Go Back
–+ servings
Rhubarb Pie Recipe

Delicious Rhubarb Pie Recipe with a Buttery Crust

A classic rhubarb pie recipe with a buttery crust, balancing tartness and sweetness for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups fresh rhubarb cut into 1-inch pieces; best in season from April to June for optimal freshness.
  • 1 cup granulated sugar adjust quantity to taste if desiring a sweeter filling.
  • 1/4 cup cornstarch essential for achieving a proper consistency; do not omit.
  • 2 tablespoons lemon juice freshly squeezed is preferred.
  • pinch kosher salt standard salt works, but kosher provides better texture.
For the Crust
  • 1 batch pie dough homemade is recommended.
  • 1 cup all-purpose flour for dusting and rolling out the pie dough.
  • 1/2 cup butter cold and cubed; unsalted recommended.
  • 1 large egg lightly beaten for egg wash.
  • 2 tablespoons sanding sugar for a decorative crunch.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Glass Pie Plate
  • Baking Sheet

Method
 

Step-by-Step Instructions for Classic Rhubarb Pie Recipe
  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, combine fresh rhubarb pieces, granulated sugar, cornstarch, lemon juice, and a pinch of kosher salt. Let it sit for about 10 minutes.
  2. On a floured surface, divide your chilled pie dough into two equal parts. Roll out the first portion into a 12-inch circle, about 1/8 inch thick.
  3. Spoon the rhubarb filling evenly into the prepared pie crust and dot the top with small pieces of cold, cubed butter.
  4. Crimp the edges of the pie crust together using your fingers or a fork to create a decorative seal and cut several slits in the top crust.
  5. Place the assembled pie in the freezer for about 30 minutes to help firm up the crust.
  6. Remove the pie from the freezer, brush the top crust with beaten egg, and sprinkle with sanding sugar. Bake for approximately 50 to 60 minutes.
  7. Once baked, allow the pie to cool completely at room temperature for about 2 to 3 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

For best flavor, use vibrant and firm rhubarb. Adjust sugar to balance tartness as needed. Ensure pie cools completely before slicing for best texture.

Tried this recipe?

Let us know how it was!