If you’re craving a sweet-tart dessert with a nostalgic American touch, nothing beats a homemade rhubarb pie. This classic recipe brings out the vibrant, tangy flavor of fresh rhubarb nestled in a buttery, flaky crust. Whether it’s for a summer picnic, a family gathering, or a cozy weekend bake, this pie promises pure comfort and flavor.
🥧 Ingredients
For the Pie Filling:
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- 1 ⅓ cups granulated sugar
- ⅓ cup all-purpose flour
- 1 tablespoon butter, diced
- ½ teaspoon ground cinnamon (optional)
For the Pie Crust (double crust):
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 1 teaspoon salt
👨🍳 Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine flour and salt.
- Add cold butter and use a pastry cutter or fingertips to cut into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough begins to come together.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
CookWithKushal Tip: Cold butter is key to flaky crust! Handle the dough gently and chill for better results.
Step 2: Make the Filling
- In a separate bowl, combine chopped rhubarb, sugar, flour, and cinnamon (if using).
- Mix gently until the rhubarb is coated evenly.
CookWithKushal Tip: Let the filling sit for 10–15 minutes. This helps draw out moisture and creates a more cohesive pie.
Step 3: Assemble the Pie
- Preheat your oven to 425°F (220°C).
- Roll out one disc of dough and fit it into a 9-inch pie pan.
- Spoon in the rhubarb filling and dot with diced butter.
- Roll out the second dough disc and lay it over the top. Trim and crimp the edges.
- Cut small slits on top for steam to escape or make a lattice pattern.
CookWithKushal Tip: Brush the top crust with milk and sprinkle with sugar for a glossy, golden finish.
Step 4: Bake to Perfection
- Place the pie on a baking sheet (to catch any drips).
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and bake for an additional 35–40 minutes or until the crust is golden brown and filling is bubbly.
CookWithKushal Tip: If the crust edges brown too quickly, cover them with foil halfway through baking.
Step 5: Cool & Serve
- Let the pie cool for at least 2 hours to allow the filling to set.
- Serve warm or chilled with whipped cream or vanilla ice cream.
CookWithKushal Tip: This pie tastes even better the next day as the flavors settle—perfect for making ahead!
🍽️ Serving Ideas
Pair your slice of rhubarb pie with:
- A scoop of creamy vanilla ice cream 🍨
- A dollop of Greek yogurt for a tangy twist
- Fresh berries for a colorful presentation
🌟 Why You’ll Love This Rhubarb Pie
- Authentic American flavor
- Buttery, flaky crust
- Perfect balance of sweet and tart
- Family-friendly and picnic-ready
- No artificial thickeners—just real, simple ingredients
✅ Storage Tips
- Room temperature: Up to 2 days covered loosely with foil.
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Freeze baked pie for up to 3 months. Reheat in the oven for best texture.
🥄 Nutrition (Per Slice)
- Calories: 380
- Fat: 17g
- Carbs: 55g
- Sugar: 30g
- Fiber: 2g
- Protein: 3g
❤️ Final Words from CookWithKushal
There’s something truly special about baking a pie from scratch—especially when it’s packed with the bold, tangy flavor of fresh rhubarb. This recipe isn’t just a dessert; it’s a slice of tradition passed down through generations. Whether you’re baking for loved ones or just treating yourself, this rhubarb pie will surely warm hearts and satisfy tastebuds.
Tried this recipe?
Tag your creations with #CookWithKushal on Instagram or leave a comment below—I’d love to see how your pie turned out!
Happy Baking! 🥧
– CookWithKushal