There’s something magical about that first bite of warm rhubarb pie—the perfect balance of tart and sweet wrapped in a flaky crust. Whether you’re a seasoned baker or just discovering this vibrant spring vegetable, we’ve gathered 18 irresistible recipes that celebrate rhubarb in all its glory. From classic strawberry-rhubarb combinations to creative twists, get ready to find your new favorite dessert that’ll have everyone asking for seconds!
Classic Strawberry Rhubarb Pie
Zesty strawberry-rhubarb pie hits that perfect sweet-tart balance we all crave. Get ready to bake this classic that’ll have everyone asking for seconds—no fancy skills needed, just big flavor and buttery crust.
Ingredients
– 2 ½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup cold unsalted butter, cubed (keep it icy for flaky layers)
– 1 tsp salt (fine sea salt is my go-to for even distribution)
– 6-8 tbsp ice water (add slowly—dough shouldn’t be sticky)
– 3 cups sliced fresh strawberries (ripe and juicy ones work best)
– 2 cups chopped rhubarb (½-inch pieces, no leaves!)
– ¾ cup granulated sugar (adjust if your fruit is super sweet)
– ¼ cup cornstarch (this prevents a soupy filling)
– 1 tbsp lemon juice (brightens everything up)
– 1 egg, beaten (for that golden shine)
– 1 tbsp coarse sugar (sparkly finish, always!)
Instructions
1. Whisk flour and salt in a large bowl.
2. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
3. Drizzle ice water, 1 tbsp at a time, mixing with a fork until dough just holds together.
4. Divide dough in half, shape into discs, wrap in plastic, and chill for 1 hour.
5. Preheat oven to 400°F and place a baking sheet on the lower rack to catch drips.
6. Roll one dough disc into a 12-inch circle on a floured surface.
7. Fit dough into a 9-inch pie plate, trimming edges to leave a 1-inch overhang.
8. Toss strawberries, rhubarb, sugar, cornstarch, and lemon juice in a bowl until coated.
9. Pour filling into the crust, mounding slightly in the center.
10. Roll the second dough disc into a 12-inch circle.
11. Lay dough over filling, trim excess, and crimp edges to seal.
12. Cut 4-5 slits in the top crust for steam to escape.
13. Brush crust with beaten egg and sprinkle with coarse sugar.
14. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake 40-45 minutes until crust is golden and filling bubbles.
15. Cool on a wire rack for at least 3 hours before slicing.
Buttery, flaky crust gives way to a jammy filling that’s tangy from rhubarb and sweet from strawberries. Serve it warm with a scoop of vanilla ice cream melting into the cracks, or enjoy a slice cold for breakfast—no judgment here!
Dutch Rhubarb Crumble Pie
Brace yourself for the ultimate fall dessert glow-up. This Dutch rhubarb crumble pie transforms tart stalks into sweet, jammy perfection beneath that iconic buttery streusel topping—your kitchen will smell like heaven.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup granulated sugar (for balancing rhubarb’s tartness)
– ½ cup cold unsalted butter, cubed (keep it fridge-cold for flakiness)
– 4 cups chopped fresh rhubarb, ½-inch pieces (no need to peel—those pink streaks are gorgeous)
– ¾ cup light brown sugar, packed (my secret for caramel notes)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– ½ tsp cinnamon (just a hint of warmth)
– ¼ cup rolled oats (for extra crunch in the crumble)
– Pinch of salt (to elevate all the flavors)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. Combine 1 cup flour, granulated sugar, and pinch of salt in a large bowl.
3. Cut in cold cubed butter using a pastry cutter until pea-sized crumbs form.
4. Press the mixture evenly into the bottom and up the sides of the pie dish to form the crust.
5. Toss chopped rhubarb with brown sugar, remaining ½ cup flour, vanilla extract, and cinnamon in a separate bowl until coated.
6. Spread the rhubarb filling evenly over the crust.
7. Mix rolled oats with the remaining crumble mixture from step 3 for the topping.
8. Sprinkle the oat-crumble topping evenly over the rhubarb layer.
9. Bake at 375°F for 45–50 minutes, until the filling is bubbly and the topping is golden brown.
10. Cool the pie on a wire rack for at least 1 hour before slicing.
Perfectly balanced between tangy and sweet, the jammy rhubarb filling contrasts beautifully with the crunchy oat streusel. Serve it warm with a scoop of vanilla bean ice cream melting into the cracks, or enjoy it room temperature for breakfast—no judgment here.
Rhubarb Custard Pie
Perfect your pie game with this rhubarb custard creation that’s equal parts tart and creamy. Grab those pink stalks and let’s transform them into a showstopping dessert. Trust me, this one’s a crowd-pleaser.
Ingredients
- 1 9-inch pie crust (I always use a store-bought one to save time)
- 4 cups chopped fresh rhubarb, cut into 1/2-inch pieces
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs (room temp eggs blend smoother into the custard)
- 1 cup heavy cream
- 1 tsp vanilla extract (the real stuff makes all the difference)
- 1/4 tsp salt
- 1 tbsp butter, cut into small pieces
Instructions
- Preheat your oven to 400°F.
- Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
- Spread the chopped rhubarb evenly across the bottom of the pie crust.
- In a medium bowl, whisk together the sugar and flour until well combined.
- Add the eggs one at a time, whisking thoroughly after each addition.
- Pour in the heavy cream, vanilla extract, and salt, then whisk until the mixture is smooth and homogenous.
- Carefully pour the custard mixture over the rhubarb in the pie crust.
- Dot the top of the filling with the small pieces of butter.
- Place the pie on a baking sheet to catch any potential spills.
- Bake at 400°F for 15 minutes to set the crust.
- Reduce the oven temperature to 350°F and continue baking for 45-50 minutes, or until the custard is set and the top is golden brown. Tip: The center should jiggle slightly when shaken—it will firm up as it cools.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. Tip: Chilling the pie in the refrigerator for an hour after cooling makes cleaner slices.
Nothing beats the contrast of tart rhubarb against that velvety custard filling. Serve it slightly warm with a scoop of vanilla ice cream melting over the top, or enjoy it chilled for a firmer, more refreshing slice. Either way, that sweet-tangy balance is pure magic.
Vegan Rhubarb Pie
Nailing this vegan rhubarb pie is easier than you think. Grab that seasonal rhubarb and let’s create a dessert that’ll have everyone asking for seconds. Trust me, this plant-based beauty delivers all the tart-sweet perfection you crave.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1/2 cup cold vegan butter, cubed (keep it chilled right until mixing)
– 1/4 cup ice water (measure after the ice melts slightly)
– 4 cups chopped fresh rhubarb, 1/2-inch pieces (look for vibrant pink stalks)
– 3/4 cup granulated sugar (this balances rhubarb’s tartness perfectly)
– 1/4 cup cornstarch (my secret for no-runny filling)
– 1 tbsp lemon juice (fresh squeezed makes all the difference)
– 1 tsp vanilla extract (pure vanilla elevates everything)
– 1/4 tsp salt (don’t skip—it enhances all flavors)
Instructions
1. Preheat your oven to 375°F and place a rack in the center position.
2. Combine flour and salt in a large mixing bowl.
3. Add cold cubed vegan butter to the flour mixture.
4. Use your fingertips to rub the butter into the flour until pea-sized crumbs form.
5. Gradually drizzle in ice water while stirring with a fork.
6. Mix just until the dough comes together—don’t overwork it.
7. Divide the dough into two equal portions and shape into discs.
8. Wrap both discs tightly in plastic wrap and refrigerate for 30 minutes.
9. While dough chills, combine rhubarb, sugar, cornstarch, lemon juice, and vanilla in a separate bowl.
10. Toss everything together until rhubarb is evenly coated.
11. Roll out one dough disc on a floured surface to fit your 9-inch pie plate.
12. Carefully transfer the rolled dough to the pie plate, pressing it gently into the corners.
13. Pour the rhubarb filling into the crust, spreading it evenly.
14. Roll out the second dough disc for the top crust.
15. Place the top crust over the filling and crimp the edges together securely.
16. Cut 4-5 slits in the top crust to allow steam to escape.
17. Bake at 375°F for 45-50 minutes until the crust is golden brown and filling is bubbling.
18. Transfer the pie to a wire rack and let it cool completely—about 3 hours.
Keep that patience—the wait is worth it when you slice into that flaky crust revealing the jewel-toned filling. This pie delivers the perfect balance of tart rhubarb and sweet vanilla notes with a texture that holds its shape beautifully. Try serving it warm with a scoop of vegan vanilla ice cream for that classic hot-cold contrast everyone loves.
Gluten-Free Rhubarb Pie
Perfectly tart rhubarb meets buttery gluten-free crust in this stunning dessert. Prep this showstopper in under an hour—your gluten-free friends will thank you. Trust me, nobody will guess it’s gluten-free.
Ingredients
- 2 cups gluten-free all-purpose flour (I love Bob’s Red Mill 1-to-1 blend)
- 1/2 cup cold unsalted butter, cubed (keep it icy cold for flaky layers)
- 1/4 cup ice water (seriously, use actual ice cubes in your water)
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces (don’t use the leaves—they’re toxic!)
- 3/4 cup granulated sugar (adjust if your rhubarb is extra tart)
- 1 tbsp cornstarch (this prevents a soupy filling)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 1 egg, beaten (for that golden-brown shine)
Instructions
- Preheat your oven to 375°F and place a rack in the center position.
- Combine gluten-free flour and cold butter cubes in a food processor—pulse until the mixture resembles coarse crumbs.
- Drizzle in ice water while pulsing, just until the dough comes together when pinched.
- Tip: Don’t overmix the dough, or it’ll become tough.
- Divide the dough into two discs, wrap in plastic, and chill for 15 minutes in the freezer.
- Roll one disc into a 10-inch circle between two sheets of parchment paper.
- Transfer the crust to a 9-inch pie dish, pressing it gently into the edges.
- In a large bowl, toss rhubarb with sugar, cornstarch, and vanilla until evenly coated.
- Spoon the rhubarb mixture into the crust, mounding it slightly in the center.
- Roll the second dough disc into a 10-inch circle and place it over the filling.
- Crimp the edges together with a fork, then cut 4 slits in the top crust for steam.
- Brush the entire top with beaten egg for a glossy finish.
- Tip: Chill the assembled pie for 10 minutes before baking to prevent shrinkage.
- Bake at 375°F for 45–50 minutes, until the crust is deep golden and filling bubbles.
- Tip: Place a baking sheet on the rack below to catch any drips.
- Let the pie cool completely on a wire rack—at least 2 hours—before slicing.
What emerges is a pie with a crisp, tender crust and a vibrant pink filling that balances sweet and tangy. Serve it warm with a scoop of vanilla bean ice cream melting into the flaky layers, or enjoy a slice cold for breakfast—no judgment here.
Rhubarb Meringue Pie
Elevate your dessert game with this stunning rhubarb meringue pie. Every bite delivers that perfect sweet-tart punch you crave. Get ready to impress with minimal effort.
Ingredients
- 1 ½ cups all-purpose flour (I always use King Arthur for the flakiest crust)
- ½ cup cold unsalted butter, cubed (keep it chilled until the last second)
- 3 tbsp ice water (seriously, ice cold makes all the difference)
- 4 cups chopped fresh rhubarb (about 1-inch pieces, don’t use frozen—it gets too watery)
- 1 cup granulated sugar (I prefer organic cane sugar for deeper flavor)
- 3 large eggs, separated (room temp eggs whip up fluffier meringue)
- ¼ cup cornstarch (this is your thickening hero)
- ½ cup heavy cream (the rich base for our filling)
- ¼ tsp cream of tartar (non-negotiable for stable peaks)
- ½ cup superfine sugar (dissolves instantly in meringue)
Instructions
- Preheat your oven to 375°F and position the rack in the center.
- Combine flour and ¼ tsp salt in a large mixing bowl.
- Cut in cold butter cubes using a pastry cutter until pea-sized crumbs form.
- Sprinkle ice water over the mixture 1 tbsp at a time, mixing with a fork just until dough comes together.
- Press dough into a disc, wrap in plastic, and refrigerate for exactly 30 minutes.
- Roll chilled dough into a 12-inch circle on a floured surface.
- Carefully transfer dough to a 9-inch pie plate, pressing gently into corners.
- Trim excess dough, leaving ½-inch overhang, then crimp edges decoratively.
- Line crust with parchment paper and fill with pie weights or dried beans.
- Blind bake crust for 15 minutes until edges are lightly golden.
- Remove weights and parchment, then bake 5 more minutes until bottom looks dry.
- Reduce oven temperature to 350°F and let crust cool slightly.
- Toss chopped rhubarb with granulated sugar and cornstarch in a large bowl.
- Whisk egg yolks with heavy cream in a separate bowl until smooth.
- Combine rhubarb mixture with egg yolk mixture, stirring thoroughly.
- Pour filling into pre-baked crust, spreading evenly.
- Bake at 350°F for 35-40 minutes until filling is bubbling and slightly set.
- Transfer pie to a wire rack and cool completely to room temperature.
- Beat egg whites with cream of tartar on medium speed until foamy.
- Gradually add superfine sugar while beating on high until stiff, glossy peaks form.
- Spread meringue over cooled filling, sealing completely to the crust edges.
- Use the back of a spoon to create decorative peaks across the surface.
- Bake at 400°F for 5-7 minutes until meringue tips are golden brown.
- Cool pie on wire rack for at least 2 hours before slicing.
Amazingly, the tart rhubarb filling contrasts beautifully with the sweet, cloud-like meringue. That crisp, buttery crust holds everything together perfectly. Serve slices slightly warm with vanilla bean ice cream melting over the top for ultimate indulgence.
Spiced Rhubarb Pie with Cardamom
Grab your rolling pin because this spiced rhubarb pie with cardamom is about to become your new fall obsession. The sweet-tart filling gets a warm kick from aromatic cardamom, all wrapped in a buttery, flaky crust that’s pure comfort. Trust me, your kitchen will smell like a cozy bakery in minutes.
Ingredients
– 2 ½ cups all-purpose flour (I always use King Arthur for that perfect flaky crust)
– 1 cup unsalted butter, cold and cubed (seriously, don’t skip the cold butter—it makes all the difference)
– ½ cup ice water (just a splash at a time to keep the dough tender)
– 4 cups fresh rhubarb, chopped into ½-inch pieces (go for the pinkest stalks you can find)
– 1 cup granulated sugar (this balances the rhubarb’s tartness without being too sweet)
– 1 tsp ground cardamom (my secret weapon—toast the pods and grind them fresh if you can)
– 1 tbsp lemon juice (a squeeze brightens up the whole filling)
– 1 egg, beaten (for that golden, glossy crust finish)
Instructions
1. Preheat your oven to 375°F and place a rack in the center position.
2. Combine the flour and cubed cold butter in a large bowl.
3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
4. Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together.
5. Divide the dough into two equal discs, wrap in plastic, and chill for 30 minutes.
6. Roll out one disc on a floured surface to fit a 9-inch pie dish.
7. Transfer the dough to the pie dish, pressing it gently into the edges.
8. In a separate bowl, toss the chopped rhubarb with granulated sugar, cardamom, and lemon juice.
9. Tip: Let the filling sit for 10 minutes to draw out some juices—this prevents a soggy bottom.
10. Pour the rhubarb mixture into the prepared pie crust.
11. Roll out the second dough disc and place it over the filling.
12. Crimp the edges with a fork or your fingers to seal the pie.
13. Brush the top crust evenly with the beaten egg.
14. Cut 4-5 slits in the top crust to allow steam to escape.
15. Tip: Place the pie on a baking sheet to catch any drips and ensure even baking.
16. Bake at 375°F for 45-50 minutes, until the crust is golden brown and the filling is bubbling.
17. Tip: Cool the pie on a wire rack for at least 2 hours before slicing—this lets the filling set perfectly.
Zesty and warm, this pie delivers a tangy rhubarb punch softened by cardamom’s floral notes, all encased in a shatteringly crisp crust. Serve it slightly warm with a scoop of vanilla bean ice cream melting into the flaky layers, or enjoy a slice cold for breakfast—because life’s too short to skip pie in the morning.
Rhubarb and Apple Pie
Tired of basic desserts? This rhubarb and apple pie delivers that perfect sweet-tart punch. Grab your rolling pin—we’re making pastry magic.
Ingredients
- 2 cups all-purpose flour (I always sift mine first for flakier crust)
- 1 cup cold unsalted butter, cubed (keep it icy—this is key for flaky layers)
- 1/4 cup ice water (just enough to bring the dough together)
- 3 cups chopped rhubarb (go for pink stalks—they’re less stringy)
- 2 cups diced Granny Smith apples (their tartness balances the rhubarb perfectly)
- 3/4 cup granulated sugar (adjust if your fruit is super tart)
- 1 tbsp lemon juice (freshly squeezed—it brightens everything up)
- 1 tsp ground cinnamon (my secret for cozy spice notes)
- 1/4 tsp salt (don’t skip—it enhances all the flavors)
- 1 egg, beaten (for that golden, glossy crust finish)
Instructions
- Preheat your oven to 375°F—this gives the crust a head start on crispiness.
- Combine flour and salt in a large bowl.
- Cut in cold butter cubes until the mixture resembles coarse crumbs.
- Sprinkle ice water over the flour mixture, 1 tablespoon at a time.
- Mix gently with a fork until the dough just comes together.
- Divide the dough into two equal discs and wrap them in plastic.
- Chill both dough discs in the refrigerator for 30 minutes—this prevents shrinkage.
- While dough chills, toss rhubarb, apples, sugar, lemon juice, and cinnamon in a bowl.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish.
- Transfer the rolled dough to the pie dish, pressing it gently into the edges.
- Pour the fruit filling evenly into the crust.
- Roll out the second dough disc for the top crust.
- Place the top crust over the filling and crimp the edges to seal.
- Cut 4-5 slits in the top crust to allow steam to escape.
- Brush the top crust evenly with the beaten egg for a golden finish.
- Bake at 375°F for 45-50 minutes, until the crust is deep golden brown.
- Cool the pie on a wire rack for at least 2 hours before slicing—this sets the filling.
Zesty rhubarb and tender apples create a jammy, vibrant filling that contrasts with the buttery, flaky crust. Serve it warm with a scoop of vanilla ice cream for that classic hot-cold combo, or enjoy a slice for breakfast with your coffee—no judgment here.
Rhubarb Raspberry Pie
Nothing beats that sweet-tart combo when rhubarb season hits. Grab those ruby stalks and let’s transform them into the ultimate comfort dessert. This pie delivers that perfect balance between tangy and sweet.
Ingredients
- 2 cups fresh rhubarb, chopped into ½-inch pieces (the pinker the stalks, the prettier your filling)
- 1 cup fresh raspberries (frozen work too—just don’t thaw them first)
- ¾ cup granulated sugar (I sometimes mix in brown sugar for deeper flavor)
- ¼ cup cornstarch (this is our thickening hero—don’t skip it)
- 1 tbsp fresh lemon juice (brightens everything up)
- ½ tsp ground cinnamon (my secret warmth booster)
- 2 pre-made pie crusts (I keep mine refrigerated until the last minute)
- 1 egg, beaten (room temp eggs give the best glaze)
- 1 tbsp coarse sugar for sprinkling (that crunchy top is everything)
Instructions
- Preheat your oven to 375°F and place a baking sheet on the middle rack—this catches any drips.
- Combine rhubarb, raspberries, sugar, cornstarch, lemon juice, and cinnamon in a large bowl.
- Let the filling sit for 15 minutes—the sugar will draw out juices naturally.
- Press one pie crust into a 9-inch pie dish, letting excess hang over the edges.
- Pour the filling into the crust, spreading it evenly with a spatula.
- Place the second crust over the filling, then crimp the edges together with a fork.
- Cut four 2-inch slits in the top crust for steam to escape—this prevents sogginess.
- Brush the entire top crust with beaten egg using a pastry brush.
- Sprinkle coarse sugar generously over the egg-washed crust.
- Bake for 45-50 minutes until the crust is golden brown and filling bubbles visibly.
- Cool the pie completely on a wire rack for at least 3 hours—this sets the filling perfectly.
Flaky, buttery crust gives way to that vibrant magenta filling that’s both tart and sweet. Serve it slightly warm with a scoop of vanilla bean ice cream melting over the top, or enjoy a slice cold straight from the fridge—the cinnamon note really shines through when chilled.
Maple Rhubarb Pie
Jazz up your dessert game with this maple rhubarb pie that’s about to become your new seasonal obsession. Grab those ruby stalks and let’s bake some magic—your kitchen will smell like a cozy autumn dream.
Ingredients
– 2 ½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup cold unsalted butter, cubed (keep it icy for flaky layers)
– ¼ cup ice water (just enough to bring it together)
– 4 cups fresh rhubarb, chopped into ½-inch pieces (tart and vibrant)
– ¾ cup pure maple syrup (the real stuff makes all the difference)
– ¼ cup granulated sugar (balances the rhubarb’s tang)
– 3 tablespoons cornstarch (my secret for a jammy filling)
– 1 teaspoon vanilla extract (a splash of warmth)
– ½ teaspoon ground cinnamon (adds a cozy spice note)
– 1 large egg, beaten (for that golden, glossy crust)
– 1 tablespoon coarse sugar (extra crunch on top)
Instructions
1. Combine 2 ½ cups flour and ½ teaspoon salt in a large bowl.
2. Cut in 1 cup cold cubed butter using a pastry cutter until pea-sized crumbs form.
3. Drizzle in ¼ cup ice water, 1 tablespoon at a time, mixing with a fork until dough just holds together.
4. Divide dough in half, shape into discs, wrap in plastic, and chill for 30 minutes—this prevents shrinkage.
5. Preheat oven to 375°F and place a baking sheet on the lower rack to catch drips.
6. Roll one dough disc into a 12-inch circle on a floured surface and fit into a 9-inch pie plate.
7. Toss 4 cups chopped rhubarb with ¾ cup maple syrup, ¼ cup sugar, 3 tablespoons cornstarch, 1 teaspoon vanilla, and ½ teaspoon cinnamon in a bowl.
8. Pour filling into the crust, mounding it slightly in the center.
9. Roll the second dough disc into a 12-inch circle and place over the filling.
10. Trim and crimp edges, then cut 4 slits in the top crust for steam to escape.
11. Brush the crust with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar.
12. Bake at 375°F for 45–50 minutes until the crust is deep golden and filling bubbles thickly through slits.
13. Cool on a wire rack for 3 hours to set the filling—patience pays off with clean slices.
Nothing beats that first forkful of tender rhubarb swirled in maple sweetness, all hugged by a buttery, flaky crust. Serve it slightly warm with a scoop of vanilla bean ice cream melting into the cracks, or enjoy a slice cold straight from the fridge—it’s a stunner either way.
Rhubarb Blueberry Pie
Zesty rhubarb meets sweet blueberries in this showstopping pie that’ll have everyone begging for seconds. Tart and sweet collide in the most delicious way possible—your taste buds won’t know what hit them.
Ingredients
– 2 cups fresh rhubarb, chopped into ½-inch pieces (the pinker the better for color)
– 2 cups fresh blueberries (frozen works too, just don’t thaw them first)
– 1 cup granulated sugar (I like using organic cane sugar for deeper flavor)
– ¼ cup cornstarch (this is your thickening hero)
– 1 tablespoon lemon juice (fresh squeezed makes all the difference)
– 1 teaspoon vanilla extract (the good stuff, not imitation)
– ½ teaspoon ground cinnamon (just a hint for warmth)
– ¼ teaspoon salt (balances the sweetness perfectly)
– 2 prepared pie crusts (store-bought works great, no shame)
– 1 egg, beaten (room temp helps it brush on smoothly)
– 1 tablespoon coarse sugar (for that sparkling crust finish)
Instructions
1. Preheat your oven to 375°F and place a baking sheet on the middle rack.
2. Combine rhubarb, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl.
3. Let the fruit mixture sit for 15 minutes to draw out juices—this prevents a soggy bottom crust.
4. Roll out one pie crust and press it into a 9-inch pie plate.
5. Pour the fruit filling into the crust, scraping every last bit of sugary juice from the bowl.
6. Roll out the second crust and place it over the filling.
7. Crimp the edges together firmly with your fingers or a fork to seal.
8. Cut 4-5 slits in the top crust for steam to escape—this keeps your crust crisp.
9. Brush the entire top crust with beaten egg using a pastry brush.
10. Sprinkle coarse sugar evenly over the egg-washed crust.
11. Place the pie on the preheated baking sheet to catch any bubbling overflow.
12. Bake for 45-55 minutes until the crust is golden brown and juices bubble thickly through the slits.
13. Cool completely on a wire rack for at least 3 hours—this sets the filling properly.
The filling sets up beautifully firm yet jammy, with the rhubarb’s tang cutting through the blueberry sweetness. Serve it slightly warm with a scoop of vanilla ice cream melting over the flaky crust, or enjoy it cold straight from the fridge—it’s incredible either way.
Ginger Rhubarb Pie
Melt away those fall blues with this ginger rhubarb pie that’s equal parts tart and cozy. Grab your rolling pin and let’s turn that seasonal rhubarb into a showstopping dessert. Trust me, your kitchen will smell incredible.
Ingredients
– 2 ½ cups all-purpose flour (I always use King Arthur for that perfect flakiness)
– 1 cup cold unsalted butter, cubed (keep it chilled right until mixing)
– 1 tsp salt
– 6-8 tbsp ice water (test with your fingers—dough should just hold together)
– 4 cups chopped fresh rhubarb, ½-inch pieces (frozen works too, just thaw and drain)
– 1 cup granulated sugar
– ¼ cup cornstarch
– 1 tbsp freshly grated ginger (don’t skip the fresh stuff—it makes all the difference)
– 1 tsp vanilla extract
– 1 egg, beaten (room temp helps it brush on smoothly)
– 1 tbsp coarse sugar for sprinkling
Instructions
1. Combine flour and salt in a large bowl.
2. Cut in cold butter cubes using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces.
3. Sprinkle ice water over flour mixture 1 tablespoon at a time, mixing with a fork just until dough comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour minimum.
5. Preheat oven to 375°F and place a baking sheet on the middle rack to heat.
6. Roll out one dough disc on a floured surface to a 12-inch circle and fit into a 9-inch pie plate.
7. Toss rhubarb with sugar, cornstarch, grated ginger, and vanilla extract in a separate bowl.
8. Pour rhubarb filling into the prepared pie crust.
9. Roll out second dough disc to an 11-inch circle and place over filling.
10. Crimp edges together and cut 4-5 slits in the top crust for steam to escape.
11. Brush entire top crust with beaten egg using a pastry brush.
12. Sprinkle coarse sugar evenly over the egg-washed crust.
13. Place pie on the preheated baking sheet and bake for 50-60 minutes until crust is golden brown and filling bubbles thickly through slits.
14. Cool pie completely on a wire rack for 4 hours before slicing.
Zesty ginger cuts through the rhubarb’s tang while that flaky, buttery crust holds it all together. Serve warm with vanilla bean ice cream melting over the top, or enjoy a slice cold straight from the fridge—it’s fantastic either way.
Rhubarb Cherry Pie
Oozing with tart rhubarb and sweet cherries, this pie will hijack your dessert table. Grab your rolling pin—we’re making magic happen in under an hour. Trust me, your future self will thank you for this one.
Ingredients
– 2 cups fresh rhubarb, chopped into ½-inch pieces (the pinker, the better for color)
– 1½ cups pitted dark sweet cherries (frozen works perfectly here, no thawing needed)
– ¾ cup granulated sugar (I like it sweet to balance the tartness)
– 3 tbsp cornstarch (this is your thickening hero)
– 1 tbsp fresh lemon juice (bottled just doesn’t hit the same)
– 1 tsp vanilla extract (splurge on the real stuff)
– ½ tsp ground cinnamon (adds warmth without overpowering)
– ¼ tsp salt (balances all the flavors beautifully)
– 1 package refrigerated pie crusts (I keep two on hand for lattice tops)
– 1 egg, beaten (room temp eggs give the best shine)
– 1 tbsp coarse sugar for sprinkling (that crunch is everything)
Instructions
1. Preheat your oven to 375°F and place a baking sheet on the middle rack.
2. Combine rhubarb, cherries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl.
3. Let the filling sit for 15 minutes—this draws out juices so your pie isn’t watery.
4. Roll out one pie crust into a 9-inch pie dish, pressing it gently against the sides.
5. Pour the filling into the crust, spreading it evenly with a spatula.
6. Roll out the second crust and cut it into 1-inch strips for a lattice top.
7. Weave the strips over the filling, alternating directions for that classic look.
8. Trim excess dough around the edges, leaving a ½-inch overhang.
9. Crimp the edges with your fingers or a fork to seal everything tightly.
10. Brush the lattice and edges with beaten egg using a pastry brush.
11. Sprinkle coarse sugar generously over the entire surface.
12. Cut four 2-inch slits in the center of the lattice for steam to escape.
13. Place the pie on the preheated baking sheet—this catches drips and ensures even baking.
14. Bake for 45-50 minutes until the crust is golden brown and filling bubbles thickly.
15. Cool the pie completely on a wire rack for at least 3 hours before slicing.
Keep that flaky crust intact by resisting the urge to slice warm. The filling sets into a jewel-toned gel that holds its shape perfectly. Serve it slightly warm with vanilla bean ice cream melting into the lattice cracks—pure nostalgia in every bite.
Lattice-Top Rhubarb Pie
Make this stunning lattice-top pie your next baking project—the sweet-tart rhubarb filling peeks through that beautiful woven crust, creating a dessert that’s as gorgeous as it is delicious. Trust me, it’s easier than it looks and totally worth the effort. Your kitchen will smell like a cozy bakery in no time.
Ingredients
– 2 ½ cups all-purpose flour (I always use King Arthur for that perfect flaky crust)
– 1 cup unsalted butter, cold and cubed (keep it icy—this is key for flakiness)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 6–8 tbsp ice water (add it gradually until the dough just comes together)
– 4 cups fresh rhubarb, chopped into ½-inch pieces (look for vibrant pink stalks—they’re sweeter!)
– 1 cup granulated sugar (adjust to your sweet tooth, but this balances the tartness perfectly)
– ¼ cup cornstarch (this thickens the filling without making it gummy)
– 1 tsp vanilla extract (splash it in for that warm, aromatic note)
– 1 egg, beaten (for that golden, glossy crust finish)
– 1 tbsp coarse sugar (my secret for a crunchy, sparkly top)
Instructions
1. Combine 2 ½ cups all-purpose flour and 1 tsp salt in a large bowl.
2. Cut in 1 cup cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add 6–8 tbsp ice water, 1 tbsp at a time, mixing until the dough just holds together.
4. Divide the dough into two discs, wrap tightly in plastic, and chill for at least 30 minutes—this prevents shrinkage during baking.
5. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips.
6. Roll out one dough disc on a floured surface to fit a 9-inch pie plate, then gently transfer and press it in.
7. In a separate bowl, toss 4 cups chopped rhubarb with 1 cup granulated sugar, ¼ cup cornstarch, and 1 tsp vanilla extract until evenly coated.
8. Pour the rhubarb mixture into the pie crust, spreading it evenly.
9. Roll out the second dough disc and cut it into 1-inch-wide strips using a pastry wheel or sharp knife.
10. Weave the strips over the filling in a lattice pattern, alternating over and under for that classic look.
11. Trim any excess dough, then crimp the edges with a fork or your fingers to seal.
12. Brush the lattice top with 1 beaten egg and sprinkle with 1 tbsp coarse sugar for a shiny, crisp finish.
13. Bake on the preheated baking sheet for 45–55 minutes, or until the crust is golden brown and the filling is bubbly—if the edges brown too quickly, tent them with foil.
14. Cool the pie completely on a wire rack, about 2–3 hours, to let the filling set properly. Zero in on that first slice—the filling is tangy and jammy, nestled under a buttery, crisp lattice crust. Serve it warm with a scoop of vanilla ice cream for the ultimate sweet-tart contrast, or enjoy it room temperature with your morning coffee.
Rhubarb Cream Cheese Pie
Unbelievably creamy meets perfectly tart in this rhubarb cream cheese pie that’ll have everyone begging for seconds. This dessert combines sweet, tangy, and buttery in every single bite—your taste buds won’t know what hit them.
Ingredients
– 1 ½ cups all-purpose flour (I always use King Arthur for that perfect flaky crust)
– ½ cup unsalted butter, cold and cubed (keep it chilled right until mixing)
– ¼ cup granulated sugar plus ¾ cup for filling
– 8 oz cream cheese, softened (room temp blends so much smoother)
– 2 cups fresh rhubarb, chopped into ½-inch pieces
– 2 large eggs (room temp helps prevent curdling)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– ½ cup heavy cream
– 1 tbsp cornstarch
– Pinch of salt
Instructions
1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. Combine flour, cold cubed butter, ¼ cup sugar, and salt in a food processor.
3. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Press the crust mixture firmly into the prepared pie dish, working it up the sides.
5. Bake the empty crust for 15 minutes until lightly golden—this prevents sogginess.
6. While crust bakes, beat softened cream cheese and ¾ cup sugar until completely smooth.
7. Add eggs one at a time, beating well after each addition to incorporate fully.
8. Mix in vanilla extract and heavy cream until the filling is uniform and creamy.
9. Toss chopped rhubarb with cornstarch to coat evenly—this thickens the juices perfectly.
10. Arrange the coated rhubarb evenly over the pre-baked crust.
11. Pour the cream cheese filling over the rhubarb, spreading it to cover completely.
12. Reduce oven temperature to 350°F and bake for 45-50 minutes.
13. Check for doneness when the center jiggles slightly but the edges are set.
14. Cool the pie completely on a wire rack for at least 2 hours before slicing.
15. Refrigerate for another hour to firm up the creamy texture.
A silky cream cheese layer cradles tender rhubarb pieces that burst with tangy sweetness in every forkful. The buttery crust provides the perfect crunch against the lush filling—serve it slightly chilled with a dollop of whipped cream or crumble some shortbread cookies over top for extra texture.
Rhubarb Cinnamon Roll Pie
This rhubarb cinnamon roll pie combines two iconic desserts into one showstopping creation. Think flaky pastry wrapped around sweet-tart rhubarb filling with that signature cinnamon swirl. Your holiday table just found its new centerpiece.
Ingredients
- 2 cups all-purpose flour (I always spoon and level for accuracy)
- 1 cup granulated sugar (divided use between crust and filling)
- 1/2 cup cold unsalted butter, cubed (keep it chilled until the last second)
- 3 cups chopped fresh rhubarb (about 1/2-inch pieces hold their texture best)
- 2 tbsp ground cinnamon (don’t skimp—this is the star flavor)
- 1/4 cup brown sugar (for that deep molasses note)
- 1 large egg, beaten (room temp helps it brush on evenly)
- 1/4 cup whole milk (the higher fat creates richer dough)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 1/2 tsp salt (balances the sweetness perfectly)
Instructions
- Preheat your oven to 375°F and grease a 9-inch pie dish.
- Whisk together flour, 1/2 cup granulated sugar, and salt in a large bowl.
- Cut in cold butter cubes using a pastry cutter until mixture resembles coarse crumbs.
- Pour in milk and vanilla, then mix just until dough comes together.
- Turn dough onto floured surface and roll into a 12×8-inch rectangle.
- Sprinkle remaining 1/2 cup granulated sugar and cinnamon evenly over dough.
- Starting from long edge, tightly roll dough into a log, pinching seam to seal.
- Cut log into 8 equal slices using sharp serrated knife for clean cuts.
- Arrange slices in prepared pie dish, slightly overlapping in spiral pattern.
- Toss rhubarb with brown sugar and spread between cinnamon roll slices.
- Brush dough edges with beaten egg for golden brown finish.
- Bake at 375°F for 35-40 minutes until crust is deep golden and rhubarb bubbles.
- Cool on wire rack for at least 1 hour before slicing.
Warm from the oven, the contrast between flaky cinnamon-swirled crust and tangy rhubarb filling is pure magic. Serve it slightly warm with vanilla bean ice cream melting into the crevices, or enjoy room temperature with your morning coffee for the ultimate breakfast dessert hybrid.
Rhubarb Peach Pie
Viral-worthy and vibrantly delicious, this rhubarb peach pie brings summer’s best flavors into one stunning dessert. The tart rhubarb and sweet peaches create a perfect balance that’ll have everyone asking for seconds.
Ingredients
- 2 ½ cups all-purpose flour (I always use King Arthur for that perfect flaky crust)
- 1 cup cold unsalted butter, cubed (keep it ice-cold for maximum flakiness)
- 1 tsp salt
- 6-8 tbsp ice water
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 2 cups ripe peaches, peeled and sliced (yellow peaches are my favorite for their intense sweetness)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
- 1 egg, beaten (room temp helps it brush on smoothly)
- 1 tbsp coarse sugar for sprinkling
Instructions
- Combine 2 ½ cups flour and 1 tsp salt in a large bowl.
- Cut in 1 cup cold cubed butter using a pastry cutter until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time, mixing until dough just comes together.
- Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes minimum.
- Preheat oven to 375°F and place a baking sheet on the middle rack.
- Toss 3 cups rhubarb and 2 cups peaches with ¾ cup sugar, ¼ cup cornstarch, and 1 tsp vanilla in a large bowl.
- Roll out one dough disc to fit a 9-inch pie plate with 1-inch overhang.
- Transfer bottom crust to pie plate and trim edges even with the rim.
- Pour filling into crust and dot with remaining 2 tablespoons butter.
- Roll out second dough disc and create a lattice top or full crust with vent holes.
- Crimp edges firmly and brush entire top with beaten egg.
- Sprinkle 1 tbsp coarse sugar evenly over the crust.
- Bake on preheated baking sheet for 45-55 minutes until filling bubbles and crust is golden brown.
- Cool completely on a wire rack for 4 hours before slicing.
The filling sets up beautifully with juicy pockets of fruit suspended in a glossy syrup. Serve warm with vanilla bean ice cream melting into the lattice cracks, or enjoy room temperature for that perfect sliceable texture where the rhubarb’s tang cuts through the peach sweetness.
Rhubarb Blackberry Pie
Zesty rhubarb meets juicy blackberries in this showstopping pie that’ll have everyone begging for seconds. Tangy meets sweet in a flaky crust that shatters perfectly. This is the dessert that disappears before it even cools.
Ingredients
– 2 ½ cups all-purpose flour (I always use King Arthur for consistent results)
– 1 cup cold unsalted butter, cubed (keep it chilled until the last second)
– 1 tsp salt
– 6-8 tbsp ice water (test with your fingers—the dough should just hold together)
– 3 cups chopped rhubarb (½-inch pieces work best)
– 2 cups fresh blackberries (frozen work too, just don’t thaw them)
– 1 cup granulated sugar (I sometimes swap half with brown sugar for depth)
– ¼ cup cornstarch (this prevents a soupy filling)
– 1 tbsp lemon juice (fresh squeezed makes all the difference)
– 1 egg, beaten (room temp helps it brush on evenly)
– 1 tbsp coarse sugar for sprinkling
Instructions
1. Combine flour and salt in a large bowl.
2. Cut in cold butter cubes using a pastry cutter until pea-sized crumbs form.
3. Sprinkle ice water over mixture 1 tablespoon at a time, mixing with a fork until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for exactly 1 hour.
5. Preheat oven to 400°F and place a baking sheet on the middle rack.
6. Roll out one dough disc to fit a 9-inch pie plate with ½-inch overhang.
7. Transfer crust to pie plate and trim edges evenly.
8. Combine rhubarb, blackberries, sugar, cornstarch, and lemon juice in a large bowl.
9. Toss filling gently until all fruit is coated and no dry spots remain.
10. Pour filling into prepared crust, mounding slightly in the center.
11. Roll out second dough disc and cut into 1-inch strips for a lattice top.
12. Weave strips over filling, crimping edges firmly to seal.
13. Brush lattice with beaten egg using a pastry brush.
14. Sprinkle coarse sugar evenly over the entire surface.
15. Place pie on preheated baking sheet and bake at 400°F for 20 minutes.
16. Reduce oven temperature to 350°F and bake for 45-50 minutes until crust is golden and filling bubbles thickly.
17. Cool pie completely on a wire rack for at least 4 hours before slicing.
My favorite part? That crisp sugar topping gives way to tender fruit that holds its shape beautifully. Serve warm with vanilla bean ice cream melting into the lattice cracks—the contrast of temperatures is pure magic. This pie tastes even better the next day when the flavors have fully married.
Summary
So many wonderful ways to enjoy rhubarb season! Whether you prefer classic strawberry-rhubarb combinations or adventurous new twists, these 18 pies offer something for every baker. We’d love to hear which recipe becomes your favorite—drop us a comment below and don’t forget to share these delicious ideas with fellow pie lovers on Pinterest!
