The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from the rhubarb, and so delicious paired with our flaky pie crust!

Want more pie recipes? Try my Chess Pie, Blueberry Pie, Apple Pie, or Raisin Pie!

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.

This Rhubarb Pie is for you, Dad!

I had less than zero desire to create a Rhubarb Pie recipe until I found out that it’s the one dessert my Dad cherishes from his mother (who passed away when he was really young). Little did I know that Rhubarb season is such a gift, and I’ve completely fallen for the perfect sweet-tart balance in homemade rhubarb pie. And, that balance is made possible with just six ingredients and very little prep. So happy you love this pie Dad, and now it will always remind me of you.

If you want to skip the pie crust, go and make our Strawberry Rhubarb Crisp, instead!

How to make Rhubarb Pie:

Rhubarb Pie Filling: Combine sugar, tapioca flour, and zest in large mixing bowl then add rhubarb and toss to coat.

Two images showing a glass bowl with sugar, tapioca flour, and orange zest.

Assemble: Place rolled out pie crust into pie plate and sprinkle 1 Tablespoon coarse sugar all over the bottom of the crust to help keep it from getting soggy. Add rhubarb pie filling and place small pieces of butter dotted over the top. Add top pie crust and seal the edges of the bottom and top crust together. Cut a few slits, or a small “x” on the top crust to allow steam to escape.

Two images showing a rhubarb pie filling in a pie crust before and after it's covered with the top crust and fluted edges done.

Bake this easy rhubarb pie recipe 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.

Two images showing the best rhubarb pie recipe after it's baked, and then a slice on a plate with a scoop of vanilla ice cream on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer.

To Freeze: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.

Recipe Variations:

  • Strawberry Rhubarb Pie: Substitute 2 ½ cups of the rhubarb with chopped fresh strawberries.
  • Flavor Twists: Try adding ¼ teaspoon ground cinnamon, nutmeg, or cardamom.
  • Crisp: Ditch the pie crust and make this easy Rhubarb Crisp.

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Recipe

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.
Prep 30 minutes
Cook 1 hour
Total 1 hour 30 minutes
Save Recipe

Equipment

Ingredients
 
 

  • 1 recipe homemade pie crust our recipe makes 2 crusts, one for the bottom and one for the top of the pie
  • 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:

  • 1/4 teaspoon ground cinnamon, or nutmeg, or cardamom

Instructions
 

  • Preheat oven to 400 degrees F.
  • Rhubarb Pie Filling: In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
  • Assemble: Add one rolled-out pie crust to pie plate. Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to prevent it from getting soggy. Add rhubarb pie filling. top with small pieces of butter dotted over the top of the rhubarb filling. Roll out second pie crust and place on top. Seal the bottom and top crust together. Cut a few slits or a small "X" on the top crust for steam 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: Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

Notes

Make Ahead Instructions: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer.
Freezing Instructions: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.
Strawberry Rhubarb Pie: Replace 2 ½ cups of the rhubarb with chopped strawberries, or try our Strawberry Rhubarb Crisp.

Nutrition

Calories: 245kcalCarbohydrates: 43gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 6mgSodium: 110mgPotassium: 287mgFiber: 2gSugar: 26gVitamin A: 160IUVitamin C: 8mgCalcium: 84mgIron: 1mg

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I originally shared this recipe July 2021. Updated May 2024.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 15 votes (14 ratings without comment)

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  1. 5 stars
    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!