I love rhubarb so much that I decided I needed an all rhubarb pie recipe on the site, even though I also have a Homemade Strawberry Rhubarb Pie that we love. Both are delicious and both deserve attention when rhubarb is in season, especially if you happen to have a rhubarb plant growing out of control in the backyard. I always freeze rhubarb to have some on hand so we can enjoy this pie all year long! This recipe is about as easy as it gets if you are a regular pie baker and if you’re new to baking pies, this is a great option to start with! It is classic, simple, and most definitely a crowd-pleaser. I can go for a good pie pretty much any time of the year, but especially during the summer when it’s the season for fresh fruit pies! If you’re looking for some ideas you’ll definitely want to try out my Fresh Strawberry Pie, this to die for Southern Peach Pie Perfection or even my personal favorite Homemade Razzleberry Pie!
Let’s Talk Rhubarb!
Most people tend to stray from rhubarb. It’s kind of that unknown plant that is tangy and you see in desserts from time to time, but it seems odd to put it into a pie. I know it might sound kind of strange if you’re not used to working with it. But we all really enjoy it (my kids especially go crazy for rhubarb desserts) and I know you will too in this delicious recipe! You will typically start seeing rhubarb pop up on the grocery store shelves in late spring, between April and June. It has a short season which is why we love to stock up, freeze it, and be able to enjoy rhubarb treats all year round! This especially comes in handy during those holidays when you’re wishing you could get your hands on some rhubarb and whip up a quick delicious pie! Rhubarb is technically a vegetable but actually does better in fruity dessert recipes. Just like you would use carrots for carrot cake, or zucchini and pumpkin for pies and bread, rhubarb is a veggie that is perfect for these kinds of recipes. In this recipe we are going to leave out those fruits that you often see paired with rhubarb such as strawberries, blueberries, cherries, raspberries, and apples. Adding these can be delicious, but there is nothing quite like an unapologetic, solid rhubarb pie. Therefore we are going to keep it simple without adding any fruit competition for our mouth and still turn out with a tart and jammy-like filling that is so satisfying.
How to Make The Perfect Pie Crust
This recipe calls for a basic pie crust that I use in most of my pies. It is so simple and is the perfect go-to when baking the pie! I tell you how to make it in the recipe card, but I also go into much more detail and answer questions in my post for How to Make a Perfect Pie Crust. There is even a video if you are more of a visual learner!
What You’ll Need for the Filling
Rhubarb: You’ll want to look for fresh rhubarb with those vibrant red and green stalks. The color really doesn’t matter as both taste the same, although if you only have stalks that are more on the greenish side, you might want to consider adding a drop or two of red food coloring (affiliate link) to the filling to make it a little more visually appealing. Sugar: Rhubarb can be pretty tart on its own so added sweetness from granulated sugar is necessary for a perfect pie. Flour: A little bit of flour is going to help your filling thicken up really nicely. Egg: The egg is going to be beaten and then gently brushed on top of the crust to help give it that nice golden brown color.
How to Make Rhubarb Pie
How To Serve The Best Rhubarb Pie
The pie needs the full 3 hours to set up. If you want to serve it warm and it has cooled to room temperature, you can reheat individual slices in the microwave or place the whole pie back in a 350 degree F oven for 10 minutes before serving. Definitely plan on serving it with a scoop of vanilla ice cream!
How do I thicken my filling?
Regular all-purpose flour makes a great thickener for rhubarb pie. The vegetable doesn’t release nearly the same amount of liquid as many fruit pies, so the amount in the recipe is just right so the pie sets up without being overly gummy or too runny (neither of which is very tasty). Cornstarch and tapioca are other traditional pie thickeners, and would also work, but I like flour best for this particular pie.
Do you need to refrigerate rhubarb pie?
This pie can be covered loosely and kept at room temperature for up to 2 days or so. You can refrigerate for up to 5 days to make it last longer if you prefer. It never lasts that long in our house though.
More mouth-watering rhubarb recipes!
Strawberry Rhubarb Crumb Bars Strawberry Rhubarb Coffee Cake Easy Rhubarb Breakfast Cake Rhubarb BBQ Sauce Strawberry Rhubarb Pie Rhubarb Cream Cheese Muffins
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Layered Rhubarb Pudding Dessert
Rhubarb Crisp
Rhubarb Crumble Ice Cream
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