Rhubarb Pie (or Strawberry Rhubarb Pie) A Recipe with 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.

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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. 

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 flavors 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 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

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

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

Yield: 1 pie

Prep Time: 25 minutes

Bake Time: 45 minutes

Total Time: 1 hour 10 minutes

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

Print

Ingredients

• 1 double pie crust pastry
• 4.5 to 6 cups (680g) of chopped rhubarb, fresh (if using frozen, measure in cups while the fruit is still frozen)
• 1 Tbsp lemon juice
• 2 teaspoons corn starch
• 1 ¼ cups (225 g) sugar
• 1 egg white

Instructions

Oven temperature 400º F (200º C)

Make the Pie Crust

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

Make the Pie Filling

1. 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.
2. 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.
3. Add the sugar to the rhubarb and stir to combine.
4. 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.
5. 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

1. Add the filling to the pie crust.
2. 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.
3. Brush the top of the pie with egg white. Then cut a slit in the center of the rhubarb pie.
4. 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.
5. Remove from the oven and allow to cool at least 30 minutes before slicing.

Serve the Rhubarb Pie

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

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving:Calories: 343Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 153mgCarbohydrates: 38gFiber: 1gSugar: 1gProtein: 6g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

Continue to Content

Strawberry Rhubarb Pie

Yield: 1 pie

Prep Time: 25 minutes

Bake Time: 45 minutes

Total Time: 1 hour 10 minutes

A sweeter version of the standard rhubarb pie with a flaky crust and perfect filling!

Print

Ingredients

• 1 double pie crust pastry
• 4.5 to 6 cups (680g) of chopped fresh rhubarb and strawberries (if using frozen, measure in cups while the fruit is still frozen) use in the ratio to your liking, but I suggest 1:1
• 1 Tbsp lemon juice
• 2 tsp cornstarch
• ¾ cup (150 g) sugar
• 1 egg white

Instructions

Oven temperature 400º F (200º C)

Make the Pie Crust

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

Make the Pie Filling

1. 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.
2. 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.
3. Add the sugar to the fruit and stir to combine.
4. 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.
5. 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

1. Add the filling to the pie crust.
2. 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.
3. Brush the top of the pie with egg white. Then cut a slit in the center of the strawberry rhubarb pie.
4. 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.
5. Remove from the oven and allow to cool at least 30 minutes before slicing.

Serve the Rhubarb Pie

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

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 406Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 154mgCarbohydrates: 54gFiber: 3gSugar: 17gProtein: 6g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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