12 Delicious Rhubarb Pie Single Crust Recipes

There’s nothing quite like the sweet, tangy burst of rhubarb nestled in a buttery, flaky crust to herald the arrival of spring. Whether you’re a pie-making pro or a curious newbie, our roundup of 12 Delicious Rhubarb Pie Single Crust Recipes is sure to inspire your next baking adventure. From classic to creative twists, these pies promise to delight your taste buds and impress at any table. Let’s dive in!

Classic Rhubarb Pie Single Crust

Oozing with tangy sweetness, this single-crust rhubarb pie is your summer dessert game-changer. Bold flavors meet buttery crust—no fuss, all glory.

Ingredients

• 2 cups fresh rhubarb, chopped (1/2-inch pieces for even baking)
• 3/4 cup granulated sugar (adjust for tartness preference)
• 1/4 cup all-purpose flour (to thicken the filling)
• 1 tbsp lemon juice (brightens the rhubarb’s flavor)
• 1/2 tsp ground cinnamon (optional, for a warm hint)
• 1 pre-made pie crust (or homemade, chilled for flakiness)
• 1 tbsp unsalted butter, diced (for dotting the filling)
• 1 egg, beaten (for crust glaze)
• 1 tbsp coarse sugar (for a sparkling finish)

Instructions

1. Preheat your oven to 375°F (190°C)—rack in the lower third for even baking.
2. Toss rhubarb, sugar, flour, lemon juice, and cinnamon in a bowl—mix until evenly coated.
3. Roll out the pie crust into a 9-inch pie dish, trimming edges for a neat finish.
4. Pour the rhubarb mixture into the crust, dot with butter for richness.
5. Fold the crust edges over the filling, crimping as you go—no top crust needed.
6. Brush the crust with beaten egg, sprinkle with coarse sugar for crunch.
7. Bake for 45-50 minutes until the crust is golden and filling bubbles—cover edges if browning too fast.
8. Cool on a wire rack for 2 hours—this sets the filling perfectly.

Velvety rhubarb filling contrasts with a crisp, sugary crust—serve warm with vanilla ice cream for a classic twist. Or, go bold with a drizzle of caramel for extra decadence.

Strawberry Rhubarb Pie Single Crust

Bake this Strawberry Rhubarb Pie Single Crust and watch it disappear faster than your last TikTok video. Bold flavors meet buttery crust in this no-fuss, all-delight dessert.

Ingredients

• 1 1/4 cups all-purpose flour (spooned & leveled)
• 1/2 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter, chilled and diced (freeze for 15 mins for flakier crust)
• 4-6 tbsp ice water (add gradually)
• 2 cups strawberries, hulled and sliced (ripe but firm)
• 2 cups rhubarb, chopped into 1/2-inch pieces (trim off any leaves)
• 3/4 cup granulated sugar (adjust based on fruit sweetness)
• 2 tbsp cornstarch (for thickening)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling, optional)

Instructions

1. Preheat oven to 375°F (190°C). Place a baking sheet on the lower rack to catch drips.
2. In a large bowl, whisk flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Drizzle 4 tbsp ice water over flour mixture. Gently mix until dough comes together. Add more water if needed.
4. Shape dough into a disk, wrap in plastic, and chill for 30 mins. Tip: Chilling ensures a flaky crust.
5. On a floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
6. Fold overhang under itself and crimp edges. Chill while preparing filling. Tip: Cold crust prevents sogginess.
7. In a bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Let sit for 15 mins.
8. Pour filling into crust. Brush edges with egg wash and sprinkle with turbinado sugar.
9. Bake on the preheated baking sheet for 50-60 mins, until crust is golden and filling bubbles.
10. Cool on a wire rack for at least 2 hours before slicing. Tip: Patience rewards with clean slices.

This pie boasts a juicy, tangy-sweet filling hugged by a crisp, golden crust. Try serving it warm with a scoop of vanilla ice cream for that irresistible hot-cold contrast.

Vanilla Bean Rhubarb Pie Single Crust

Whip up this Vanilla Bean Rhubarb Pie for a dessert that’s equal parts tart and sweet. Perfect for summer, it’s a single-crust wonder that’ll steal the show.

Ingredients

• 1 1/4 cups all-purpose flour (spooned & leveled)
• 1/2 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter, chilled & cubed (freeze for 15 mins for flakier crust)
• 4-6 tbsp ice water (add gradually)
• 3 cups rhubarb, chopped into 1/2-inch pieces (trim any leaves, they’re toxic)
• 3/4 cup granulated sugar (adjust based on rhubarb’s tartness)
• 1 vanilla bean, split & scraped (or 1 tsp pure vanilla extract in a pinch)
• 2 tbsp cornstarch (for thickening, don’t skip)
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for crunch, optional)

Instructions

1. Preheat oven to 375°F (190°C). Place a baking sheet on the lower rack to catch drips.
2. In a large bowl, whisk flour and salt. Cut in butter until pea-sized crumbs form.
3. Drizzle 4 tbsp ice water over mixture. Stir with a fork until dough comes together, adding more water if needed.
4. Shape dough into a disk, wrap in plastic, and chill for 30 mins. Tip: Rolling dough between parchment prevents sticking.
5. On a floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie plate; trim edges.
6. In a bowl, toss rhubarb with sugar, vanilla bean seeds, and cornstarch. Let sit for 15 mins.
7. Fill crust with rhubarb mixture. Fold edges over, brush with egg wash, and sprinkle with turbinado sugar.
8. Bake for 45-50 mins until crust is golden and filling bubbles. Tip: Cover edges with foil if browning too fast.
9. Cool on a wire rack for 2 hours before slicing. Tip: Patience ensures clean slices.

Outrageously good when served warm with vanilla ice cream. The crust shatters, revealing a jammy, vanilla-kissed filling that’s not too sweet. Try it for breakfast with Greek yogurt.

Cinnamon Spiced Rhubarb Pie Single Crust

Forget everything you know about pie—this Cinnamon Spiced Rhubarb Pie Single Crust is a game-changer. Fresh, tangy rhubarb meets warm cinnamon in a buttery, flaky crust that’s impossibly easy.

Ingredients

• 2 cups fresh rhubarb, chopped (about 3 stalks)
• 3/4 cup granulated sugar (adjust to sweetness preference)
• 1 tbsp ground cinnamon (for that warm spice kick)
• 1 tbsp cornstarch (to thicken the filling perfectly)
• 1 single pie crust, homemade or store-bought (no shame in the game)
• 1 egg, beaten (for that golden crust shine)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, just baking.
2. In a large bowl, toss rhubarb with sugar, cinnamon, and cornstarch until evenly coated. Let it sit for 10 minutes to macerate—this draws out the juices.
3. Roll out your pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then fold under and crimp for a rustic look.
4. Pour the rhubarb mixture into the crust, spreading it evenly. Brush the edges with beaten egg for that perfect golden finish.
5. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Let it cool for at least 2 hours to set—patience is key.

Let this pie be the star of your next brunch or dessert table. The crust? Flaky. The filling? A perfect balance of sweet and tart with a cinnamon warmth that lingers. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Almond Crusted Rhubarb Pie Single Crust

Unleash the perfect blend of tart and sweet with this almond-crusted rhubarb pie. It’s a game-changer for your summer dessert lineup, promising a crispy, nutty top that contrasts beautifully with the juicy filling.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, chill it first)
• 1/2 cup almond flour (adds a nutty depth)
• 1/2 cup unsalted butter, cold and cubed (keeps the crust tender)
• 4 cups rhubarb, chopped into 1/2-inch pieces (no need to peel)
• 3/4 cup granulated sugar (adjust based on rhubarb’s tartness)
• 1 tbsp lemon juice (brightens the filling)
• 1 egg, beaten (for egg wash)
• 1/4 cup sliced almonds (for that crunchy topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix all-purpose flour and almond flour. Cut in cold butter until the mixture resembles coarse crumbs.
3. Press the dough into a 9-inch pie dish, ensuring an even layer. Chill for 15 minutes to prevent shrinking.
4. Toss rhubarb with sugar and lemon juice in a bowl. Let sit for 10 minutes to macerate.
5. Pour the rhubarb mixture into the chilled crust, spreading evenly.
6. Brush the edges of the crust with beaten egg for a golden finish.
7. Sprinkle sliced almonds over the top for a crunchy crust.
8. Bake for 45 minutes, or until the crust is golden and the filling is bubbly.
9. Cool on a wire rack for at least 2 hours to set the filling.

Velvety rhubarb filling meets a crisp, almond-studded crust in every bite. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures, or enjoy it cold for a firmer slice.

Ginger Infused Rhubarb Pie Single Crust

Get ready to shake up your dessert game with this ginger-infused rhubarb pie. It’s tart, it’s spicy, and it’s got a crust that’ll make you swoon.

Ingredients

• 1 1/4 cups all-purpose flour (for a flakier crust, use half butter, half shortening)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup unsalted butter, chilled and diced (keeps the crust tender)
• 4-6 tbsp ice water (just enough to bring the dough together)
• 4 cups rhubarb, chopped into 1/2-inch pieces (no need to peel)
• 1 cup granulated sugar (adjust based on rhubarb’s tartness)
• 1 tbsp fresh ginger, grated (for that spicy kick)
• 1 tbsp cornstarch (thickens the filling perfectly)
• 1 egg, beaten (for that golden crust finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and salt. Add butter and 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. 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, ginger, and cornstarch until evenly coated. Tip: Let it sit for 10 minutes to draw out juices.
6. Pour the filling into the crust, spreading it evenly.
7. Brush the edges of the crust with beaten egg for a shiny finish. Tip: Use a pastry brush for even application.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.

Serve this pie warm with a scoop of vanilla ice cream for a contrast of temperatures. The ginger adds a warm spice that complements the rhubarb’s sharpness, while the single crust keeps it light yet satisfying.

Cardamom Rhubarb Pie Single Crust

Here’s a pie that’ll steal the spotlight—cardamom and rhubarb unite in a single crust masterpiece. Bold flavors, flaky pastry, zero regrets.

Ingredients

• 1 1/4 cups all-purpose flour (spooned & leveled)
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and cubed (freeze for 15 mins for extra flakiness)
• 4-6 tbsp ice water
• 3 cups rhubarb, chopped (1/2-inch pieces for even cooking)
• 3/4 cup granulated sugar (adjust based on rhubarb’s tartness)
• 1 tbsp cornstarch
• 1 tsp ground cardamom (freshly ground for maximum aroma)
• 1 tbsp lemon juice (brightens the filling)
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for crunch)

Instructions

1. In a large bowl, whisk flour and salt. Add butter; use your fingers to press into pea-sized crumbs.
2. Drizzle 4 tbsp ice water over mixture. Stir with a fork until dough forms; add more water if needed. Tip: Stop when dough holds together when pressed.
3. Shape dough into a disk, wrap in plastic, and chill for 1 hour. Tip: Cold dough = flaky crust.
4. Preheat oven to 375°F. On a floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie dish; trim edges.
5. In a bowl, mix rhubarb, sugar, cornstarch, cardamom, and lemon juice. Pour into crust.
6. Fold crust edges over filling, leaving center open. Brush crust with egg wash; sprinkle with turbinado sugar.
7. Bake for 45-50 minutes until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch drips.

Dig into a slice where the rhubarb’s tang dances with cardamom’s warmth. Serve warm with vanilla ice cream for a contrast of temperatures.

Orange Zest Rhubarb Pie Single Crust

Absolutely nobody can resist the tangy-sweet punch of this Orange Zest Rhubarb Pie—single crust for the win, because who has time for double?

Ingredients

• 2 cups rhubarb, chopped into 1/2-inch pieces (fresh or frozen, no need to thaw)
• 3/4 cup granulated sugar (adjust based on rhubarb’s tartness)
• 1 tbsp orange zest (from about 1 large orange)
• 1 tbsp cornstarch (for thickening, can sub with tapioca flour)
• 1/4 tsp salt (balances the sweetness)
• 1 single pie crust (homemade or store-bought, chilled)
• 1 tbsp unsalted butter, diced (for dotting, adds richness)
• 1 egg, beaten (for egg wash, optional but gives a golden crust)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a crispy crust.
2. In a large bowl, mix rhubarb, sugar, orange zest, cornstarch, and salt until well combined. Let sit for 10 minutes to draw out juices.
3. Roll out your pie crust and fit it into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang, then crimp as desired.
4. Pour the rhubarb mixture into the crust, then dot with butter. Fold the overhang over the filling—it’s okay if it’s rustic!
5. Brush the crust with beaten egg for a golden finish, if using. Bake for 45-50 minutes, until the crust is golden and filling is bubbly.
6. Cool on a wire rack for at least 2 hours before slicing. This lets the filling set.

This pie boasts a buttery, flaky crust with a gooey, vibrant filling that’s both tart and sweet. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Honey Glazed Rhubarb Pie Single Crust

Oh, you’re about to dive into a pie that’s equal parts tangy and sweet, with a crust that’s just *chef’s kiss*. This honey-glazed rhubarb pie is your next showstopper, no cap.

Ingredients

• 1 1/4 cups all-purpose flour (keep it cold for flakier crust)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup unsalted butter, chilled and diced (or use vegan butter for a dairy-free version)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 4 cups rhubarb, chopped into 1/2-inch pieces (no need to peel)
• 3/4 cup honey (adjust to your sweetness preference)
• 1 tbsp cornstarch (thickens the filling perfectly)
• 1 egg, beaten (for that golden glaze)

Instructions

1. Preheat your oven to 375°F (190°C). A hot oven is key for a crispy crust.
2. In a large bowl, mix flour and salt. Add butter, using your fingers to rub it in until it resembles coarse crumbs.
3. Drizzle in ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang, then crimp as desired.
5. Toss rhubarb with honey and cornstarch in a bowl. Let sit for 10 minutes to draw out juices.
6. Pour the filling into the crust. Brush the edges with beaten egg for a shiny finish.
7. Bake for 45-50 minutes, until the crust is golden and the filling bubbles. Tip: Place a baking sheet underneath to catch any drips.
8. Cool on a wire rack for at least 2 hours before slicing. This patience pays off with clean slices.

Brace yourself for a pie that’s bursting with rhubarb’s zing, mellowed by honey’s warmth. Serve it slightly warm with a scoop of vanilla ice cream for that hot-cold contrast that’s just *chef’s kiss*.

Maple Syrup Rhubarb Pie Single Crust

Perfect for summer, this Maple Syrup Rhubarb Pie Single Crust combines tart rhubarb with sweet maple syrup in a flaky, buttery crust. No fuss, all flavor—let’s bake.

Ingredients

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces (frozen works too, just thaw and drain)
• 3/4 cup pure maple syrup (the darker, the richer the flavor)
• 1/4 cup granulated sugar (adjust based on rhubarb’s tartness)
• 3 tbsp cornstarch (for thickening, can sub with tapioca flour)
• 1 tbsp lemon juice (brightens the filling)
• 1/2 tsp vanilla extract (opt for pure for best flavor)
• 1 single pie crust, homemade or store-bought (chilled)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling, adds crunch)

Instructions

1. Preheat oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, mix rhubarb, maple syrup, granulated sugar, cornstarch, lemon juice, and vanilla extract until well combined. Let sit for 10 minutes to macerate.
3. Roll out the pie crust and fit it into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang, then crimp as desired.
4. Pour the rhubarb mixture into the crust. Fold the overhang over the filling, pleating as you go—it’s okay if it’s rustic.
5. Brush the crust with beaten egg and sprinkle with coarse sugar for a golden finish.
6. Bake on the middle rack for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Cover edges with foil if browning too quickly.
7. Cool on a wire rack for at least 2 hours before slicing to allow the filling to set. Tip: Serve slightly warm for the best texture.

Heavenly when served with a scoop of vanilla ice cream, the pie’s filling is jammy with a perfect balance of sweet and tart. The single crust bakes up shatteringly crisp, making every bite a textural dream.

Whiskey Flavored Rhubarb Pie Single Crust

Forget everything you know about pie—this whiskey-flavored rhubarb pie is a game-changer. Bold, boozy, and perfectly tart, it’s the dessert you didn’t know you needed.

Ingredients

• 1 1/4 cups all-purpose flour (for a flakier crust, use pastry flour)
• 1/2 tsp salt (fine sea salt for better distribution)
• 1/2 cup unsalted butter, chilled and diced (freeze for 15 mins before use)
• 3-4 tbsp ice water (add gradually until dough comes together)
• 4 cups rhubarb, chopped into 1/2-inch pieces (trim any leaves, they’re toxic)
• 3/4 cup granulated sugar (adjust based on rhubarb’s tartness)
• 2 tbsp cornstarch (for thickening, arrowroot works too)
• 1/4 cup whiskey (bourbon adds a smoother flavor)
• 1 egg, beaten (for egg wash, optional but recommended)

Instructions

1. Preheat oven to 375°F (190°C). Position rack in the lower third for even baking.
2. In a large bowl, whisk flour and salt. Add butter; use fingers to rub into pea-sized crumbs.
3. Drizzle ice water, 1 tbsp at a time, stirring until dough forms. Tip: Stop when it holds together when pressed.
4. Roll dough on floured surface to 12-inch circle. Transfer to 9-inch pie plate; trim edges.
5. In another bowl, mix rhubarb, sugar, cornstarch, and whiskey. Let sit 10 mins to macerate.
6. Pour filling into crust. Fold edges over, crimping as desired. Brush with beaten egg.
7. Bake 45-50 mins until crust is golden and filling bubbles. Tip: Cover edges with foil if browning too fast.
8. Cool on wire rack at least 2 hrs before slicing. Tip: Patience ensures clean slices.

Now, the first bite hits with a crisp crust, then the whiskey-kissed rhubarb steals the show. Serve warm with vanilla ice cream for a contrast that’s downright addictive.

Lavender Rhubarb Pie Single Crust

Elevate your pie game with this floral-fruity twist that’s begging for a brunch spotlight. Lavender meets tangy rhubarb in a buttery single crust that’s as easy as it is Instagram-worthy.

Ingredients

• 1 1/4 cups all-purpose flour (spooned & leveled)
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced (or vegan butter for a dairy-free version)
• 4 tbsp ice water (add 1 more tbsp if needed)
• 3 cups rhubarb, chopped into 1/2-inch pieces (no need to peel)
• 3/4 cup granulated sugar (adjust to taste based on rhubarb’s tartness)
• 1 tbsp dried culinary lavender (ensure it’s food-grade)
• 1 tbsp cornstarch (for thickening, can sub with tapioca flour)
• 1 egg, beaten (for egg wash, optional for shine)

Instructions

1. Preheat oven to 375°F (190°C). Place a baking sheet on the lower rack to catch drips.
2. In a large bowl, whisk flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Drizzle ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Don’t overwork the dough.
4. Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie plate; trim edges.
5. In another bowl, toss rhubarb, sugar, lavender, and cornstarch. Let sit for 15 minutes to macerate.
6. Fill crust with rhubarb mixture, mounding slightly in the center. Fold edges over, pleating as you go.
7. Brush crust with beaten egg for a golden finish. Tip: Use a pastry brush for even coverage.
8. Bake on the preheated sheet for 45-50 minutes, until crust is golden and filling bubbles. Tip: Tent with foil if browning too fast.
9. Cool on a wire rack for at least 2 hours before slicing. This sets the filling perfectly.

Whip this pie delivers a crisp crust with a jammy, fragrant filling that pairs surprisingly well with vanilla ice cream. Try serving it warm with a drizzle of honey for an extra touch of sweetness.

Conclusion

Great choices await in our roundup of 12 Delicious Rhubarb Pie Single Crust Recipes! Whether you’re a seasoned baker or new to the kitchen, these recipes promise to delight. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!