18 Delicious Rhubarb Pie Recipes You Must Try

Delightful, tangy rhubarb season is here, and what better way to celebrate than with the ultimate comfort dessert—pie? Whether you’re a baking novice or a pastry pro, these 18 irresistible recipes offer something for everyone. From classic strawberry-rhubarb combinations to creative twists you’ve never imagined, get ready to find your new favorite. Let’s dive into these mouthwatering pies that will have everyone asking for seconds!

Classic Rhubarb Pie with Lattice Crust

Baking a classic rhubarb pie with that beautiful lattice crust is one of those timeless treats that just feels like home. You get that perfect balance of sweet and tart, all wrapped up in a flaky, buttery crust that’s totally worth the effort. Let’s get baking!

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, cold and cubed (or use vegetable shortening for a flakier crust)
• 1 tsp salt
• 6–8 tbsp ice water
• 5 cups chopped rhubarb, about ½-inch pieces (fresh or frozen, no need to thaw)
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 large egg, beaten (for egg wash)
• 1 tbsp coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C).
2. Combine the flour and salt in a large bowl.
3. Add the cold, cubed butter to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
5. Add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
6. Divide the dough into two equal portions, shape each into a disk, and wrap in plastic wrap.
7. Chill the dough disks in the refrigerator for at least 30 minutes.
8. Roll out one dough disk on a floured surface to fit a 9-inch pie dish.
9. Transfer the rolled dough to the pie dish, pressing it gently into the bottom and sides.
10. Trim the edges, leaving about a ½-inch overhang.
11. In a separate bowl, toss the chopped rhubarb with granulated sugar, cornstarch, and vanilla extract until evenly coated.
12. Pour the rhubarb filling into the prepared pie crust, spreading it evenly.
13. Roll out the second dough disk on a floured surface to about ⅛-inch thickness.
14. Cut the rolled dough into 1-inch-wide strips using a sharp knife or pastry wheel.
15. Weave the strips over the filling to create a lattice pattern, alternating over and under.
16. Trim the excess lattice strips, then crimp the edges with a fork or your fingers to seal.
17. Brush the lattice crust with the beaten egg wash.
18. Sprinkle coarse sugar evenly over the crust.
19. Place the pie on a baking sheet to catch any drips.
20. Bake at 375°F for 45–55 minutes, or until the crust is golden brown and the filling is bubbly.
21. Let the pie cool completely on a wire rack for at least 2 hours before slicing.

Let that golden lattice crust and sweet-tart rhubarb filling win everyone over. The filling sets up beautifully as it cools, so you get clean slices every time. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Strawberry Rhubarb Pie with Vanilla Bean

You know that perfect balance of sweet and tart that makes your taste buds dance? This strawberry rhubarb pie with vanilla bean delivers exactly that—a classic dessert that feels both comforting and special. It’s the kind of treat that’ll have everyone asking for seconds.

Ingredients

– 2 cups sliced fresh strawberries (about 1 pound, hulled and sliced ¼-inch thick)
– 2 cups chopped rhubarb (½-inch pieces, from about 3 medium stalks)
– ¾ cup granulated sugar (adjust up to 1 cup if you prefer sweeter)
– ¼ cup cornstarch (or tapioca starch for clearer filling)
– 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
– ¼ tsp fine sea salt
– 2 prepared pie crusts (9-inch, thawed if frozen)
– 1 tbsp unsalted butter, cubed (cold)
– 1 egg, beaten (for egg wash)
– 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 400°F and place a baking sheet on the middle rack to preheat.
2. In a large bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, scraped vanilla bean seeds, and salt.
3. Let the fruit mixture sit for 15 minutes to release juices—this prevents a soggy bottom crust.
4. Roll out one pie crust and press it into a 9-inch pie plate, letting excess hang over the edges.
5. Pour the fruit filling into the crust and dot the top with cold butter cubes.
6. Roll out the second crust and place it over the filling, or cut it into strips for a lattice top.
7. Crimp the edges together firmly with a fork or your fingers to seal.
8. Brush the top crust evenly with beaten egg using a pastry brush.
9. Sprinkle coarse sugar generously over the egg-washed crust.
10. Cut 4-5 slits in the top crust to allow steam to escape during baking.
11. Place the pie on the preheated baking sheet and bake at 400°F for 20 minutes.
12. Reduce oven temperature to 350°F and bake for 45-55 minutes until the crust is golden brown and filling is bubbling thickly.
13. Cool the pie completely on a wire rack for at least 4 hours before slicing—this lets the filling set properly.

Out of the oven, this pie boasts a flaky, buttery crust that shatters with each bite. The filling strikes that perfect sweet-tart balance with jammy strawberries and tender rhubarb, all perfumed with vanilla. Try serving it warm with a scoop of vanilla ice cream for the ultimate contrast, or enjoy a slice cold for breakfast—we won’t tell!

Rhubarb Custard Pie with Cinnamon

Just when you think you’ve tried every pie under the sun, along comes this gorgeous rhubarb custard pie with cinnamon to shake things up. It’s the perfect balance of tangy and sweet, with a cozy spice that makes it feel like a hug in dessert form.

Ingredients

• 1 9-inch pie crust, store-bought or homemade (thaw if frozen)
• 4 cups fresh rhubarb, chopped into 1/2-inch pieces (or frozen, thawed and drained)
• 1 cup granulated sugar (adjust for tartness preference)
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract

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 decoratively.
3. In a large bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and salt, tossing until the rhubarb is evenly coated.
4. Spread the rhubarb mixture evenly in the prepared pie crust.
5. In a medium bowl, whisk the eggs until smooth and pale yellow.
6. Add the heavy cream and vanilla extract to the eggs, whisking until fully combined.
7. Tip: To prevent a soggy bottom, place the pie dish on a baking sheet before adding the custard.
8. Slowly pour the custard mixture over the rhubarb in the pie crust.
9. Tip: If the edges of the crust brown too quickly, cover them with foil or a pie shield.
10. Bake for 45-55 minutes, or until the custard is set and the center jiggles slightly when gently shaken.
11. Tip: Let the pie cool completely on a wire rack for at least 2 hours before slicing to allow the custard to firm up.
12. Serve at room temperature or chilled.

Cool and creamy with a delightful tang from the rhubarb, this pie has a velvety custard that pairs perfectly with the tender fruit. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tartness. The cinnamon adds just enough warmth to make each bite feel like autumn in a slice.

Dutch Rhubarb Pie with Streusel Topping

Baking this Dutch rhubarb pie feels like wrapping up the best of spring in a buttery crust. You get that perfect balance of tart rhubarb and sweet streusel that just melts in your mouth. It’s the kind of dessert that makes everyone ask for seconds.

Ingredients

– 1 ½ cups all-purpose flour (plus extra for dusting)
– ½ cup granulated sugar (adjust to taste based on rhubarb tartness)
– ½ cup unsalted butter, cold and cubed (or use vegan butter as substitute)
– 3 cups fresh rhubarb, chopped into ½-inch pieces (frozen works if thawed and drained)
– ¼ cup brown sugar, packed
– ½ tsp ground cinnamon
– ¼ tsp salt
– 1 large egg, beaten (for egg wash, optional but adds shine)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ tsp salt.
3. Add ¼ cup cold, cubed unsalted butter to the flour mixture.
4. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
5. Press the crumb mixture evenly into the bottom and up the sides of the greased pie dish to form the crust.
6. In a separate bowl, toss 3 cups chopped rhubarb with the remaining ¼ cup granulated sugar and ½ tsp ground cinnamon.
7. Spread the rhubarb mixture evenly over the prepared crust.
8. For the streusel topping, combine the remaining ¼ cup all-purpose flour, ¼ cup brown sugar, and remaining ¼ cup cold, cubed unsalted butter in a small bowl.
9. Use your fingers to pinch the streusel ingredients together until clumps form.
10. Sprinkle the streusel topping evenly over the rhubarb layer.
11. If using, brush the streusel lightly with 1 beaten egg for a golden finish.
12. Bake the pie in the preheated oven for 45–50 minutes, or until the crust is golden and the rhubarb is bubbling.
13. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

Keeping this pie simple lets the rhubarb’s tangy flavor shine through the buttery streusel. The filling softens into a jammy texture that pairs perfectly with the crunchy topping. Try serving it warm with a scoop of vanilla ice cream for that classic sweet-and-tart combo everyone loves.

Rhubarb and Apple Pie with Cardamom

Craving something that feels like a warm hug from grandma? This rhubarb and apple pie with a hint of cardamom is just the ticket. You get that perfect balance of sweet and tart, all wrapped up in a flaky, buttery crust that’ll make your kitchen smell amazing.

Ingredients

– 2 cups chopped rhubarb (about 3–4 stalks, fresh or frozen)
– 3 cups peeled and sliced apples (Granny Smith or Honeycrisp work well)
– 1 cup granulated sugar (adjust for sweetness)
– 1 tsp ground cardamom (freshly ground for best flavor)
– 2 tbsp all-purpose flour (to thicken the filling)
– 1 package (14.1 oz) refrigerated pie crusts (or homemade if you prefer)
– 1 egg, beaten (for egg wash)
– 1 tbsp coarse sugar (for sprinkling, optional but adds crunch)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the chopped rhubarb and sliced apples.
3. Add the granulated sugar, ground cardamom, and all-purpose flour to the bowl.
4. Toss everything together until the fruit is evenly coated.
5. Unroll one pie crust and press it into a 9-inch pie dish.
6. Pour the fruit mixture into the crust-lined pie dish.
7. Unroll the second pie crust and place it over the filling.
8. Crimp the edges of the top and bottom crusts together with your fingers or a fork.
9. Cut 3–4 small slits in the top crust to allow steam to escape.
10. Brush the top crust evenly with the beaten egg.
11. Sprinkle the coarse sugar over the egg-washed crust.
12. Place the pie on a baking sheet to catch any drips.
13. Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbly.
14. Let the pie cool on a wire rack for at least 2 hours before slicing.
Just out of the oven, this pie has a flaky, golden crust that shatters with each bite, while the filling is tender with a lovely sweet-tart kick from the rhubarb and apples. The cardamom adds a warm, aromatic note that makes it feel extra special. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert, or enjoy a slice with your morning coffee for a cozy start to the day.

Vegan Rhubarb Pie with Coconut Cream

Vegan rhubarb pie with coconut cream is the perfect spring dessert that’ll make you forget it’s dairy-free. You get that classic tangy-sweet filling with a flaky crust, all topped with dreamy coconut whipped cream that’s surprisingly easy to make at home. Trust me, this one’s a crowd-pleaser whether your guests are vegan or not.

Ingredients

– 2 cups all-purpose flour (or gluten-free blend)
– 1/2 cup coconut oil, solid
– 1/4 cup ice water
– 4 cups fresh rhubarb, chopped into 1/2-inch pieces
– 3/4 cup granulated sugar
– 1 tbsp cornstarch
– 1 tsp lemon juice
– 1 can full-fat coconut milk, chilled overnight
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 375°F.
2. Combine 2 cups flour and 1/2 cup solid coconut oil in a large bowl.
3. Use a pastry cutter or fork to cut the coconut oil into the flour until pea-sized crumbs form.
4. Gradually add 1/4 cup ice water while mixing with a fork until the dough comes together.
5. Divide the dough into two equal balls and chill for 30 minutes—this prevents shrinking during baking.
6. Roll out one dough ball to fit a 9-inch pie dish.
7. Transfer the crust to the pie dish and trim the edges.
8. In a separate bowl, toss 4 cups chopped rhubarb with 3/4 cup sugar, 1 tbsp cornstarch, and 1 tsp lemon juice.
9. Let the rhubarb mixture sit for 15 minutes to release juices—this prevents a soggy bottom crust.
10. Pour the rhubarb filling into the prepared pie crust.
11. Roll out the second dough ball and place it over the filling.
12. Crimp the edges together and cut 4-5 slits in the top crust for steam to escape.
13. Bake at 375°F for 45-50 minutes until the crust is golden brown and filling is bubbling.
14. While the pie bakes, scoop the solid coconut cream from 1 chilled can of coconut milk into a mixing bowl.
15. Whip the coconut cream with 2 tbsp powdered sugar using an electric mixer on high speed for 2-3 minutes until fluffy—don’t overmix or it may become grainy.
16. Let the pie cool completely on a wire rack before slicing, about 2 hours.

Keep that coconut cream chilled until serving time for the best texture. The pie filling sets up beautifully as it cools, giving you clean slices with that perfect balance of tart rhubarb and sweet coconut cream. Try serving it slightly warm with a dollop of the whipped coconut cream melting over the top—it’s pure comfort in every bite.

Gluten-Free Rhubarb Pie with Almond Flour Crust

You know that feeling when you want a classic dessert but need it to be gluten-free? This rhubarb pie with almond flour crust is your answer. It’s tangy, sweet, and has that perfect crumbly texture you love.

Ingredients

– 2 cups almond flour (for a nutty, tender crust)
– 1/4 cup coconut oil, melted (or butter if preferred)
– 1 large egg (helps bind the crust)
– 4 cups fresh rhubarb, chopped into 1/2-inch pieces (trim any leaves)
– 3/4 cup granulated sugar (adjust for tartness preference)
– 1 tbsp cornstarch (thickens the filling without gluten)
– 1 tsp vanilla extract (enhances flavor)
– 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat your oven to 350°F.
2. In a medium bowl, combine almond flour, melted coconut oil, egg, and salt until a dough forms.
3. Press the dough evenly into a 9-inch pie dish, covering the bottom and sides.
4. Tip: Chill the crust for 10 minutes to prevent shrinking during baking.
5. In a separate bowl, toss rhubarb with sugar, cornstarch, and vanilla until coated.
6. Pour the rhubarb mixture into the crust, spreading it evenly.
7. Bake for 45 minutes at 350°F until the crust is golden and filling is bubbly.
8. Tip: Place a baking sheet under the pie to catch any drips.
9. Let the pie cool completely on a wire rack for at least 2 hours to set.
10. Tip: For a crisp crust, avoid covering the pie while cooling.

Fresh from the oven, this pie offers a tender almond crust that crumbles beautifully against the tangy rhubarb filling. Serve it warm with a scoop of vanilla ice cream for a cozy contrast, or enjoy it chilled for a firmer slice that holds its shape perfectly.

Rhubarb and Raspberry Pie with Lemon Zest

Zesty and vibrant, this rhubarb and raspberry pie brings together the perfect balance of tart and sweet. You’ll love how the bright lemon zest cuts through the rich fruit filling. It’s the kind of dessert that makes any day feel special.

Ingredients

– 2 cups chopped fresh rhubarb (about 3-4 stalks, cut into ½-inch pieces)
– 2 cups fresh raspberries (frozen work too, no need to thaw)
– 1 cup granulated sugar (adjust to taste based on fruit tartness)
– ¼ cup cornstarch (for thickening, or use tapioca starch)
– 1 tbsp fresh lemon zest (from about 1 large lemon)
– 1 tbsp lemon juice (freshly squeezed preferred)
– 2 prepared pie crusts (store-bought or homemade, thawed if frozen)
– 1 egg, beaten (for egg wash, or use milk for dairy-free)
– 1 tbsp coarse sugar (for sprinkling, optional but adds crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to catch any drips.
2. In a large bowl, combine the chopped rhubarb, raspberries, granulated sugar, cornstarch, lemon zest, and lemon juice.
3. Gently toss the mixture until the fruit is evenly coated and no dry cornstarch remains.
4. Roll out one pie crust and press it into a 9-inch pie dish, letting the edges hang over slightly.
5. Pour the fruit filling into the crust, spreading it into an even layer.
6. Roll out the second pie crust and place it over the filling.
7. Trim the excess crust, leaving a ½-inch overhang, then crimp the edges together with your fingers or a fork.
8. Cut 4-5 slits in the top crust to allow steam to escape during baking.
9. Brush the top crust evenly with the beaten egg using a pastry brush.
10. Sprinkle the coarse sugar over the egg-washed crust for a sparkling finish.
11. Bake the pie on the preheated baking sheet for 45-55 minutes, until the crust is golden brown and the filling is bubbling through the slits.
12. Let the pie cool completely on a wire rack for at least 3 hours to allow the filling to set.
The filling firms up to a jam-like consistency that holds its shape when sliced, with the raspberries adding a burst of juiciness against the tender rhubarb. Serve it slightly warm with a scoop of vanilla ice cream for a classic pairing, or enjoy a slice with your morning coffee for a sweet start to the day.

Deep-Dish Rhubarb Pie with Brown Sugar

Haven’t you been craving something that’s equal parts tart and sweet? This deep-dish rhubarb pie delivers that perfect balance, with a buttery crust that cradles the vibrant filling. It’s the kind of dessert that makes any day feel special.

Ingredients

– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup cold unsalted butter, cubed (keep chilled until use)
– ½ cup ice water
– 6 cups chopped fresh rhubarb, about 1-inch pieces
– 1 cup packed light brown sugar
– ¼ cup granulated sugar
– ¼ cup cornstarch
– 1 tsp vanilla extract
– ½ tsp ground cinnamon
– 1 large egg, for egg wash
– 1 tbsp coarse sugar, for sprinkling

Instructions

1. Combine 2 ½ cups flour and ½ tsp salt in a large bowl.
2. Cut in 1 cup cold cubed butter using a pastry cutter until pea-sized crumbs form.
3. Gradually add ½ cup ice water, mixing with a fork until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll out one dough disc on a floured surface to fit a 9-inch deep-dish pie plate.
7. Transfer dough to pie plate, pressing gently into corners.
8. In a large bowl, toss 6 cups rhubarb with 1 cup brown sugar, ¼ cup granulated sugar, ¼ cup cornstarch, 1 tsp vanilla, and ½ tsp cinnamon until evenly coated.
9. Pour rhubarb mixture into the prepared crust, mounding slightly in the center.
10. Roll out remaining dough disc to create the top crust.
11. Place top crust over filling, trim excess edges, and crimp to seal.
12. Cut several steam vents in the top crust using a sharp knife.
13. Whisk 1 large egg with 1 tbsp water to make an egg wash.
14. Brush egg wash evenly over the top crust.
15. Sprinkle 1 tbsp coarse sugar over the washed crust.
16. Bake pie on the preheated baking sheet for 55-65 minutes, until crust is golden brown and filling is bubbling through vents.
17. Cool pie completely on a wire rack for at least 3 hours before slicing.

Allow the pie to set properly—the wait is worth it for clean slices. The filling firms up to a jammy consistency that holds its shape, while the brown sugar adds caramel notes that complement the rhubarb’s tang. Serve it warm with a scoop of vanilla ice cream for that classic hot-and-cold contrast.

Rhubarb and Blueberry Pie with Oat Crumble

There’s nothing quite like the sweet-tart combination of rhubarb and blueberries baked into a comforting pie. This version gets an extra cozy upgrade with a buttery oat crumble topping that makes it feel like a hug in dessert form. You’ll love how the vibrant filling bubbles up through that golden-brown crust.

Ingredients

– 2 cups fresh rhubarb, chopped into ½-inch pieces (frozen works too, no need to thaw)
– 2 cups fresh blueberries (frozen berries are fine, but may make filling juicier)
– ¾ cup granulated sugar (adjust up to 1 cup if you prefer sweeter)
– ¼ cup all-purpose flour
– 1 teaspoon lemon juice (bottled is fine in a pinch)
– 1 refrigerated pie crust (or homemade if you’re feeling ambitious)
– ½ cup old-fashioned oats (not instant)
– ¼ cup brown sugar, packed
– 3 tablespoons cold butter, cubed
– ¼ teaspoon cinnamon (optional but recommended)

Instructions

1. Preheat your oven to 375°F and place a baking sheet on the middle rack to catch any drips.
2. Unroll the pie crust and press it into a 9-inch pie plate, crimping the edges decoratively.
3. In a large bowl, toss rhubarb and blueberries with granulated sugar, flour, and lemon juice until evenly coated.
4. Pour the fruit mixture into the prepared pie crust, spreading it evenly.
5. For the crumble topping, combine oats, brown sugar, and cinnamon in a small bowl.
6. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
7. Sprinkle the oat crumble evenly over the fruit filling, covering it completely.
8. Place the pie on the preheated baking sheet and bake for 45-55 minutes.
9. Check the pie at 45 minutes—the crust should be golden brown and filling should be bubbling vigorously.
10. Remove from oven when the crumble topping is deeply golden and the filling bubbles thickly.
11. Let the pie cool completely on a wire rack, about 3-4 hours, to allow the filling to set properly.

Vibrant and bursting with flavor, this pie delivers the perfect balance of sweet blueberries and tangy rhubarb beneath that irresistible crunchy topping. The oat crumble adds wonderful texture contrast to the soft, jammy fruit filling. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert experience.

Spiced Rhubarb Pie with Ginger and Nutmeg

Perfectly spiced and wonderfully comforting, this rhubarb pie brings together tangy fruit with warm ginger and nutmeg. You’ll love how the flavors meld together in a buttery, flaky crust. It’s the ideal dessert for when you want something special but not overly complicated.

Ingredients

• 4 cups chopped fresh rhubarb (about 1-inch pieces)
• 1 cup granulated sugar (adjust for tartness preference)
• 1/4 cup all-purpose flour (for thickening)
• 1 tsp ground ginger (fresh grated works too)
• 1/2 tsp ground nutmeg (freshly grated for best flavor)
• 1 tbsp lemon juice (bottled is fine)
• 2 pie crusts (store-bought or homemade)
• 1 egg (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Place one pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a large bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, ground ginger, and ground nutmeg.
4. Add the lemon juice to the rhubarb mixture and stir until everything is evenly coated.
5. Pour the rhubarb filling into the prepared pie crust, spreading it evenly.
6. Place the second pie crust over the filling, either as a full top crust or with lattice strips.
7. Crimp the edges of the top and bottom crusts together firmly to seal.
8. Beat the egg with 1 tablespoon of water in a small bowl to create an egg wash.
9. Brush the egg wash evenly over the top crust using a pastry brush.
10. Sprinkle the coarse sugar over the egg-washed crust for a sparkling finish.
11. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
12. Place the pie on a baking sheet to catch any potential drips.
13. Bake at 375°F for 45-55 minutes, until the crust is golden brown and the filling is bubbling.
14. Remove the pie from the oven and let it cool completely on a wire rack, about 3-4 hours.

That irresistible combination of tender rhubarb and warm spices creates a filling that’s both tangy and comforting. The flaky crust provides the perfect contrast to the soft, jammy interior. Try serving it warm with a scoop of vanilla ice cream for the ultimate sweet-and-tangy experience.

Rhubarb and Peach Pie with Honey Glaze

Ever find yourself with too much rhubarb and a craving for something sweet? You’re in luck—this rhubarb and peach pie with a honey glaze is the perfect way to use up that seasonal bounty. It’s a little tart, a little sweet, and totally irresistible straight from the oven.

Ingredients

• 2 cups sliced rhubarb (about 1/2-inch pieces)
• 2 cups sliced peaches (fresh or thawed frozen)
• 1/2 cup granulated sugar (adjust for sweetness preference)
• 1/4 cup cornstarch (for thickening the filling)
• 1 tsp vanilla extract (or almond extract for variation)
• 1/4 tsp salt (to balance flavors)
• 1 double pie crust (homemade or store-bought)
• 1 egg, beaten (for egg wash)
• 2 tbsp honey (warmed for easy glazing)

Instructions

1. Preheat your oven to 375°F and place a baking sheet on the middle rack to catch any drips.
2. Roll out one pie crust and press it into a 9-inch pie dish, trimming any excess dough hanging over the edges.
3. In a large bowl, combine the sliced rhubarb, sliced peaches, granulated sugar, cornstarch, vanilla extract, and salt, tossing gently until evenly coated.
4. Tip: Let the filling sit for 10 minutes to allow the sugar to draw out some juices, which helps prevent a soggy crust.
5. Pour the fruit mixture into the prepared pie crust, spreading it into an even layer.
6. Roll out the second pie crust and place it over the filling, crimping the edges with a fork or your fingers to seal.
7. Brush the top crust evenly with the beaten egg to promote browning.
8. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
9. Tip: For extra crunch, sprinkle the top with a pinch of coarse sugar before baking.
10. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
11. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set the filling.
12. Tip: If the crust edges brown too quickly, cover them with foil halfway through baking.
13. Warm the honey in the microwave for 10-15 seconds until runny, then brush it over the cooled pie for a glossy finish.

Just out of the oven, this pie boasts a flaky, golden crust and a filling that’s both tangy and sweet. The honey glaze adds a subtle floral note that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for serving.

Mini Rhubarb Hand Pies with Vanilla Glaze

Sometimes you just need a little handheld treat that feels both nostalgic and special. These mini rhubarb hand pies deliver that perfect balance of sweet-tart filling and flaky pastry, all wrapped up in a cute package you can enjoy anywhere. They’re surprisingly simple to make but look impressive enough for any gathering.

Ingredients

– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup cold unsalted butter, cubed (keep it chilled until use)
– 1/4 cup ice water, or as needed to bring dough together
– 1 1/2 cups chopped fresh rhubarb, about 1/4-inch pieces
– 1/2 cup granulated sugar, adjust slightly if rhubarb is very tart
– 1 tsp vanilla extract, use pure for best flavor
– 1 cup powdered sugar, sifted to avoid lumps
– 2 tbsp milk, any percentage works

Instructions

1. Combine 2 cups flour and cubed cold butter in a large bowl. 2. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form. 3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. 4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes. 5. While dough chills, combine chopped rhubarb, granulated sugar, and vanilla extract in a saucepan. 6. Cook over medium heat, stirring frequently, for 8-10 minutes until rhubarb softens and mixture thickens. 7. Remove from heat and let filling cool completely. 8. Preheat your oven to 375°F and line a baking sheet with parchment paper. 9. Roll out one dough disc on a floured surface to 1/8-inch thickness. 10. Use a 3-inch round cutter to cut out circles, re-rolling scraps as needed. 11. Place 1 teaspoon of cooled rhubarb filling in the center of each circle. 12. Brush edges of circles lightly with water. 13. Fold dough over filling to create half-moons and press edges firmly to seal. 14. Use a fork to crimp edges decoratively and prevent leaking. 15. Cut 2-3 small slits in the top of each pie for steam to escape. 16. Arrange pies on the prepared baking sheet, spacing them 1 inch apart. 17. Bake for 18-20 minutes until golden brown and flaky. 18. While pies bake, whisk together powdered sugar and milk until smooth for the glaze. 19. Let pies cool on the baking sheet for 5 minutes before transferring to a wire rack. 20. Drizzle vanilla glaze over warm pies. What makes these hand pies so delightful is the contrast between the crisp, buttery crust and the bright, tangy rhubarb filling that bursts with flavor. The vanilla glaze adds just enough sweetness to balance the tartness perfectly. Try serving them slightly warm with a scoop of vanilla ice cream for an extra special treat, or pack them in lunchboxes for a sweet surprise.

Rhubarb and Cherry Pie with Almond Extract

Just imagine the perfect balance of tart and sweet coming together in a flaky, golden crust. You’re going to love this rhubarb and cherry pie with that subtle almond aroma that makes it feel extra special. It’s the kind of dessert that turns an ordinary day into something memorable.

Ingredients

– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, cold and cubed
– 1 tsp salt
– 6-8 tbsp ice water
– 4 cups fresh rhubarb, chopped into ½-inch pieces
– 2 cups fresh cherries, pitted
– ¾ cup granulated sugar
– ¼ cup cornstarch
– 1 tsp almond extract
– 1 egg, beaten for egg wash
– 1 tbsp coarse sugar for sprinkling

Instructions

1. Combine 2 ½ cups flour and 1 tsp salt in a large bowl.
2. Cut in 1 cup cold cubed butter using a pastry cutter until pea-sized crumbs form.
3. Add ice water 1 tablespoon at a time, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll out one dough disc on a floured surface to fit a 9-inch pie plate.
7. Transfer dough to pie plate, pressing gently into corners.
8. In a separate bowl, toss 4 cups rhubarb and 2 cups cherries with ¾ cup sugar and ¼ cup cornstarch.
9. Stir in 1 tsp almond extract until evenly distributed.
10. Pour fruit mixture into the prepared pie crust.
11. Roll out the second dough disc and place over filling.
12. Crimp edges together and cut 4-5 slits in the top crust for steam.
13. Brush top crust with beaten egg and sprinkle with 1 tbsp coarse sugar.
14. Bake on preheated baking sheet for 45-50 minutes until crust is golden brown and filling is bubbling.
15. Cool on a wire rack for at least 2 hours before slicing.

Out of the oven, this pie boasts a flaky, buttery crust that shatters beautifully with each bite. The filling strikes that perfect sweet-tart balance with juicy cherries and tender rhubarb, all enhanced by the warm almond notes. Serve it slightly warm with a scoop of vanilla ice cream for that classic pairing, or enjoy a slice with your morning coffee for a special treat.

Rhubarb Meringue Pie with Toasted Marshmallow

A rhubarb meringue pie with toasted marshmallow topping might sound fancy, but it’s totally doable in your own kitchen. You get that perfect balance of tangy fruit and sweet, fluffy topping—it’s like summer and dessert had the best party ever. Let’s bake this showstopper together!

Ingredients

• 1 9-inch pie crust, store-bought or homemade (thaw if frozen)
• 4 cups fresh rhubarb, chopped into 1/2-inch pieces (or frozen, thawed and drained)
• 1 cup granulated sugar (adjust for tartness preference)
• 1/4 cup cornstarch (for thickening the filling)
• 3 large egg yolks (reserve whites for meringue)
• 1/2 cup water
• 1 tsp vanilla extract (or almond extract for variation)
• 3 large egg whites, at room temperature
• 1/4 tsp cream of tartar (helps stabilize meringue)
• 1/4 cup granulated sugar (for meringue)
• 1 cup mini marshmallows (for topping)

Instructions

1. Preheat your oven to 375°F and place the pie crust in a 9-inch pie dish, crimping the edges decoratively if you like.
2. Prick the bottom and sides of the crust all over with a fork to prevent air bubbles.
3. Bake the crust for 12–15 minutes, until lightly golden; remove and let cool slightly while you prepare the filling.
4. In a medium saucepan, combine the chopped rhubarb, 1 cup sugar, cornstarch, egg yolks, and water, stirring until no lumps remain.
5. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and bubbles, about 8–10 minutes.
6. Remove the pan from heat and stir in the vanilla extract; pour the filling into the pre-baked crust, spreading it evenly.
7. In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until frothy.
8. Gradually add the 1/4 cup sugar while increasing mixer speed to high, and beat until stiff, glossy peaks form, about 3–5 minutes.
9. Spread the meringue over the rhubarb filling, sealing it to the edges of the crust to prevent shrinking.
10. Sprinkle the mini marshmallows evenly over the meringue layer.
11. Bake the pie at 375°F for 10–12 minutes, until the meringue is lightly browned and marshmallows are toasted and puffy.
12. Let the pie cool completely on a wire rack for at least 2 hours before slicing to set the filling.

Here’s the magic: each bite gives you that creamy, tart rhubarb against a cloud-like meringue and gooey toasted marshmallow. Honestly, it’s a dream served slightly warm with a scoop of vanilla ice cream melting over the top—pure comfort in every slice!

Rhubarb and Pear Pie with Walnut Crust

This rhubarb and pear pie with walnut crust is the perfect way to welcome autumn. You’ll love how the tart rhubarb balances with sweet pears, all tucked into a nutty, buttery crust that’s surprisingly simple to make. It’s the kind of dessert that makes your kitchen smell incredible and brings everyone to the table.

Ingredients

– 1 1/4 cups all-purpose flour (spoon and level for accuracy)
– 1/2 cup finely chopped walnuts (toast them first for deeper flavor)
– 1/2 cup cold unsalted butter, cubed (keep it chilled until use)
– 3 tablespoons ice water (add more if dough feels dry)
– 4 cups chopped rhubarb, 1/2-inch pieces (use fresh or frozen, no need to thaw)
– 3 ripe pears, peeled and sliced 1/4-inch thick (Bartlett or Anjou work well)
– 3/4 cup granulated sugar (adjust based on fruit sweetness)
– 2 tablespoons cornstarch (helps thicken the filling)
– 1 teaspoon vanilla extract (pure vanilla recommended)
– 1 egg, beaten (for egg wash)
– 1 tablespoon coarse sugar (for sprinkling on crust)

Instructions

1. Preheat your oven to 375°F and place a rack in the center position.
2. Combine 1 1/4 cups flour and 1/2 cup chopped walnuts in a large bowl.
3. Cut in 1/2 cup cold butter cubes using a pastry cutter until mixture resembles coarse crumbs.
4. Sprinkle 3 tablespoons ice water over the mixture and stir until dough comes together.
5. Press the dough into a 9-inch pie plate, ensuring even thickness across bottom and sides.
6. Chill the crust in refrigerator for 15 minutes while you prepare the filling.
7. In another bowl, toss 4 cups rhubarb and sliced pears with 3/4 cup sugar and 2 tablespoons cornstarch.
8. Stir in 1 teaspoon vanilla extract until fruit is evenly coated.
9. Remove crust from refrigerator and pour filling into the chilled crust.
10. Brush the crust edges with beaten egg using a pastry brush.
11. Sprinkle 1 tablespoon coarse sugar over the entire crust for a sparkling finish.
12. Bake at 375°F for 45-50 minutes until crust is golden brown and filling is bubbly.
13. Cool the pie on a wire rack for at least 2 hours before slicing to allow filling to set.
Nothing beats the contrast between the crisp walnut crust and the soft, jammy fruit filling. The rhubarb keeps it bright while the pears add natural sweetness that needs no extra sugar. Try serving it warm with a scoop of vanilla ice cream that melts into all those beautiful fruit juices.

Rustic Rhubarb Galette with Whipped Cream

Ever have one of those days where you want something impressive but don’t want to fuss with a complicated recipe? This rustic rhubarb galette is your answer. It’s forgiving, beautiful in its imperfection, and absolutely delicious with a dollop of whipped cream.

Ingredients

• 1 ½ cups all-purpose flour, plus more for dusting
• ½ cup cold unsalted butter, cubed
• ¼ cup ice water
• 3 cups chopped rhubarb, in ½-inch pieces
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 large egg, for egg wash
• 1 tbsp coarse sugar, for sprinkling
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the 1 ½ cups of all-purpose flour and ¼ teaspoon of salt.
3. Add the ½ cup of cold, cubed butter to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Tip: Keeping the butter cold is key for a flaky crust, so work quickly.
5. Drizzle the ¼ cup of ice water over the flour-butter mixture.
6. Stir with a fork until the dough just begins to clump together.
7. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it forms a cohesive ball.
8. Flatten the dough ball into a 1-inch thick disc, wrap it in plastic wrap, and refrigerate it for 30 minutes.
9. While the dough chills, combine the 3 cups of chopped rhubarb, ½ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of vanilla extract in a medium bowl. Toss until the rhubarb is evenly coated.
10. On a lightly floured surface, roll the chilled dough out into a rough 12-inch circle, about ⅛-inch thick.
11. Carefully transfer the rolled dough to the prepared baking sheet.
12. Spoon the rhubarb filling into the center of the dough, leaving a 2-inch border around the edges.
13. Gently fold the edges of the dough up and over the filling, pleating as you go. Tip: Don’t worry about making it perfect—the rustic, folded look is part of the charm.
14. In a small bowl, beat the 1 large egg with 1 tablespoon of water to create an egg wash.
15. Lightly brush the folded crust edges with the egg wash.
16. Sprinkle the 1 tablespoon of coarse sugar over the egg-washed crust.
17. Bake the galette for 35-40 minutes, or until the crust is golden brown and the rhubarb filling is bubbly.
18. Transfer the baking sheet to a wire rack and let the galette cool for at least 20 minutes. Tip: Letting it cool allows the filling to set, so it won’t run everywhere when you slice it.
19. While the galette cools, make the whipped cream by beating the 1 cup of heavy cream and 2 tablespoons of powdered sugar in a chilled bowl with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.

The flaky, buttery crust provides the perfect contrast to the sweet-tart, jammy rhubarb filling. Try serving a warm slice with the cool whipped cream for a delightful mix of temperatures and textures.

Rhubarb and Blackberry Pie with Cornmeal Crust

Did you know that combining tart rhubarb with sweet blackberries creates the most incredible flavor balance? This pie features a unique cornmeal crust that adds a delightful crunch you won’t find in traditional recipes. It’s the perfect dessert for when you want something familiar but with an exciting twist.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup fine cornmeal
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 3 cups chopped rhubarb, in 1/2-inch pieces
• 2 cups fresh blackberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten for egg wash
• 1 tbsp coarse sugar for sprinkling

Instructions

1. Combine 1 1/4 cups flour and 1/4 cup cornmeal in a large bowl.
2. Cut in 1/2 cup cold butter using a pastry cutter until mixture resembles coarse crumbs.
3. Add ice water 1 tablespoon at a time, mixing until dough just comes together.
4. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Mix 3 cups rhubarb, 2 cups blackberries, 3/4 cup sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice in a bowl.
7. Roll out one dough disc to fit a 9-inch pie plate, leaving 1-inch overhang.
8. Transfer bottom crust to pie plate and trim edges evenly.
9. Pour fruit filling into the crust, spreading it evenly.
10. Roll out second dough disc and place over filling.
11. Crimp edges together firmly to seal the pie.
12. Cut 4-5 slits in the top crust for steam to escape.
13. Brush the entire top crust with beaten egg using a pastry brush.
14. Sprinkle 1 tbsp coarse sugar evenly over the egg-washed crust.
15. Place pie on the preheated baking sheet and bake for 45-50 minutes.
16. Check pie at 40 minutes – crust should be golden brown and filling bubbling through slits.
17. Remove from oven when deeply golden and let cool completely on a wire rack, about 3 hours.

Nothing beats that first slice revealing the jewel-toned filling against the speckled cornmeal crust. The filling sets up beautifully with just the right balance of sweet and tart, while the cornmeal adds a subtle crunch that makes this pie truly special. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast of temperatures and textures.

Summary

Absolutely delightful, isn’t it? These 18 rhubarb pie recipes offer something special for every baker—from classic to creative twists. We hope you’ll try a few, leave a comment sharing your favorite, and pin this roundup on Pinterest to inspire fellow home cooks. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.