How to Make a Delicious Rhubarb Pie From Scratch

Rhubarb pie – that perfect balance of tart and sweet nestled between layers of buttery, flaky crust – is a true taste of spring. While it might seem intimidating, baking a rhubarb pie from scratch is totally achievable (and incredibly rewarding!). This recipe will guide you through each step, from picking the perfect rhubarb to baking the perfect pie. Let’s get started!

Ingredients You’ll Need

For the rhubarb pie filling:

• 4 cups chopped rhubarb (about 1 1/2 pounds)
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon butter, cut into small pieces

For the pie crust (or use your favorite store-bought crust):

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, chilled and diced
• 1/4 cup ice water, plus more as needed

Tools of the Trade

• 9-inch pie plate
• Large bowl
• Small bowl
• Pastry blender (or two forks)
• Rolling pin
• Sharp knife
• Measuring cups and spoons

Baking the Perfect Rhubarb Pie: A Step-by-Step Guide

1. Preparing the Rhubarb

Rhubarb stalks should be firm and crisp. Avoid stalks that are wilted or have blemishes. Rinse the rhubarb stalks thoroughly and trim off the leaves (the leaves are toxic and should not be eaten). Chop the rhubarb into 1/2-inch to 1-inch pieces.

Expert Tip: Macerating the rhubarb in sugar for about 30 minutes before baking will help draw out excess moisture and intensify its flavor.

2. Making the Pie Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the diced butter and use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Don’t overwork the dough.
4. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

FAQ: Can I use store-bought pie crust? Absolutely! Using a store-bought crust is a great time-saver.

3. Making the Rhubarb Filling

1. In a large bowl, combine the chopped rhubarb, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, and salt. Stir until well combined.

4. Assembling the Pie

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Roll out one disk of pie dough on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
3. Pour the rhubarb filling into the pie crust. Dot the top of the filling with the butter pieces.
4. Roll out the second disk of pie dough. You can either place this over the pie as a full crust or cut it into strips to create a lattice top.
5. If making a lattice top, weave the strips of dough over the filling. Crimp the edges of the pie crust to seal. Cut a few slits in the top crust to vent steam.

Expert Tip: For a beautiful golden-brown crust, brush the top crust with an egg wash (1 egg yolk beaten with 1 tablespoon of water) before baking.

5. Baking the Pie

1. Bake for 15 minutes at 400 degrees F (200 degrees C).
2. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
3. If the edges of the crust begin to brown too quickly, cover them loosely with aluminum foil.

FAQ: How do I know when the rhubarb pie is done? The filling should be bubbling thickly and the crust should be a beautiful golden brown. You can also insert a toothpick near the center of the pie. If it comes out clean, the pie is done.

Ingredients for rhubarb pie.

6. Cooling and Serving

1. Let the pie cool completely on a wire rack before slicing and serving. This will allow the filling to set properly.
2. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Rhubarb pie with lattice top.

Enjoy!

There’s nothing quite like a homemade rhubarb pie. Whether you’re a seasoned baker or just starting out, we hope this recipe inspires you to give it a try. Be sure to share your baking journey and photos with us in the comments below!

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