Rhubarb Pie

Even when I was baking regularly, rhubarb pie felt like one of those recipes I just never quite trusted myself with.

Too many warnings about stringy texture, too much sourness, soggy crusts—so I’d pass it over, again and again.

But after watching a neighbor pull a bubbling, golden pie from her oven last spring, I finally gave in. I came home, grabbed a bundle of fresh rhubarb, and started testing.

This pie is what came out of that streak of stubbornness—and it’s now something I look forward to every year.

The crust stays crisp all the way through, the filling is tart but not sharp, sweet but not syrupy, and the texture is soft without turning into jam.

It slices cleanly, looks gorgeous with its simple lattice top, and honestly tastes like it belongs on a windowsill in June.

No shortcuts, no skipping steps—but nothing that feels impossible either. If you’ve ever hesitated with rhubarb, I get it. But this one is worth your trust.

Rhubarb Pie Recipe

Ingredients

For The Crust (Double Crust – Bottom And Lattice Top)

2½ cups (310g) all-purpose flour
1 tsp fine sea salt
1 tbsp granulated sugar
1 cup (225g) unsalted butter, cold and cut into cubes
6–8 tbsp ice water (start with 6, add more if needed)

For The Filling

5 cups chopped fresh rhubarb (about ½-inch thick pieces)
1½ cups granulated sugar
¼ cup cornstarch
½ tsp ground cinnamon
¼ tsp fine salt
2 tsp fresh lemon juice
1 tsp pure vanilla extract
2 tbsp unsalted butter, cut into small bits (to dot on top before baking)

For The Egg Wash

1 egg
1 tbsp whole milk
1 tbsp granulated sugar (for sprinkling)

Instructions

In a large bowl, whisk together the flour, salt, and sugar for the crust. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add the ice water, starting with 6 tablespoons. Toss the dough with a fork until it starts to clump. If it’s still dry, add 1 tablespoon of water at a time until it comes together without being sticky.
Divide the dough into two discs, flatten slightly, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 48 hours is fine).

While the dough chills, combine the chopped rhubarb, sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla in a large mixing bowl. Stir thoroughly and set aside for 30 minutes to allow the sugar to draw out some moisture.
Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven. Place a baking sheet on the rack to preheat – this helps ensure the bottom crust cooks thoroughly.
On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully lift and place it into a 9-inch standard pie plate (not deep-dish), letting the excess hang over the edges. Press gently into the sides and bottom.

Spoon the rhubarb filling into the pie shell, discarding any excess liquid that may have pooled in the bowl. Dot the top evenly with small bits of butter.
Roll out the second disc of dough and cut it into 10–12 strips, about ¾-inch wide. Lay half the strips vertically over the pie, spaced evenly. Fold back every other strip halfway, then lay one strip horizontally across the center. Unfold the vertical strips, then fold back the alternate ones and lay another horizontal strip. Repeat to form a woven lattice.
Trim excess dough from the edges, leaving about a ½-inch overhang. Fold the edge under itself and crimp decoratively using your fingers or a fork.

Beat the egg and milk together. Brush the egg wash generously over the lattice and crimped edge. Sprinkle the surface with granulated sugar for extra crunch.
Bake on the preheated baking sheet for 20 minutes at 400°F (200°C), then reduce the oven to 350°F (175°C) and bake for an additional 35–40 minutes. The crust should be deep golden and the filling bubbling through the lattice.
If the edges brown too quickly, tent them with foil halfway through baking.

Cool the pie on a wire rack for at least 4 hours. This allows the filling to set fully before slicing.

Tips For Making The Best Rhubarb Pie

Even small changes in how you prep and bake can make a big difference in the final pie.

Use fresh rhubarb when possible: Fresh stalks have a brighter flavor and better texture than frozen ones. If using frozen, thaw completely and drain well.

Cut the rhubarb evenly: Pieces about half an inch thick will cook through without turning mushy or stringy.
Let the filling rest before baking: Mixing the sugar with rhubarb and letting it sit helps draw out moisture, which prevents a watery filling.
Drain excess liquid before filling the crust: If the mixture looks soupy, leave some of the juice behind or spoon it out to avoid a soggy base.

Keep the dough cold: Cold dough bakes into a flakier crust. Chill it before rolling, and again after shaping the pie if your kitchen is warm.
Bake on a hot tray: Placing your pie dish on a preheated baking sheet helps the bottom crust firm up and cook evenly.

Variations

There are a few easy ways to change up the flavor while keeping the pie balanced and delicious.

Strawberry-rhubarb: Swap out half of the rhubarb for sliced fresh strawberries to add natural sweetness and depth.
Orange zest: Mix in a teaspoon of orange zest with the filling to give it a citrusy edge.
Coconut sugar: Use coconut sugar instead of white sugar for a slightly deeper, caramel-like taste.

Spiced crust: Add a pinch of ground ginger or cinnamon directly into the pie dough for a warmer, spiced aroma.
Vanilla bean: Scrape in fresh vanilla bean or use paste for a stronger, more fragrant vanilla flavor in the filling.

How To Tell When Rhubarb Pie Is Fully Baked?

It’s not just about time—your senses can help you tell when it’s ready.

Look for bubbling filling: The fruit mixture should be bubbling up through the lattice or vents. This shows the filling is cooked and the starch has thickened.
Check the crust color: A deep golden brown crust is a strong sign it’s done, especially around the edges and top lattice.
Use a thermometer: The internal temperature in the center should reach about 200°F. This means the filling is hot enough to set.

Watch the middle: If the center still looks pale or soft, give it more time. A slightly firm crust in the center means it’s ready to cool and slice cleanly.

How To Make Rhubarb Pie Gluten-Free?

You don’t have to skip this pie if you’re avoiding gluten—just swap the crust.

Use a gluten-free flour blend: Choose a 1-to-1 baking flour that’s labeled for pie crusts. Look for one with xanthan gum or add a small amount yourself to help with structure.

Chill the dough longer: Gluten-free dough can be more delicate. Chilling it extra helps firm it up and makes rolling easier.
Roll between parchment paper: This prevents sticking and makes it easier to transfer to the pie dish.
Don’t skip the lattice: A lattice still works great with gluten-free dough—just handle it gently and use slightly thicker strips if needed.

What To Serve With Rhubarb Pie?

Pairing your pie with the right food makes it feel like a full dessert experience.

Vanilla ice cream
Fresh whipped cream
Cream cheese frosting
Cold custard
Lemon sorbet
Iced mint tea
Black coffee
Soft cheese platter (mild cheeses only)

How To Make Ahead And Store Rhubarb Pie?

Rhubarb pie can easily be made ahead or saved for later without losing its texture or flavor.

To Make Ahead

Assemble and refrigerate: Make the full pie and keep it in the fridge (unbaked) for up to 24 hours before baking.

Freeze before baking: Wrap the whole unbaked pie in foil and freeze. Bake straight from frozen—just add about 20 extra minutes.

To Store After Baking

At room temperature: Keep loosely covered with foil for up to 2 days.
In the fridge: Store covered in the fridge for 4–5 days. The crust stays crisp longer if it’s not sealed tightly with plastic.