12 Delicious Easy Rhubarb Pie Recipes

Welcome to the sweet and tangy world of rhubarb pies! Whether you’re a seasoned baker or just starting out, our roundup of 12 delicious, easy-to-make rhubarb pie recipes is sure to inspire your next baking adventure. From classic crumbles to innovative twists, these pies are perfect for celebrating the season’s bounty. So, preheat your oven and let’s dive into these irresistible treats that promise to delight your taste buds!

Classic Easy Rhubarb Pie

Back in the day, my grandma used to whip up the most amazing rhubarb pie, and now I’m sharing her no-fuss recipe with you. It’s the perfect balance of tart and sweet, with a buttery crust that’ll have you coming back for seconds.

Ingredients

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and diced
  • 1/4 to 1/2 cup ice water
• For the filling:
  • 4 cups rhubarb, chopped into 1/2-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. In a large bowl, mix 2 1/2 cups flour and 1 tsp salt. Add 1 cup diced butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes. This makes rolling out easier.
5. On a floured surface, roll one disk into a 12-inch circle. Fit into a 9-inch pie dish, trimming excess.
6. In another bowl, toss 4 cups rhubarb with 1 1/4 cups sugar, 1/4 cup flour, 1 tbsp lemon juice, and 1/2 tsp cinnamon. Spoon into the crust.
7. Roll out the second dough disk, place over filling, trim and crimp edges. Cut slits in the top for steam to escape.
8. Brush the top with beaten egg for a shiny finish. Tip: This also helps the crust brown evenly.
9. Bake for 45-50 minutes, until the crust is golden and filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Mmm, the pie comes out with a flaky crust and a gooey, tangy filling that’s just irresistible. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Easy Rhubarb and Strawberry Pie

Unbelievably simple yet utterly delicious, this rhubarb and strawberry pie is your next go-to dessert. You’ll love how the tartness of the rhubarb perfectly balances the sweetness of the strawberries, all wrapped in a flaky crust.

Ingredients

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and diced
  • 1/4 to 1/2 cup ice water
• For the filling:
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 3 cups strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
• For the topping:
  • 1 egg, beaten
  • 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Divide into two balls, flatten into disks, wrap in plastic, and chill for 1 hour.
4. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
5. In another bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla for the filling. Pour into the crust.
6. Roll out the second dough disk and place over the filling. Seal and crimp edges. Cut slits in the top for steam to escape.
7. Brush the top with beaten egg and sprinkle with sugar.
8. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Let cool on a wire rack before serving.

So there you have it—a pie that’s as beautiful as it is tasty. The crust is buttery and crisp, while the filling is just the right mix of sweet and tart. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Easy Rhubarb Custard Pie

Unbelievably simple yet delicious, this rhubarb custard pie is the perfect way to enjoy the tartness of rhubarb balanced with sweet, creamy custard. You’ll love how the flavors come together in this no-fuss dessert.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
• For the filling:
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 1 1/4 cups flour and 1/2 tsp salt. Add 1/2 cup diced butter and blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep the crust flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges.
5. In another bowl, toss 3 cups rhubarb with 1 cup sugar and 3 tbsp flour. Spread evenly in the crust.
6. Whisk together 2 eggs, 1/2 cup heavy cream, and 1 tsp vanilla extract. Pour over the rhubarb. Tip: Let the custard settle for a minute before baking to avoid spills.
7. Bake for 45-50 minutes, until the custard is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
8. Cool on a wire rack for at least 2 hours before serving.

Golden and inviting, this pie offers a delightful contrast between the crisp crust and the soft, tangy-sweet filling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Easy Rhubarb Crumble Pie

Did you know rhubarb isn’t just for grandma’s garden anymore? This easy rhubarb crumble pie brings a tangy twist to your table with minimal fuss. You’ll love the buttery crumble topping paired with the sweet and sour filling.

Ingredients

• For the filling:
  • 4 cups chopped rhubarb
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
• For the crumble topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, mix the rhubarb, granulated sugar, flour, and vanilla extract until well combined. Tip: Let the mixture sit for 10 minutes to draw out the juices.
3. Pour the rhubarb mixture into the prepared pie dish, spreading it evenly.
4. In another bowl, combine the flour, brown sugar, melted butter, and cinnamon for the topping. Tip: Use your fingers to mix until crumbly for the best texture.
5. Sprinkle the crumble topping evenly over the rhubarb mixture. Tip: Don’t press down; keep it loose for a crispy finish.
6. Bake for 45 minutes, or until the topping is golden and the filling is bubbly.

You’ll adore the contrast between the crunchy topping and the soft, jammy filling. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Easy Rhubarb Meringue Pie

This rhubarb meringue pie is the perfect blend of tart and sweet, with a fluffy meringue topping that’ll have you coming back for seconds. It’s surprisingly simple to make, even if you’re new to baking.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4-6 tablespoons ice water
• For the filling:
  • 4 cups rhubarb, chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1/2 cup water
• For the meringue:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Cut in the butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges.
5. Bake the crust for 15 minutes, then let it cool slightly.
6. For the filling, combine rhubarb, sugar, cornstarch, and salt in a saucepan. Stir in water and egg yolks.
7. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Tip: Keep stirring to prevent lumps.
8. Pour the filling into the pre-baked crust.
9. For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
10. Spread the meringue over the filling, sealing to the edges. Tip: Use the back of a spoon to create peaks for a golden finish.
11. Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden.

Every bite of this pie offers a delightful contrast between the creamy filling and the light, airy meringue. Serve it chilled with a sprinkle of powdered sugar for an extra touch of sweetness.

Easy Rhubarb and Apple Pie

Mmm, nothing says summer quite like a slice of rhubarb and apple pie. You’ll love how the tart rhubarb and sweet apples come together in this easy-to-make dessert that’s perfect for any occasion.

Ingredients

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and diced
  • 6-8 tbsp ice water
• For the filling:
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 3 cups apples, peeled and sliced
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp cinnamon
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 1/2 cups flour and 1 tsp salt for the crust.
3. Add 1 cup chilled, diced butter to the flour mixture. Use your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 6-8 tbsp ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
5. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
6. For the filling, toss 3 cups rhubarb, 3 cups apples, 3/4 cup sugar, 1/4 cup flour, 1 tsp cinnamon, and 1 tbsp lemon juice in a large bowl.
7. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer and trim the edges.
8. Add the filling to the crust. Roll out the second dough disk and place over the filling. Seal and crimp the edges. Cut slits in the top for venting.
9. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
10. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This helps the filling set.

Buttery crust meets a sweet-tart filling in this delightful pie. Serve it warm with a scoop of vanilla ice cream for an extra special treat.

Easy Rhubarb and Ginger Pie

Craving something sweet with a little kick? This easy rhubarb and ginger pie is your answer. It’s the perfect blend of tart and spicy, wrapped in a flaky crust that’ll have you coming back for seconds.

Ingredients

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and diced
  • 6-8 tbsp ice water
• For the filling:
  • 4 cups rhubarb, chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp fresh ginger, grated
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Add the butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes.
5. While the dough chills, combine rhubarb, sugar, cornstarch, ginger, and vanilla in a bowl for the filling. Let it sit for 15 minutes to macerate.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming the edges.
7. Pour the filling into the crust. Roll out the second dough disk and place it over the filling. Seal and crimp the edges. Cut slits in the top for ventilation.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
9. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This helps the filling set.

Just imagine the first bite: the crust shatters to reveal a gooey, tangy-sweet filling with a warm ginger zing. Serve it with a scoop of vanilla ice cream for an unbeatable combo.

Easy Rhubarb and Vanilla Pie

So, you’ve got a craving for something sweet but not too complicated, right? This easy rhubarb and vanilla pie is your answer, combining tangy rhubarb with sweet vanilla in a buttery crust that’s sure to impress.

Ingredients

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 1/4 to 1/2 cup ice water
• For the filling:
  • 4 cups rhubarb, chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 vanilla bean, split and seeds scraped
  • 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes.
5. Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
6. In another bowl, toss the rhubarb with sugar, cornstarch, and vanilla seeds. Tip: Let it sit for 10 minutes to draw out some juices.
7. Pour the filling into the crust, dot with melted butter, then roll out the second dough disk to cover. Seal and crimp the edges, then cut a few slits on top.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Enjoy this pie warm, with the rhubarb’s tang perfectly balanced by the vanilla’s sweetness. For an extra treat, serve it with a scoop of vanilla ice cream melting over the top.

Easy Rhubarb and Almond Pie

Hey, you know those days when you crave something sweet but not too heavy? This easy rhubarb and almond pie is your answer. It’s got the perfect balance of tart and sweet, with a crunchy almond topping that’ll have you coming back for seconds.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup cold water
• For the filling:
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
• For the topping:
  • 1/2 cup sliced almonds
  • 1/4 cup brown sugar
  • 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and diced butter until the mixture resembles coarse crumbs. Tip: Use your fingers for better control over the butter’s size.
3. Gradually add cold water, stirring until the dough comes together. Form into a ball, wrap in plastic, and chill for 30 minutes.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then fold under and crimp.
5. In another bowl, toss rhubarb with granulated sugar and cornstarch until evenly coated. Tip: Let it sit for 10 minutes to draw out some juices.
6. Pour the rhubarb mixture into the crust, spreading it evenly.
7. Combine sliced almonds, brown sugar, and melted butter in a small bowl. Sprinkle over the rhubarb filling.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Zesty and vibrant, this pie pairs wonderfully with a scoop of vanilla ice cream. The almond topping adds a delightful crunch, contrasting the soft, tangy rhubarb beneath.

Easy Rhubarb and Coconut Pie

This pie is a game-changer for your summer dessert lineup. You’ll love the tangy rhubarb paired with sweet coconut, all nestled in a buttery crust. It’s simpler to make than you think, and oh-so-rewarding.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1/2 cup shredded coconut
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In another bowl, toss rhubarb with sugar, coconut, cornstarch, and vanilla. Tip: Let it sit for 10 minutes to draw out the juices.
6. Pour the filling into the crust, spreading evenly.
7. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.
8. Cool on a wire rack for at least 2 hours before slicing.

Rhubarb’s sharpness mellows beautifully with the coconut’s sweetness, creating a filling that’s both vibrant and comforting. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Easy Rhubarb and Blueberry Pie

Dig into this Easy Rhubarb and Blueberry Pie, a perfect blend of tart and sweet that’ll have you coming back for seconds. It’s straightforward to make, with a flaky crust that complements the juicy filling just right.

Ingredients

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and diced
  • 6-8 tbsp ice water
• For the filling:
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 2 cups blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
5. Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
6. In another bowl, combine rhubarb, blueberries, sugar, cornstarch, lemon juice, and vanilla for the filling. Tip: Let it sit for 10 minutes to draw out juices.
7. Pour the filling into the crust. Roll out the second dough disk and place over the filling. Seal and crimp the edges. Cut slits on top for steam to escape.
8. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Out of the oven, this pie boasts a buttery crust with a filling that’s both tangy and sweet. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Easy Rhubarb and Peach Pie

You know those lazy summer afternoons when you crave something sweet but not too complicated? This easy rhubarb and peach pie is your answer—simple, fruity, and utterly delicious.

Ingredients

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and diced
  • 6-8 tbsp ice water
• For the filling:
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 3 cups peaches, peeled and sliced
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
• For the topping:
  • 1 egg, beaten
  • 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes.
5. While the dough chills, combine rhubarb, peaches, sugar, cornstarch, cinnamon, and lemon juice in a bowl for the filling. Set aside.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer and trim the edges.
7. Pour the filling into the crust. Roll out the second disk and place it over the filling. Seal and crimp the edges.
8. Cut slits in the top crust for ventilation. Brush with beaten egg and sprinkle with coarse sugar.
9. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
10. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This helps the filling set properly.

Perfectly balanced between tart and sweet, this pie’s juicy filling and buttery crust are a match made in heaven. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Conclusion

Zesty and versatile, these 12 rhubarb pie recipes are your ticket to delicious, easy baking adventures. Whether you’re a seasoned baker or just starting out, there’s a pie here to spark your joy. We’d love to hear which recipe stole your heart—drop us a comment below! And if you found this roundup helpful, why not share the love? Pin it on Pinterest for fellow pie enthusiasts to discover. Happy baking!