Classic Rhubarb Pie Recipe

a slice of rhubarb pie on a plate, topped with ice cream with a fork nearby.

5 from 2 votes

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.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: butter pie crust, rhubarb pie, rhubarb recipe

Servings:

Author: Elena Davis

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

US Customary - Metric

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