Easy Homemade Rhubarb Pie Recipe – A Sweet and Tangy Summer Classic

If you're dreaming of a dessert that tastes like summer in every bite, this homemade rhubarb pie recipe is just what you need. With its vibrant, tart filling and buttery, golden crust, it's a nostalgic favorite that’s surprisingly easy to make. Whether you’re a seasoned baker or just getting started, this easy rhubarb dessert will quickly become a go-to in your recipe box.

Made with simple ingredients and perfect for using up seasonal or frozen rhubarb, this pie is ideal for weekend baking, garden parties, or a comforting family dessert. Serve it warm with a scoop of vanilla ice cream, and watch it disappear.

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🛒 Ingredients

For the Filling:

• 4 cups chopped rhubarb (fresh or thawed if frozen)

• 1 1/4 cups granulated sugar

• 1/4 cup cornstarch

• 1 tsp vanilla extract

• 1/4 tsp ground cinnamon (optional)

• Pinch of salt

For the Pie Crust:

• 1 double pie crust (homemade or store-bought)

• 1 egg + 1 tbsp water (for egg wash)

• 1 tbsp coarse sugar (optional, for topping)

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👩‍🍳 Instructions

1. Preheat your oven to 375°F / 190°C.

2. Roll out the bottom pie crust and place it in a 9-inch pie dish. Set aside.

3. In a large bowl, mix the chopped rhubarb, sugar, cornstarch, cinnamon, salt, and vanilla.

4. Pour the filling into the crust.

5. Cover with the top crust (whole or lattice-style), seal and crimp the edges, and cut small slits in the top if needed.

6. Brush the top with the egg wash and sprinkle with sugar.

7. Bake for 45–55 minutes, until the crust is golden and the filling is bubbly.

8. Let cool for at least 2 hours before slicing so the filling sets properly.

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🍦 Serving Suggestion:

Serve with vanilla ice cream or fresh whipped cream. It’s also delicious the next day straight from the fridge!

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📝 Tips & Variations:

• If your rhubarb is very tart, add an extra 1–2 tbsp sugar to the filling.

• Add 1 cup sliced strawberries for a Strawberry Rhubarb Pie twist.

• Use a pie shield or foil to cover the edges if they brown too quickly.

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