Fresh Rhubarb Pie Recipe

This Fresh Rhubarb Pie Recipe is filled with a tart-sweet rhubarb filling, tucked into a flaky, buttery lattice pie crust. It's one of my favorite ways to use fresh rhubarb in spring and early summer.

Rhubarb Pie is a classic dessert and one of my favorites!! My mom used to grow rhubarb in our backyard growing up, and I could never get enough of this sweet, tart fruit. We'd make all things rhubarb, from simple rhubarb sauce to strawberry rhubarb crisp, and the BEST rhubarb pie. Whether you're using fresh rhubarb from the farmer's market or your backyard garden, this rhubarb pie recipe is the perfect way to celebrate rhubarb season.

This rhubarb pie uses 5 cups of chopped fresh rhubarb, sugar, cornstarch, orange zest, and nutmeg for a filling that's tart, lightly sweet, and not too runny. The key is baking the pie until the filling is bubbling in the center, then letting it cool completely so the filling has time to set.

(Looking for more summer fruit recipes? Try my simple blueberry crisp, my easy peach cobbler (using cake mix!), or my strawberry shortcake ice cream!)

Why I Love This Recipe

• The filling sets beautifully. Rhubarb releases a lot of juice as it bakes, but cornstarch helps the filling thicken so the pie slices cleanly once it has cooled.
• The crust. We'll start with the homemade pie crust - it uses a combination of butter and shortening to create a delicious, flaky pie crust that holds up beautifully to the juicy rhubarb filling. I love this with a homemade buttery pie crust, but a good store-bought crust works too if you want to make things easier.
• It's tart, sweet, and not overdone. Rhubarb has such a bright, tangy flavor on its own, so I keep the extras simple. A little orange zest and nutmeg add just enough warmth without taking over.
• Easy to make ahead. I won't lie - making a pie takes time and forethought, especially if you are making a homemade crust. But the process is actually super simple if you just plan a little. I make the pie crust a day ahead, then just assemble and bake the pie the next day. Breaking the process up like that makes it feel a lot easier. 

Key Ingredients

This pie uses simple ingredients to create the most delicious rhubarb pie ever. Here's what you'll need.  

• Pie crust. You likely have a favorite pie crust recipe, but if not, I highly recommend this one. It uses flour, butter, shortening, salt, and water, and creates a beautiful crust every time. (It's also perfectly acceptable to use a store-bought pie crust here, although I do think if you have the time, it's worth it to go the extra mile and make a homemade crust. The flavor just cannot be beat.)
• Rhubarb. You'll need 5 cups of sliced rhubarb, which was about 7 stalks for me. Thicker stalks may yield more, so measuring after chopping is the easiest way to get it right. Chop the rhubarb into ½-inch pieces so it softens evenly as the pie bakes.
• Sugar. The sugar works in two ways here - most of it is used to sweeten the filling, but adding a small layer of sugar to the base of the pie crust also helps to prevent the crust from getting soggy.  
• Nutmeg and orange zest. Add warm and citrusy notes to the pie filling. Be careful with the orange zest - it's delicious with the rhubarb, but a little goes a long way. It can be overpowering if you add too much!
• Cornstarch. This thickens the rhubarb filling and helps the pie set once it cools. I prefer cornstarch here (over flour or tapioca as a thickening agent) because it keeps the filling glossy and clear, especially with a lattice crust where you can see the filling.
• Unsalted butter. Adds richness to the buttery crust and helps create a glossy finish on the top crust.
• Egg wash and turbinado sugar. The egg wash helps the top crust turn golden and glossy, while the turbinado sugar adds a little sparkle and crunch.

How To Make Classic Rhubarb Pie

Preparing the Pie Crust

Step 1: Make the dough. Follow the pie crust recipe here (or your own favorite recipe). Chill the pie discs for at least 2 hours. (I like to make the dough the night before, then roll it out the next day when I'm ready to assemble the pie.)

Step 2: Roll out the dough. On a floured surface, roll out half the dough into a 12-inch circle. Transfer it to a 9-inch pie plate, trimming any excess dough from the edges. (Note - transferring the pie dough to the pie plate can be difficult. An easy way to do this is to roll the crust onto the pin, then unroll it into your pie pan.  I used a 10-inch pie plate for this recipe.)

Preparing the Filling

Step 3: Slice the rhubarb. Chop 5 cups of rhubarb into ½-inch pieces and place them in a large bowl.

Step 4: Mix the dry ingredients. In a small bowl, combine 1 ½ cups of sugar, ½ teaspoon of nutmeg, and ¼ cup of cornstarch.

Step 5: Combine and rest. Toss the sliced rhubarb with the sugar mixture, add the orange zest, and let it sit for 15 minutes. Allowing the filling mixture to sit will help to soften the rhubarb slightly and pull out some of the juices. 

Assembling the Pie

Step 6: Preheat the oven & prepare the pie base. Set the oven temperature to 425° F. Sprinkle ¼ cup of sugar evenly over the bottom crust.

Step 7: Add the rhubarb pie filling. Add the rhubarb mixture on top, distributing it evenly. Dot the top of the filing with small pieces of butter. 

Step 8: Add the lattice crust. Roll out the remaining dough for the top crust. You can choose to create a lattice top or a vented solid crust. Place it over the filling and crimp the edges to seal. (Don't be intimidated by a lattice top! They are really easy to make and look beautiful! Here's a great guide.)  

Baking the Pie

Step 9: Egg wash and sugar. Brush the top of the pie with an egg wash (1 egg mixed with 1 tablespoon of water). Sprinkle demerara sugar for a crunchy, golden finish.

Step 10: Add a pie shield. Because the edges of the pie cook faster than the middle, it's important to use a pie shield during the cooking process to prevent the edges from burning. I prefer to add my pie shield at the beginning before the pie plate gets hot.  To make a pie shield, simply cut strips of aluminum foil in half, then wrap them around the edges of the pie to cover the crust edges. You'll remove this halfway through the baking process to allow the edges to cook. 

Step 11: Bake and cool. Place the pie on a baking sheet to catch any drips. Bake for 30 minutes in the preheated oven at 425° F. Reduce the oven temperature to 350° F, remove the pie shield, and bake for an additional 25-35 minutes, or until the filling is bubbling and the crust is golden brown. Let the pie cool for at least 3 hours before slicing. The filling will continue to thicken as it cools.

How To Keep Rhubarb Pie From Being Runny

Rhubarb pie can turn runny if it isn't baked long enough or if it's sliced while it's still too warm. Here are a few things that help the filling set:

• Use the full amount of cornstarch. Rhubarb releases a lot of liquid as it bakes, and the cornstarch helps thicken those juices.
• Chop the rhubarb evenly. Smaller, ½-inch pieces soften more evenly and help the filling cook at the same rate.
• Bake until the center is bubbling. Don't pull the pie out when only the edges are bubbling. The center needs to bubble too, so the cornstarch fully activates.
• Let the pie cool completely. This is the hardest part, but it matters. The filling continues to thicken as the pie cools, so let it rest for at least 3 hours before slicing if you want clean pieces.
• Drain frozen rhubarb well. If using frozen rhubarb (totally fine), thaw it first and drain off the extra liquid before adding it to the filling.

Variations and Substitutions

• Make a strawberry rhubarb pie. Another classic combination. Adding sweet strawberries balances the tartness of the rhubarb. To make it, replace 2 cups of rhubarb with sliced strawberries in the pie filling for a classic strawberry rhubarb pie.
• Try different spices. Substitute nutmeg with cinnamon or allspice for a different flavor profile.
• Make a crumble topping. Replace the top crust with a crumble made of butter, sugar, and flour for a different texture.
• Swap the turbinado. Substitute the turbinado sugar with a sprinkle of cinnamon sugar.

Make Ahead, Storage, and Freezing

• Make Ahead. Rhubarb pie is a great dessert to make ahead since the filling needs time to cool and set before slicing. You can bake the pie 1 day ahead, let it cool completely, then cover and store it at room temperature or in the refrigerator until ready to serve. You can also make the pie dough ahead and keep it wrapped in the refrigerator for up to 3 days, or freeze the dough for up to 3 months.
• Storage. Let the pie cool completely, then cover and store it at room temperature for up to 1 day. After that, transfer it to the refrigerator and store it for up to 3 days. The crust will soften a bit in the fridge, but the pie will still taste great.
• Freezing. To freeze leftover rhubarb pie, let it cool completely, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

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If you try this delicious Homemade Rhubarb Pie, let me know what you think of it by leaving a star rating and a comment below. I read every one!