps thicken the filling so it doesn’t turn soupy.
  • Let the pie cool completely: This part is tough, but it’s worth it. Cutting too soon means a runny filling instead of a perfectly set slice.
  • Make ahead crust: The dough can be made up to three days in advance and stored in the fridge. It also freezes well for up to three months.

Storage and Reheating Instructions

  • Room temperature: For short-term storage, cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to two days.
  • Fridge: If it needs to last longer, store it in the fridge for up to five days. Just let it come to room temperature before serving, or warm it up for a few minutes in the oven.
  • Freeze: For longer storage, freeze individual slices or the whole pie. Wrap tightly in plastic wrap, then add a layer of foil to prevent freezer burn. When ready to eat, let it thaw in the fridge overnight and warm in the oven for that just-baked taste.

Nutrition

Calories: 529kcalCarbohydrates: 72gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 318mgPotassium: 437mgFiber: 4gSugar: 33gVitamin A: 850IUVitamin C: 58mgCalcium: 103mgIron: 2mg
Keyword rhubarb pie
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