12 Delicious Rhubarb Pie Amazing Recipes

Hello, pie lovers! As the seasons change, so does our craving for something sweet and tangy, and what better way to satisfy that than with a slice of homemade rhubarb pie? Whether you’re a seasoned baker or just starting out, our roundup of 12 Delicious Rhubarb Pie Amazing Recipes promises to inspire your next baking adventure. Dive in and discover your new favorite today!

Classic Rhubarb Pie

Here’s the deal: Classic Rhubarb Pie is that nostalgic, tangy-sweet hero we all crave when summer hits. No fluff, just straight-up deliciousness that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect flakiness)
• 1 tsp salt (just the right amount to balance the sweetness)
• 3/4 cup unsalted butter, chilled and cubed (cold butter is the secret to a flaky crust)
• 4-6 tbsp ice water (add slowly, you might not need it all)
• 4 cups rhubarb, chopped into 1/2-inch pieces (go for the reddest stalks for maximum flavor)
• 1 1/4 cups granulated sugar (adjust if your rhubarb is extra tart)
• 1/4 cup cornstarch (this thickens the filling just right)
• 1 tbsp lemon juice (a splash brightens everything up)
• 1 egg, beaten (for that golden crust)

Instructions

1. Preheat your oven to 375°F (190°C). A hot oven is key for a crisp bottom crust.
2. In a large bowl, whisk together flour and salt. Add cubed butter and use your fingers to press it into the flour until it resembles coarse crumbs.
3. Drizzle in ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Stop when you can pinch the dough and it holds.
4. Divide dough in half, shape into disks, wrap in plastic, and chill for 30 minutes. This rest prevents shrinkage.
5. Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
6. In another bowl, toss rhubarb with sugar, cornstarch, and lemon juice. Pour into the crust.
7. Roll out the second disk, place over filling, and crimp edges to seal. Cut slits on top for steam to escape.
8. Brush crust with beaten egg for a glossy finish. Bake for 45-50 minutes until golden and bubbly. Tip: Place a baking sheet underneath to catch drips.
9. Let cool for at least 2 hours before slicing. Trust me, it’s worth the wait.

Velvety rhubarb filling meets buttery, flaky crust in every bite. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.

Strawberry Rhubarb Pie

Bake this Strawberry Rhubarb Pie and watch it disappear faster than you can say ‘dessert’—juicy strawberries and tangy rhubarb wrapped in a buttery, flaky crust.

Ingredients

• 2 cups fresh strawberries, hulled and halved (the riper, the better)
• 2 cups rhubarb, chopped into 1/2-inch pieces (no leaves, they’re toxic!)
• 1 cup granulated sugar (I like it sweet, but you do you)
• 1/4 cup cornstarch (keeps the filling from being a soup)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp vanilla extract (the good stuff)
• 2 pie crusts (homemade or store-bought, no judgment)
• 1 egg, beaten (for that golden shine)
• 1 tbsp coarse sugar (for crunch)

Instructions

1. Preheat your oven to 375°F (190°C). A hot oven is key for a crisp crust.
2. In a large bowl, toss strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract until well coated. Let it sit for 10 minutes—this helps the flavors marry.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. Pour the filling into the crust. Dot with small pieces of butter if you’re feeling indulgent.
5. Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits on top for steam to escape.
6. Brush the top with beaten egg and sprinkle with coarse sugar. This isn’t just for looks—it adds texture.
7. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Let it cool for at least 2 hours to set—patience pays off.

Here’s the deal: this pie is a masterpiece of contrasts—crispy crust meets gooey, sweet-tart filling. Serve it warm with a scoop of vanilla ice cream, and thank me later.

Rhubarb Custard Pie

Dig into this Rhubarb Custard Pie—a tangy, creamy dream that’s easier than you think. Perfect for summer, it’s a crowd-pleaser with a buttery crust and a luscious filling.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for the flakiest crust)
• 1/2 cup unsalted butter, chilled and cubed (freeze it for 10 minutes for extra flakiness)
• 1/4 cup ice water (just enough to bring the dough together)
• 3 cups chopped rhubarb (go for the reddest stalks for maximum color)
• 1 cup granulated sugar (adjust if your rhubarb is super tart)
• 3 large eggs (room temp blends smoother, trust me)
• 1 cup heavy cream (the richer, the better)
• 1 tsp vanilla extract (pure, not imitation—it makes a difference)
• 1/4 tsp salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 375°F—no shortcuts, this pie needs the right temp.
2. Pulse flour and salt in a food processor, then add butter until it looks like coarse crumbs.
3. Drizzle in ice water, 1 tbsp at a time, until dough forms. Tip: Squeeze a bit—if it holds, it’s ready.
4. Roll dough on a floured surface to fit a 9-inch pie dish. Crimp edges for that homemade charm.
5. Toss rhubarb with 1/2 cup sugar, then spread in the crust. Tip: Let it sit for 10 minutes to draw out juices.
6. Whisk eggs, cream, vanilla, and remaining sugar until smooth. Pour over rhubarb—slowly to avoid spills.
7. Bake for 50-55 minutes until the custard is set but still slightly wobbly in the center. Tip: Cover edges with foil if they brown too fast.
8. Cool on a wire rack for at least 2 hours. Patience pays off—slicing too soon is a mess.

Absolute perfection—this pie’s creamy custard and tart rhubarb are a match made in heaven. Serve it slightly warm with a scoop of vanilla ice cream for the ultimate bite.

Rhubarb Meringue Pie

Every bite of this Rhubarb Meringue Pie is a tangy, sweet symphony that’ll have your taste buds dancing. Perfect for summer gatherings or when you’re craving something uniquely delicious.

Ingredients

• 2 cups fresh rhubarb, chopped (the redder, the sweeter!)
• 1 cup granulated sugar (I like to mix in a bit of brown sugar for depth)
• 3 tbsp cornstarch (this is your thickening hero)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 pre-baked 9-inch pie crust (homemade or store-bought, no judgment here)
• 4 large egg whites, room temp (they whip up fluffier this way)
• 1/2 tsp cream of tartar (for that perfect peak stability)
• 3/4 cup granulated sugar (yes, more sugar for the meringue)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, this temp is key for the filling to set.
2. In a medium saucepan, combine rhubarb, 1 cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thick and bubbly, about 5-7 minutes. Tip: A wooden spoon leaves no scratches and mixes like a dream.
3. Pour the hot filling into the pre-baked pie crust, smoothing the top with a spatula. Let it cool slightly while you prep the meringue.
4. In a large, clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup sugar, beating on high until stiff, glossy peaks form. Tip: Ensure your bowl is grease-free for maximum volume.
5. Spread the meringue over the pie filling, sealing to the edges. Use the back of a spoon to create decorative peaks.
6. Bake for 10-12 minutes, or until the meringue is golden brown. Tip: Watch closely after 8 minutes to avoid over-browning.

Kick back and admire your masterpiece. The contrast between the tart rhubarb and the sweet, airy meringue is unreal. Serve it slightly warm with a dollop of whipped cream for an extra indulgent touch.

Rhubarb and Apple Pie

Get ready to bake a pie that’s equal parts tart and sweet, with a buttery crust that’ll have everyone asking for seconds. Rhubarb and apple come together in this stunner of a dessert that’s perfect for any season.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for the flakiest crust)
• 1 cup unsalted butter, chilled and diced (keep it cold for the best texture)
• 1/2 cup granulated sugar (plus a sprinkle more for topping)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 3 cups rhubarb, chopped into 1/2-inch pieces (go for the reddest stalks for maximum color)
• 2 cups Granny Smith apples, peeled and diced (their tartness is perfect here)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp cinnamon (because apple and cinnamon are BFFs)
• 1 egg, beaten (for that golden crust glow-up)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer.
2. In a large bowl, mix flour, sugar, and salt. Add butter and blend until pea-sized crumbs form. Tip: Use a pastry cutter or your fingertips to keep the butter cold.
3. Gradually add 4-6 tbsp ice water, stirring until dough comes together. Wrap in plastic and chill for 30 minutes. Tip: Don’t skip the chill—it prevents a tough crust.
4. Roll out half the dough on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
5. In another bowl, toss rhubarb, apples, lemon juice, and cinnamon. Pour into crust.
6. Roll out remaining dough, place over filling. Seal edges, cut slits on top. Brush with beaten egg, sprinkle sugar.
7. Bake for 45-50 minutes until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch any drips.

Just out of the oven, this pie boasts a flaky crust with a gooey, fruity center. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Rhubarb and Raspberry Pie

Make your summer unforgettable with this Rhubarb and Raspberry Pie—tangy, sweet, and utterly irresistible. Perfect for picnics or impressing your in-laws.

Ingredients

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces (the redder, the sweeter!)
• 2 cups fresh raspberries (frozen works in a pinch, but fresh is king)
• 1 cup granulated sugar (adjust if your sweet tooth isn’t as bold)
• 1/4 cup cornstarch (this is your thickening hero)
• 1 tbsp lemon juice (freshly squeezed, please—no shortcuts)
• 1/2 tsp cinnamon (a whisper of warmth)
• 1/4 tsp salt (balances the sweetness like a pro)
• 2 pie crusts (homemade or store-bought, no judgment here)
• 1 egg, beaten (for that golden shine)
• 1 tbsp turbinado sugar (for a crunchy, sparkly top)

Instructions

1. Preheat your oven to 375°F (190°C)—no peeking until it’s fully heated!
2. In a large bowl, toss rhubarb, raspberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated. Let it sit for 10 minutes; the sugar will draw out the juices.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. Pour the fruit mixture into the crust, spreading it evenly. Dot with small pieces of butter if you’re feeling decadent.
5. Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits on top for steam to escape.
6. Brush the top with beaten egg and sprinkle with turbinado sugar for that Instagram-worthy finish.
7. Bake for 50-55 minutes, until the crust is golden and the filling is bubbly. Let it cool for at least 2 hours—patience is key!

Here’s the deal: the filling is jammy with a perfect balance of tart and sweet, while the crust is flaky and buttery. Serve it warm with a scoop of vanilla ice cream for a classic combo, or get wild with a dollop of whipped cream and fresh mint.

Rhubarb and Blueberry Pie

Dig into this Rhubarb and Blueberry Pie—a tart-meets-sweet showdown that’s begging for your fork. Perfectly flaky crust, jammy filling, and a sprinkle of nostalgia in every bite.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that extra flakiness)
• 1 cup unsalted butter, chilled and cubed (keep it cold for the best crust)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 4 cups rhubarb, chopped into 1/2-inch pieces (go for the reddest stalks for maximum color)
• 2 cups blueberries (fresh or frozen, but thaw if using frozen)
• 1 cup granulated sugar (adjust if your sweet tooth demands)
• 1/4 cup cornstarch (this is your no-leak filling insurance)
• 1 tbsp lemon juice (a splash to brighten up the flavors)
• 1 egg, beaten (for that golden, glossy crust)

Instructions

1. Preheat your oven to 375°F (190°C)—no shortcuts, this pie demands precision.
2. In a large bowl, whisk together flour and salt. Add butter, using your fingers to press it into the flour until pea-sized crumbs form.
3. Gradually add 4-6 tbsp ice water, mixing until the dough just comes together. Pro tip: Overworking equals tough crust—stop when it holds together.
4. Divide dough in half, flatten into disks, wrap in plastic, and chill for 1 hour. Patience is key here.
5. Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
6. In another bowl, toss rhubarb, blueberries, sugar, cornstarch, and lemon juice until evenly coated. Let sit for 10 minutes—this helps the flavors marry.
7. Pour filling into the crust. Roll out the second dough disk, place over filling, and crimp edges to seal. Cut slits on top for steam to escape.
8. Brush crust with beaten egg for that Instagram-worthy sheen. Bake for 50-60 minutes, until crust is golden and filling bubbles.
9. Cool on a wire rack for at least 2 hours—trust me, it’s worth the wait.

Crave-worthy doesn’t begin to cover it—this pie’s buttery crust shatters to reveal a tangy-sweet filling that’s pure comfort. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Rhubarb and Peach Pie

Whip up this Rhubarb and Peach Pie for a summer dessert that’s equal parts tart and sweet. Perfect for picnics or impressing your in-laws.

Ingredients

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces (the redder, the better for color)
• 2 cups ripe peaches, peeled and sliced (I swear by local farmers’ market finds)
• 1 cup granulated sugar (adjust if your peaches are super sweet)
• 1/4 cup cornstarch (this is your thickening hero)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp cinnamon (a little warmth goes a long way)
• 1/4 tsp nutmeg (trust me on this)
• 1 package refrigerated pie crusts (or go homemade if you’re feeling fancy)
• 1 egg, beaten (for that golden shine)
• 1 tbsp turbinado sugar (for that crunchy top)

Instructions

1. Preheat your oven to 375°F. This is the sweet spot for a golden crust without burning the filling.
2. In a large bowl, toss rhubarb, peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg until evenly coated. Let it sit for 10 minutes; the sugar will draw out the juices.
3. Unroll one pie crust into a 9-inch pie plate. Trim the edges if needed, but leave a little overhang for sealing.
4. Pour the filling into the crust. Dot with small pieces of butter if you’re feeling indulgent.
5. Top with the second crust. Crimp the edges to seal, then cut a few slits in the top for steam to escape.
6. Brush the top with beaten egg and sprinkle with turbinado sugar. This isn’t just for looks—it adds texture.
7. Bake for 50-55 minutes, until the crust is golden and the filling is bubbly. Let it cool for at least 2 hours; patience prevents a soupy slice.

Dig into a slice where the rhubarb’s tang meets the peach’s sweetness, all wrapped in a flaky crust. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Rhubarb and Cherry Pie

Zesty and vibrant, this Rhubarb and Cherry Pie is your summer dessert game-changer. Bold flavors collide in a buttery crust—get ready to impress.

Ingredients

• 2 cups fresh rhubarb, chopped (go for the pinkest stalks for maximum color)
• 2 cups fresh cherries, pitted (a cherry pitter saves lives, folks)
• 1 cup granulated sugar (I like it sweet, adjust if you’re tart-inclined)
• 1/4 cup cornstarch (non-negotiable for that perfect thick filling)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp almond extract (secret flavor weapon)
• 2 pie crusts (homemade or store-bought, no judgment here)
• 1 egg, beaten (for that golden shine)
• 1 tbsp coarse sugar (for that irresistible crunch)

Instructions

1. Preheat your oven to 375°F (190°C)—no shortcuts, precision is key.
2. In a large bowl, toss rhubarb, cherries, granulated sugar, cornstarch, lemon juice, and almond extract until evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
4. Pour the filling into the crust, spreading it evenly.
5. Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut slits on top for steam to escape.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar.
7. Bake for 50-55 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: Resist the urge to cut early—this sets the filling.

Expect a flaky crust giving way to a tangy-sweet, jammy interior. Serve warm with a scoop of vanilla ice cream for that classic contrast, or get fancy with a dollop of whipped cream and a sprinkle of chopped almonds.

Rhubarb and Ginger Pie

Get ready to dazzle your taste buds with this Rhubarb and Ginger Pie—a tangy, spicy twist on the classic that’s begging to be the star of your next brunch.

Ingredients

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces (the brighter, the better—trust me)
• 1 tbsp fresh ginger, grated (no powder here, folks)
• 1 cup granulated sugar (because life’s sweet)
• 1 tbsp cornstarch (the secret thickener)
• 1/2 tsp cinnamon (for that warm hug feeling)
• 1 pre-made pie crust (homemade is great, but no shame in this game)
• 1 egg, beaten (for that golden shine)
• 1 tbsp turbinado sugar (for that crunch on top)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a large bowl, toss the rhubarb and ginger with granulated sugar, cornstarch, and cinnamon until evenly coated. Let it sit for 10 minutes to macerate—this is where the magic starts.
3. Roll out your pie crust into a 9-inch pie dish. Trim the edges, but save the scraps for a lattice top if you’re feeling fancy.
4. Pour the rhubarb mixture into the crust. If you’re going lattice, now’s the time to weave your masterpiece on top.
5. Brush the top crust with beaten egg and sprinkle with turbinado sugar for that Instagram-worthy finish.
6. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Let it cool for at least 30 minutes—patience is a virtue here.

The first bite? A perfect balance of tart rhubarb and fiery ginger, all wrapped in a buttery, flaky crust. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Rhubarb and Orange Pie

Unleash the zesty charm of summer with this Rhubarb and Orange Pie—bold flavors, buttery crust, and a tangy twist that’ll make your taste buds dance.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect flakiness)
• 1 cup unsalted butter, chilled and cubed (keep it cold for a flaky crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 3 cups rhubarb, chopped (go for the reddest stalks for maximum color)
• 1 cup granulated sugar (adjust if your rhubarb is extra tart)
• 1 orange, zested and juiced (navel oranges are my pick for sweetness)
• 1 tbsp cornstarch (to thicken the filling without clumping)
• 1 egg, beaten (for that golden crust shine)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer.
2. In a large bowl, mix flour and butter until crumbs form. Tip: Use a pastry cutter for even blending.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Don’t overwork it.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Chill for 30 minutes—patience pays off.
5. In another bowl, toss rhubarb, sugar, orange zest, juice, and cornstarch. Tip: Let it sit for 10 minutes to macerate.
6. Pour the filling into the crust, then top with a lattice or full crust. Brush with beaten egg for shine.
7. Bake for 45-50 minutes until the crust is golden and filling bubbles. Tip: Cover edges with foil if browning too fast.

Zingy and vibrant, this pie pairs a buttery crunch with a juicy, tangy center. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Rhubarb and Vanilla Pie

Slice into summer with this Rhubarb and Vanilla Pie—tart meets sweet in a flaky crust that’s begging for a scoop of vanilla ice cream.

Ingredients

• 2 cups fresh rhubarb, chopped (go for the pinkest stalks for maximum color)
• 1 cup granulated sugar (I like to mix in a tablespoon of vanilla sugar for extra aroma)
• 1 tbsp cornstarch (this is your no-leak insurance policy)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp cinnamon (just a whisper)
• 2 pie crusts (homemade or store-bought, no judgment here)
• 1 egg, beaten (for that golden shine)
• 1 tbsp turbinado sugar (because crunch is everything)

Instructions

1. Preheat your oven to 375°F—no peeking until it’s fully heated.
2. Toss rhubarb with granulated sugar, cornstarch, vanilla extract, and cinnamon in a bowl. Let it sit for 15 minutes; the sugar will work its magic.
3. Roll out one pie crust into a 9-inch pie dish. Trim the edges but leave a little overhang for sealing.
4. Pour the rhubarb mixture into the crust, spreading it evenly. Dot with tiny bits of butter if you’re feeling fancy.
5. Top with the second crust, seal the edges, and crimp with a fork or your fingers for a rustic touch.
6. Brush the top with beaten egg and sprinkle turbinado sugar for that irresistible crunch.
7. Cut a few slits on top—steam needs an escape route.
8. Bake for 45-50 minutes until the crust is golden and the filling is bubbly. Let it cool slightly unless you enjoy molten fruit lava.

The crust shatters at first bite, giving way to a jammy, vanilla-kissed filling. Serve it warm with a dollop of whipped cream or go rogue with a drizzle of salted caramel.

Conclusion

Overwhelmed by the variety? Each of these 12 rhubarb pie recipes offers a unique twist on the classic, ensuring there’s something for every taste. We hope you’re inspired to bake one (or more!) and would love to hear which recipe stole your heart. Don’t forget to share your pie adventures and this article on Pinterest for fellow rhubarb enthusiasts to enjoy. Happy baking!