For the best flavor, use fresh, in-season rhubarb. Frozen rhubarb can also be used, but may require a slightly longer baking time. To prevent a soggy bottom crust, consider blind-baking the crust for 10-15 minutes before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans before baking. A lattice crust adds visual appeal and allows for even steam release. You can also experiment with different crust designs for a personalized touch. Serve the pie warm or cold, with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Fresh Rhubarb Pie
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS4.1K
Celebrate the vibrant tartness of spring with this exquisite rhubarb pie! A symphony of sweet and tangy flavors, encased in a golden, flaky crust, it's a dessert that evokes memories of sun-drenched gardens and comforting home-baked goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol4 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium130 mg
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Sugar34 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 450 degrees F (230 degrees C). Position an oven rack in the lowest position. (5 minutes)
02 Step
Recipe View 10 mins Gently unroll one pie crust and carefully line the bottom and sides of a 9-inch pie plate. (5 minutes)
03 Step
Recipe View 2 mins In a small bowl, whisk together the granulated sugar and all-purpose flour until well combined. Sprinkle 1/4 of this sugar mixture evenly over the prepared bottom crust. (3 minutes)
04 Step
Recipe View 1 mins Heap the chopped rhubarb on top of the sugared crust, mounding it slightly in the center. Sprinkle the remaining sugar mixture evenly over the rhubarb. (5 minutes)
05 Step
Recipe View 3 mins Dot the rhubarb filling with the small pieces of butter. Cover with the top crust, trim any excess dough, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. (10 minutes)
06 Step
Recipe View 1 mins Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is bubbly and the crust is a rich golden brown, approximately 40 to 45 minutes. If the crust begins to brown too quickly, tent it loosely with aluminum foil. (55-60 minutes)
07 Step
Recipe View 1 mins Remove from the oven and let cool completely on a wire rack before serving. This allows the filling to set properly. (2 hours)
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RECIPE REVIEWS
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Clyde Zemlak
Mar 4, 2025My family loves this pie! I've made it several times, and it's always a crowd-pleaser.
Zoila Ziemann
May 19, 2024I followed the recipe exactly, and it turned out perfectly. The cooling time is essential!
Louisa Keeling
Jul 4, 2023I used frozen rhubarb, and it worked just as well. Be sure to thaw and drain it well first.
Monroe Friesen
May 29, 2023I added a pinch of cinnamon to the sugar mixture, and it gave the pie a lovely warmth.
Odell Bogan
Jan 6, 2023This is the best rhubarb pie recipe I've ever tried! Thank you for sharing.
Sabrina Dubuqueboyer
May 1, 2022This pie was a huge hit! The crust was perfectly flaky, and the rhubarb filling was wonderfully tart and sweet.