The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from the rhubarb, and so delicious paired with our flaky pie crust!
Looking for more pie recipes? Try my Apple Pie or Triple Berry Pie!
If you’re looking for an amazing, no-nonsense Rhubarb Pie, you’ve come to the right place! It’s so simple to make with only six ingredients, and will please the most critical Rhubarb Pie enthusiasts!
How to make Rhubarb Pie:
Combine sugar, tapioca flour, and zest in large mixing bowl. Add rhubarb and toss to coat.
Prepare Pie Crust: Place unbaked pie crust in pie plate. Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan. Cut butter into small pieces and dot over the top of the rhubarb filling.
Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
Cool for at least 4 hours before serving. Refrigerate for up to 4 days.
Make Ahead and Freezing Instructions:
To Make Ahead: This pie can be made ahead and refrigerated for up to 4 days. The homemade pie crusts can also be made ahead and stored in the fridge or freezer. Follow my instructions HERE.
To Freeze: Bake the pie and allow it to cool completely. Cover well with plastic wrap as well as tinfoil. Store in the freezer for up to 3 months. To thaw, place it in the refrigerator for about 1 ½ days.
- Strawberry Rhubarb Pie: Substitute 2 ½ cups of the rhubarb for chopped strawberries! Follow instructions and bake as directed.
- Flavor Twists: Try adding ¼ teaspoon ground cinnamon, nutmeg, or cardamom.
- Ditch the pie crust and make this easy Rhubarb Crisp.
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- 1 batch homemade pie crust (makes two crusts) — A homemade crust is recommended—the store bought ones are thin and brown too quickly
- 6 cups chopped rhubarb (about seven 15-inch stalks)
- 1 cup + 1 Tablespoon granulated sugar , divided
- ¼ cup tapioca flour
- 1 teaspoon orange zest , (or sub lemon zest)
- 1 ½ tablespoons butter
Optional for Flavor twists:
- 1/4 teaspoon ground cinnamon, nutmeg, or cardamom
- Preheat oven to 400 degrees F.
- Add bottom crust to pie plate.
- In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
- Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
- Cut butter into small pieces and dot over the top of the rhubarb filling.
- Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
- Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
- Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.
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There is nothing better than a fresh rhubarb pie. Making this brought me back to the times I would make this with my grandparents from rhubarb right from their garden all those years ago. This is my go-to recipe!