Ah, rhubarb season is here! As spring blossoms, so does our craving for those tangy, ruby-red stalks baked into sweet, flaky pies. Whether you’re a pie-making pro or a first-timer, these 34 delectable recipes—from classic strawberry-rhubarb to inventive savory twists—will inspire your next baking adventure. Ready to fill your kitchen with the irresistible aroma of fresh-baked pie? Let’s dive into these mouthwatering creations!
Classic Rhubarb Pie with a Flaky Crust
Think you need fancy skills for a perfect pie? Think again. This classic rhubarb pie delivers that nostalgic sweet-tart punch with a flaky crust that shatters beautifully—no pastry degree required.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
- For the crust: 2½ cups of all-purpose flour, a teaspoon of salt, a cup of cold unsalted butter (cubed), and a splash of ice water (about ¼ cup)
- For the filling: 4 cups of chopped rhubarb (about 1-inch pieces), 1 cup of granulated sugar, ¼ cup of all-purpose flour, a couple of tablespoons of lemon juice, and a pinch of salt
- For topping: an egg (beaten) for brushing
Instructions
- In a large bowl, whisk together 2½ cups of all-purpose flour and a teaspoon of salt.
- Add a cup of cold unsalted butter, cubed, and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
- Gradually add a splash of ice water, about ¼ cup, mixing just until the dough comes together—don’t overwork it. Tip: Keep everything cold for a flakier crust.
- Divide the dough into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
- Preheat your oven to 375°F.
- In another bowl, toss 4 cups of chopped rhubarb with 1 cup of granulated sugar, ¼ cup of all-purpose flour, a couple of tablespoons of lemon juice, and a pinch of salt until well-coated.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish, then place it in the dish.
- Pour the rhubarb filling into the crust, spreading it evenly.
- Roll out the second dough disc and place it over the filling, crimping the edges to seal. Tip: Cut a few slits in the top crust to let steam escape.
- Brush the top crust with a beaten egg for a golden finish.
- Bake at 375°F for 45-50 minutes, until the crust is golden brown and the filling is bubbling. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool on a wire rack for at least 2 hours before slicing.
Buttery and crisp, this pie balances rhubarb’s tang with just enough sweetness. Serve it warm with a scoop of vanilla ice cream for that classic combo, or enjoy it chilled for a firmer, more refreshing bite—either way, it’s a crowd-pleaser.
Strawberry Rhubarb Delight Pie
Whip up a pie that’s pure spring magic—tart rhubarb meets sweet strawberries in a flaky crust that’ll have everyone begging for seconds. This Strawberry Rhubarb Delight Pie is your new go-to for any occasion, from picnics to potlucks. It’s simple, stunning, and seriously delicious.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– A couple of store-bought pie crusts (one for the bottom, one for the top)
– About 3 cups of fresh strawberries, hulled and sliced
– Roughly 2 cups of rhubarb, chopped into 1/2-inch pieces
– 3/4 cup of granulated sugar
– 1/4 cup of all-purpose flour
– A splash of vanilla extract
– A pinch of salt
– 1 tablespoon of unsalted butter, cut into small pieces
– 1 egg, beaten (for that golden crust)
– A sprinkle of coarse sugar (optional, for extra crunch)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the sliced strawberries and chopped rhubarb with the granulated sugar, all-purpose flour, vanilla extract, and a pinch of salt until everything’s evenly coated. Tip: Let this mixture sit for 10 minutes to draw out the juices—it’ll make the filling extra flavorful.
3. Roll out one pie crust and press it into a 9-inch pie dish, trimming any excess edges.
4. Pour the strawberry-rhubarb filling into the crust, spreading it out evenly.
5. Dot the top of the filling with the small pieces of unsalted butter.
6. Roll out the second pie crust and place it over the filling, crimping the edges with a fork to seal. Tip: Cut a few slits in the top crust to let steam escape during baking.
7. Brush the top crust with the beaten egg, then sprinkle with coarse sugar if using for a shiny, crunchy finish.
8. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Tip: Place a baking sheet underneath to catch any drips and prevent a mess.
9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set properly.
This pie comes out with a flaky, buttery crust that gives way to a jammy, sweet-tart filling—every bite is a burst of spring. Serve it warm with a scoop of vanilla ice cream for the ultimate treat, or enjoy it chilled straight from the fridge.
Rustic Rhubarb Custard Pie
Kick your basic pie game to the curb. This Rustic Rhubarb Custard Pie is the tart, creamy, and buttery dessert you didn’t know you needed—no fancy lattice work required.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– A single store-bought pie crust (or your favorite homemade one, thawed if frozen)
– About 4 cups of fresh rhubarb, chopped into 1/2-inch pieces
– 1 cup of granulated sugar
– 1/4 cup of all-purpose flour
– A pinch of salt
– 3 large eggs
– 1 cup of heavy cream
– A splash of vanilla extract
– 1 tablespoon of unsalted butter, cut into little pieces
Instructions
1. Preheat your oven to 375°F (190°C).
2. Gently press the pie crust into a 9-inch pie dish, crimping the edges for a rustic look.
3. In a large bowl, toss the chopped rhubarb with 3/4 cup of the granulated sugar, the all-purpose flour, and the pinch of salt until evenly coated. Tip: If your rhubarb is super tart, you can bump the sugar up to a full cup here.
4. Spread the rhubarb mixture evenly into the bottom of the pie crust.
5. In the same bowl (no need to wash it!), whisk together the 3 large eggs, the remaining 1/4 cup of granulated sugar, the heavy cream, and the splash of vanilla extract until smooth.
6. Slowly pour the custard mixture over the rhubarb in the pie crust.
7. Dot the top of the filling with the little pieces of unsalted butter.
8. Place the pie on a baking sheet (to catch any drips) and bake for 50 to 55 minutes. Tip: The pie is done when the custard is set and doesn’t jiggle in the center, and the top is a beautiful golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. Tip: This cooling time is non-negotiable for the custard to set properly—resist the urge to slice it warm!
Perfectly balanced between sweet and tangy, the creamy custard bakes right into the rhubarb for a soft, almost jammy texture. Serve a slice slightly warm with a scoop of vanilla ice cream for the ultimate sweet-tart contrast, or enjoy it cold straight from the fridge the next day.
Almond Topped Rhubarb Pie
Savor this sweet-tart stunner that’s about to become your new spring obsession. Almond Topped Rhubarb Pie brings together a buttery crust, a vibrant rhubarb filling, and a crunchy almond topping for a dessert that’s as beautiful as it is delicious. Trust us, one slice won’t be enough.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– A couple of cups of all-purpose flour
– A stick of cold unsalted butter, cubed
– A splash of ice water
– About 4 cups of fresh rhubarb, chopped into 1-inch pieces
– A cup of granulated sugar
– A quarter cup of cornstarch
– A teaspoon of vanilla extract
– A pinch of salt
– A half cup of sliced almonds
– A couple of tablespoons of cold butter, cut into tiny pieces
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine the all-purpose flour and a pinch of salt.
3. Add the cold cubed butter to the flour mixture.
4. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
5. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Tip: Don’t overmix to keep the crust flaky.
6. Form the dough into a disk, wrap it in plastic, and chill it in the refrigerator for 15 minutes.
7. While the dough chills, toss the chopped rhubarb with the granulated sugar, cornstarch, and vanilla extract in a bowl until evenly coated.
8. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
9. Transfer the dough to the pie dish and trim the edges.
10. Pour the rhubarb mixture into the crust, spreading it evenly.
11. Sprinkle the sliced almonds over the rhubarb filling.
12. Dot the top with the cold butter pieces.
13. Bake the pie in the preheated oven for 45-50 minutes, until the crust is golden brown and the filling is bubbling. Tip: Place a baking sheet underneath to catch any drips.
14. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: This allows the filling to set properly.
You’ll love the contrast between the tender, tangy rhubarb and the crisp, nutty almond topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy a slice with your morning coffee—it’s that versatile.
Vegan Rhubarb Ginger Pie
Ever crave a dessert that’s both tart and warming? This vegan rhubarb ginger pie delivers exactly that—a flaky crust hugging a vibrant, zesty filling. Get ready to wow your taste buds with zero dairy or eggs.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 ½ cups of all-purpose flour, plus a little extra for dusting
– A cup of cold vegan butter, cubed
– A splash of ice water, about 6-8 tablespoons
– 4 cups of chopped fresh rhubarb (about 1-inch pieces)
– A cup of granulated sugar
– 3 tablespoons of cornstarch
– A tablespoon of freshly grated ginger
– A teaspoon of vanilla extract
– A pinch of salt
– A couple of tablespoons of non-dairy milk for brushing
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour and salt. Add the cold vegan butter cubes and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Tip: Handle the dough minimally to keep it flaky.
4. Divide the dough into two balls, wrap them in plastic, and chill in the refrigerator for 15 minutes.
5. While the dough chills, mix the chopped rhubarb, granulated sugar, cornstarch, grated ginger, and vanilla extract in another bowl until well-coated.
6. On a lightly floured surface, roll out one dough ball into a 12-inch circle and fit it into a 9-inch pie dish.
7. Pour the rhubarb mixture into the crust, spreading it evenly.
8. Roll out the second dough ball into another 12-inch circle and place it over the filling. Trim any excess dough and crimp the edges to seal.
9. Cut a few small slits in the top crust to allow steam to escape. Brush the top with non-dairy milk for a golden finish. Tip: Use a pastry brush for even coverage.
10. Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Tip: Place a baking sheet underneath to catch any drips.
11. Remove from the oven and let it cool on a wire rack for at least 2 hours before slicing.
This pie boasts a crisp, buttery crust that contrasts beautifully with the soft, tangy rhubarb filling, spiked with a kick of ginger. Try serving it warm with a scoop of vegan vanilla ice cream for an extra indulgent treat—it’s a showstopper at any gathering.
Rhubarb and Apple Crumble Pie
You’ve been sleeping on this combo. Rhubarb’s tart punch meets sweet, tender apples in a buttery oat crumble topping that’s pure cozy perfection. No fancy skills needed—just grab a bowl and let’s bake.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of cups of all-purpose flour
– A stick of cold unsalted butter, cubed
– A pinch of salt
– A splash of ice water
– 3 cups of chopped rhubarb (about 4 stalks)
– 2 cups of peeled and sliced Granny Smith apples
– ¾ cup of granulated sugar
– 1 tablespoon of cornstarch
– ½ teaspoon of ground cinnamon
– A cup of old-fashioned rolled oats
– ½ cup of packed brown sugar
– 6 tablespoons of melted butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine 1½ cups of flour, the cold cubed butter, and salt. Use your fingers to rub the butter into the flour until it looks like coarse crumbs.
3. Add the ice water, one tablespoon at a time, and mix with a fork until the dough just comes together. Tip: Don’t overwork it—this keeps the crust flaky.
4. Press the dough evenly into a 9-inch pie dish, going up the sides. Prick the bottom all over with a fork.
5. In another bowl, toss the rhubarb, apples, granulated sugar, cornstarch, and cinnamon until well coated. Tip: Let it sit for 5 minutes to draw out juices for a thicker filling.
6. Spread the fruit mixture into the crust.
7. In a small bowl, mix the remaining ½ cup of flour, oats, brown sugar, and melted butter until crumbly.
8. Sprinkle the oat topping evenly over the fruit. Tip: Press it lightly so it sticks and bakes up crispy.
9. Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
10. Let the pie cool on a wire rack for at least 30 minutes before slicing.
Vibrant and rustic, this pie serves up a warm, gooey filling with a crunchy, buttery crumble that’s pure comfort. Try it à la mode with vanilla ice cream for a hot-cold contrast, or enjoy it straight from the pan—it’s that good.
Lattice Top Rhubarb Berry Pie
Viral-worthy and visually stunning, this lattice-top pie is your next showstopper. Grab that rhubarb and berries—it’s time to bake a dessert that’s equal parts tart, sweet, and totally Instagrammable. Trust me, your feed (and taste buds) will thank you.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– A couple of store-bought pie crusts (or your favorite homemade dough)
– About 3 cups of chopped fresh rhubarb
– 2 cups of mixed berries (like strawberries and raspberries)
– ¾ cup of granulated sugar
– ¼ cup of cornstarch
– A splash of lemon juice
– 1 teaspoon of vanilla extract
– A pinch of salt
– 1 egg (for that glossy egg wash)
– A sprinkle of coarse sugar on top
Instructions
1. Preheat your oven to 375°F (190°C).
2. Roll out one pie crust and press it into a 9-inch pie dish.
3. In a large bowl, toss the chopped fresh rhubarb and mixed berries together.
4. Add the granulated sugar, cornstarch, a splash of lemon juice, vanilla extract, and a pinch of salt to the bowl.
5. Mix everything until the fruit is evenly coated—this helps prevent a soggy bottom.
6. Pour the fruit mixture into the pie crust, spreading it out evenly.
7. Roll out the second pie crust and cut it into ½-inch wide strips with a sharp knife or pastry cutter.
8. Weave the strips over the filling to create a lattice pattern, pressing the ends into the edge of the bottom crust.
9. Crimp the edges with your fingers or a fork to seal the pie.
10. Whisk the egg in a small bowl and brush it over the lattice top for a golden finish.
11. Sprinkle coarse sugar over the egg wash for extra crunch and sparkle.
12. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling.
13. Let the pie cool completely on a wire rack for at least 2 hours to set the filling—patience is key here!
The filling sets into a jammy, vibrant layer that’s perfectly balanced between tart rhubarb and sweet berries. Serve it warm with a scoop of vanilla ice cream for that classic combo, or slice it cold for a refreshing treat the next day.
Mini Rhubarb Tartlets with Cream
Grab your forks—these mini rhubarb tartlets with cream are the spring dessert you didn’t know you needed. Tangy rhubarb meets sweet, buttery crust and a cloud of whipped cream. Perfect for brunch, parties, or just because.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet of store-bought puff pastry, thawed
– 2 cups of chopped fresh rhubarb (about 3 stalks)
– 1/2 cup of granulated sugar
– 1 tablespoon of cornstarch
– A splash of vanilla extract
– A couple of tablespoons of cold water
– 1 cup of heavy cream
– 2 tablespoons of powdered sugar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and cut it into 12 equal squares using a sharp knife or pizza cutter.
3. Press each square into the cups of a standard muffin tin to form tart shells, pricking the bottoms with a fork to prevent puffing—this keeps them flat for filling.
4. In a medium bowl, toss the chopped rhubarb with granulated sugar and cornstarch until evenly coated.
5. Spoon the rhubarb mixture evenly into each pastry shell, filling them about three-quarters full to avoid overflow.
6. Bake in the preheated oven for 18–20 minutes, until the pastry is golden brown and the rhubarb is bubbling and tender.
7. Remove from the oven and let the tartlets cool completely in the tin on a wire rack, about 30 minutes—this helps the filling set.
8. While cooling, make the cream: in a large bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes; chill it in the fridge until ready to use.
9. Once tartlets are cool, carefully remove them from the muffin tin with a small offset spatula or butter knife.
10. Top each tartlet with a dollop of the whipped cream just before serving to keep it fresh and fluffy.
Keep it simple—these tartlets boast a crisp, flaky crust with a jammy rhubarb center that’s perfectly balanced by the light, sweet cream. Serve them chilled for a refreshing bite, or add a sprinkle of lemon zest on top for an extra zing.
Old-Fashioned Rhubarb Sour Cream Pie
Kick off spring with a pie that’s equal parts tart and creamy—this old-fashioned rhubarb sour cream pie balances bright, tangy rhubarb with a rich, velvety filling, all tucked into a flaky, buttery crust. It’s the kind of dessert that feels nostalgic yet totally fresh, perfect for a sunny afternoon or a cozy family dinner. Get ready to bake a showstopper that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– For the crust: 1 ¼ cups all-purpose flour, a pinch of salt, ½ cup cold unsalted butter (cut into small cubes), and 3-4 tablespoons ice water
– For the filling: 4 cups chopped fresh rhubarb (about 1-inch pieces), 1 cup granulated sugar, ½ cup sour cream, 2 large eggs, ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and a splash of lemon juice
– For topping: 2 tablespoons granulated sugar mixed with ½ teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine 1 ¼ cups all-purpose flour and a pinch of salt.
3. Add ½ cup cold unsalted butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together—don’t overwork it.
5. Tip: Chill the dough for 15 minutes in the fridge to make it easier to roll out.
6. On a floured surface, roll the dough into a 12-inch circle and transfer it to a 9-inch pie dish, trimming any excess edges.
7. In a separate bowl, whisk together 1 cup granulated sugar, ½ cup sour cream, 2 large eggs, ¼ cup all-purpose flour, 1 teaspoon vanilla extract, and a splash of lemon juice until smooth.
8. Fold in 4 cups chopped fresh rhubarb until evenly coated.
9. Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly.
10. Sprinkle the top with the 2 tablespoons sugar and ½ teaspoon cinnamon mixture.
11. Tip: Place the pie on a baking sheet to catch any drips and prevent a messy oven.
12. Bake at 375°F (190°C) for 45-50 minutes, or until the filling is set and the crust is golden brown—check by inserting a knife near the center; it should come out clean.
13. Tip: Let the pie cool completely on a wire rack for at least 2 hours before slicing to allow the filling to firm up.
14. Serve slices at room temperature or slightly chilled.
Rely on that creamy filling to contrast beautifully with the tender, tart rhubarb, creating a melt-in-your-mouth texture that’s both comforting and refreshing. For a fun twist, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tanginess—it’s a dessert that shines bright on any table, guaranteed to become a seasonal favorite.
No-Bake Rhubarb Cream Cheese Pie
Tired of baking? This no-bake rhubarb cream cheese pie is your new summer obsession—tart, creamy, and ready in a flash. Grab a fork and let’s go.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups of graham cracker crumbs (about 10 crackers)
– ½ cup of melted butter
– 2 cups of chopped fresh rhubarb (about 3 stalks)
– ½ cup of granulated sugar
– 1 tablespoon of cornstarch
– 8 ounces of softened cream cheese
– 1 cup of powdered sugar
– 1 teaspoon of vanilla extract
– 1 cup of heavy cream
– A splash of lemon juice
Instructions
1. Mix the graham cracker crumbs and melted butter in a bowl until it looks like wet sand.
2. Press the crumb mixture firmly into a 9-inch pie dish to form the crust, going up the sides.
3. Chill the crust in the freezer for 10 minutes to set it quickly.
4. Combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice in a saucepan over medium heat.
5. Cook the rhubarb mixture, stirring often, for 8-10 minutes until it’s thick and bubbly—it should coat the back of a spoon.
6. Remove the rhubarb from the heat and let it cool completely to room temperature, about 20 minutes.
7. Beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl with a mixer on medium speed until smooth, about 2 minutes.
8. In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3-4 minutes.
9. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
10. Spread half of the cream cheese filling evenly over the chilled crust.
11. Spoon the cooled rhubarb compote over the first layer of filling.
12. Top with the remaining cream cheese filling, smoothing it out with a spatula.
13. Refrigerate the pie for at least 4 hours, or overnight, until fully set and firm.
14. Slice and serve chilled.
Enjoy the creamy, tangy layers that melt in your mouth—the rhubarb adds a bright pop against the rich filling. For a fun twist, top with fresh berries or a drizzle of honey before serving.
Rhubarb and Honey Galette Pie
Grab your rolling pin and get ready for the easiest, most impressive dessert you’ll make all season. This rustic rhubarb and honey galette pie brings sweet-tart vibes with minimal fuss—no perfect crimping required. It’s the kind of showstopper that looks like you spent hours, but secretly comes together in a flash.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 store-bought pie crust (or your favorite homemade dough)
– About 3 cups of chopped fresh rhubarb (aim for ½-inch pieces)
– ¼ cup of honey
– 2 tablespoons of granulated sugar
– 1 tablespoon of cornstarch
– A splash of vanilla extract
– A pinch of salt
– 1 egg (for that golden shine)
– A couple of tablespoons of turbinado sugar (for crunch)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unroll the pie crust onto the prepared baking sheet.
3. In a medium bowl, toss the chopped rhubarb with honey, granulated sugar, cornstarch, vanilla extract, and salt until evenly coated. Tip: Let it sit for 5 minutes to draw out juices—this prevents a soggy bottom.
4. Pile the rhubarb mixture into the center of the pie crust, leaving a 2-inch border all around.
5. Fold the edges of the crust over the filling, pleating as you go to create a rustic look.
6. In a small bowl, beat the egg with a teaspoon of water to make an egg wash.
7. Brush the egg wash over the folded crust edges. Tip: This gives it a beautiful golden-brown finish and helps the sugar stick.
8. Sprinkle turbinado sugar over the crust and filling for extra texture.
9. Bake at 400°F for 30-35 minutes, until the crust is deeply golden and the rhubarb is bubbling. Tip: Check at 25 minutes—if the edges are browning too fast, tent with foil.
10. Let the galette cool on the baking sheet for at least 15 minutes before slicing.
Zesty rhubarb softens into a jammy filling, while the honey adds a floral sweetness that balances the tartness perfectly. Serve it warm with a scoop of vanilla ice cream for that classic combo, or enjoy it room temperature as an afternoon treat—the flaky, buttery crust holds up beautifully either way.
Spiced Rhubarb and Orange Pie
Brace yourself for a flavor explosion that’ll make your taste buds do a happy dance. This Spiced Rhubarb and Orange Pie is the ultimate sweet-tart showdown, with a buttery crust that shatters perfectly. Get ready to bake your new favorite dessert.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– A pinch of salt
– ¾ cup of cold unsalted butter, cubed
– A splash of ice water (about ¼ cup)
– 1 ½ pounds of fresh rhubarb, chopped into ½-inch pieces
– 1 large orange, zested and juiced
– ¾ cup of granulated sugar
– 2 tablespoons of cornstarch
– 1 teaspoon of ground cinnamon
– ½ teaspoon of ground ginger
– A couple of tablespoons of milk for brushing
– A sprinkle of coarse sugar for topping
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine 2 cups of all-purpose flour and a pinch of salt.
3. Add ¾ cup of cold unsalted butter cubes and use a pastry cutter to work it into pea-sized crumbs.
4. Drizzle in a splash of ice water, 1 tablespoon at a time, and mix until the dough just comes together.
5. Divide the dough into two balls, wrap them in plastic, and chill in the fridge for 15 minutes.
6. On a lightly floured surface, roll out one dough ball to fit a 9-inch pie dish, then press it in.
7. In another bowl, toss 1 ½ pounds of chopped rhubarb with ¾ cup of granulated sugar, 2 tablespoons of cornstarch, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground ginger.
8. Stir in the zest and juice from 1 large orange until everything is well coated.
9. Pour the rhubarb mixture into the pie crust, spreading it evenly.
10. Roll out the second dough ball and place it over the filling, crimping the edges to seal.
11. Cut a few slits in the top crust to allow steam to escape.
12. Brush the top with a couple of tablespoons of milk and sprinkle with coarse sugar.
13. Bake at 375°F for 45-50 minutes, until the crust is golden brown and the filling is bubbling.
14. Let the pie cool on a wire rack for at least 2 hours before slicing.
Dive into a slice where the rhubarb’s tangy bite meets the orange’s bright zing, all hugged by a flaky, spiced crust. Serve it warm with a scoop of vanilla ice cream for that perfect melt-in-your-mouth moment, or enjoy it chilled for a firmer, jammy texture that’s pure comfort.
Rhubarb Pie with Almond Crumble
Tart rhubarb meets buttery almond crumble in this viral-worthy pie. Grab your apron—this dessert is about to break the internet. It’s the perfect sweet-tangy combo that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– A store-bought pie crust (or your favorite homemade one)
– About 4 cups of chopped fresh rhubarb
– A cup of granulated sugar
– A couple of tablespoons of cornstarch
– A splash of vanilla extract
– A pinch of salt
– A cup of all-purpose flour
– Half a cup of sliced almonds
– A third of a cup of brown sugar
– A stick of cold unsalted butter, cubed
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges.
3. In a large bowl, toss the chopped rhubarb with granulated sugar, cornstarch, vanilla extract, and a pinch of salt until well-coated.
4. Pour the rhubarb mixture into the pie crust, spreading it evenly.
5. In a medium bowl, combine all-purpose flour, sliced almonds, and brown sugar.
6. Add the cold cubed butter to the flour mixture and use your fingers to rub it in until crumbly, about 3-4 minutes.
7. Sprinkle the almond crumble evenly over the rhubarb filling, covering it completely.
8. Bake the pie in the preheated oven for 45-50 minutes, or until the crumble is golden brown and the filling is bubbling.
9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
Juicy rhubarb softens into a tangy-sweet filling under that crunchy almond topping. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or enjoy it chilled for a firmer slice that holds its shape perfectly.
Gluten-Free Rhubarb Coconut Pie
Rhubarb season is here, and we’re ditching the gluten without sacrificing flavor. This vibrant pie pairs tangy rhubarb with creamy coconut for a dessert that’s both refreshing and indulgent—perfect for spring gatherings or a cozy night in.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of gluten-free all-purpose flour (I like a blend with rice and tapioca flour)
– ½ cup of cold unsalted butter, cut into small cubes
– ¼ cup of ice water, plus a splash more if needed
– 3 cups of fresh rhubarb, chopped into ½-inch pieces
– 1 cup of granulated sugar
– ¼ cup of cornstarch
– 1 teaspoon of vanilla extract
– 1 cup of full-fat coconut milk
– ½ cup of shredded coconut
– A pinch of salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the gluten-free flour and salt.
3. Add the cold butter cubes to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
5. Gradually pour in the ice water, mixing with a fork until the dough just comes together—add a splash more water if it’s too dry.
6. Tip: Handle the dough minimally to keep it tender.
7. Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for 15 minutes.
8. While the dough chills, toss the chopped rhubarb with granulated sugar and cornstarch in a separate bowl.
9. Stir in the vanilla extract and coconut milk until well combined.
10. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
11. Carefully transfer the dough to the pie dish, pressing it into the edges.
12. Pour the rhubarb mixture into the pie crust, spreading it evenly.
13. Sprinkle the shredded coconut evenly over the top of the filling.
14. Tip: For a golden crust, brush the edges with a little coconut milk.
15. Place the pie in the preheated oven and bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
16. Tip: Let the pie cool completely on a wire rack—about 2 hours—to allow the filling to set properly.
17. Slice and serve once cooled.
A buttery, flaky crust gives way to a luscious filling where the rhubarb’s tartness is perfectly balanced by the sweet coconut cream. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures, or enjoy it chilled straight from the fridge for a firmer, more refreshing bite.
Rhubarb and Hazelnut Meringue Pie
Rhubarb season is here, and we’re turning those tart stalks into a showstopping dessert that’ll have everyone asking for seconds. This pie combines sweet meringue, crunchy hazelnuts, and tangy rhubarb in one irresistible package.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 4 cups of chopped fresh rhubarb (about 1 ½ pounds)
- ¾ cup of granulated sugar
- 2 tablespoons of cornstarch
- A splash of vanilla extract
- 3 large egg whites
- ½ cup of powdered sugar
- A pinch of cream of tartar
- ½ cup of chopped toasted hazelnuts
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a large bowl, toss the chopped rhubarb with ¾ cup of granulated sugar and 2 tablespoons of cornstarch until evenly coated.
- Pour the rhubarb mixture into the pie crust, spreading it out evenly.
- Bake the pie for 25 minutes at 375°F (190°C) until the rhubarb is tender and bubbling. Tip: Place a baking sheet underneath to catch any drips.
- While the pie bakes, make the meringue by beating 3 large egg whites with a pinch of cream of tartar in a clean, dry bowl until soft peaks form.
- Gradually add ½ cup of powdered sugar and a splash of vanilla extract, beating until stiff, glossy peaks form.
- Fold in ½ cup of chopped toasted hazelnuts into the meringue gently. Tip: Toast the hazelnuts in a dry skillet over medium heat for 5 minutes until fragrant for extra crunch.
- Remove the pie from the oven and reduce the temperature to 350°F (175°C).
- Spread the meringue mixture over the hot rhubarb filling, sealing it to the edges of the crust.
- Bake for 20 minutes at 350°F (175°C) until the meringue is golden brown. Tip: Watch closely to prevent burning.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing.
Outrageously good, this pie offers a perfect contrast of textures: the crisp meringue topping gives way to a soft, tangy rhubarb filling with nutty hazelnut bits throughout. Serve it slightly warm with a dollop of whipped cream or crème fraîche to balance the sweetness, or enjoy a cold slice straight from the fridge for a refreshing treat.
Conclusion
From classic crumbles to creative twists, these 34 rhubarb pie recipes offer endless inspiration for your next baking adventure. We hope you find a new favorite to bake and share with loved ones. Don’t forget to leave a comment telling us which recipe you tried, and pin this roundup to your Pinterest boards to save these delicious ideas for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
