If you have a soft spot for tangy-sweet desserts that scream homemade charm, then you are going to adore this Fresh Rhubarb Pie. It’s a true celebration of rhubarb’s vibrant flavor combined with a perfectly flaky crust, creating a dessert that’s both refreshingly tart and satisfyingly sweet. This pie brings a burst of color and a delightful balance of textures to your table, making it an absolute must-bake in the season when rhubarb is at its prime.

Ingredients You’ll Need

Each ingredient in this Fresh Rhubarb Pie recipe plays an essential role in building its bright, fresh flavor and perfect texture—simple pantry staples come together beautifully to create something truly special.

Fresh rhubarb, 2 cups: The star of the pie, chopped into bite-sized pieces to provide that characteristic tangy bite.
Granulated sugar, 1 cup: Balances the tartness of the rhubarb for a harmonious sweet-tart flavor.
All-purpose flour, 1/4 cup: Helps thicken the filling so it sets nicely without being runny.
Salt, 1/4 teaspoon: Enhances all the flavors and rounds out the sweetness.
Vanilla extract, 1 teaspoon: Adds a warm, fragrant note that deepens the flavor complexity.
Butter, 1 tablespoon: Dotting the top gives the filling a rich, luscious mouthfeel as it melts during baking.
Prepared pie crust: Whether homemade or store-bought, this forms the buttery, flaky base and top for the filling.
Egg, beaten: For brushing on the crust, ensuring a glossy, golden finish.
Cinnamon, 1 teaspoon (optional): Adds a subtle warm spice that complements the rhubarb’s tartness beautifully.

How to Make Fresh Rhubarb Pie

Step 1: Preheat and Prepare Your Filling

Start by heating your oven to 425°F (220°C). While it warms, mix the chopped fresh rhubarb with sugar, flour, salt, vanilla extract, and optional cinnamon. This toss ensures each bite bursts with balanced flavor and that the filling thickens just right during baking.

Step 2: Roll Out the Pie Crust

Next, gently roll out your pie crust and fit it into a 9-inch pie pan. Let the edges hang a little over the rim, because you’ll fold and crimp these for that classic rustic look and a tight seal to keep the filling contained.

Step 3: Fill the Pie

Pour that luscious rhubarb mixture evenly into the crust, spreading it out like a pro. Then dot the surface with small pieces of butter; this step adds richness and helps develop a glossy, buttery filling as it bakes.

Step 4: Add the Top Crust

Place your second crust over the filling—either as a solid cover or, if you’re feeling creative, create a lattice for a beautiful, eye-catching presentation. Trim the excess dough, fold it under, and crimp the edges tightly. This step is key for sealing in all those delicious juices.

Step 5: Egg Wash and Venting

Brush the top crust with the beaten egg. This simple trick creates a stunning golden-brown sheen that catches every eye. Don’t forget to cut a few small slits in the crust so steam can escape and prevent sogginess.

Step 6: Bake to Perfection

Start baking at 425°F for 15 minutes, then lower the heat to 350°F (175°C) for an additional 30 minutes or until the filling bubbles and the crust turns beautifully golden brown. This two-step baking ensures a flaky crust and perfectly cooked filling.

Step 7: Cool and Set

Once out of the oven, let your Fresh Rhubarb Pie cool for at least two hours. This step allows the filling to set up just right, so each slice holds its shape beautifully and offers a delightful texture.

How to Serve Fresh Rhubarb Pie

Garnishes

A dollop of freshly whipped cream or a scoop of vanilla ice cream elevates the pie to pure decadence, melting into the warm tartness of the rhubarb for an irresistible treat. Fresh mint leaves or a sprinkle of powdered sugar also add a lovely finishing touch.

Side Dishes

Fresh Rhubarb Pie pairs wonderfully with a simple cup of hot tea or coffee, making it a perfect dessert after any meal. For brunch or a special occasion, serve it alongside fresh berries or a light fruit salad to complement the pie’s tang.

Creative Ways to Present

For a stunning presentation, serve individual slices on pretty plates with a drizzle of berry coulis or a few edible flowers on the side. You can also turn the pie filling into mini tartlets or hand pies for charming, portable versions perfect for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Fresh Rhubarb Pie covered loosely with foil or plastic wrap in the refrigerator. It will stay fresh for up to 3 days, and the flavors even deepen as it rests, making leftovers equally delightful.

Freezing

To enjoy this pie later, wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep well for up to 2 months. Thaw it overnight in the fridge before reheating for best texture and flavor.

Reheating

Warm slices gently in a 350°F oven for about 15 minutes to revive that flaky crust and heated filling. Avoid microwaving if possible, as it can make the crust soggy.

FAQs

Can I use frozen rhubarb for this Fresh Rhubarb Pie?

While fresh rhubarb is ideal for the best texture and flavor, frozen rhubarb can be used in a pinch. Just be sure to thaw and drain any excess liquid to prevent a soggy crust.

Is the cinnamon necessary in the recipe?

The cinnamon is optional but recommended if you enjoy a hint of warm spice that perfectly complements the tangy rhubarb. Feel free to leave it out if you prefer a more straightforward tartness.

How do I prevent the crust from getting soggy?

Using flour in the filling helps absorb excess moisture. Also, baking at a high temperature initially sears the crust and filling, helping to keep the crust crisp and flaky.

Can I make the pie crust from scratch?

Absolutely! A homemade buttery, flaky pie crust adds a wonderful extra touch and really complements the rhubarb filling. But store-bought crust works perfectly well for convenience.

How long should I let the pie cool before serving?

Allow at least two hours for cooling; this gives the filling time to thicken and set, making it much easier to slice cleanly and enjoy full flavor development.

Final Thoughts

Nothing quite compares to a slice of Fresh Rhubarb Pie when rhubarb season rolls around. It’s a beautiful, bright dessert that’s as fun to make as it is to eat, and a wonderful way to showcase one of spring’s most distinctive ingredients. I hope you give this recipe a whirl and find as much joy in baking and sharing it as I do. Trust me, your friends and family will be asking for seconds in no time!

Fresh Rhubarb Pie Recipe

★★★★★

4.8 from 26 reviews

Author: Sophie
Total Time: 2 hours 65 minutes (including cooling time)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful homemade fresh rhubarb pie featuring a tender, flaky crust and a tangy, sweet rhubarb filling with a hint of vanilla and optional cinnamon, perfect for a classic spring or summer dessert.

Ingredients

Scale

Filling

2 cups fresh rhubarb, chopped (About 6–8 stalks)
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon (Optional)
1 tablespoon butter, cut into small pieces

Crust & Topping

1 prepared pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie and ensure it cooks evenly.
Prepare Filling: In a mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, salt, and vanilla extract. Add cinnamon if using. Stir well to coat all rhubarb pieces evenly, which helps thicken the filling and balance tartness.
Prepare Pie Crust: Roll out the pie crust and carefully fit it into a 9-inch pie pan, leaving a slight overhang to fold under and crimp the edges later, ensuring a secure base.
Assemble Pie: Pour the prepared rhubarb mixture evenly into the crust. Dot the filling with small pieces of butter to add richness and help create a glossy finish during baking.
Top Crust: Cover the pie with a second rolling of pie crust, or for a decorative touch, create a lattice crust. Trim any excess dough, fold under the edges, and crimp to seal the pie fully, preventing leaks while baking.
Egg Wash: Brush the top crust with the beaten egg to give the pie a beautiful golden-brown and shiny finish once baked.
Vent Pie: Cut a few slits into the top crust to allow steam to escape during baking, which helps prevent sogginess and bubbling over.
Bake Pie: Bake in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30 more minutes, or until the filling is bubbly and the crust is golden and crisp.
Cool Pie: Remove the pie from the oven and allow it to cool for at least 2 hours. This rest period lets the filling set properly for clean slices and enhances flavor development before serving.

Notes

Use fresh, firm rhubarb for the best texture and flavor.
The optional cinnamon adds a warm spice note but can be omitted if you prefer a pure rhubarb taste.
Letting the pie cool is essential to avoid runny filling when slicing.
For a flakier crust, chill the dough before lining the pie pan.
Store leftovers covered in the fridge and consume within 3 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American