Easy Rhubarb Pie Recipe From Scratch

Indulge with this delicious rhubarb pie with a buttery, flaky crust and plump juicy rhubarb pie filling. With this easy rhubarb pie recipe, you can’t help but fall in love as soon as the sweetness hits your tongue. You only need 10 ingredients and 15 minutes prep!

I will show you how to easily make the best rhubarb pie right in your own kitchen. This blog post has a step-by-step guide and photos to help you out along the way. 

If you can’t get enough of this rhubarb pie, take a look at my strawberry rhubarb crisp. 

Why this rhubarb pie recipe works:

1. This rhubarb pie is super easy to make. 
2. You only need 10 ingredients for the flaky pie crust and rhubarb pie filling. 
3. All you need is 15 minutes prep time to make this easy rhubarb pie. 
4. The intense flavor of the rhubarb pie recipe from scratch is a crowdpleaser. 

How To Make Rhubarb Pie

FIRST STEP:  Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible.

SECOND STEP: Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump and looks like in the picture below.

NOTE: If you don’t have a food processor, then make it with a pastry cutter or two forks instead. In this case mix together flour, salt, and sugar in a large mixing bowl.

Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.

THIRD STEP: Divide pie crust into two halves and form 1 – 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.

FIFTH STEP: Preheat oven to 375 degrees F. 

SIXTH STEP: In a large bowl stir together both sugars, cornstarch, and salt. Add rhubarb and vanilla and stir to combine. Set aside.

SEVENTH STEP: On a lightly floured surface, roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. 

EIGHTH STEP: Add filling. Then cut butter into small pieces and put on top of the filling. 

NINTH STEP: Roll out second dough disc and cut to your preference. Arrange pie crust on top of the filling and seal and flute the edges. Brush with egg and sprinkle with sugar. Bake for 45-50 minutes. 

Cover after 20-30 minutes with parchment paper to prevent it from browning too much if necessary. Let cool to room temperature and chill for 4 hours in the fridge — store leftovers in the refrigerator up to 3 days.

Serve with a scoop of vanilla ice cream or chopped strawberries. 

Baker’s Tips

• Allow rhubarb pie to rest after baking until it is completely cool. Then you can place it in the refrigerator. 
• Always use cold butter when making the easy rhubarb pie because that is what causes the flaky crust. 
• Before serving the fresh rhubarb pie allow it to chill in the fridge for at least 4 hours. 

Substitutions

Can I Use Vanilla Extract For This Easy Rhubarb Pie Recipe From Scratch Instead Of Vanilla Bean?

Yes, you can use vanilla extract for the easy rhubarb pie instead of vanilla bean. Simply substitute 1 teaspoon of pure vanilla extract for the vanilla bean. 

Can I Add Apples To The Rhubarb Pie?

Yes, you can replace a portion of the rhubarb for apples when making the rhubarb pie filling. You can substitute half of the rhubarb for sliced apples. Up to 2 1/2 cups (295g) of apples can be added to the rhubarb pie filling. 

How To Prepare Rhubarb

If you haven’t cooked with rhubarb, you may be wondering how to prepare rhubarb for baking. Begin by cutting the leaves off of the rhubarb and throwing it out. Wash the stalks and chop the rhubarb up like you would celery. That’s all you need to do, and it’s ready to bake!

How To Add Additional Flavors To The Rhubarb Pie Recipe

• Add 1 teaspoon (2g) of orange zest to the rhubarb pie filling. 
• Sprinkle 1 tablespoon (156g) of lemon juice to give you a zesty flavor to the best rhubarb pie ever!
• Add 1 cup (100g) of blueberries to the pie filling. They are sweet and are a great combination with the tangy rhubarb.

Frequently Asked Questions And Answers

Is Rhubarb Good For Your Health?

Rhubarb is actually a powerhouse when it comes to vitamins and minerals. It’s loaded with vitamin C, fiber, calcium, vitamin K, manganese, and iron. So eat up, whether it’s in this divine rhubarb pie recipe from scratch or in something else. 

Why Is My Rhubarb Pie Watery?

If you run into the issue of having a watery rhubarb pie, you may just need to drain any excess juice off the pie filling. This is especially true if you add in extra fruits like blueberries, strawberries or apples.

They tend to have a lot of water in them, and when they sit for a few minutes, the water will drain out of the fruit. To combat this issue, place the rhubarb pie filling in a colander and allow to sit for 10 minutes or so, then discard and juicy that comes out. 

How Long Does Rhubarb Pie Last And How To Store It?

The easy rhubarb pie will last 3 days in the refrigerator. Tightly cover it in an airtight container or with plastic wrap. You’ll want it appropriately covered, so it doesn’t take on flavors of the fridge and so it doesn’t go bad too soon. If you decide to store the pie on the counter, it will only last around 2 days. 

How To Freeze The Best Rhubarb Pie Recipe

Tightly cover the rhubarb pie with aluminum foil or plastic wrap. This will keep it from becoming freezer burnt. After you cover the pie, place it in a freezer-safe airtight container. You can store the rhubarb pie in the freezer for 6-8 months.

Additionally, you can prepare the pie and place it in the freezer uncooked if you are just trying to plan ahead. Thaw it in the fridge overnight before serving. 

If you make this easy Rhubarb Pie recipe from scratch, leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

Check Out These Gorgeous Summer Inspired Pies

• Strawberry Rhubarb Pie
• Blackberry Pie
• Fresh Pineapple Pie

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Easy Rhubarb Pie Recipe from scratch

Prep Time

20 mins

Cook Time

45 mins

Chill Time

4 hrs

Total Time

5 hrs 5 mins

 

Indulge with this delicious rhubarb pie with a buttery, flaky crust and plump juicy rhubarb pie filling. With this easy rhubarb pie recipe, you can't help but fall in love as soon as the sweetness hits your tongue. You only need 10 ingredients and 15 minutes prep!

Course: Dessert

Cuisine: American

Keyword: easy rhubarb pie recipe, how to make rhubarb pie, rhubarb pie

Servings: 12 servings

Calories: 342 kcal

Author: Sabine Venier

Ingredients

Double Pie Crust

• 1 cup cold butter (226g)
• 2 1/2 cups all-purpose flour (300g)
• 1/2 tsp salt
• 1/2 tsp granulated white sugar
• 4-6 tbsp cold water

Rhubarb Pie Filling

• 1 cup granulated white sugar (200g)
• 1/4 cup brown sugar (50g)
• 1/4 cup cornstarch (32g)
• 1/4 tsp salt
• 5 cups rhubarb, chopped into 1/2 inch pieces (650g)
• 1 vanilla bean* (or 1 tsp pure vanilla extract)
• 1 tbsp butter

1 egg + 1 tbsp coarse sugar for the crust

Instructions

Double Pie Crust

1. Make it with a food processor: Place cold butter, flour, salt, and sugar in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.

2. If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.

3. Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days. 

Rhubarb Pie Filling and assembling

1. Preheat oven to 375°F (190°C).

2. In a large bowl stir together both sugars, cornstarch, and salt. Add rhubarb and vanilla* and stir to combine. Set aside.

3. On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. Add filling. Then cut butter into small pieces and put on top of the filling. 

4. Roll out second dough disc and cut to your preference. Arrange pie crust on top of your filling and seal and flute the edges. Brush with egg and sprinkle with sugar. Bake for 45-50 minutes. Cover after 20-30 minutes with parchment paper to prevent it from browning too much if necessary. Let cool to room temperature and chill for 4 hours in the fridge. Store leftovers in the refrigerator up to 3 days.

Recipe Video

 

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

 

SUBSTITUTIONS

 

How To Add Additional Flavors

 

• Add 1 teaspoon (2g) of orange zest to the rhubarb pie filling.
• Sprinkle 1 tablespoon (156g) of lemon juice to give you a zesty flavor to the best rhubarb pie ever!
• Add 1 cup (100g) of blueberries to the pie filling. They are sweet and are a great combination with the tangy rhubarb.
• You can replace half of the rhubarb for sliced apples. Up to 2 1/2 cups (295g) of apples can be added to the rhubarb pie filling.

 

RECOMMENDATIONS

 

• Allow rhubarb pie to rest after baking until it is completely cool. Then you can place it in the refrigerator.
• Always use cold butter when making the easy rhubarb pie because that is what causes the flaky crust.
• Before serving the fresh rhubarb pie allow it to chill in the fridge for at least 4 hours. This allows the filling to thicken up.

Nutrition Facts

Easy Rhubarb Pie Recipe from scratch

Amount Per Serving

Calories 342 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g50%

Cholesterol 43mg14%

Sodium 293mg12%

Potassium 184mg5%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 21g23%

Protein 3g6%

Vitamin A 555IU11%

Vitamin C 4mg5%

Calcium 56mg6%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.