Introduction

Rhubarb pie is a timeless dessert that combines the tartness of fresh rhubarb with a sweet, buttery crust. This classic recipe is perfect for summer when rhubarb is in season, but you can also use frozen rhubarb year-round. Whether you’re serving it at a family gathering or enjoying it as a sweet treat, this pie is sure to impress. If you love fruity desserts, you might also enjoy our easy peach dessert recipes for more summer inspiration.

Ingredients

For the perfect rhubarb pie, you’ll need the following ingredients:

2 1/2 cups all-purpose flour
1 tsp salt
1 cup unsalted butter, chilled and cubed
6-8 tbsp ice water
4 cups fresh rhubarb, chopped into 1/2-inch pieces
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 tsp vanilla powder
1 tbsp lemon juice
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (for topping)

Instructions

Step 1: Prepare the Crust

In a large bowl, mix the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two balls, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Make the Filling

In another bowl, combine the rhubarb, sugar, cornstarch, vanilla powder, and lemon juice. Stir well and let sit for 15 minutes to allow the flavors to meld.

Step 3: Assemble the Pie

Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges. Pour in the rhubarb filling. Roll out the second dough disk and place it over the filling. Crimp the edges to seal, then cut a few slits in the top crust to vent. Brush with beaten egg and sprinkle with coarse sugar.

Step 4: Bake

Preheat the oven to 375°F (190°C). Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for at least 2 hours before serving. For more baking ideas, check out our easy fall baking recipes.

Tips

If using frozen rhubarb, thaw and drain it well to avoid a soggy crust.
For extra flavor, add a pinch of cinnamon or nutmeg to the filling.
Serve with a scoop of vanilla ice cream for a delicious contrast.

Frequently Asked Questions

Can I use store-bought pie crust?

Yes, you can use store-bought crust to save time, but homemade crust has a better flavor and texture.

How do I store leftover pie?

Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

Can I make this pie ahead of time?

Yes, you can prepare the pie up to a day in advance. Store it in the fridge and reheat it in the oven before serving.

Conclusion

This classic rhubarb pie is a must-try for any dessert lover. Its perfect balance of tart and sweet flavors makes it a crowd-pleaser. For more delicious recipes, visit myeverydayrecipe. If you’re looking for more dessert ideas, try our chocolate chip zucchini bread recipe for another tasty treat.

Classic Rhubarb Pie Recipe – Easy Homemade Dessert