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BEST Classic Rhubarb Pie Recipe (Perfect Crust). The best rhubarb pie with a flaky crust perfectly combines tender, juicy rhubarb and a crisp, buttery crust. This Classic Rhubarb pie is made with ALL rhubarb. It is simply fantastic.
This best rhubarb pie with a flaky crust has a tender, juicy filling that is perfectly balanced between sweet and tart. The crust is crisp and buttery, with visible layers of flaky pastry. The aroma is rich and inviting!
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Best Classic Rhubarb Pie!
Oh my, the Best Rhubarb Pie! My mother-in-law grows the most amazing rhubarb plant. I mean, Oh my!, they are huge, plentiful, and hearty. If you’ve ever tried raw rhubarb, you may wonder how anyone thought to cook with it?! It is very sour and never ripens sweet enough to eat plain. That is why all recipes or jams with rhubarb in them are cooked and usually contain a bit of sugar to sweeten their’ sour sass. I love the color of the sticky bubbly sugar syrup that forms on the sides of the pie.
My first experience with rhubarb was eating this pie years ago. Ever since I developed a new love and tried to sneak it in all sorts of baked goods, it is only available in most stores, fresh during the spring and summer months.
Also, try One Crust Rhubarb Pie Recipe (galette).
Simple Ingredients
A few simple ingredients make this ALL rhubarb recipe shine, truly highlight the fresh rhubarb, and deliver that old-fashioned rhubarb pie taste you know and love.
- 1 recipe of 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: A little bit of flour will help your filling thicken up really nicely.
- Butter: we add dot of butter that will melt into the filling for that jammy interior.
Where do I buy Rhubarb?
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.
My neighbors grow an amazing fresh rhubarb plant, where I get mine! Their rhubarb plant is more like a rhubarb patch because it is so large.
Don’t worry. You can still find fresh rhubarb that is still delicious for baking at your local supermarket.
How to Make BEST Classic Rhubarb Pie Recipe (Perfect Crust)
- Preheat oven to 425 degrees F
- Prepare pie crust 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 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.
Yummy! Serve warm with ice cream!
Classic All Rhubarb Pie Recipe
In this recipe, we leave out fruits you often see paired with rhubarb, such as strawberries, blueberries, cherries, raspberries, and apples. Adding these can be delicious, but nothing is quite like a traditional and classic rhubarb pie.
We keep it simple without adding any fruit competition for this jammy-like filling that is super satisfying.
What does Rhubarb Pie Taste Like
Rhubarb pie is a dessert made with a filling of fresh or cooked rhubarb combined with sugar and typically enclosed in a flaky pastry crust. The taste of rhubarb pie can be described as sweet-tart, with a tangy, slightly sour flavor that is unique to rhubarb.
The filling of rhubarb pie has a slightly chunky and tender texture, with a juicy consistency that is not too thick or too runny. The tartness of the rhubarb is balanced by the sweetness of the sugar, which creates a delicious contrast of flavors.
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.
Overall, rhubarb pie is a unique and delicious dessert with a perfect balance of flavors and textures. It is a favorite among many people who enjoy the tartness of rhubarb combined with the sweetness of sugar and the richness of pastry crust.
More pie recipes: Best Bursting Blueberry Pie Flaky Crust, Best Fresh Roasted Pumpkin Pie, Best Brown Butter Apple Pie, Classic Rhubarb Pie Recipe (Perfect Crust), and Best Blueberry Mini Pies.
To thicken rhubarb pie filling, you can use various ingredients commonly found in many pie recipes. Here are some options:
Flour: A simple way to thicken rhubarb pie filling is to mix all-purpose flour in a tablespoon or two. The flour will absorb some of the liquid from the filling as it bakes, resulting in a thicker consistency. Be sure to mix the flour well with the rhubarb mixture to avoid clumps.
Cornstarch: Cornstarch is a popular thickener for fruit pies. Mix 1-2 tablespoons of cornstarch with a small amount of cold water until it forms a slurry, and then stir it into the rhubarb filling. Cornstarch thickens quickly, so be careful not to add too much, or the filling can become too thick or gummy.
Tapioca starch: Tapioca starch is a gluten-free alternative to cornstarch that is often used in pie fillings. Mix 1-2 tablespoons of tapioca starch with a small amount of cold water to create a slurry, and then stir it into the rhubarb filling.
Once you have added your thickener of choice to the rhubarb pie filling, mix it well to ensure it is evenly distributed. Be sure to follow the recipe instructions for the amount of thickener to use, as too much can result in a filling that is too thick or gummy. Additionally, remember that the filling will continue to thicken as it cools, so it’s best to let the pie cool completely before slicing and serving.
Italian Pies to try:
BEST Classic Rhubarb Pie Recipe (Perfect Crust)
My first experience with rhubarb was eating this pie, years ago. Ever since I developed a new love and try to sneak it into all sorts of baked goods. It is only available, in most stores, fresh during the summer months. So run! Get some fresh rhubarb, and make this pie.
- Total Time: 1 hour 45 minutes
- Yield: 4-6 1x
Ingredients
1 recipe of Grandma Rhea’s Pie Crust OR Ultimate All-Butter Pie Crust Recipe
4 cups of fresh rhubarb, cut in 1 inch slices
1 2/3 cups of sugar
1/3 cups of all purpose flour
1/4 teaspoon of salt
1 tablespoon of butter cut in small pieces
Instructions
- Preheat oven to 425 degrees F.Â
- Prepare pie crust according to recipe directions and set aside.Â
- Combine the rhubarb, sugar, flour, and salt in a large mixing bowl.Â
- Let sit for 15 minutes.Â
- Fill the pie shell with the rhubarb mixture, and dot with butter pieces.Â
- Place the top crust on the pie and make slits for proper venting.Â
- Seal the sides of the pie by pinching the upper and under layers together with your fingers.Â
- Bake pie at 425 F for 15 minutes. Then turn it down to 350 F and bake for an additional 45 minutes.
Notes
Serve warm with ice cream!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Sweet
- Method: American
- Cuisine: American
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