Rhubarb Pie Recipe for Perfect Results!

This rhubarb pie recipe is the one you’ve been searching for. It’s easy to make (skip the lattice crust for an easy version), not overly sweet, has a flaky crust, and just the perfect consistency in the filling. A perfect rhubarb pie every time!

Many of you already know I’m a massive rhubarb fan, so this rhubarb pie may just be my favorite pie.

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For those of you who have never tried rhubarb or enjoyed its uniquely delicious and tart flavor, I highly suggest that you try it for the first time in this pie, or also a rhubarb crumble.

Although I also enjoy a strawberry rhubarb pie, the unadulterated and pure flavor of a rhubarb pie comes in first place for me.

Love the strawberry rhubarb combo? Try this fantastic strawberry rhubarb cobbler!

You can see the flakiness of the crust on this slice of rhubarb pie.

Once again, I vote for a simple pie, without spices, but using all the best ingredients you can get your hands on. Your taste buds will begin to develop when you allow them to discern tastes that have not been amended with lots of other flavors.

You may also enjoy this delightfully soft and light rhubarb muffin recipe.

Recently, a neighbor gave me some baklava he’d made, and I mentioned that I would have preferred it without cloves. He was flabbergasted that I tasted the cloves because there was only a quarter of a teaspoon in the entire batch.

Do You Need to Cook Rhubarb Before Baking?

The short answer is no, you don’t need to cook rhubarb before baking a rhubarb pie. However, it depends on if you are using fresh or frozen rhubarb. If using frozen, I like to prepare the rhubarb or strawberry rhubarb filling so it’s a little thickened before popping it into the crust, so I’ll show you what to do in the recipe below. It isn’t difficult or time consuming at all.

Do You Peel Rhubarb For Pie?

I have never peeled rhubarb, so no, you don’t need to peel rhubarb for pie. I think that if you would need to ever peel rhubarb, it would be too tough to use, not to mention what a bother it would be! One thing you need to know about rhubarb is never to use or eat any of the rhubarb leaves as they are poisonous to humans (due to its high oxalic acid content).

As is done in the UK, I recommend serving rhubarb pie with homemade custard.

Rhubarb and custard is a match made in heaven.

If you love a good pastry lattice, try making an Italian crostata which requires no basketweaving!

And while you can serve it plain, real whipping cream is also a good choice (without added sugar), whipped until stiff peaks form.

Note: rhubarb is actually a vegetable, but for sake of ease, I refer to it as fruit, in the recipe below.

Rhubarb Pie (or Strawberry Rhubarb Pie)

recipe by Christina Conte  (taught by my mother)                    makes 10 servings

FULL PRINTABLE RECIPES BELOW

Ingredients

• double pie crust
• rhubarb
• lemon juice
• sugar
• cornstarch
• egg white

Directions

Oven temperature 400º F (200º C)

Make the Pie Crust

Prepare the pie crust according to this recipe. Roll out 2/3 of the dough and place in a 9″ pie dish.

Trim the edges and set aside.

Make the Pie Filling (find the recipe card for the filling alone, below)

Using fresh rhubarb: pour the fresh lemon juice over the fruit and stir well. Add the sugar and cornstarch together then toss with the rhubarb. Pour into the pie crust. It will look like this (making rhubarb crumble).

Using frozen and thawed rhubarb: drain any liquid into a small bowl and put the frozen fruit into a large pot on a burner over medium-high heat.

Add the sugar to the rhubarb and stir to combine.

Mix the cornstarch into the reserved liquid and pour into the pot. Stir gently and bring the rhubarb mixture just until it boils and the cornstarch thickens and immediately remove from the heat.

The only reason for doing this step is to thicken the liquid that comes from the frozen fruit. We’re not cooking it for any length of time. You can taste the filling and if it’s too sour, add more sugar to taste.

Preheat the oven at this point: 400º F (200º C)

Fill and Seal the Pie Crust

Add the filling to the pie crust.

Dampen the edge of the crust and then roll out the top crust and seal the pie and crimp. Alternatively, you can make a lattice top crust. It’s truly not difficult, but it will take more time than a normal top crust.

Brush the top of the pie with egg white.

Then cut a slit in the center of the rhubarb pie.

Bake the Rhubarb Pie

Bake on the bottom rack of the oven for about 40 to 45 minutes. If it needs to brown more on top, move to the middle rack for the last 10 minutes or so.

Remove from the oven and allow to cool at least 30 minutes before slicing.

Serve the Rhubarb Pie

As noted above, I like to serve the pie with homemade custard. 

Of course, in a pinch, Bird’s custard will do, too!

But as always, homemade truly is the best!

Enjoy making a homemade rhubarb pie, and eating it with pride!

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Rhubarb Pie

Servings: 10 slices

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

The best recipe for a rhubarb or strawberry rhubarb pie which isn't too sweet, with a flaky crust and perfect filling!

4.9 from 33 votes

Print Rate Pin

Ingredients

US CustomaryMetric

• 1 double pie crust pastry
• 4 ½ cups rhubarb fresh, chopped (to 6 cups)
• 1 Tbsp lemon juice
• 2 tsp corn starch
• 1 ¼ cups sugar
• 1 egg white

Get Recipe Ingredients

Instructions

Make the Pie Crust:

• Prepare the pie crust according to the recipe in the notes.
• Roll out and place in a 9" pie dish. Trim the edges and set aside.

Make the Pie Filling:

• Using fresh rhubarb: pour the fresh lemon juice over the fruit and stir well. Add the sugar and cornstarch together then toss with the rhubarb. Pour into the pie crust.
• Using frozen and thawed rhubarb: drain any liquid into a small bowl and put the frozen fruit into a large pot on a burner over medium-high heat.
• Add the sugar to the rhubarb and stir to combine.
• Mix the cornstarch into the reserved liquid and pour into the pot. Stir gently and bring the rhubarb mixture just until it boils and the cornstarch thickens and immediately remove from the heat.
• The only reason for doing this step is to thicken the liquid that comes from the frozen fruit. We're not cooking it for any length of time. You can taste the filling and if it's too sour, add more sugar to taste.
• Pre-heat the oven to 400℉ (200℃).

Fill and Seal the Pie Crust:

• Add the filling to the pie crust.
• Dampen the edge of the crust and then roll out the top crust and seal the pie and crimp. Alternatively, you can make a lattice top crust (directions in notes).

  It's truly not difficult, but it will take more time than a normal top crust.
• Brush the top of the pie with egg white. Then cut a slit in the center of the rhubarb pie.
• Bake on the bottom rack of the oven for about 40 to 45 minutes. If it needs to brown more on top, move to the middle rack for the last 10 minutes or so.
• Remove from the oven and allow to cool at least 30 minutes before slicing.

Serve the Rhubarb Pie:

• As noted above, I like to serve the pie with homemade custard.
• Lightly whipped cream or vanilla ice cream are other options.

Notes

• Prepare pie crust according to this recipe
• If you'd like to make a lattice top crust refer to this guide.
• STRAWBERRY RHUBARB PIE FILLING same for rhubarb pie filling without using strawberries.
• If using frozen rhubarb, measure in cups while the fruit is still frozen.
• Adjust the sugar to your taste, more or less.

Nutrition

Serving: 1slice | Calories: 283kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 169mg | Potassium: 48mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Did you Make this Recipe?

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Author: Christina Conte

Course Desserts

Cuisine British, Scottish

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