Rhubarb Pie Recipe

This classic rhubarb pie recipe combines tart rhubarb, sweet vanilla filling, and a flaky golden crust into a comforting homemade dessert perfect for spring baking. Beginner-friendly and easy to prepare, this pie balances bright fruit flavor with buttery pastry for a nostalgic treat everyone will love.

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 5

Total Time: 1 30

Servings: slices

Calories: 365kcal

Author: Chloe White

Cost: $9

Equipment

9-inch pie plate
large mixing bowl
Rolling Pin
Baking sheet for catching drips
pastry brush
Measuring cups and spoons

Ingredients

4 cups chopped rhubarb
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 tbsp unsalted butter, cubed
1 double pie crust, homemade or store-bought
1 egg, beaten for egg wash
1 tbsp coarse sugar for topping

Instructions

Preheat the oven to 400°F and place a baking sheet on the lower oven rack to catch any drips.
In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt.
Toss the filling until evenly coated and let it rest for 10 minutes.
Roll the bottom pie crust into a 9-inch pie plate.
Spoon the rhubarb filling into the pie crust and dot the top with cubed butter.
Cover the pie with the top crust, crimp the edges, and cut small vents in the center.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Bake the pie at 400°F for 20 minutes.
Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes until the crust is golden and the filling bubbles through the vents.
Cool the pie completely for at least 3 hours before slicing and serving.

Notes

Use fresh rhubarb for the brightest flavor, but frozen rhubarb works well if thawed and drained thoroughly. Bake the pie until the filling bubbles visibly through the crust vents to activate the cornstarch thickener. Let the pie cool for at least 3 hours before slicing so the filling sets properly.

Nutrition