This pretty homemade pie is perfectly sweet and tangy. It lets the natural flavor of fresh rhubarb shine through without any distractions and takes less than 30 minutes to prepare.
This pie is all about showcasing spring’s first fruit (that’s really a vegetable) with its lovely pink-red color and its subtle sour taste. Rhubarb tastes very much like a sour green apple for those of you who have never experienced it before. It’s a vegetable that acts like a fruit.
Why this recipe is so great:
- The taste is phenomenal. This rhubarb pie is delightfully tart and just sweet enough to balance the flavor. There is a subtle hint of spice to complement the rhubarb’s natural tang. The richness from the butter pairs nicely with the acidity of the fruit. All this is wrapped up in a flaky golden pie crust.
- It’s quick and easy to make. Especially if you use a store-bought pie crust, then all you have to do is mix the filling ingredients together, and bake.
- It’s all about the rhubarb. There is nothing else in this pie to take away from the fabulous and unique taste of rhubarb.
How to make rhubarb pie:
- 1. You start by tossing 5 cups of rhubarb with some flour for thickening, sugar for sweetness, and cinnamon and cloves for taste. Spoon the filling into a pie plate lined with the bottom crust. Dot with some butter and set aside while you prepare the top crust.
- 2. Cut the top crust into 1-inch strips
- 3. Lay 5 parallel strips on the pie. Fold back every other strip. Lay one perpendicular strip in the center of the pie.
- 4. Unfold the folded strips and fold back the alternate strips. Lay another perpendicular piece on the pie.
- 5. Repeat.
- 6. Unfold the strips and you’re done the one half of the pie.
- 7. Repeat with the other half.
- 8. Trim, press and crimp the edges.
- 9. Brush with egg wash.
- 10. Sprinkle with coarse sugar and bake.
- Fresh is best. I prefer to use fresh rhubarb because it doesn’t release as much water, but you can use frozen rhubarb if you want. Just make sure you thaw completely and drain in a colander. Please note that if you are using frozen rhubarb, the filling won’t be as thick.
- Place the pie on a baking sheet to prevent any of the filling from bubbling over onto the bottom of your oven while baking.
- Bake in the lower third of the oven. Because the bottom of the pie takes longer to cook than the top, placing it closer to the heat source will help it cook and brown more quickly. This way, the overall pie bakes more evenly.
- How long does rhubarb pie last? Rhubarb pie can last 2 days at room temperature, 5 days in the fridge, and up to 3 months in the freezer. Tightly cover to store at room temperature or in the fridge. Double wrap in plastic and a layer of foil to store in the freezer.
- Can you freeze unbaked rhubarb pie? Yes, add 2 extra tablespoons of flour to the filling to help soak up some of the extra juice that may exude during the freezing/thawing process. Assemble the pie completely except for the egg wash and coarse sugar. Freeze in a heavy-duty plastic bag. Thaw overnight in the fridge and bake as instructed. For more information, here’s a great article on how to freeze and bake fruit pies by King Arthur Flour.
- Where did rhubarb come from? Rhubarb originated in China where it was cultivated for medicinal purposes. It was then brought over to Europe by tradesmen.
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Best Fresh Rhubarb Pie
This pretty homemade pie is perfectly sweet and tangy. It lets the natural flavor of fresh rhubarb shine through without any distractions.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 8-10
- Category: dessert
- Method: bake
- Cuisine: American
- 1 homemade or store-bought double pie crust
- 5 cups (550g) fresh rhubarb, chopped 1/2 inch thick
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (65g) all-purpose flour
- 1/2 tsp (2.5ml) ground cinnamon
- 1/2 tsp (2.5ml) ground cloves (or nutmeg if you prefer)
- 1 tbsp (14g) cold butter, chopped into small cubes
- 1 egg
- 1 tbsp (15ml) water
- 2 tbsp (30ml) coarse sugar
- Preheat oven to 425F and position rack in the lower third of the oven.
- In a large bowl, mix together the granulated sugar, flour, cinnamon, and cloves.
- Add in the rhubarb and toss to coat. Spoon onto a 9″ pie crust lined pie plate.
- Dot with butter. Cut the second piece of pie crust into ten 1″ stripes and weave into a lattice. You can also simply place the pie crust on top and cut a few slits for ventilation. Trim, press and crimp the edges.
- Whisk the egg and water together in a small bowl. Brush over the top of the pie and sprinkle with coarse sugar.
- Place the pie on a baking sheet and bake for 15 minutes at 425F. Then lower the oven temperature to 375F and continue baking for another 30 minutes, or until the crust is golden and filling is bubbling. If the crust turns golden before the filling is done, loosely cover with foil to prevent from over-browning. I covered my pie during the last 10 minutes. Let cool for 1 hour before serving.
Leftover pie can be stored tightly covered at room temperature for 2 days or in the fridge for up to 5 days.
Fully baked rhubarb pie can be frozen for up to 3 months. Let pie completely cool, double wrap in saran, and then wrap in a layer of foil. Date and place in the freezer.
To freeze unbaked pie; add 2 extra tablespoons of flour to the filling to help soak up some of the extra juice that may exude during the freezing/thawing process. Assemble the pie completely except for the egg wash and coarse sugar. Freeze in a heavy-duty plastic bag. Thaw overnight in the fridge and bake as instructed.
Using frozen rhubarb – I prefer to use fresh rhubarb because it doesn’t release as much water, but you can use frozen rhubarb if you want. Just make sure you thaw completely and drain in a colander. Please note that if you are using frozen rhubarb, the filling won’t be as thick.
Keywords: rhubarb pie recipe, easy rhubarb pie, fresh rhubarb pie