Homemade Rhubarb Pie Recipe

Rhubarb pie is a timeless dessert that balances the tartness of fresh rhubarb with a sweet, flaky crust. Whether you’re harvesting rhubarb from your garden or picking up a few stalks at the farmers’ market, this recipe transforms a humble vegetable into a show-stopping dessert.

In this article, we’ll share a unique twist on the classic rhubarb pie, tips for perfecting your crust, storage suggestions, and answers to common rhubarb questions. Ready to bake a pie that will impress your family and friends? Let’s dive in!

Why You’ll Love This Rhubarb Pie

Unlike typical rhubarb pies that rely heavily on strawberries or other fruits, this recipe lets rhubarb shine as the star. Infused with a hint of orange zest and cardamom, our version has complex flavor layers that elevate the traditional formula.

Ingredients

For the Pie Filling:

• 5 cups fresh rhubarb, sliced into ½-inch pieces

• 1¼ cups granulated sugar

• ¼ cup light brown sugar

• ¼ cup cornstarch

• 1 teaspoon orange zest

• ½ teaspoon ground cardamom (optional, but recommended)

• ¼ teaspoon ground cinnamon

• Pinch of salt

• 1 teaspoon vanilla extract

For the Pie Crust (Double Crust):

• 2½ cups all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 6–8 tablespoons ice water

How to Make Rhubarb Pie From Scratch

Step 1: Prepare the Crust

Make it Flaky and Golden

1. In a large bowl, mix flour, sugar, and salt.

2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Slowly add ice water, 1 tablespoon at a time, mixing until the dough just comes together.

4. Divide dough in two, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.

Step 2: Make the Filling

1. In a large bowl, combine rhubarb, sugars, cornstarch, orange zest, cardamom, cinnamon, salt, and vanilla.

2. Stir until the rhubarb is well-coated.

3. Let the mixture sit for 20–30 minutes. This allows the rhubarb to release some of its juices and ensures a thicker filling after baking.

Step 3: Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Roll out one dough disc on a floured surface and fit it into a 9-inch pie pan.

3. Spoon the rhubarb mixture into the crust, spreading it evenly.

4. Roll out the second disc and either cover the pie fully (cutting vents) or create a lattice top.

5. Crimp the edges to seal the pie and brush with egg wash for a golden finish.

6. Sprinkle with coarse sugar (optional).

Step 4: Bake the Pie

1. Place the pie on a baking sheet to catch drips.

2. Bake at 400°F for 20 minutes.

3. Lower temperature to 350°F and bake for an additional 35–45 minutes, or until the crust is golden and the filling is bubbling.

4. Let the pie cool for at least 2 hours before serving to allow the filling to set.

Serving Suggestions

This pie pairs beautifully with:

• A scoop of vanilla bean ice cream

• Fresh whipped cream

• A drizzle of custard or crème anglaise

You can also serve it slightly warm or chilled—both are delicious!

Tips for the Best Rhubarb Pie

1. Use Fresh Rhubarb When Possible

Fresh rhubarb has better texture and color than frozen. If using frozen, thaw and drain thoroughly.

2. Don’t Skip the Resting Period

Letting the filling sit before baking prevents a watery pie.

3. Blind Bake the Bottom Crust (Optional)

If you worry about sogginess, partially bake the bottom crust before filling for extra crispiness.

Storage and Freezing

• Refrigerate: Store leftover pie covered in the fridge for up to 4 days.

• Freeze: The baked pie can be frozen for up to 3 months. Wrap tightly and thaw overnight in the fridge.

Frequently Asked Questions

Can I make rhubarb pie without a top crust?

Yes! A crumble topping (made from oats, flour, brown sugar, and butter) is a great alternative and turns this into a rhubarb crisp pie.

Is rhubarb safe to eat raw?

Yes, the stalks are edible raw (though very tart), but never eat the leaves, as they are toxic.

Why is my rhubarb pie watery?

This usually happens when the filling doesn’t sit long enough, or if there’s not enough thickener. Cornstarch or tapioca are good choices to firm it up.

Can I add other fruits?

Absolutely. Strawberries, apples, or even raspberries can add complexity. Just adjust the sugar to balance tartness.

What if my rhubarb is green, not red?

Green rhubarb is perfectly fine and often just as flavorful. Color doesn’t indicate ripeness—it’s more about the variety.

A Modern Twist on a Classic

This rhubarb pie recipe celebrates the vibrant, tangy nature of rhubarb while introducing unique elements like orange zest and cardamom to enhance the flavor profile. It’s ideal for spring and summer gatherings, holidays, or whenever you want to turn a bunch of rhubarb into something truly special.