Old-Fashioned Rhubarb Pie is a timeless dessert that brings together the perfect blend of sweet and tart. This classic pie is a tribute to generations past when seasonal ingredients were celebrated and simple recipes created the most memorable flavors. The vibrant ruby-red stalks of rhubarb transform into a luscious, jammy filling that bubbles beneath a golden, flaky crust. This pie is often associated with springtime when rhubarb is in season and gardens begin to flourish. It’s the kind of dessert that evokes comfort, nostalgia, and the warmth of family gatherings. Whether you’re baking it for a holiday, potluck, or Sunday supper, it’s sure to be a hit. Making this pie from scratch is easier than you might think, and the reward is well worth it. With just a few ingredients and a bit of patience, you can enjoy a slice of pie that tastes just like grandma used to make—if not better. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
Storage Options
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. You can freeze slices individually and reheat in the oven.
Summary
A classic, sweet-tart pie filled with fresh rhubarb and baked into a buttery, golden crust.
Why You’ll Love This Recipe
Simple, nostalgic ingredients
Perfect balance of tart and sweet
Ideal for spring and summer baking
Easy to make with or without a top crust
Great served warm or chilled
Kitchen Equipment You’ll Need
9-inch pie dish
Mixing bowl
Rolling pin
Pastry cutter or knife
Measuring cups and spoons
Tips for Success
Use fresh, firm rhubarb stalks
Add a bit of flour or cornstarch to prevent a runny filling
Chill your dough before rolling for a flakier crust
Tent the pie with foil if the edges brown too quickly
Ingredients
1 double pie crust (store-bought or homemade)
4 cups chopped rhubarb (½-inch pieces)
1½ cups granulated sugar
¼ cup all-purpose flour
1 tablespoon butter, cut into small pieces
1 egg (optional, for egg wash)
1 tablespoon milk (optional, for egg wash)
Directions
Preheat oven to 425°F.
Roll out one pie crust and place in a 9-inch pie dish.
In a mixing bowl, combine chopped rhubarb, sugar, and flour. Toss well to coat.
Pour the rhubarb mixture into the prepared pie crust. Dot with butter.
Roll out the second crust and place over the top. Trim and crimp edges to seal. Cut a few slits for steam to escape.
Optional: brush top crust with a mixture of egg and milk for a golden finish.
Bake at 425°F for 15 minutes, then reduce oven to 350°F and bake an additional 35–40 minutes or until the crust is golden and filling is bubbly.
Cool completely before slicing.
Additional Tips or Variations
Mix in a handful of strawberries for a twist
Sprinkle a little cinnamon or nutmeg for depth
Top with a streusel crumble instead of a second crust
Serve with whipped cream or vanilla ice cream