20 Delicious Rhubarb Pie Recipes Sweet and Tangy

Spring is in the air, and with it comes the perfect excuse to bake up a storm with one of the season’s most versatile stars—rhubarb! Whether you’re a pie-making pro or looking to try your hand at this sweet and tangy treat for the first time, our roundup of 20 Delicious Rhubarb Pie Recipes promises something for everyone. Get ready to preheat your oven and dive into these irresistible creations!

Classic Rhubarb Pie

Snag this timeless dessert that screams summer with every bite. Classic Rhubarb Pie blends tart and sweet in a buttery crust—no fancy skills needed.

Ingredients

• 2 cups of chopped rhubarb (about 4 stalks)
• 1 cup of sugar
• 3 tbsp of cornstarch
• A splash of vanilla extract
• A pinch of salt
• 2 cups of all-purpose flour
• A stick of cold butter, cubed
• A couple of tbsp of ice water

Instructions

1. Preheat your oven to 375°F—no guessing, this temp is key for a golden crust.
2. Toss rhubarb with sugar, cornstarch, vanilla, and salt in a bowl. Let it sit; the sugar pulls out the juices.
3. Blitz flour and butter in a food processor until crumbs form. Tip: Cold butter equals flaky layers.
4. Drizzle in ice water, 1 tbsp at a time, until dough comes together. Don’t overmix—it toughens the crust.
5. Roll out half the dough for the bottom crust. Fit it into a 9-inch pie dish, trimming the edges.
6. Pour the rhubarb mix into the crust. Dot with butter if you’re feeling extra.
7. Roll out the remaining dough for the top. Lay it over the filling, seal the edges, and cut slits to vent.
8. Bake for 45-50 minutes until the crust is golden and the filling bubbles through the slits.
9. Cool on a wire rack. Patience—slicing too soon turns your pie into a saucy mess.

The filling sets into a jammy, vibrant layer under that shatteringly crisp crust. Serve it warm with a scoop of vanilla ice cream melting into the slits for the ultimate bite.

Strawberry Rhubarb Pie

Craving a dessert that screams summer? This Strawberry Rhubarb Pie is your ticket to sweet, tangy bliss with a buttery crust that crumbles just right.

Ingredients

• 2 cups of fresh strawberries, hulled and sliced
• 2 cups of rhubarb, chopped into 1/2-inch pieces
• 1 cup of granulated sugar
• 1/4 cup of cornstarch
• A splash of lemon juice
• A pinch of salt
• 2 pie crusts (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• A couple of tbsp of coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the strawberries and rhubarb with sugar, cornstarch, lemon juice, and salt until well coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges.
4. Pour the fruit mixture 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 a few slits in the 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: This helps the filling set.
9. Serve slightly warm or at room temperature. Tip: A scoop of vanilla ice cream on the side? Yes, please.

The pie boasts a perfect balance of sweet and tart, with a flaky crust that holds up to the juicy filling. Try serving it with a dollop of whipped cream for an extra indulgent treat.

Rhubarb Custard Pie

Never underestimate the power of rhubarb in a dessert—this Rhubarb Custard Pie is a tangy, creamy dream with a buttery crust that’ll have you coming back for seconds.

Ingredients

• 2 cups of chopped rhubarb (about 4 stalks)
• 1 cup of sugar
• 3 eggs
• 1 cup of heavy cream
• A splash of vanilla extract
• A pinch of salt
• 1 pre-made pie crust (or homemade if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F. No guesswork here—get that oven hot and ready.
2. Roll out your pie crust into a 9-inch pie dish. Crimp the edges for that Instagram-worthy finish.
3. Toss the chopped rhubarb with half the sugar and spread it evenly in the crust. Tip: Let it sit for 10 minutes to draw out some juices.
4. In a bowl, whisk together the eggs, remaining sugar, heavy cream, vanilla, and salt until smooth. Pour over the rhubarb.
5. Bake for 45-50 minutes. The custard should be set but still jiggle slightly in the center—trust the process.
6. Cool on a wire rack for at least 2 hours. Tip: Resist cutting into it early; patience rewards with perfect slices.

Key to this pie’s charm? The contrast between the tart rhubarb and sweet, velvety custard. Serve it slightly warm with a dollop of whipped cream or go bold with a scoop of vanilla ice cream on top.

Rhubarb Meringue Pie

Forget everything you know about pie—this rhubarb meringue is a game-changer. Tangy meets sweet in a flaky crust that’ll have you coming back for seconds.

Ingredients

• 2 cups of chopped rhubarb (keep it chunky for texture)
• 1 cup of sugar (because rhubarb loves sweet)
• 3 eggs (separate the yolks now, save the whites for the meringue)
• A splash of vanilla extract (the good stuff)
• 1 pre-made pie crust (no shame in the store-bought game)
• A pinch of salt (to balance the sweet)
• 1/4 cup of water (just enough to get things going)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer.
2. Toss the rhubarb, 3/4 cup of sugar, and water in a saucepan. Simmer on medium until the rhubarb softens, about 10 minutes. Tip: Stir occasionally to prevent sticking.
3. Whisk the egg yolks with vanilla and a pinch of salt in a bowl. Slowly mix in the hot rhubarb to temper the yolks.
4. Pour the filling into the pie crust. Bake for 20 minutes until the edges start to set. Tip: Cover the crust edges with foil to prevent burning.
5. While the pie bakes, beat the egg whites until foamy. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Tip: Room temperature whites whip up fluffier.
6. Spread the meringue over the hot pie, sealing to the edges. Bake for another 10 minutes until golden. Let it cool before slicing—patience pays off.

Kick back and admire your masterpiece. The meringue is cloud-like, the rhubarb filling zingy yet sweet. Serve it warm with a dollop of whipped cream for extra indulgence.

Rhubarb Crumble Pie

Never underestimate the power of a Rhubarb Crumble Pie to turn a mundane day into a celebration. This tart-meets-sweet dessert is your next kitchen adventure, packed with bold flavors and irresistible crunch.

Ingredients

• 2 cups of chopped rhubarb (keep it chunky for texture)
• 1 cup of granulated sugar (because sweetness is non-negotiable)
• A splash of vanilla extract (the secret whisper of flavor)
• 1 cup of all-purpose flour (the foundation of greatness)
• 1/2 cup of cold butter, cubed (for that perfect crumble)
• A pinch of salt (to balance the sweet)
• 1/2 cup of brown sugar (for a caramelized crunch)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just precision.
2. Toss the rhubarb with granulated sugar and vanilla in a bowl. Let it sit for 10 minutes to get juicy.
3. In another bowl, mix flour, brown sugar, and salt. Add cold butter cubes and use your fingers to crumble until it looks like coarse sand. Pro tip: Keep the butter cold for a flakier topping.
4. Pour the rhubarb mix into a pie dish. Sprinkle the crumble topping evenly over it. Another pro tip: Don’t press down; let it stay loose for maximum crunch.
5. Bake for 45 minutes or until the topping is golden and the rhubarb is bubbling at the edges. Final pro tip: Let it cool for at least 15 minutes before diving in – patience pays off.

Dig into a slice where the tart rhubarb and sweet crumble topping play off each other perfectly. Serve it warm with a scoop of vanilla ice cream for a contrast that’s downright magical.

Rhubarb and Apple Pie

Grab your forks because this Rhubarb and Apple Pie is about to steal the show. Tangy rhubarb meets sweet apples in a buttery crust that’s downright irresistible.

Ingredients

• 2 cups of diced rhubarb (about 3 stalks)
• 3 cups of sliced apples (go for Granny Smith for that perfect tartness)
• 1 cup of granulated sugar (because we’re sweetening the deal)
• A splash of lemon juice (to keep those apples looking fresh)
• 1 tbsp of cinnamon (for that cozy spice kick)
• A pinch of salt (to balance the sweetness)
• 2 cups of all-purpose flour (the foundation of our flaky crust)
• A stick of cold butter, cubed (for that unbeatable texture)
• A couple of tbsp of ice water (just enough to bring it all together)

Instructions

1. Preheat your oven to 375°F (190°C) – no guesswork here, precision is key.
2. Toss the rhubarb, apples, sugar, lemon juice, cinnamon, and salt in a bowl. Let it sit for 10 minutes to macerate – this is where the magic starts.
3. While that’s happening, blend the flour and butter in a food processor until it looks like coarse crumbs. Tip: Keep everything cold for the flakiest crust.
4. Drizzle in the ice water, a tbsp at a time, until the dough just comes together. Overworking it is a no-go.
5. Roll out half the dough for the bottom crust and fit it into your pie dish. Add the filling, then top with the remaining dough. Crimp the edges to seal – this isn’t just pretty, it’s practical.
6. Cut a few slits in the top crust for steam to escape. Bake for 45-50 minutes until golden and bubbly. Tip: Place a baking sheet underneath to catch any drips.
7. Let it cool for at least an hour before slicing. Patience pays off with clean cuts.

You’ll love the contrast between the crisp crust and the soft, jammy filling. Serve it warm with a scoop of vanilla ice cream for that classic combo, or get adventurous with a sharp cheddar slice on the side.

Rhubarb and Raspberry Pie

Perfectly tart rhubarb meets sweet raspberries in this flaky, buttery pie that’s begging to be your next summer dessert obsession.

Ingredients

• 2 cups of chopped rhubarb (about 3 stalks)
• 1 cup of fresh raspberries
• 1 cup of sugar
• 1/4 cup of cornstarch
• A splash of lemon juice
• A pinch of salt
• 2 premade pie crusts (or homemade if you’re feeling fancy)
• 1 egg (for that glossy finish)
• A couple of tbsp of water (to seal the deal)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Toss the rhubarb, raspberries, sugar, cornstarch, lemon juice, and salt in a bowl. Mix until everything’s cozy and coated.
3. Roll out one pie crust into a 9-inch pie dish. Trim the edges like you’re giving it a haircut.
4. Pour the fruit mixture into the crust. Dot with butter if you’re extra (and you should be).
5. Top with the second crust. Crimp the edges with a fork or your fingers—make it pretty.
6. Whisk the egg with a tbsp of water, brush it over the top crust for that golden glow.
7. Cut a few slits in the top. It’s not just for looks; it lets the steam escape like little pie chimneys.
8. Bake for 50 minutes, or until the crust is golden and the filling is bubbling like a summer potion.
9. Let it cool for at least 2 hours. Yes, it’s torture, but it’s worth it for the perfect slice.

Every bite is a balance of sweet and tart, with a crust that shatters just right. Serve it warm with a scoop of vanilla ice cream, or go rogue with a dollop of whipped cream and fresh berries on top.

Rhubarb and Blueberry Pie

Get ready to wow your taste buds with this Rhubarb and Blueberry Pie—it’s the perfect mix of tart and sweet, wrapped in a flaky crust that’ll have everyone asking for seconds.

Ingredients

• 2 cups of fresh rhubarb, chopped into 1/2-inch pieces
• 1 cup of fresh blueberries
• 3/4 cup of granulated sugar
• 1/4 cup of cornstarch
• A splash of lemon juice
• A pinch of salt
• 2 premade pie crusts (because we’re all about that easy life)
• 1 egg, beaten (for that golden shine)
• A couple of tbsp of coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the rhubarb, blueberries, granulated sugar, cornstarch, lemon juice, and salt until everything’s nicely coated.
3. Fit one pie crust into a 9-inch pie plate. Trim the edges if needed.
4. Pour the fruit mixture into the crust, spreading it evenly.
5. Top with the second pie crust. Crimp the edges to seal, then cut a few slits in the top for steam to escape.
6. Brush the top crust with the 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 under the pie to catch any drips!
8. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: This patience-testing wait helps the filling set.
9. Serve slightly warm with a scoop of vanilla ice cream. Tip: The contrast of hot pie and cold ice cream is next-level.

Just imagine the first bite—crunchy, sugary crust giving way to a juicy, tangy-sweet filling. This pie’s a showstopper at any summer gathering, or hey, treat yourself to a solo slice with zero judgment.

Rhubarb and Peach Pie

Dig into this Rhubarb and Peach Pie—a tangy-sweet masterpiece that’ll have your taste buds dancing. Perfect for summer, it’s a flaky, buttery hug filled with juicy peaches and sharp rhubarb.

Ingredients

• 2 cups of sliced rhubarb (about 3 stalks)
• 2 cups of sliced peaches (about 3 medium)
• 1 cup of sugar
• 1/4 cup of cornstarch
• A splash of lemon juice
• A pinch of salt
• 2 tbsp of butter, cubed
• 1 package of store-bought pie crust (or homemade if you’re feeling fancy)
• 1 egg, beaten (for that golden shine)

Instructions

1. Preheat your oven to 375°F—no shortcuts, this pie needs the right temp to shine.
2. Toss rhubarb, peaches, sugar, cornstarch, lemon juice, and salt in a bowl. Mix until everything’s coated—this is your filling, keep it juicy.
3. Roll out one pie crust into a 9-inch pie dish. Trim the edges but leave a little overhang for crimping later.
4. Pour the filling into the crust, dot with butter cubes—they’ll melt into gooey pockets of flavor.
5. Top with the second crust, crimp the edges to seal, and cut a few slits on top. Pro tip: a lattice top wins extra points for presentation.
6. Brush the top with beaten egg for that Instagram-worthy golden finish.
7. Bake for 50-55 minutes until the crust is golden and the filling bubbles like a summer jam.
8. Let it cool for at least 2 hours—trust us, it’s worth the wait. The filling sets, and the flavors mingle.

This pie? It’s all about the contrast—crispy crust meets soft, jammy filling with a kick of rhubarb. Serve it warm with a scoop of vanilla ice cream, and watch it disappear.

Rhubarb and Cherry Pie

Oozing with tangy rhubarb and sweet cherry goodness, this pie is your next summer obsession. Layer flavors, bake to perfection, and watch it disappear.

Ingredients

• 2 cups of chopped rhubarb
• 2 cups of pitted cherries
• 1 cup of sugar
• A splash of lemon juice
• A couple of tbsp of cornstarch
• 1 tsp of vanilla extract
• A pinch of salt
• 2 pie crusts (store-bought or homemade)
• 1 egg (for egg wash)

Instructions

1. Preheat your oven to 375°F—no guessing, this temp is key for a golden crust.
2. Toss rhubarb, cherries, sugar, lemon juice, cornstarch, vanilla, and salt in a bowl. Mix until everything’s cozy.
3. Roll out one pie crust into a 9-inch pie dish. Trim edges but leave a little overhang for crimping.
4. Pour the filling into the crust. Dot with butter if you’re feeling fancy.
5. Top with the second crust. Crimp edges to seal, then slash the top for steam to escape.
6. Whisk the egg with a tbsp of water, brush over the crust for that glossy finish.
7. Bake for 50 minutes, until the crust is golden and filling bubbles like a summer jam.
8. Cool on a wire rack for at least 2 hours—patience rewards with perfect slices.

Melt-in-your-mouth crust meets a jammy, vibrant filling that’s equal parts sweet and tart. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Rhubarb and Ginger Pie

You won’t believe how this Rhubarb and Ginger Pie turns basic into bomb—tart meets spice in a flaky hug.

Ingredients

• 2 cups of chopped rhubarb (go for the pinkest stalks)
• A thumb-sized nub of ginger, grated
• 1 cup of sugar (because life’s sweet)
• A splash of vanilla extract
• A couple of tbsp of cornstarch (to thicken things up)
• 1 pre-made pie crust (no shame in the shortcut game)
• 1 egg, beaten (for that golden shine)

Instructions

1. Preheat your oven to 375°F—get it hot and ready.
2. Toss the rhubarb, ginger, sugar, vanilla, and cornstarch in a bowl. Mix like you mean it.
3. Roll out the pie crust into a 9-inch pan. Crimp the edges for drama.
4. Dump the rhubarb mix into the crust. Spread it even—no favoritism.
5. Brush the crust edges with beaten egg. This is your golden ticket.
6. Bake for 45 minutes. Wait for the filling to bubble like a gossip.
7. Let it cool for at least 30 minutes. Patience is a virtue, especially with pie.

Serve this bad boy warm with a scoop of vanilla ice cream melting over the top. The crust? Crispy. The filling? A tangy, spicy kick that’ll make your taste buds dance. Perfect for those ‘I deserve something sweet’ moments.

Rhubarb and Vanilla Pie

Kick off your summer with this Rhubarb and Vanilla Pie—it’s tart, sweet, and downright irresistible. Perfect for those who love a dessert that packs a punch.

Ingredients

• 2 cups of chopped rhubarb (about 4 stalks)
• 1 cup of sugar
• A splash of vanilla extract
• 2 tbsp of cornstarch
• A couple of pinches of salt
• 1 pre-made pie crust (or homemade if you’re feeling fancy)
• 1 egg, beaten (for that golden glaze)

Instructions

1. Preheat your oven to 375°F—no cheating, wait till it’s fully heated!
2. Toss the rhubarb with sugar, vanilla extract, cornstarch, and salt in a bowl. Mix it like you mean it.
3. Roll out your pie crust into a 9-inch pie dish. Crimp the edges for that professional touch.
4. Pour the rhubarb mixture into the crust. Don’t be shy, pile it high—it’ll cook down.
5. Brush the edges with the beaten egg. This isn’t just for looks; it seals the deal.
6. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Patience is key here.
7. Let it cool for at least an hour. Yes, it’s tempting, but trust us, it’s worth the wait.

Zesty and vibrant, this pie is a summer staple. Serve it warm with a scoop of vanilla ice cream for that perfect contrast. Or, go bold with a drizzle of caramel for an extra decadent twist.

Rhubarb and Almond Pie

Whip up this Rhubarb and Almond Pie for a dessert that’s equal parts tart and sweet. Perfect for summer gatherings or a cozy night in.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• A splash of vanilla extract
• 1/2 cup of almond flour
• A couple of tbsp of butter, melted
• 1 pre-made pie crust
• A pinch of salt

Instructions

1. Preheat your oven to 375°F. This ensures a crispy crust.
2. Toss the chopped rhubarb with sugar and vanilla in a bowl. Let it sit for 10 minutes to macerate.
3. Mix almond flour and melted butter in another bowl until crumbly. This is your topping.
4. Press the pre-made pie crust into a 9-inch pie dish. No need to grease—it’s already buttery.
5. Pour the rhubarb mixture into the crust, spreading evenly.
6. Sprinkle the almond flour topping over the rhubarb. Cover every inch for maximum crunch.
7. Bake for 45 minutes, or until the topping is golden and the rhubarb is bubbling.
8. Let the pie cool for at least 30 minutes before slicing. Patience pays off with clean cuts.

Buttery crust meets tangy rhubarb and nutty almond topping in every bite. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Rhubarb and Coconut Pie

Forget everything you know about pie—this rhubarb and coconut combo is a game-changer. Tangy meets tropical in a flaky crust that’s begging for your attention.

Ingredients

• 2 cups of chopped rhubarb (keep it chunky for texture)
• 1 cup of shredded coconut (sweetened or unsweetened, your call)
• 1/2 cup of granulated sugar (because rhubarb needs a little sweet talk)
• 1/4 cup of all-purpose flour (to thicken things up)
• A splash of vanilla extract (for that cozy vibe)
• 1 pre-made pie crust (no shame in the store-bought game)
• A couple of tablespoons of butter (cut into tiny pieces, for dotting)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Toss the rhubarb, coconut, sugar, flour, and vanilla in a bowl. Mix until everything’s friends.
3. Roll out your pie crust into a 9-inch pie dish. No tearing? You’re a pro.
4. Dump the filling into the crust. Spread it evenly—no rhubarb left behind.
5. Dot the top with butter pieces. More butter, more better.
6. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Patience is key.
7. Let it cool for at least 20 minutes. Yes, it’s hard, but molten fruit is a no-go.

Unleash this pie warm with a scoop of vanilla ice cream melting over the top. The rhubarb’s zing pairs perfectly with the coconut’s chew, creating a texture that’s both crisp and comforting. Try serving it at your next brunch for maximum oohs and aahs.

Rhubarb and Chocolate Pie

Never thought rhubarb and chocolate could be a thing? Think again. This pie is a game-changer—tangy meets rich in the best way possible.

Ingredients

• 2 cups of chopped rhubarb (go for the pinkest stalks you can find)
• 1 cup of dark chocolate chips (the good stuff, please)
• 1/2 cup of sugar (because rhubarb needs a little sweet talk)
• 1 tbsp of cornstarch (to keep things from getting too juicy)
• A splash of vanilla extract (because why not?)
• 1 pre-made pie crust (we’re keeping it real—no shame in shortcuts)
• A couple of tbsp of butter (for that golden, flaky finish)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Toss the rhubarb, chocolate chips, sugar, cornstarch, and vanilla in a bowl. Mix like you mean it.
3. Pour the mix into the pie crust. Dot the top with butter because butter makes everything better.
4. Bake for 45 minutes or until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they’re browning too fast.
5. Let it cool for at least an hour. Yes, it’s torture, but patience pays off with a slice that holds together.
6. Serve slightly warm with a scoop of vanilla ice cream. Tip: The contrast of hot and cold is next-level.

Perfectly balanced between sweet and tart, this pie’s filling is jammy with little bursts of molten chocolate. Try it with a drizzle of caramel for extra drama.

Rhubarb and Cream Cheese Pie

Viral desserts don’t get more Insta-worthy than this. Rhubarb and cream cheese pie—tart meets creamy in a flaky crust that’s begging for your fork.

Ingredients

• 2 cups of chopped rhubarb (keep it chunky for texture)
• 1 cup of sugar (because rhubarb’s tartness needs a sweet hug)
• A splash of vanilla extract (the secret whisper of flavor)
• 8 oz of cream cheese (softened, because nobody likes a lumpy filling)
• 1 tbsp of lemon juice (for that zesty kick)
• A couple of eggs (binding everything together like a good friend)
• 1 pre-made pie crust (because we’re all about that easy life)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Toss the rhubarb with half the sugar and let it sit. Tip: This draws out the juices, making your pie extra saucy.
3. Beat the cream cheese until smooth, then mix in the remaining sugar, vanilla, and lemon juice. Tip: Room temp cream cheese blends like a dream.
4. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Spread the rhubarb mix into the pie crust, then pour the cream cheese mixture over it. Tip: Swirl lightly with a knife for a marbled effect.
6. Bake for 45 minutes or until the center is just set—no jiggle means it’s ready.

This pie is a creamy, tangy dream with a buttery crust that crumbles just right. Serve it slightly warm with a dollop of whipped cream or go bold with a scoop of vanilla ice cream.

Rhubarb and Lemon Pie

Transform your dessert game with this Rhubarb and Lemon Pie—tangy, sweet, and downright irresistible. Perfect for those who crave a bold flavor punch without the fuss.

Ingredients

• 2 cups of chopped rhubarb (go for the pinkest stalks you can find)
• 1 cup of granulated sugar (because sweetness is non-negotiable)
• 3 tbsp of all-purpose flour (to keep things thick and juicy)
• The zest and juice of 1 large lemon (for that zingy kick)
• A pinch of salt (to balance the sweetness)
• 1 package of refrigerated pie crusts (because we’re all about that easy life)
• 1 egg (for that golden, glossy finish)
• A splash of water (just to bring it all together)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a large bowl, toss the rhubarb, sugar, flour, lemon zest, lemon juice, and salt until the rhubarb is evenly coated. Let it sit for 10 minutes to macerate—trust us, it’s worth the wait.
3. Unroll one pie crust into a 9-inch pie plate. Trim the edges if they’re hanging over too much, but leave a little for crimping.
4. Pour the rhubarb mixture into the crust, spreading it out evenly. Dot with small pieces of butter if you’re feeling fancy.
5. Top with the second pie crust. Crimp the edges to seal, then cut a few slits in the top for steam to escape. Pro tip: a lattice top isn’t just pretty, it lets more steam out for a crispier crust.
6. Whisk the egg with a splash of water and brush it over the top crust for that Instagram-worthy shine.
7. Bake for 45-50 minutes, until the crust is golden and the filling is bubbling through the slits. If the edges brown too fast, cover them with foil.
8. Let the pie cool for at least 2 hours before slicing—patience is key to avoid a runny mess.

With its flaky crust and vibrant filling, this pie is a showstopper. Serve it warm with a scoop of vanilla ice cream for the ultimate sweet-tart contrast.

Rhubarb and Orange Pie

Get ready to wow your taste buds with this Rhubarb and Orange Pie—it’s a tangy, sweet masterpiece that’s easier to make than you think.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• 2 tbsp of cornstarch
• A splash of orange juice
• The zest of one orange
• A couple of tbsp of butter
• 1 package of pre-made pie crust

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Toss the rhubarb, sugar, cornstarch, orange juice, and zest in a bowl. Mix until everything’s cozy and coated.
3. Roll out one pie crust into a 9-inch pie dish. Trim the edges like you’re giving it a haircut.
4. Pour the rhubarb mix into the crust. Dot with butter because, why not?
5. Top with the second crust, crimp the edges to seal, and cut a few slits on top. Steam needs to escape, or it’ll throw a fit.
6. Bake for 45-50 minutes until the crust is golden and the filling is bubbly. If the edges brown too fast, shield them with foil.
7. Let it cool for at least an hour. Patience is key—unless you enjoy molten fruit lava.

Zesty orange cuts through the rhubarb’s tartness, while the buttery crust crumbles just right. Serve it warm with a scoop of vanilla ice cream for that hot-cold contrast everyone loves.

Rhubarb and Cinnamon Pie

Let’s dive straight into the heart of summer with a Rhubarb and Cinnamon Pie that’s as bold in flavor as it is in color. This isn’t just any pie—it’s a vibrant, tangy-sweet masterpiece that’ll have everyone begging for seconds.

Ingredients

• 2 cups of chopped rhubarb (keep it chunky for texture)
• 1 cup of sugar (because sweet meets tart perfectly here)
• A generous sprinkle of cinnamon (about 1 tbsp, but who’s measuring?)
• A splash of vanilla extract (because vanilla makes everything better)
• 1 tbsp of lemon juice (for that zesty kick)
• 2 cups of all-purpose flour (the foundation of our flaky crust)
• A pinch of salt (to balance the sweetness)
• 3/4 cup of cold butter, cubed (for that perfect crumbly texture)
• 4-6 tbsp of ice water (just enough to bring it all together)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing here, precision is key.
2. Toss the rhubarb with sugar, cinnamon, vanilla, and lemon juice in a bowl. Let it sit while you work on the crust—this maceration is where the magic starts.
3. For the crust, whisk flour and salt together. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Keep everything cold for a flakier crust.
4. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Don’t overmix—patience pays off with tenderness.
5. Divide the dough in half. Roll out one half to fit your pie dish. Tip: Roll from the center outwards for an even thickness.
6. Fill the crust with the rhubarb mixture. Roll out the second half of dough, place it over the filling, and crimp the edges to seal. Tip: Cut slits in the top crust to let steam escape and prevent a soggy bottom.
7. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Let it cool slightly before slicing—trust us, it’s worth the wait.

Here’s the deal: this pie is a textural dream with a flaky crust that shatters at the touch, giving way to a jammy, cinnamon-spiced rhubarb filling. Serve it warm with a scoop of vanilla ice cream melting over the top, and watch it disappear before your eyes.

Rhubarb and Cardamom Pie

Forget everything you know about pie—this rhubarb and cardamom combo is a game-changer. Tangy meets spicy in a flaky crust that’ll have you coming back for seconds.

Ingredients

• 2 cups of chopped rhubarb (about 4 stalks)
• 1 cup of granulated sugar
• A splash of vanilla extract
• 1 tsp of ground cardamom
• A couple of tbsp of cornstarch
• 1 pre-made pie crust (or homemade if you’re feeling fancy)
• 1 egg, beaten (for that golden shine)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Toss the rhubarb with sugar, vanilla, cardamom, and cornstarch in a bowl. Mix until it’s all buddies.
3. Roll out your pie crust into a 9-inch pie dish. No tears? You’re a pro.
4. Pour the rhubarb mix into the crust. Spread it out like you’re making a bed.
5. Top with another crust or lattice if you’re extra. Crimp the edges like you’re sealing a love letter.
6. Brush the top with beaten egg. This isn’t just for looks—it’s your golden ticket.
7. Bake for 45-50 minutes. Wait for that bubbling, golden perfection.
8. Let it cool for at least an hour. Yes, it’s torture, but patience is a virtue.

Mmm, the filling is jammy with a kick, while the crust shatters just right. Serve it warm with a scoop of vanilla ice cream melting into the cracks—pure bliss.

Conclusion

We hope this roundup of 20 delicious rhubarb pie recipes inspires your next baking adventure! Each recipe offers a unique blend of sweet and tangy flavors perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of baking. Happy pie-making!