Rhubarb pie is a timeless dessert that brings a perfect balance of tart and sweet flavors. This classic recipe is easy to follow and results in a flaky, buttery crust filled with tender rhubarb. Whether you’re a seasoned baker or a beginner, this rhubarb pie will become a favorite in your dessert rotation. Pair it with a scoop of vanilla ice cream for an extra treat!

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
1 1/2 cups sugar
1/4 cup cornstarch
1 tsp vanilla powder
1 tbsp lemon juice
1 egg, beaten (for egg wash)

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 blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide into two disks, wrap in plastic, and chill for 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. Seal and crimp the edges. Cut slits in the top crust to vent.

Step 4: Bake

Brush the top crust with beaten egg and sprinkle with sugar. Bake at 375°F for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.

Tips and Tricks

For the best results, use fresh rhubarb when it’s in season. If you prefer a sweeter pie, you can add a bit more sugar to the filling. For a twist, try adding strawberries to the filling for a strawberry-rhubarb pie. Check out our easy peach dessert recipes for more summer treat ideas.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before using to avoid a soggy crust.

How do I store leftover pie?

Store leftover pie in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months.

Can I make the pie crust ahead of time?

Absolutely! The pie dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to a month.

Conclusion

This classic rhubarb pie is a must-try for any dessert lover. Its perfect balance of flavors and flaky crust make it a crowd-pleaser. For more delicious recipes, visit myeverydayrecipe. Don’t forget to check out our easy fall baking recipes for more seasonal inspiration.

Classic Rhubarb Pie Recipe – Easy Homemade Dessert