17 Delicious Rhubarb Recipes Pie Amazing

Get ready to fall in love with rhubarb all over again! Whether you’re a pie enthusiast or just looking for something new to spice up your dessert game, our roundup of 17 Delicious Rhubarb Recipes is sure to inspire. From classic pies to unexpected treats, these recipes celebrate the tart and tangy flavor of seasonal rhubarb. Dive in and discover your next favorite dish!

Classic Rhubarb Pie

There’s nothing quite like the tangy sweetness of a classic rhubarb pie to remind you of summer. You’ll love how the vibrant filling pairs with a buttery, flaky crust—it’s a match made in dessert heaven.

Ingredients

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (store-bought or homemade)
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the rhubarb, 1 cup sugar, flour, lemon juice, cinnamon, and salt until well combined.
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 rhubarb mixture into the crust, then dot with butter pieces.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to vent.
6. Brush the top crust with beaten egg and sprinkle with 1 tbsp sugar.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool on a wire rack for at least 2 hours before serving.

Buttery and crisp, the crust gives way to a juicy, slightly tart filling that’s perfectly balanced. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Strawberry Rhubarb Pie

Back in the day, strawberry rhubarb pie was the highlight of summer gatherings, and it’s just as beloved today. You’ll love the sweet-tart combo that’s perfectly balanced in every bite.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, diced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (9-inch), homemade or store-bought
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until well combined. Let sit for 10 minutes to macerate.
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, then dot with butter pieces.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to vent.
6. Brush the top crust with beaten egg and sprinkle with turbinado sugar.
7. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Cool and creamy vanilla ice cream is the perfect partner for this pie, balancing the tangy fruit with its sweetness. The crust should be flaky, the filling just thick enough to hold its shape when sliced.

Rhubarb Custard Pie

Rhubarb custard pie is the perfect blend of tart and sweet, with a creamy filling that’ll have you coming back for seconds. You’ll love how the vibrant rhubarb pairs with the smooth custard, all nestled in a flaky crust.

Ingredients

• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 3 eggs
• 1 tsp vanilla extract
• 4 cups chopped rhubarb
• 1 unbaked 9-inch pie crust
• 2 tbsp butter, cut into small pieces

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix 1 1/2 cups sugar and 1/4 cup flour until well combined.
3. Beat in 3 eggs and 1 tsp vanilla extract until the mixture is smooth.
4. Fold in 4 cups chopped rhubarb gently to avoid breaking the pieces.
5. Pour the filling into the unbaked 9-inch pie crust, spreading it evenly.
6. Dot the top with 2 tbsp butter pieces for added richness.
7. Bake for 50 minutes, or until the custard is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
8. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This helps the custard set properly.
9. Serve slightly warm or at room temperature. Tip: A scoop of vanilla ice cream on top makes it even more special.

Out of the oven, this pie boasts a creamy custard with bursts of tangy rhubarb, all wrapped in a buttery crust. Try it with a dollop of whipped cream for an extra indulgent treat.

Rhubarb Meringue Pie

Just when you thought rhubarb couldn’t get any better, here comes Rhubarb Meringue Pie to prove you wrong. It’s the perfect blend of tart and sweet, with a fluffy meringue topping that’ll have you coming back for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 3 cups rhubarb, chopped
• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 3 egg whites
• 1/4 tsp cream of tartar
• 6 tbsp granulated sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 cup diced unsalted butter 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 it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
5. In a separate bowl, combine 3 cups chopped rhubarb, 1 cup granulated sugar, 3 tbsp cornstarch, and 1/4 tsp salt. Pour into the pie crust.
6. Bake for 25 minutes, or until the filling is bubbly. Tip: Place a baking sheet under the pie to catch any spills.
7. While the pie bakes, beat 3 egg whites and 1/4 tsp cream of tartar until soft peaks form.
8. Gradually add 6 tbsp granulated sugar, beating until stiff peaks form. Tip: Ensure no yolk gets into the whites for the best volume.
9. Spread the meringue over the hot pie, sealing to the edges. Bake for another 10 minutes, or until the meringue is golden.

Zesty rhubarb pairs beautifully with the sweet, airy meringue, creating a dessert that’s as delightful to look at as it is to eat. Serve it slightly warm for the ultimate comfort food experience.

Rhubarb Crumble Pie

Kick off your summer baking with this delightful Rhubarb Crumble Pie. It’s the perfect blend of tart and sweet, with a buttery crumble topping that’ll have you coming back for seconds.

Ingredients

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 pre-made pie crust

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the rhubarb, granulated sugar, 1/4 cup flour, cinnamon, and salt until well combined. Tip: Let the mixture sit for 10 minutes to draw out the rhubarb’s juices.
3. Pour the rhubarb mixture into the pre-made pie crust, spreading it evenly.
4. In another bowl, combine 1 cup flour and brown sugar. Add the cubed butter and use your fingers to mix until crumbly. Tip: For a finer crumble, pulse the mixture in a food processor a few times.
5. Sprinkle the crumble topping over the rhubarb mixture, covering it completely.
6. Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
7. Let the pie cool on a wire rack for at least 30 minutes before serving.

Best enjoyed warm, this pie offers a crunchy topping with a soft, juicy filling. Serve it with a scoop of vanilla ice cream for an extra treat.

Rhubarb and Apple Pie

Think about the last time you had a pie that perfectly balanced tart and sweet—this rhubarb and apple pie is just that. You’ll love how the flavors come together, especially with a scoop of vanilla ice cream on top.

Ingredients

• 2 cups diced rhubarb
• 2 cups sliced apples
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter
• 1 package (14.1 oz) refrigerated pie crusts
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the rhubarb, apples, granulated sugar, lemon juice, cinnamon, and nutmeg until well combined.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges to fit.
4. Pour the fruit mixture into the crust. Dot the top with butter.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie cool on a wire rack for at least 2 hours before serving.

The crust turns out flaky and golden, while the filling is a delightful mix of tart and sweet. Serve it warm with a dollop of whipped cream for an extra treat.

Rhubarb and Ginger Pie

Zesty and vibrant, this rhubarb and ginger pie is the perfect blend of tart and sweet, with a spicy kick that’ll wake up your taste buds. You’ll love how the flavors come together in this easy-to-make dessert that’s sure to impress.

Ingredients

• 2 cups fresh rhubarb, chopped
• 1 tbsp fresh ginger, grated
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 tbsp lemon juice
• 2 pie crusts (9-inch)
• 1 egg, beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the rhubarb, ginger, granulated sugar, cornstarch, salt, and lemon juice until well combined.
3. Roll out one pie crust and place it in a 9-inch pie dish. Trim the edges to fit.
4. Pour the rhubarb mixture into the pie crust, spreading it evenly.
5. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Mouthwatering and perfectly balanced, this pie features a flaky crust with a gooey, tangy filling. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Rhubarb and Raspberry Pie

Kick off your summer baking with this vibrant Rhubarb and Raspberry Pie, a perfect blend of tart and sweet that’ll have everyone asking for seconds. You’ll love how the flavors meld together under a flaky, golden crust.

Ingredients

• 2 cups fresh rhubarb, chopped
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (homemade or store-bought)
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix rhubarb, raspberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.
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.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
8. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This helps the filling set.
9. Serve slightly warm or at room temperature. Tip: A scoop of vanilla ice cream on the side makes it even more delightful.

Now, this pie boasts a juicy, tangy filling with a buttery, crisp crust that’s simply irresistible. Try serving it at your next picnic for a refreshing summer treat.

Rhubarb and Blueberry Pie

Rhubarb and blueberry pie is the perfect way to celebrate summer’s bounty. You’ll love the tangy rhubarb paired with sweet blueberries, all wrapped in a flaky crust.

Ingredients

• 2 cups fresh rhubarb, chopped
• 2 cups fresh blueberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (9-inch)
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix rhubarb, blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.
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. Dot with butter pieces.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to vent.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar.
7. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Let this pie cool completely to enjoy the perfect slice—juicy filling with a crisp, buttery crust. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Rhubarb and Peach Pie

Fancy a pie that screams summer? You’ll love this rhubarb and peach combo—it’s sweet, tangy, and downright irresistible.

Ingredients

• 2 cups fresh rhubarb, chopped
• 2 cups fresh peaches, sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (9-inch)
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix rhubarb, peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
4. Pour the fruit mixture into the crust. Dot with butter pieces.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar.
7. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
8. Cool on a wire rack for at least 2 hours before serving. Tip: This helps the filling set.
9. Serve warm or at room temperature. Tip: A scoop of vanilla ice cream on the side is a game-changer.

So, there you have it—a pie with a flaky crust and a juicy, vibrant filling. The rhubarb adds a nice tartness that balances the sweetness of the peaches perfectly.

Rhubarb and Cherry Pie

Just imagine biting into a slice of Rhubarb and Cherry Pie, where the tartness of rhubarb meets the sweetness of cherries in a flaky, buttery crust. It’s the perfect balance of flavors for any summer gathering.

Ingredients

• 2 cups fresh rhubarb, chopped
• 2 cups fresh cherries, pitted and halved
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 pie crusts (homemade or store-bought)
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix rhubarb, cherries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until well combined. Tip: Let the mixture sit for 10 minutes to 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 pie crust, spreading it evenly.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Tip: Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar. Tip: This gives the pie a beautiful golden finish.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.

Delight in the contrast of textures, from the crisp crust to the juicy filling. Serve warm with a scoop of vanilla ice cream for an extra treat.

Rhubarb and Blackberry Pie

Got a hankering for something sweet with a tangy twist? This rhubarb and blackberry pie is your answer. It’s the perfect blend of tart and sweet, wrapped in a flaky crust that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup unsalted butter, chilled and diced
• 4-6 tbsp ice water
• 3 cups rhubarb, chopped into 1/2-inch pieces
• 2 cups blackberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt.
3. Add 2/3 cup unsalted butter, chilled and diced, to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 4-6 tbsp ice water, 1 tbsp at a time, stirring until the dough just 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 30 minutes.
6. In another bowl, combine 3 cups rhubarb, 2 cups blackberries, 1 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice. Let sit for 15 minutes.
7. 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.
8. Pour the fruit mixture into the crust. Roll out the second dough disk and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for venting.
9. Brush the top with 1 beaten egg and sprinkle with 1 tbsp granulated sugar. Tip: The egg wash gives the crust a beautiful golden color.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

You’ll love the contrast between the crisp, buttery crust and the juicy, vibrant filling. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Rhubarb and Plum Pie

Fancy a pie that’s both tart and sweet? You’ll love this rhubarb and plum pie, perfect for summer gatherings or a cozy night in. It’s a delightful twist on classic fruit pies, with a buttery crust that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 3/4 cup unsalted butter, chilled and diced
• 6 tbsp ice water
• 3 cups rhubarb, chopped into 1/2-inch pieces
• 2 cups plums, pitted and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt.
3. Add 3/4 cup unsalted butter, chilled and diced, to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 6 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, shape into disks, wrap in plastic, and chill for 30 minutes.
6. In another bowl, combine 3 cups rhubarb, 2 cups plums, 1 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice. Let sit for 15 minutes.
7. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish.
8. Pour the fruit mixture into the crust. Roll out the second dough disk and place it over the filling. Trim and crimp the edges to seal.
9. Brush the top with 1 beaten egg and sprinkle with 1 tbsp granulated sugar. Cut a few slits in the top for steam to escape.
10. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
11. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This helps the filling set properly.

Mmm, the pie’s crust is golden and flaky, while the filling strikes a perfect balance between the tartness of rhubarb and the sweetness of plums. Serve it warm with a scoop of vanilla ice cream for an extra special treat.

Rhubarb and Pear Pie

Wow, have you ever tasted the perfect balance of tart and sweet in a dessert? This rhubarb and pear pie brings just that, with a flaky crust that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 3/4 cup unsalted butter, chilled and diced
• 6 tbsp ice water
• 3 cups rhubarb, chopped into 1/2-inch pieces
• 2 cups pears, peeled and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt.
3. Add 3/4 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Gradually add 6 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, shape into disks, wrap in plastic, and chill for 30 minutes.
6. In another bowl, combine 3 cups chopped rhubarb, 2 cups sliced pears, 1 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice.
7. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish.
8. Pour the rhubarb and pear mixture into the crust.
9. Roll out the second dough disk and place it over the filling. Trim and crimp the edges to seal.
10. Brush the top crust with 1 beaten egg and sprinkle with 1 tbsp granulated sugar. Tip: The egg wash gives the pie a golden finish.
11. Cut a few slits in the top crust to vent.
12. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Fresh out of the oven, this pie offers a delightful contrast between the crisp crust and the soft, juicy filling. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Rhubarb and Banana Pie

Kickstart your summer with a pie that’s as unique as it is delicious. You’ll love the tangy rhubarb paired with sweet bananas, all wrapped up in a flaky crust. It’s the perfect dessert to impress at your next gathering or just to treat yourself.

Ingredients

• 2 cups rhubarb, chopped
• 2 bananas, sliced
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice
• 2 pie crusts (9-inch)
• 1 tbsp butter, cubed
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix rhubarb, bananas, sugar, flour, cinnamon, nutmeg, and lemon juice until well combined.
3. Place one pie crust in a 9-inch pie dish. Pour the filling into the crust. Dot the top with butter cubes.
4. Cover with the second pie crust. Seal and crimp the edges. Cut slits in the top for steam to escape.
5. Brush the top crust with beaten egg for a golden finish.
6. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
7. Let the pie cool on a wire rack for at least 2 hours before serving.

Velvety banana softens the sharpness of rhubarb, creating a balanced flavor profile. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Rhubarb and Chocolate Pie

Got a sweet tooth and a love for the tangy? This rhubarb and chocolate pie is your next kitchen adventure. It’s a perfect blend of tart and sweet, with a chocolatey twist that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 3 cups rhubarb, chopped into 1/2-inch pieces
• 1 cup granulated sugar
• 1/2 cup dark chocolate chips
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour and 1/2 cup diced unsalted butter 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 it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
5. In another bowl, toss 3 cups chopped rhubarb with 1 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract.
6. Spread the rhubarb mixture evenly over the pie crust, then sprinkle 1/2 cup dark chocolate chips on top.
7. Cover with the remaining dough or create a lattice top. Brush with 1 beaten egg for a golden finish.
8. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
9. Let the pie cool for at least 2 hours before slicing. Tip: This helps the filling set perfectly.

Just imagine the first bite: the crisp crust giving way to the gooey chocolate and tangy rhubarb. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast.

Rhubarb and Coconut Pie

Wow, have you ever tried combining the tartness of rhubarb with the sweetness of coconut? It’s a match made in heaven, and this pie brings those flavors together in the most delicious way.

Ingredients

• 2 cups chopped rhubarb
• 1 cup shredded coconut
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the chopped rhubarb and shredded coconut.
3. Add the granulated sugar, melted butter, eggs, and vanilla extract to the bowl. Stir until well combined.
4. In a separate bowl, whisk together the all-purpose flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a tough crust, so stop as soon as the flour is incorporated.
6. Pour the mixture into a greased 9-inch pie dish.
7. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: If the edges start to brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 30 minutes before serving. Tip: For an extra touch, serve with a scoop of vanilla ice cream.

Now, this pie is all about contrasts—the crisp crust against the soft, fruity filling, the tangy rhubarb balanced by the sweet coconut. Try it warm with a dollop of whipped cream for an indulgent treat.

Conclusion

Delight in the versatility of rhubarb with these 17 scrumptious recipes, from pies to unexpected delights! Whether you’re a seasoned baker or trying rhubarb for the first time, there’s something here to spark your culinary creativity. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!