Rhubarb Pie

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Combine the sweet and the tart into one delicious dessert with this rhubarb pie recipe.

All that is needed for this tasty treat is some pie crust (homemade or store-bought), sugar, rhubarb, cinnamon, and a little flour!

It’s a fantastic way to finish off the summer season.

plated Rhubarb Pie with ice cream

Sweet & Tart Rhubarb Pie

  • Nothing beats a flaky and buttery pie crust filled with an easy-to-make filling. The family will love this dessert.
  • The combination of sweet and tart in this recipe is sure to awaken those taste buds!
  • For a quick pie use a store-bought crust, or try a homemade crust just like grandma used to make.
Rhubarb Pie ingredients

Ingredients for Rhubarb Pie

Rhubarb – Use fresh or frozen rhubarb for this recipe. When buying fresh, they are usually sold in bundles or loose. The stalks should be red with a hint of green, firm, and without blemishes.

If using frozen rhubarb, thaw it first and squeeze out the extra water, and add some extra flour into the pie filling.

Pie crust – Make a homemade pie crust or use a store-bought one for a quicker and easier dessert. Make two pie crusts, one for the top and one for the bottom of the pie.

Toppings – Try drizzling the finished pie with some homemade strawberry sauce and a dollop of whipped cream. Feeling adventurous? Try making some homemade no-churn ice cream to serve alongside.

adding ingredients together to make Rhubarb Pie filling
rhubarb and sugar filling to make Rhubarb Pie
adding sugar to crust to make Rhubarb Pie
Rhubarb Pie before baking

How to Make Rhubarb Pie

This dessert has so few ingredients, making it so simple to toss together.

  1. Make the pie crust (or use the premade crust).
  2. Sprinkle 1 tbsp sugar & 1 tbsp flour over the bottom of the pie crust.
  3. Combine, flour, sugar, rhubarb, & cinnamon in a bowl. Add to pie crust.
  4. Roll the remaining crust & place it over the pie. Crimp the edges.
  5. Bake (as per the recipe below).
cooked Rhubarb Pie in the dish

Make Ahead

Homemade pie crusts can be made in advance and kept in the refrigerator, or they can be frozen in balls, or in a flat circular shape (before being baked).

The filling can also be made ahead and refrigerated or frozen. If refrigerating, don’t put the filling into the pie crust until just before it is ready to cook, otherwise, the crust will become soggy.

The entire pie can be assembled and then frozen. To do this properly, place the assembled and uncooked pie in the freezer. Wait for it to freeze solid, then wrap it in plastic wrap. Place in an airtight container or freezer bag, and store it in the freezer for up to 2 months. Cook from frozen for 40 minutes.

Storing Leftover Pie

Leftover pie will keep in an airtight container in the refrigerator for 4 days. Baked pie is also so easy to freeze. Cut it into individual portions, wrap with saran wrap and place it in an airtight container in the freezer. It will keep for 2 months.

Rhubarb From the Garden?

Did you make this Rhubarb Pie? Be sure to leave a rating and a comment below!

plated Rhubarb Pie with ice cream

5 from 1 vote↑ Click stars to rate now!

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Rhubarb Pie

Sweet & tart with cinnamon sugar & a homemade crust, this pie is the best way to use up all that rhubarb from the garden!

Prep Time 10 minutes

Cook Time 1 hour

Cool Time 2 hours

Total Time 3 hours 10 minutes

  • 1 double pie crust store-bought or homemade
  • 1 cup sugar + 1 tablespoon
  • 6 tablespoons flour divided
  • 6 cups rhubarb cut into ½ inch pieces
  • ½ teaspoon cinnamon
  • Preheat oven to 425°F.

  • Roll ½ of the pie crust into a ⅛-inch thick circle. Line a 9-inch pie plate with the bottom crust.

  • Combine 1 tablespoon flour and 1 tablespoon sugar in a small bowl. Sprinkle the mixture over the the bottom of the pie crust.

  • Combine rhubarb, sugar, flour and cinnamon in a large bowl and mix well. Place the rhubarb mixture into the crust.

  • Roll the remaining crust and place it over the rhubarb. Crimp the edges to seal and cut slits into the pie (or make lattice top if desired).

  • Bake on the bottom rack of the oven for 15 minutes. Reduce temperature to 350°F and continue baking 40-50 minutes or until filling is bubbly and the crust is golden.

  • Cool 2 hours before serving.

Frozen rhubarb can be used but should be thawed first. Drain any liquid. If using frozen rhubarb, add 1 extra tablespoon of flour to the pie mixture.

If the crust begins to brown too much on the edges, cover it with a bit of foil or a pie shield.

Store leftover pie in the fridge in a covered container for up to 4 days. 

5 from 1 vote↑ Click stars to rate now!

Or to leave a comment, click here!

Calories: 311 | Carbohydrates: 58g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 121mg | Potassium: 388mg | Fiber: 3g | Sugar: 35g | Vitamin A: 125IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

slice of Rhubarb Pie on a plate with a title
cooked Rhubarb Pie with a title
close up of Rhubarb Pie with writing
cooked Rhubarb Pie in a dish and a slice plated with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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