Rhubarb Pie Recipe (Old-Fashioned)
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This Rhubarb Pie Recipe (Old-Fashioned) brings together bright, tangy rhubarb and a buttery, golden crust for a dessert that’s both rustic and beautifully classic. As it bakes, the filling turns soft and jammy while the crust becomes crisp and flaky, creating the perfect contrast in every bite.
Looking for more spring and summer dessert recipes? Try my Pistachio Gelato and Classic Italian Panna Cotta!
Quick Look: Rhubarb Pie Recipe (Old-Fashioned)
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Total Time: 1 hour and 45 minutes
- Servings: 6
- Dietary: Vegetarian, can be made gluten-free with a GF crust or thickener
- Method: Fruit filling is tossed, thickened, and baked inside a double crust
- Technique: Macerate rhubarb with sugar and flour before baking to draw out juices and create a thick, set filling
- Flavor and Texture: Sweet-tart, buttery, jammy, flaky, and soft-centered with crisp, golden edges
Reasons This Pie Belongs in Your Baking Rotation
This is one of those recipes that feels simple at first glance but delivers so much more than expected; the kind of pie that fills your kitchen with that unmistakable sweet-tart aroma and comes out of the oven looking like something you’d proudly bring to any table.
Once you taste that contrast of tart fruit and rich, golden pastry, it becomes the kind of dessert you’ll want to make every spring without even thinking about it.
Try my Easy Italian Crostata Recipe and Crostata di Frutta next!
Made With Amore,
Table of Contents
Simple Ingredients
A few simple ingredients make this recipe shine, truly highlight the fresh rhubarb, and deliver that old-fashioned rhubarb pie taste you know and love.
- Pie Crust: Use my Ultimate All-Butter Pie Crust Recipe or Grandma Rhea’s Pie Crust.
- Rhubarb: Look for fresh rhubarb with those vibrant red and green stalks. The color really doesn’t matter as both taste the same.
- Sugar: Rhubarb is tart on its own, so added sweetness from granulated sugar is necessary for a perfect pie.
- Flour and Salt: A little bit of flour will help your filling thicken up really nicely, while a pinch of salt balances the rhubarb’s tartness and enhances the overall flavor so the pie doesn’t taste flat.
- Butter: We add dots of butter that will melt into the filling for that jammy interior.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Strawberry Rhubarb: Swap half the rhubarb for fresh strawberries for a sweeter, juicier filling. If you like strawberries, you’ll like my Strawberry Tres Leches Cake and Strawberry Shortcake Biscuits. You’ll love my Strawberry Rhubarb Cobbler!
- Orange Zest: Add orange zest to the filling for a bright, citrusy twist that balances the tartness. Try my Orange Olive Oil Cake!
- Vanilla Bean Upgrade: Add vanilla bean or extract to deepen the flavor of the filling.
How to Make Rhubarb Pie
A buttery, flaky crust filled with sweet-tart rhubarb that turns jammy and bubbling in the oven, this pie is pure nostalgic comfort with every warm, melt-in-your-mouth bite. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 425 degrees F. Cut the rhubarb into 1-inch slices.
- Add the rhubarb, sugar, flour, and salt into a large mixing bowl.
- Mix well and let sit for 15 minutes.
- Prepare the pie crust. Use my All-Butter Pie Crust Recipe or Grandma Rhea’s Pie Crust.
- Fill the pie shell with the rhubarb mixture, and dot it with butter pieces
- Place the top crust on the pie and make slits for proper venting
- Seal the sides of the pie by pinching the upper and under layers together with your fingers.
- Bake pie at 425 F for 15 minutes. Then turn it down to 350 F and bake for an additional 45 minutes.
Rhubarb Pie Recipe (Old-Fashioned) FAQs
Rhubarb is a seasonal plant that you can at your local grocery store during the spring and summer. Look for it in the produce section. You can also find frozen rhubarb year around in the freezer sections of some grocery stores.
When you bite into a slice of rhubarb pie, you will experience a burst of tangy, tart flavor from the rhubarb, followed by the sweet taste of the sugar and the rich buttery taste of the pastry crust. The crust adds a crunchy, flaky texture to the pie that complements the tender filling.
Once the pie has completely cooled, you can cover it loosely (foil or plastic wrap) and leave it at room temperature for up to 1 day. This keeps the crust from getting soggy. For longer storage, cover the pie and refrigerate it for up to 3–4 days. The filling will stay fresh, though the crust may soften a bit. If you want to bring back that just-baked texture, warm slices in a 325°F oven for about 10–15 minutes. This helps crisp the crust again. You can freeze rhubarb pie either whole or in slices. Wrap it tightly in plastic wrap and foil, then freeze for up to 2–3 months. Thaw in the fridge overnight and reheat in the oven for best results.
Serving Suggestions
I love serving this rhubarb pie as a dessert after a hearty meal like Mozzarella Stuffed Chicken, Baked Chicken and Vegetables, Ricotta Meatballs in Tomato Sauce, or a simple Sunday pasta dinner featuring Penne Pomodoro. It’s especially good when paired with something creamy on the side like vanilla ice cream or freshly whipped cream to balance that sweet-tart filling. If you’re planning a spring or summer gathering, it also makes a beautiful finishing touch alongside fresh berry desserts, like my Easy Strawberry Crumble, or other seasonal fruit pies, like my Fresh Peach Pie, for a classic spread.
My Pro Tips
Recipe Tips
- Cut the Rhubarb Evenly: Slice the stalks into uniform pieces so they cook evenly and you don’t end up with some mushy bits and some too firm.
- Let the Filling Sit: After mixing the rhubarb with sugar and flour, let it rest for 10–15 minutes. This helps draw out juices.
- Cool Before Slicing: It’s tempting to cut in early, but letting the pie cool helps the filling set so you get clean slices instead of a runny mess.
More Pie Recipes
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Classic Rhubarb Pie Recipe
Ingredients
- 1 recipe Grandma Rhea’s Pie Crust OR Ultimate All-Butter Pie Crust Recipe
- 4 cups fresh rhubarb, cut in 1 inch slices
- 1 ⅔ cups sugar
- ⅓ cups all purpose flour
- ¼ teaspoon salt
- 1 tablespoon butter , cut in small pieces
Instructions
- Preheat oven to 425 degrees F.
- Prepare pie crust according to recipe directions and set aside.
- Combine the rhubarb, sugar, flour, and salt in a large mixing bowl.
- Let sit for 15 minutes.
- Fill the pie shell with the rhubarb mixture, and dot with butter pieces.
- Place the top crust on the pie and make slits for proper venting.
- Seal the sides of the pie by pinching the upper and under layers together with your fingers.
- Bake pie at 425 F for 15 minutes. Then turn it down to 350 F and bake for an additional 45 minutes.
Notes
- Cut the Rhubarb Evenly: Slice the stalks into uniform pieces so they cook evenly and you don’t end up with some mushy bits and some too firm.
- Let the Filling Sit: After mixing the rhubarb with sugar and flour, let it rest for 10–15 minutes. This helps draw out juices.
- Cool Before Slicing: It’s tempting to cut in early, but letting the pie cool helps the filling set so you get clean slices instead of a runny mess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I forgot the flour! Was making this with my niece and got distracted! It looks really great so I hope it will not be too juicy!!!
I hope you love it!
Great crust for sweet and savory dishes!
Do you think I can add one small can of crushed drained pineapple without making any other adjustments? I had a recipe and lost it when my computer crashed. Pineapple rhubarb pie is so good!
It will change the taste, but GO FOR IT!! Let me know how it goes.
Elena