Rhubarb Pie (or Strawberry Rhubarb Pie) Recipe for Perfect Results!
This rhubarb pie or strawberry 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. Real whipping cream is also a good choice (without added sugar), lightly whipped.
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 (or rhubarb and strawberries): 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 (or rhubarb and strawberries): 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/strawberries 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, or strawberry 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 rhubarb or strawberry rhubarb pie!
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Rhubarb Pie
Ingredients
- 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
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.
- If using frozen rhubarb, measure in cups while the fruit is still frozen.
- Adjust the sugar to your taste, more or less.
Nutrition
Strawberry Rhubarb Pie
Ingredients
Follow instructions for: double pie crust pastry
- 1 double pie crust pastry (follow instructions in link above)
Strawberry Rhubarb Pie:
- 3 cups chopped fresh rhubarb (if using frozen, measure in cups while the fruit is still frozen- you can adjust the ration with strawberries, but I suggest 1:1)
- 3 cups chopped fresh strawberries (if using frozen, measure in cups while the fruit is still frozen- you can adjust the ration with rhubarb, but I suggest 1:1)
- 1 Tbsp lemon juice (freshly squeezed)
- 2 tsp cornstarch
- ¾ cup sugar
- 1 egg white
Instructions
- Oven temperature 400º F (200º C)
Make the Pie Crust: double pie crust pastry recipe
- Roll out and place in a 9" pie dish. Trim the edges and set aside.
Make the Pie Filling: using fresh fruit
- If using fresh fruit: 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.
Make the Pie Filling: using frozen fruit
- If using frozen and thawed fruit: 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 fruit and stir to combine.
- Mix the cornstarch into the reserved liquid and pour into the pot. Stir gently and bring the strawberry 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.
Fill and Seal the Pie Crust:
- Preheat the oven at this point: 400º F (200º C).
- 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 strawberry 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
- Use quality ingredients for the best results.
Nutrition
Strawberry Rhubarb Pie Filling (2 Ways: No-Cook and Easy 5 Minute Cooked Recipe)
Ingredients
- ⅔ cup sugar (more or less as desired)
- 3 tsp corn starch
- 1 lb rhubarb (chopped)
- 1 lb whole strawberries (hulled and cut into pieces about the same size as the rhubarb)
- 1 Tbsp lemon juice
Instructions
Raw strawberry rhubarb pie filling:
- Put the chopped fruit into a large bowl. Mix the corn starch and sugar in a small bowl.
- Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice.
- Use as required in your pie, cobbler, crisp, crumble or other baked goods. (CONTINUE BELOW FOR COOKED FILLING RECIPE.)
Cooked strawberry rhubarb pie filling:
- Place the mixture into a pot over medium heat, then increase as the fruit begins to cook.
- Bring to a boil and stir gently until the corn starch thickens the sauce and then remove from heat immediately. Do not cook for more than a few minutes.
- Use as desired, such as a topping for pancakes, desserts, cheesecake, ice cream, etc. Refrigerate any leftovers.
Notes
- Adjust the sweetness by increasing or decreasing the sugar.
Nutrition
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I have a couple of questions. I am using frozen rhubarb. I don’t get enough from my garden to be able to freeze any. The frozen rhubarb available to me to buy has no liquid. I plan to make some by boiling some rhubarb in water. How much liquid do I need for the pie? Take into consideration that I won’t get any from mixing my rhubarb and sugar, either. (I kid you not.) My second question concerns the lemon. I don’t see anywhere that you add lemon if you are using frozen rhubarb. Is it something you skip if you’re not using fresh rhubarb?
Great stuff. Looks very appetising.
Would like to try.
Can you give me the recipe for dough.
Prefer to make my own.instead of store bought.
Tnx
It’s in the recipe, Rafeek. I always make my own crust.
First, I have to tell you that plain old rhubarb pie is probably one of my favorite things in the world. Second, I can’t believe this may be yet another year I will not be able to get rhubarb because of the pandemic. This is so sad… But I will pin your recipe for whenever I can get rhubarb. I just love the stuff! Thanks for a wonderful recipe to remind us that spring is coming.
I’m with you there, David! I do hope you’re able to get some rhubarb thought, 2 years is a long time to go without!
when you get the opportunity to get some rhubarb I suggest you buy extra and freeze. That’s what I did it is also my favorite fruit pie
I concur!
Tried to leave a review but I can’t get this to work. 5 stars for a wonderful recipe and gorgeous looking pie, Christina. Like you I adore rhubarb and yes to some divine homemade custard.
OK – the system has changed and found out how to leave a review now. What an idiot I am! J x
Not an idiot at all, the entire set up is so confusing! :( SO sorry!
Thank you, Jill!
Ooooh I adore rhubarb pie!!!!
Yours looks fabulous
Thanks so kindly, Cathy! I do love it, too!