I’ve always been a rhubarb muffin girl: tart, sweet, a little rustic.

But lately, I’ve been craving something that feels more like a full-on dessert moment.

Enter: rhubarb pie.

I like mine with a flaky, buttery crust and a little sugar sprinkled on top before baking, just to make it feel extra special.

If you’ve never made pie from scratch, this one’s surprisingly chill and totally worth it!

Classic Rhubarb Pie Recipe

Rhubarb pie is that perfect mix of tart and sweet, wrapped in a flaky, buttery crust that smells like summer.

It’s an old-fashioned dessert that comes together with simple ingredients and always steals the show at a backyard BBQ or a quiet night in.

Ingredients

• 1 double pie crust (homemade or store-bought)
• 4 cups chopped fresh rhubarb
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon (optional)
• ⅛ teaspoon salt
• 1 tablespoon butter, cut into small pieces
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions

1. Preheat oven to 425°F (220°C).
2. Roll out half the pie dough and fit it into a 9-inch pie pan.
3. In a large bowl, combine chopped rhubarb, sugar, flour, cinnamon (if using), and salt. Toss until rhubarb is evenly coated.
4. Pour the filling into the prepared pie shell and dot with butter.
5. Roll out the second pie crust and place it over the top. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
6. In a small bowl, whisk together egg and milk. Brush the top crust with the egg wash.
7. Place the pie on a baking sheet and bake for 15 minutes at 425°F.
8. Reduce the heat to 350°F (175°C) and bake for another 40–45 minutes, or until the crust is golden and the filling is bubbling.
9. Cool completely before slicing to let the filling set.

What is the Best Thickener for Rhubarb Pie?

I usually go with cornstarch.

It thickens without messing with the flavor, and it holds up well to all that juicy rhubarb.

Some people swear by tapioca or flour, but I find cornstarch gives me the best balance between firm slices and that just-right filling consistency.

If your rhubarb is extra watery, you might need a tiny bit more than usual.

Just make sure to mix it well with your sugar before adding it to the fruit, so you don’t end up with clumps.

Trust me, it’s worth the extra stir!

Can You Make Rhubarb Pie with Frozen Rhubarb?

Totally! I do it all the time when I’m out of fresh.

The trick is to thaw and drain it first.

Otherwise, you’ll end up with a soggy bottom (and not the Spongebob kind).

Give it a quick squeeze in a clean towel or some paper towels to get the extra moisture out.

From there, just treat it like fresh and you’re good to go.

Is Rhubarb a Fruit or a Vegetable?

Technically, it’s a vegetable, but most of us treat it like a fruit because of how it’s used in baking.

Rhubarb’s tart flavor plays so well with sugar that it ends up in pies, crisps, and muffins way more than in savory stuff.

So yeah, it’s a vegetable on paper, but a pie superstar in real life.

Rhubarb Pie That’s Sweet, Simple, and Just the Right Amount of Tangy

This rhubarb pie is cozy, low-key impressive, and super easy to throw together once you’ve got your crust situation handled.

Just don’t stress about making it perfect—rhubarb’s got enough personality to carry the whole thing.

And if there’s a little juice bubbling over the sides? That’s part of the charm!

Classic Rhubarb Pie

Ready to savor the taste of summer? Nothing beats this classic combo of sweet and bitter!

Print Recipe Pin Recipe

Ingredients

  

• 1 double pie crust homemade or store-bought
• 4 cups chopped fresh rhubarb
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon optional
• ⅛ teaspoon salt
• 1 tablespoon butter cut into small pieces
• 1 egg for egg wash
• 1 tablespoon milk for egg wash

Instructions

 

• Preheat oven to 425°F (220°C).
• Roll out half the pie dough and fit it into a 9-inch pie pan.
• In a large bowl, combine chopped rhubarb, sugar, flour, cinnamon (if using), and salt. Toss until rhubarb is evenly coated.
• Pour the filling into the prepared pie shell and dot with butter.
• Roll out the second pie crust and place it over the top. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
• In a small bowl, whisk together egg and milk. Brush the top crust with the egg wash.
• Place the pie on a baking sheet and bake for 15 minutes at 425°F.
• Reduce the heat to 350°F (175°C) and bake for another 40–45 minutes, or until the crust is golden and the filling is bubbling.
• Cool completely before slicing to let the filling set.