Welcome to the wonderful world of rhubarb pies! As spring arrives, it’s the perfect time to explore this tart, seasonal favorite. Whether you’re a pie-making pro or a curious beginner, these 18 delicious recipes promise to delight your taste buds and impress at any gathering. So, grab your rolling pin and let’s dive into a sweet and tangy adventure—you won’t want to miss a single slice!
Classic Rhubarb Pie with Flaky Crust
Crisp rhubarb shines in this classic pie, balanced with just enough sugar to tame its tartness while letting its vibrant flavor lead. A flaky, buttery crust provides the perfect textural contrast to the tender filling. This recipe delivers a timeless dessert that celebrates spring’s first harvest.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour, plus more for dusting
– 1 teaspoon fine sea salt
– 1 cup unsalted European-style butter, cold and cubed
– 6-8 tablespoons ice water
– 5 cups fresh rhubarb, trimmed and cut into ½-inch pieces
– 1 ¼ cups granulated sugar
– ¼ cup minute tapioca
– 1 tablespoon fresh lemon juice
– 1 teaspoon pure vanilla extract
– ¼ teaspoon ground cardamom
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
Instructions
1. Combine 2 ½ cups all-purpose flour and 1 teaspoon fine sea salt in a large mixing bowl.
2. Cut 1 cup cold, cubed unsalted European-style butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Drizzle 6 tablespoons ice water over the mixture, tossing with a fork until the dough just begins to clump; add remaining water 1 tablespoon at a time if needed.
4. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to hydrate the flour and relax the gluten.
5. Preheat your oven to 425°F and position a rack in the lower third.
6. In a separate bowl, combine 5 cups rhubarb pieces, 1 ¼ cups granulated sugar, ¼ cup minute tapioca, 1 tablespoon fresh lemon juice, 1 teaspoon pure vanilla extract, and ¼ teaspoon ground cardamom.
7. Let the filling mixture stand for 15 minutes to allow the tapioca to begin absorbing the juices.
8. On a lightly floured surface, roll one disc of chilled dough into a 12-inch circle and transfer it to a 9-inch pie plate.
9. Pour the rhubarb filling into the bottom crust, mounding it slightly in the center.
10. Roll the second dough disc into an 11-inch circle and place it over the filling.
11. Trim the excess dough, leaving a ½-inch overhang, then crimp the edges to seal.
12. Cut several 2-inch slits in the top crust to allow steam to escape during baking.
13. Brush the top crust evenly with 1 lightly beaten pasture-raised egg and sprinkle with 1 tablespoon turbinado sugar for a sparkling finish.
14. Place the pie on a rimmed baking sheet to catch any drips and bake at 425°F for 20 minutes to set the crust.
15. Reduce the oven temperature to 375°F and continue baking for 35-40 minutes, until the crust is deeply golden brown and the filling is bubbling vigorously through the vents.
16. Transfer the pie to a wire rack and cool completely, for at least 4 hours, to allow the filling to set properly.
Serve each slice slightly warm to highlight the contrast between the crisp, sugar-crusted pastry and the soft, tangy-sweet rhubarb filling. A scoop of vanilla bean ice cream melts beautifully into the warm pie, creating a luxurious sauce that complements the cardamom’s subtle spice.
Strawberry Rhubarb Pie with Lattice Top
Every spring, strawberry rhubarb pie signals the season’s arrival. This lattice-topped version balances sweet berries with tart rhubarb in a flaky, buttery crust. Follow these precise steps for a standout dessert.
Serving: 8 | Pre Time: 40 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted European-style butter, chilled and cubed
– 1 tsp fine sea salt
– 6-8 tbsp ice water
– 1 lb fresh strawberries, hulled and quartered
– 12 oz rhubarb stalks, trimmed and sliced into ½-inch pieces
– ¾ cup granulated sugar
– ¼ cup light brown sugar
– 3 tbsp cornstarch
– 1 tsp pure vanilla extract
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp turbinado sugar
Instructions
1. Combine 2 ½ cups all-purpose flour and 1 tsp fine sea salt in a large bowl.
2. Cut in 1 cup chilled, cubed unsalted European-style butter until pea-sized crumbs form.
3. Drizzle 6-8 tbsp ice water into the mixture, stirring until dough just comes together.
4. Divide dough into two discs, wrap tightly in plastic, and chill for 30 minutes.
5. Roll out one disc on a floured surface to a 12-inch circle and fit into a 9-inch pie plate; trim edges.
6. In a separate bowl, toss 1 lb quartered strawberries and 12 oz sliced rhubarb with ¾ cup granulated sugar, ¼ cup light brown sugar, 3 tbsp cornstarch, and 1 tsp pure vanilla extract.
7. Pour filling into the prepared crust and dot with 1 tbsp cubed butter.
8. Roll out the second dough disc and cut into 1-inch-wide strips.
9. Weave strips over the filling to create a lattice pattern, crimping edges to seal.
10. Brush lattice with 1 lightly beaten pasture-raised egg and sprinkle with 1 tbsp turbinado sugar.
11. Place pie on a baking sheet and bake at 400°F for 20 minutes.
12. Reduce oven temperature to 350°F and bake for 35-40 minutes, until filling bubbles and crust is golden brown.
13. Cool pie completely on a wire rack for at least 3 hours before slicing.
Buttery, flaky crust encases a vibrant filling that’s both sweet and tart. The lattice top adds visual appeal while allowing steam to escape for a perfectly set interior. Serve slices warm with a scoop of vanilla bean ice cream for a classic pairing, or enjoy at room temperature with a dollop of freshly whipped cream.
Rhubarb Custard Pie with Vanilla Bean
Warm, tart rhubarb meets creamy vanilla custard in this classic spring dessert. The combination creates a perfect balance of sweet and tangy flavors. This pie showcases seasonal produce with elegant simplicity.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch pie crust, blind-baked
– 4 cups fresh rhubarb, cut into ½-inch pieces
– 1 cup granulated sugar
– ¼ cup all-purpose flour
– 3 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 vanilla bean, split and seeds scraped
– ¼ teaspoon fine sea salt
– 2 tablespoons unsalted butter, cut into small pieces
Instructions
1. Preheat your oven to 375°F (190°C).
2. Arrange the rhubarb pieces evenly in the blind-baked pie crust.
3. In a medium bowl, whisk together the granulated sugar and all-purpose flour until fully combined.
4. Add the lightly beaten pasture-raised eggs to the sugar mixture and whisk until smooth.
5. Pour in the heavy cream and whisk vigorously to incorporate.
6. Scrape the seeds from the split vanilla bean into the custard mixture and whisk to distribute evenly.
7. Whisk in the fine sea salt until fully dissolved.
8. Carefully pour the custard mixture over the rhubarb in the pie crust, ensuring it seeps between the pieces.
9. Dot the top of the filling evenly with the small pieces of unsalted butter.
10. Place the pie on a baking sheet to catch any potential drips.
11. Bake on the center rack for 50-55 minutes, or until the custard is set around the edges but has a slight, gentle wobble in the center.
12. Transfer the pie to a wire cooling rack and let it cool completely for at least 3 hours to allow the custard to fully set.
13. Slice and serve at room temperature or chilled.
A silky, set custard envelops tender, tart rhubarb in every bite. The vanilla bean seeds provide aromatic depth that complements the fruit’s brightness. For an elegant presentation, serve each slice with a dollop of lightly sweetened crème fraîche and a sprinkle of candied ginger.
Rustic Rhubarb Galette with Honey Drizzle
Crafting a rustic galette is simpler than pie, letting rhubarb’s tartness shine. This free-form pastry requires minimal fuss for maximum flavor. A honey drizzle adds a floral, balancing sweetness.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ¼ cups all-purpose flour
– ½ teaspoon fine sea salt
– 8 tablespoons unsalted European-style butter, chilled and cubed
– ¼ cup ice water
– 1 ½ pounds fresh rhubarb stalks, trimmed and sliced into ½-inch pieces
– ⅓ cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon pure vanilla extract
– 1 pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
– 2 tablespoons wildflower honey
Instructions
1. Combine 1 ¼ cups all-purpose flour and ½ teaspoon fine sea salt in a large bowl.
2. Cut in 8 tablespoons chilled, cubed unsalted European-style butter using a pastry blender until pea-sized crumbs form.
3. Drizzle ¼ cup ice water over the mixture, stirring with a fork until dough just comes together.
4. Tip: Handle dough minimally to prevent gluten development and ensure a flaky crust.
5. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
6. Toss 1 ½ pounds sliced rhubarb with ⅓ cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon pure vanilla extract in a medium bowl.
7. Roll chilled dough on a floured surface into a 12-inch circle, about ⅛-inch thick.
8. Transfer dough to a parchment-lined baking sheet.
9. Arrange rhubarb mixture in the center, leaving a 2-inch border.
10. Fold dough edges over filling, pleating as you go.
11. Brush exposed dough with 1 lightly beaten pasture-raised egg.
12. Sprinkle 1 tablespoon turbinado sugar over the crust.
13. Tip: Chill assembled galette for 15 minutes before baking to prevent butter from melting too quickly.
14. Preheat oven to 400°F.
15. Bake galette on middle rack for 30–35 minutes, until crust is golden brown and rhubarb is tender.
16. Tip: Rotate baking sheet halfway through for even browning.
17. Remove galette from oven and let cool on sheet for 10 minutes.
18. Drizzle 2 tablespoons wildflower honey over warm filling.
Warm from the oven, the galette offers a crisp, buttery crust that yields to soft, tangy rhubarb. The honey drizzle caramelizes slightly, adding a delicate floral note. Serve slices with a dollop of crème fraîche or alongside a scoop of vanilla bean ice cream for contrast.
Rhubarb and Apple Crumble Pie
Perfect for spring, this rhubarb and apple crumble pie balances tart and sweet with a buttery topping. Prepare the filling while the crust chills to streamline the process. Serve warm with a scoop of vanilla ice cream for contrast.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
- 1 ½ cups all-purpose flour, plus 2 tablespoons for dusting
- ½ cup unsalted butter, cold and cubed
- ¼ cup ice water
- 3 cups rhubarb, trimmed and cut into ½-inch pieces
- 2 cups Granny Smith apples, peeled, cored, and sliced ¼-inch thick
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 cup old-fashioned rolled oats
- ½ cup light brown sugar, packed
- 6 tablespoons unsalted butter, melted
- ¼ cup chopped pecans
Instructions
- Combine 1 ½ cups flour and ¼ teaspoon salt in a food processor.
- Add ½ cup cold, cubed butter and pulse until mixture resembles coarse crumbs.
- Drizzle in ¼ cup ice water while pulsing just until dough begins to clump.
- Turn dough onto a lightly floured surface and shape into a disk.
- Wrap dough in plastic wrap and refrigerate for 30 minutes to prevent shrinkage.
- Preheat oven to 375°F.
- Roll chilled dough into a 12-inch circle on a floured surface.
- Transfer dough to a 9-inch pie plate, trim edges, and crimp.
- Prick bottom of crust with a fork, then line with parchment paper and pie weights.
- Blind bake crust for 15 minutes until lightly set.
- Combine rhubarb, apples, granulated sugar, cornstarch, cinnamon, and remaining ¼ teaspoon salt in a large bowl.
- Toss filling gently to coat evenly without breaking fruit.
- Mix oats, brown sugar, melted butter, and pecans in a separate bowl until crumbly.
- Spread filling into par-baked crust, mounding slightly in center.
- Sprinkle oat topping evenly over filling, covering completely.
- Place pie on a baking sheet to catch drips and bake at 375°F for 40 minutes.
- Rotate pie halfway through baking for even browning.
- Bake until topping is golden brown and filling bubbles at edges, about 40 minutes total.
- Transfer pie to a wire rack and cool for at least 1 hour before slicing.
Hearty and comforting, this pie features a tender, flaky crust with a juicy, spiced filling. The oat-pecan crumble adds a delightful crunch that contrasts the soft fruit. For a creative twist, serve individual portions with a drizzle of bourbon caramel sauce or a dollop of crème fraîche.
Vegan Rhubarb Pie with Coconut Cream
This vegan rhubarb pie delivers spring’s tartness balanced with creamy coconut. The flaky crust and vibrant filling come together with minimal fuss. You’ll appreciate the bright, tangy notes against the rich coconut cream.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 ½ cups all-purpose flour, sifted
– ¾ cup refined coconut oil, chilled and cubed
– 6-8 tbsp ice water
– 1 ½ lbs fresh rhubarb, trimmed and sliced into ½-inch pieces
– ¾ cup granulated sugar
– ¼ cup cornstarch
– 1 tsp pure vanilla extract
– 1 can full-fat coconut cream, chilled overnight
– 2 tbsp powdered sugar
Instructions
1. Combine sifted all-purpose flour and chilled, cubed refined coconut oil in a food processor.
2. Pulse until mixture resembles coarse crumbs, about 10-12 pulses.
3. Gradually add ice water, 1 tbsp at a time, pulsing just until dough comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out one disc to a 12-inch circle on a lightly floured surface.
6. Transfer to a 9-inch pie dish, trimming edges to leave a ½-inch overhang.
7. In a large bowl, toss trimmed, sliced rhubarb with granulated sugar and cornstarch until evenly coated.
8. Stir in pure vanilla extract to the rhubarb mixture.
9. Pour filling into the prepared pie crust, spreading evenly.
10. Roll out the second dough disc to an 11-inch circle.
11. Place over filling, crimp edges to seal, and cut 4-5 slits in the top for venting.
12. Bake at 375°F for 45 minutes, or until crust is golden brown and filling bubbles through slits.
13. Cool pie completely on a wire rack for at least 2 hours.
14. While pie cools, scoop solidified coconut cream from the chilled can into a mixing bowl.
15. Whip with powdered sugar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
Rich coconut cream topping contrasts beautifully with the pie’s tangy, tender rhubarb filling. Serve slices slightly warm to highlight the flaky, buttery crust. For a creative twist, garnish with toasted coconut flakes or a drizzle of maple syrup.
Rhubarb Meringue Pie with Toasted Peaks
A classic spring dessert gets a dramatic upgrade with this rhubarb meringue pie. Tart, poached rhubarb meets a buttery crust and a cloud of toasted meringue peaks. It’s a stunning centerpiece that balances sweet and sour perfectly.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ¼ cups all-purpose flour
– ½ cup unsalted butter, cold and cubed
– 3 tbsp ice water
– 1 ½ lbs fresh rhubarb, trimmed and cut into ½-inch pieces
– ¾ cup granulated sugar
– 1 tbsp cornstarch
– ¼ tsp fine sea salt
– 4 large pasture-raised eggs, separated
– ½ cup superfine sugar
– ¼ tsp cream of tartar
Instructions
1. Combine flour and cold, cubed butter in a food processor; pulse until mixture resembles coarse crumbs.
2. Add ice water gradually, pulsing just until dough comes together.
3. Form dough into a disk, wrap in plastic, and chill for 30 minutes.
4. Roll dough out on a floured surface to a 12-inch circle.
5. Transfer dough to a 9-inch pie plate; trim and crimp edges.
6. Prick bottom with a fork, line with parchment, and fill with pie weights.
7. Blind bake at 375°F for 15 minutes; remove weights and parchment, then bake for 5 more minutes until lightly golden. Tip: Chilling the dough prevents shrinkage during baking.
8. Combine rhubarb, granulated sugar, cornstarch, and salt in a saucepan.
9. Cook over medium heat, stirring, for 10 minutes until rhubarb softens and mixture thickens.
10. Let rhubarb filling cool slightly, then spread evenly into the pre-baked crust.
11. In a clean, dry bowl, whip egg whites and cream of tartar with an electric mixer on medium speed until foamy.
12. Gradually add superfine sugar, increasing speed to high, and whip until stiff, glossy peaks form, about 5 minutes. Tip: Ensure no yolk contaminates the whites for maximum volume.
13. Spoon meringue over the rhubarb filling, sealing to the edges.
14. Create decorative peaks with the back of a spoon.
15. Bake at 350°F for 20 minutes until meringue peaks are toasted golden brown. Tip: Bake immediately after topping to prevent weeping.
16. Let pie cool completely on a wire rack for at least 2 hours before slicing.
Dense, buttery crust contrasts with the tender, tangy rhubarb and airy meringue. Serve slices chilled with a drizzle of crème anglaise or alongside a scoop of vanilla bean ice cream for extra indulgence.
Spiced Rhubarb Pie with Cinnamon and Nutmeg
Mouthwatering rhubarb gets a warm spice treatment in this classic pie. The cinnamon and nutmeg enhance its tartness perfectly. This recipe delivers a flaky crust and tender filling every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour, sifted
– 1 cup unsalted European-style butter, chilled and cubed
– 6 tbsp ice water
– 1 tsp fine sea salt
– 4 cups fresh rhubarb, trimmed and diced into ½-inch pieces
– 1 cup granulated cane sugar
– ¼ cup cornstarch
– 1 tsp ground cinnamon
– ½ tsp freshly grated nutmeg
– 1 tbsp unsalted butter, cut into small pieces
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp turbinado sugar
Instructions
1. Combine sifted all-purpose flour and fine sea salt in a large mixing bowl.
2. Add chilled, cubed unsalted European-style butter to the flour mixture.
3. Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized crumbs form.
4. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Tip: Overworking the dough will make it tough.
5. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
6. Preheat your oven to 375°F (190°C) and position a rack in the center.
7. In a separate bowl, combine diced fresh rhubarb, granulated cane sugar, cornstarch, ground cinnamon, and freshly grated nutmeg.
8. Toss the mixture gently until the rhubarb is evenly coated and let it sit for 10 minutes to macerate.
9. Roll out one disc of chilled dough on a lightly floured surface to a 12-inch circle.
10. Transfer the rolled dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
11. Pour the rhubarb mixture into the pie crust, spreading it evenly.
12. Dot the top of the filling with small pieces of unsalted butter.
13. Roll out the second disc of dough to another 12-inch circle.
14. Place the second dough circle over the filling, trimming any excess with kitchen shears.
15. Crimp the edges of the pie crust together using your fingers or a fork to seal.
16. Cut four small slits in the top crust to allow steam to escape during baking.
17. Brush the top crust lightly with the beaten pasture-raised egg using a pastry brush.
18. Sprinkle turbinado sugar evenly over the brushed crust for a sparkling finish. Tip: This adds a subtle crunch and caramelized flavor.
19. Place the pie on a baking sheet to catch any drips and bake at 375°F (190°C) for 50-55 minutes, or until the crust is golden brown and the filling is bubbling. Tip: If the crust browns too quickly, cover the edges with aluminum foil.
20. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Buttery crust shatters with each forkful, revealing a spiced, jam-like rhubarb center. Serve it warm with a scoop of vanilla bean ice cream for a comforting contrast, or enjoy it chilled for a firmer, more intense flavor profile.
Rhubarb and Raspberry Pie with Almond Crust
Rhubarb and raspberries create a vibrant, tart-sweet filling that balances beautifully with a nutty almond crust. This pie celebrates spring produce with a sophisticated twist, perfect for showcasing seasonal flavors. The almond crust adds a delicate crunch that complements the soft, juicy fruit filling.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
- 1 ¼ cups all-purpose flour, sifted
- ½ cup almond flour
- ¼ cup granulated sugar
- ½ teaspoon fine sea salt
- ½ cup unsalted European-style butter, chilled and cubed
- 3-4 tablespoons ice water
- 4 cups fresh rhubarb, trimmed and sliced into ½-inch pieces
- 2 cups fresh raspberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 large pasture-raised egg, lightly beaten
- 1 tablespoon turbinado sugar
Instructions
- Combine 1 ¼ cups sifted all-purpose flour, ½ cup almond flour, ¼ cup granulated sugar, and ½ teaspoon fine sea salt in a food processor.
- Add ½ cup chilled, cubed unsalted European-style butter and pulse until mixture resembles coarse crumbs, about 10 pulses.
- Drizzle in 3 tablespoons ice water while pulsing until dough just comes together, adding remaining tablespoon if needed.
- Turn dough onto a lightly floured surface and form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F and position rack in lower third.
- Roll chilled dough to a 12-inch circle on a floured surface and transfer to a 9-inch pie plate.
- Crimp edges decoratively and refrigerate crust while preparing filling.
- Combine 4 cups sliced rhubarb, 2 cups raspberries, ¾ cup granulated sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract in a large bowl.
- Gently fold filling until evenly coated, being careful not to crush raspberries.
- Pour filling into chilled crust, mounding slightly in center.
- Brush crust edges with 1 lightly beaten pasture-raised egg using a pastry brush.
- Sprinkle 1 tablespoon turbinado sugar over crust edges and filling.
- Place pie on a baking sheet to catch drips and bake at 375°F for 55 minutes until crust is golden and filling bubbles thickly.
- Cool completely on a wire rack for 4 hours before slicing to allow filling to set.
Chilled slices reveal a firm yet tender filling with jewel-like rhubarb pieces suspended in raspberry sauce. The almond crust offers a subtle marzipan note that contrasts the bright fruit acidity. Serve slightly warmed with a dollop of crème fraîche or alongside vanilla bean ice cream for temperature contrast.
Gluten-Free Rhubarb Pie with Oat Topping
Warm rhubarb season brings this gluten-free pie, a tart-sweet dessert with a crisp oat topping. It’s simple to assemble and bakes into a comforting treat. Perfect for spring gatherings or a cozy night in.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups gluten-free all-purpose flour blend
– ½ cup cold unsalted butter, cubed
– ¼ cup ice water
– 4 cups fresh rhubarb, chopped into ½-inch pieces
– ¾ cup granulated sugar
– 2 tbsp cornstarch
– 1 tsp vanilla extract
– ½ cup old-fashioned rolled oats
– ¼ cup almond flour
– ¼ cup light brown sugar
– 3 tbsp cold clarified butter
– ¼ tsp fine sea salt
Instructions
1. Preheat oven to 375°F. Lightly grease a 9-inch pie dish.
2. In a food processor, pulse gluten-free flour blend and cold cubed butter until mixture resembles coarse crumbs, about 10 pulses.
3. Gradually add ice water, pulsing just until dough comes together. Tip: Handle dough minimally to prevent toughness.
4. Press dough evenly into pie dish, forming a ¼-inch thick crust. Chill for 10 minutes.
5. In a large bowl, toss chopped rhubarb with granulated sugar, cornstarch, and vanilla extract until evenly coated.
6. Spread rhubarb mixture into chilled crust, distributing it uniformly.
7. In a separate bowl, combine rolled oats, almond flour, light brown sugar, and fine sea salt.
8. Cut cold clarified butter into oat mixture using a pastry cutter until crumbly. Tip: Keep butter cold for a flaky topping.
9. Sprinkle oat topping evenly over rhubarb filling, covering it completely.
10. Bake at 375°F for 40-45 minutes, until topping is golden brown and filling bubbles at edges. Tip: Place a baking sheet underneath to catch any drips.
11. Cool pie on a wire rack for at least 1 hour before slicing.
12. Present this pie warm or at room temperature. The filling sets into a jammy consistency, while the oat topping adds a nutty crunch. Pair it with a dollop of whipped cream or vanilla ice cream for a balanced dessert.
Rhubarb and Ginger Pie with Citrus Zest
Fragrant rhubarb meets zesty ginger in this springtime pie, where bright citrus notes cut through the sweet-tart filling. A buttery crust cradles the vibrant filling for a dessert that celebrates seasonal produce with sophisticated balance.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 ½ cups all-purpose flour, sifted
– 1 cup unsalted European-style butter, chilled and cubed
– ¼ cup granulated sugar
– ½ tsp fine sea salt
– 6 tbsp ice water
– 1 ½ lbs fresh rhubarb, trimmed and sliced into ½-inch pieces
– ¾ cup granulated sugar
– ¼ cup candied ginger, finely minced
– 2 tbsp cornstarch
– Zest of 1 orange and 1 lemon
– 1 tbsp fresh lemon juice
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp turbinado sugar
Instructions
1. Combine sifted all-purpose flour, chilled unsalted European-style butter cubes, ¼ cup granulated sugar, and fine sea salt in a food processor.
2. Pulse until mixture resembles coarse crumbs, about 10 pulses.
3. Gradually add ice water while pulsing, just until dough begins to clump.
4. Turn dough onto a floured surface and divide into two discs; wrap in plastic and refrigerate for 30 minutes.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. In a large bowl, toss fresh rhubarb pieces with ¾ cup granulated sugar, finely minced candied ginger, cornstarch, orange and lemon zest, and fresh lemon juice until evenly coated.
7. Roll out one dough disc to a 12-inch circle and fit into a 9-inch pie plate, trimming edges.
8. Spoon rhubarb mixture into the crust, mounding slightly in the center.
9. Roll out the second dough disc and cut into 1-inch strips for a lattice top, weaving over the filling.
10. Crimp edges with a fork and brush lattice with lightly beaten pasture-raised egg.
11. Sprinkle turbinado sugar evenly over the crust.
12. Place pie on the preheated baking sheet and bake at 375°F for 45 minutes, until crust is golden brown and filling bubbles thickly.
13. Cool on a wire rack for at least 2 hours before slicing.
Oozing with a jammy, ruby-red filling, this pie offers a crisp, sugar-sparkled crust that shatters with each bite. The ginger provides a warm, peppery kick that lingers, while citrus zest brightens every forkful. Serve slightly warm with a dollop of crème fraîche to balance the tangy sweetness.
Deep-Dish Rhubarb Pie with Buttery Crust
Mouthwatering rhubarb pie is the ultimate spring dessert. This deep-dish version features a flaky, buttery crust that perfectly balances the fruit’s tartness. It’s surprisingly simple to make with the right technique.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour
– 1 cup unsalted European-style butter, chilled and cubed
– ½ cup ice water
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 5 cups fresh rhubarb, trimmed and cut into ½-inch pieces
– 1 ¼ cups granulated sugar
– ¼ cup cornstarch
– 1 tablespoon fresh lemon juice
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
Instructions
1. Combine 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt in a large mixing bowl.
2. Cut 1 cup chilled, cubed unsalted European-style butter into the flour mixture using a pastry blender until pea-sized crumbs form.
3. Gradually add ½ cup ice water, mixing with a fork until the dough just comes together.
4. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F and position a rack in the lower third.
6. In a separate bowl, toss 5 cups rhubarb pieces with 1 ¼ cups granulated sugar, ¼ cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon pure vanilla extract, and ½ teaspoon ground cinnamon until evenly coated.
7. Roll out one dough disc on a floured surface to a 12-inch circle and fit it into a 9-inch deep-dish pie plate.
8. Spoon the rhubarb filling into the crust, mounding it slightly in the center.
9. Roll out the second dough disc to an 11-inch circle and place it over the filling.
10. Trim and crimp the edges to seal, then cut four 1-inch slits in the top crust for venting.
11. Brush the top crust with 1 lightly beaten pasture-raised egg and sprinkle with 1 tablespoon turbinado sugar.
12. Bake at 375°F for 50-55 minutes, until the crust is golden brown and the filling bubbles through the vents.
13. Transfer the pie to a wire rack and cool completely for 4 hours before slicing.
Lusciously tart rhubarb softens into a vibrant, jammy filling beneath that crisp, buttery crust. Serve each slice warm with a scoop of vanilla bean ice cream to contrast the fruit’s acidity, or enjoy it at room temperature for a more defined texture. The deep-dish format ensures every bite is packed with flavor and structural integrity.
Rhubarb and Blueberry Pie with Lemon Glaze
You’ve been craving a pie that balances tart and sweet with a buttery finish. This rhubarb and blueberry version delivers exactly that, topped with a bright lemon glaze that cuts through the richness. It’s the perfect spring dessert that feels both nostalgic and fresh.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour, sifted
– 1 cup unsalted butter, cold and cubed
– ½ cup granulated sugar
– ¼ cup ice water
– 3 cups fresh rhubarb, cut into ½-inch pieces
– 2 cups fresh blueberries
– ¾ cup light brown sugar
– ¼ cup cornstarch
– 1 teaspoon pure vanilla extract
– 1 large pasture-raised egg, lightly beaten
– 1 cup confectioners’ sugar
– 2 tablespoons fresh lemon juice
– 1 tablespoon whole milk
Instructions
1. Combine sifted all-purpose flour and cold, cubed unsalted butter in a food processor; pulse until mixture resembles coarse crumbs.
2. Add granulated sugar and pulse briefly to incorporate.
3. Gradually add ice water while pulsing, just until dough begins to clump together; avoid overmixing to ensure a flaky crust.
4. Divide dough into two discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
5. Preheat oven to 375°F and place a baking sheet on the lower rack to catch any drips.
6. In a large bowl, toss fresh rhubarb pieces, fresh blueberries, light brown sugar, cornstarch, and pure vanilla extract until evenly coated; let sit for 10 minutes to macerate.
7. Roll out one chilled dough disc on a floured surface to a 12-inch circle; transfer to a 9-inch pie dish, pressing gently into the edges.
8. Spoon the fruit filling into the crust, spreading it evenly.
9. Roll out the second dough disc and place it over the filling; trim excess dough, leaving a ½-inch overhang.
10. Crimp the edges with a fork or your fingers to seal, then brush the top with lightly beaten pasture-raised egg for a golden finish.
11. Cut four small slits in the top crust to allow steam to escape.
12. Bake on the preheated baking sheet for 50-55 minutes, until the crust is deep golden brown and the filling bubbles visibly through the slits.
13. Cool the pie on a wire rack for at least 2 hours to set the filling properly.
14. Whisk confectioners’ sugar, fresh lemon juice, and whole milk in a small bowl until smooth; drizzle over the cooled pie.
Nothing beats the contrast of the tender, jammy fruit against the crisp, buttery crust. The lemon glaze adds a zesty spark that elevates each bite, making it ideal for serving warm with a scoop of vanilla ice cream or chilled as a refreshing treat.
Rhubarb Cream Cheese Pie with Graham Cracker Crust
Boldly tart rhubarb meets velvety cream cheese in this springtime pie. A crisp graham cracker crust provides the perfect textural contrast. This dessert balances sweet and tangy flavors in every bite.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups finely ground graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tablespoons unsalted butter, melted and cooled slightly
– 1 ½ pounds fresh rhubarb, trimmed and cut into ½-inch pieces
– ¾ cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon pure vanilla extract
– 12 ounces full-fat cream cheese, at room temperature
– ½ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Combine the graham cracker crumbs and ⅓ cup granulated sugar in a medium bowl.
3. Pour the melted unsalted butter over the crumb mixture and stir until the crumbs are evenly moistened and resemble wet sand.
4. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Tip: Use the bottom of a flat measuring cup to compact the crust for a sturdy base.
5. Bake the crust on the center oven rack for 10 minutes, then transfer to a wire rack to cool completely.
6. In a large saucepan, combine the fresh rhubarb, ¾ cup granulated sugar, and cornstarch.
7. Cook the rhubarb mixture over medium heat, stirring frequently, for 8-10 minutes until the rhubarb has broken down and the mixture is thick and jam-like. Stir in 1 teaspoon vanilla extract.
8. Spread the cooked rhubarb filling evenly over the cooled crust.
9. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and ½ cup granulated sugar on medium speed for 3 minutes until completely smooth and no lumps remain.
10. With the mixer on low, gradually add the lightly beaten pasture-raised eggs and 1 teaspoon vanilla extract until just incorporated. Tip: Scrape down the bowl’s sides halfway through to ensure a homogeneous mixture.
11. Carefully pour the cream cheese batter over the rhubarb layer, spreading it gently to the edges.
12. Bake the pie on the center oven rack for 35-40 minutes, until the center is set with a slight jiggle and the edges are lightly golden. Tip: A toothpick inserted near the center should come out clean.
13. Transfer the pie to a wire rack and allow it to cool to room temperature, then refrigerate for at least 4 hours before serving.
Dense, creamy cheese layer floats atop a vibrant, jammy rhubarb base. The buttery, crunchy crust provides a satisfying counterpoint to the soft fillings. For a striking presentation, garnish with candied rhubarb ribbons or a dollop of lightly sweetened crème fraîche.
Rhubarb and Peach Pie with Brown Sugar Streusel
Savor the perfect balance of tart rhubarb and sweet peaches in this seasonal pie, topped with a crunchy brown sugar streusel that caramelizes beautifully in the oven. This dessert celebrates spring and summer produce with minimal fuss. The streusel topping eliminates the need for a top crust, making assembly straightforward.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 1 store-bought pie crust, chilled
– 4 cups fresh rhubarb, trimmed and cut into ½-inch pieces
– 3 cups ripe peaches, peeled, pitted, and sliced into ½-inch wedges
– ¾ cup granulated sugar
– ¼ cup cornstarch
– 1 tsp pure vanilla extract
– ½ tsp ground cinnamon
– ¼ tsp fine sea salt
– 1 cup all-purpose flour
– ½ cup packed light brown sugar
– ½ cup unsalted butter, cold and cubed
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled pie crust and press it into a 9-inch pie dish; trim and crimp the edges.
3. In a large mixing bowl, combine the rhubarb pieces, peach wedges, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt; toss gently until evenly coated.
4. Pour the fruit mixture into the prepared pie crust, spreading it into an even layer.
5. In a separate bowl, whisk together the all-purpose flour and packed light brown sugar.
6. Add the cold, cubed unsalted butter to the flour mixture; use a pastry cutter or your fingers to work it in until coarse crumbs form, about the size of peas.
7. Sprinkle the streusel topping evenly over the fruit filling, covering it completely.
8. Brush the crimped edges of the pie crust with the lightly beaten pasture-raised egg for a golden finish.
9. Place the pie on a baking sheet to catch any drips and bake at 375°F (190°C) for 55 minutes, or until the filling is bubbling and the streusel is deeply golden brown.
10. Transfer the pie to a wire rack and let it cool completely, about 3 hours, to allow the filling to set properly.
When sliced, the pie reveals a vibrant, jammy filling that holds its shape without being runny. The streusel adds a delightful crunch that contrasts with the tender fruit beneath. Serve it slightly warm with a dollop of vanilla bean ice cream to highlight the caramelized notes from the brown sugar.
Mini Rhubarb Hand Pies with Powdered Sugar
Fragrant rhubarb and flaky pastry combine in these perfectly portable treats. These mini hand pies offer a sweet-tart filling wrapped in golden crust. They’re ideal for spring gatherings or a simple dessert craving.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 teaspoon fine sea salt
– 3/4 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 2 cups fresh rhubarb, finely diced
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon pure vanilla extract
– 1 pasture-raised egg, lightly beaten
– Powdered sugar for dusting
Instructions
1. Combine 2 cups all-purpose flour and 1/2 teaspoon fine sea salt in a large mixing bowl.
2. Cut in 3/4 cup cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, mixing just until the dough comes together; avoid overworking to ensure a flaky crust.
4. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten.
5. In a separate bowl, toss 2 cups finely diced fresh rhubarb with 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon pure vanilla extract until evenly coated.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll the chilled dough to 1/8-inch thickness.
8. Use a 4-inch round cutter to cut out 24 circles, re-rolling scraps as needed.
9. Place 1 tablespoon of the rhubarb mixture in the center of 12 dough circles, leaving a 1/2-inch border.
10. Brush the edges of each filled circle with the lightly beaten pasture-raised egg to act as a sealant.
11. Top each with a second dough circle, pressing the edges firmly with a fork to seal completely.
12. Cut three small slits in the top of each pie to allow steam to escape during baking.
13. Arrange the pies on the prepared baking sheet, spacing them 2 inches apart.
14. Bake at 375°F for 18-20 minutes, or until the crust is golden brown and the filling is bubbling.
15. Transfer the pies to a wire rack and let cool for 10 minutes.
16. Dust generously with powdered sugar while still slightly warm for optimal adherence.
Piping hot from the oven, these hand pies feature a crisp, buttery crust that gives way to a tender, jam-like rhubarb center. The powdered sugar melts into a delicate glaze, balancing the filling’s natural tartness. Serve them alongside a dollop of vanilla bean ice cream or as a charming addition to a brunch spread.
Rhubarb and Cherry Pie with Lattice Design
Crafting a perfect lattice-topped pie requires balancing tart and sweet flavors with precise technique. This rhubarb and cherry version delivers vibrant spring fruit encased in flaky pastry, ideal for showcasing seasonal produce at its peak.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 55 minutes
Ingredients
– 2½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, cold and cubed
– 1 tsp fine sea salt
– 6-8 tbsp ice water
– 4 cups fresh rhubarb, trimmed and sliced into ½-inch pieces
– 3 cups sweet cherries, pitted and halved
– 1 cup granulated sugar
– ¼ cup cornstarch
– 1 tbsp fresh lemon juice
– 1 tsp pure vanilla extract
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp turbinado sugar
Instructions
1. Combine 2½ cups all-purpose flour, 1 cup cold cubed unsalted butter, and 1 tsp fine sea salt in a food processor; pulse until mixture resembles coarse crumbs.
2. Gradually add 6-8 tbsp ice water, pulsing just until dough comes together; divide into two discs, wrap in plastic, and chill for 30 minutes.
3. In a large bowl, toss 4 cups sliced rhubarb, 3 cups halved cherries, 1 cup granulated sugar, ¼ cup cornstarch, 1 tbsp fresh lemon juice, and 1 tsp pure vanilla extract until evenly coated.
4. Roll out one dough disc on a floured surface to a 12-inch circle; transfer to a 9-inch pie dish, trimming edges to leave a ½-inch overhang.
5. Spoon the fruit filling into the crust, mounding it slightly in the center.
6. Roll out the second dough disc to a 10×12-inch rectangle; cut into ½-inch-wide strips with a sharp knife or pastry wheel.
7. Weave the strips over the filling in a lattice pattern, pressing ends to seal with the bottom crust.
8. Crimp the edges decoratively with your fingers or a fork.
9. Brush the lattice with 1 lightly beaten pasture-raised egg and sprinkle with 1 tbsp turbinado sugar for a glossy finish.
10. Place the pie on a baking sheet to catch drips; bake at 400°F for 20 minutes, then reduce to 375°F and bake for 35-40 minutes until crust is golden and filling bubbles.
11. Cool completely on a wire rack for at least 3 hours to set the filling before slicing.
Notably, the filling thickens into a jewel-toned compote that contrasts with the crisp, buttery lattice. Serve slices warm with a dollop of crème fraîche or alongside vanilla bean ice cream to balance the tartness.
Rhubarb and Pear Pie with Cardamom Infusion
Oozing with springtime charm, this pie marries tart rhubarb and sweet pears under a cardamom-kissed crust. The aromatic spice elevates the classic combination to sophisticated heights. Expect a dessert that balances bright acidity with warm, floral notes.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour, sifted
– 1 cup unsalted European-style butter, chilled and cubed
– 6 tbsp ice water
– 1 lb fresh rhubarb stalks, trimmed and cut into ½-inch pieces
– 2 ripe Bartlett pears, peeled, cored, and sliced ¼-inch thick
– ¾ cup granulated sugar
– ¼ cup light brown sugar, packed
– 3 tbsp cornstarch
– 1 tsp ground cardamom, freshly toasted and ground
– ½ tsp fine sea salt
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp turbinado sugar
Instructions
1. Combine sifted flour and chilled butter cubes in a food processor; pulse until mixture resembles coarse crumbs.
2. Drizzle ice water into the processor while pulsing just until dough begins to clump.
3. Turn dough onto a floured surface; divide into two discs, wrap in plastic, and refrigerate for 30 minutes to prevent shrinkage.
4. Preheat oven to 375°F with a rack in the lower third.
5. In a large bowl, toss rhubarb pieces, pear slices, granulated sugar, brown sugar, cornstarch, ground cardamom, and sea salt until evenly coated.
6. Roll one dough disc into a 12-inch circle on a floured surface; transfer to a 9-inch pie plate, pressing gently into edges.
7. Spoon filling into the crust, mounding slightly in the center.
8. Roll the second dough disc into a 12-inch circle; cut into 1-inch strips using a pastry wheel.
9. Weave strips into a lattice pattern over the filling, trimming excess and crimping edges decoratively.
10. Brush lattice and edges with lightly beaten egg; sprinkle evenly with turbinado sugar for a crisp finish.
11. Place pie on a baking sheet to catch drips; bake at 375°F for 50-55 minutes until crust is golden brown and filling bubbles thickly.
12. Cool on a wire rack for at least 2 hours to set the filling properly.
Velvety pear slices soften into the tart rhubarb, creating a jammy interior that contrasts with the flaky, cardamom-scented crust. Serve warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream to highlight the spice’s warmth. For a creative twist, drizzle slices with honey and garnish with edible flowers.
Summary
Venturing through these 18 delicious rhubarb pie recipes has been a delightful journey, offering everything from classic comforts to creative twists. We hope you find a new favorite to bake and share. Don’t forget to leave a comment telling us which recipe you loved most, and pin this article on Pinterest to save these sweet ideas for later!