Rhubarb Pie Recipe (With Step-by-Step)

Prep Time:

30 mins

Cook Time:

1 hr 30 mins

Total Time:

3 hrs

Servings:

10

Yield:

1 9-inch pie

Rhubarb pie is one of our favorite spring desserts—and this is our best recipe, one that rhubarb purists will appreciate (no strawberries here!). It calls for a buttery, flaky pâte brisée crust, a simple, tart rhubarb filling, and a brown-sugar crumble topping for the ultimate balance of sweet-tangy. If you have the time, we recommend making this pie the day before you plan to serve it so the flavors have time to meld. (That said, it'll still be plenty delicious enjoyed day-of if you simply can't wait.) Serve this pie with a scoop of strawberry or vanilla ice cream to take it over the top.

How to Buy and Store Rhubarb

Rhubarb typically appears at farmers markets and grocery stores from April to June, though some areas can see a second harvest later in the summer. When buying rhubarb, look for shiny stalks that are firm, sturdy, and free of blemishes. Color is not a true indicator of sweetness and ripe rhubarb can be anywhere from bright green to deep pinkish-red.

If your stalks still have leaves attached, be sure to remove them as they contain a toxic compound that can be harmful to humans and pets. Refrigerate rhubarb, unwashed, wrapped loosely in plastic or a produce bag; it will stay fresh for two to three weeks.

If you're short on rhubarb, you can still make this pie—just add enough of another fruit like apples or berries to equal six cups for the filling.

Tips for Making a Homemade Pie Crust

Use cold (but not frozen) butter: Perhaps the most important factor when making pie crust is temperature, especially when it comes to an all-butter crust like pâte brisée we use for this rhubarb pie. Before adding your butter, be sure it's very cold. (A good tip is to cut it into small pieces and let it thoroughly chill before working it into the dry ingredients.) That said, avoid using frozen butter as it will not incorporate as well and may result in the need for extra water.

Don't overwork it: Resist the temptation to mix or knead your dough to the point of overworking it, which can cause it to become tough and brittle. The goal is not a perfectly uniform dough—you should still see some small pieces of butter (they're key for flakiness!) and the dough just needs to be moist enough to hold together when pinched.

Let it chill: Once your dough comes together, wrap it up and let it chill for at least an hour (and up to one day) before rolling it out. This allows time for the butter to solidify, the dough to fully hydrate, and the gluten to relax.

How to Make Rhubarb Pie Ahead

You can make this pie up to one day before you plan to serve it. After letting it cool to room temperature, wrap it well in plastic or aluminum foil and leave it out on the counter.

The fully baked pie can be frozen for up to three months. Let it cool completely, then wrap it in two layers of plastic wrap, followed by a layer of aluminum foil before freezing. The day before you plan to serve the pie, remove it from the freezer and let it defrost in the fridge overnight.

Directions

Roll out dough:

Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

Credit:
Jacob Fox
Fit dough into dish; crimp edges, then chill:

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

Credit:
Jacob Fox
Make crumble topping:

In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

Credit:
Jacob Fox
Preheat oven; make filling and add to crust:

Preheat oven to 400°F, with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into chilled pie shell.
Top pie with crumble:

Sprinkle crumble topping evenly over filling.

Credit:
Jacob Fox
Reduce oven temperature; bake pie, then let cool:

Credit:
Jacob Fox

Place pie in oven; reduce heat to 375°F. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. Let cool completely before serving.

If topping or crust begins to brown too quickly, tent with foil.

Storing Leftover Rhubarb Pie

Leftover rhubarb pie can be stored at room temperature—wrapped well in plastic or foil—for up to 2 days. For longer storage, pop it in the fridge, where it will stay good for up to 4 days. Keep in mind that the crust will start to become soggy after two days, so we recommend eating it sooner rather than later.

How to Serve Rhubarb Pie

You can serve this pie at room temperature or warm it gently in a 350-degree Fahrenheit oven, covered loosely with foil, for about 10 minutes.

Rhubarb pie is extra delicious served with a scoop of ice cream—we'd recommend classic vanilla or even strawberry ice cream to nod to the classic flavor combo—or pair it with whipped cream.