How to Make the Perfect Rhubarb Pie: A Tart & Tangy Delight

There’s nothing quite like a homemade rhubarb pie—its perfect balance of tart and sweet, nestled in a flaky, buttery crust, is a true celebration of spring and summer flavors. Whether you’re a seasoned baker or a newbie in the kitchen, this classic dessert is surprisingly simple to make and always impresses.

Ready to bake your best pie yet? Let’s dive in!

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1. Why Rhubarb Pie is a Must-Try

Rhubarb pie is a nostalgic treat that brings a punch of tangy flavor, mellowed by sugar and warm spices. Unlike overly sweet desserts, rhubarb has a natural zing that keeps every bite interesting. Plus, its vibrant pink-red color makes it a showstopper on any table.

Fun fact: Did you know rhubarb is technically a vegetable, not a fruit? But thanks to its dessert-worthy flavor, we treat it like one!

2. Shopping List: What You’ll Need

Here’s everything you’ll need for a 9-inch double-crust pie:

For the Pie Crust:

2 ½ cups (315g) all-purpose flour (King Arthur or Bob’s Red Mill for best results)
1 tsp salt
1 tsp granulated sugar
1 cup (226g) unsalted butter, chilled & cubed
6-8 tbsp ice water

For the Rhubarb Filling:

5 cups (about 600g) fresh rhubarb, chopped into ½-inch pieces
1 cup (200g) granulated sugar (adjust to taste—some like it tarter!)
¼ cup (30g) cornstarch (or tapioca starch for a clearer filling)
1 tsp vanilla extract
½ tsp ground cinnamon (optional but delicious)
1 tbsp lemon juice (brightens the flavor)
1 tbsp butter (for dotting on top before baking)

For the Egg Wash (Optional but Recommended):

1 egg, beaten
1 tbsp milk or cream
1 tbsp coarse sugar (for sprinkling)

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3. Prep Work: Getting Everything Ready

Step 1: Make the Pie Dough

In a large bowl, whisk flour, salt, and sugar.
Add cold, cubed butter and cut it in with a pastry cutter (or pulse in a food processor) until the mixture looks like coarse crumbs.
Slowly drizzle in ice water, 1 tbsp at a time, mixing just until the dough comes together.
Divide into two disks, wrap in plastic, and chill for at least 1 hour (or up to 2 days).

Step 2: Prepare the Rhubarb Filling

Toss chopped rhubarb with sugar, cornstarch, vanilla, cinnamon, and lemon juice.
Let it sit for 15-20 minutes—this helps release juices and thicken the filling.

4. Baking Instructions: Golden, Flaky Perfection

Step 1: Assemble the Pie

Preheat oven to 400°F (200°C).
Roll out one dough disk and fit it into a 9-inch pie dish.
Pour in the rhubarb filling and dot with small butter pieces.
Roll out the second dough disk, place it on top, and crimp the edges.
Cut slits in the top crust (for steam to escape) and brush with egg wash. Sprinkle with coarse sugar.

Step 2: Bake to Perfection

Bake at 400°F (200°C) for 20 minutes.
Reduce heat to 350°F (175°C) and bake for another 30-40 minutes, until golden and bubbling.
Pro Tip: Place a baking sheet underneath to catch any drips!

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5. Serving Suggestions

Let the pie cool for at least 2 hours (this helps the filling set). Serve with:

A scoop of vanilla ice cream (classic pairing!)
A dollop of whipped cream
A drizzle of caramel sauce (for extra decadence)

6. Next-Level Tips & Tweaks

Strawberry-Rhubarb Twist: Swap 1 cup rhubarb for strawberries for a sweeter pie.
Gluten-Free? Use a GF pie crust mix (like Bob’s Red Mill).
Extra Flaky Crust? Use vodka instead of water—it evaporates faster, leaving a lighter texture.

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7. Final Thoughts & Fun Fact

Rhubarb pie is a timeless dessert that’s both rustic and elegant. With its zesty filling and buttery crust, it’s a guaranteed crowd-pleaser.

Fun Fact: In the 1800s, rhubarb was so prized in Europe that it was more expensive than opium! Thankfully, now we can enjoy it in pies without breaking the bank.