The tart and tangy flavor of rhubarb is a perfect match for sweet desserts, and what better way to enjoy it than in a delicious pie? Whether you’re a seasoned baker or just looking for a new recipe to try, we’ve got you covered with these 18 mouthwatering rhubarb pie recipes. From classic lattice-crust pies to innovative flavor combinations like strawberry-rhubarb and vegan coconut cream-topped pies, there’s something for everyone in this collection.
In this article, we’ll take you on a journey through the world of rhubarb pies, highlighting unique twists and spins that will make your taste buds dance. Whether you’re looking for a show-stopping dessert to impress your friends or just a comforting treat to enjoy on a chilly evening, these recipes are sure to satisfy.
So what are you waiting for? Dive into the wonderful world of rhubarb pie-making with us and discover the perfect recipe to suit your taste!
Classic Rhubarb Pie with Lattice Crust
Classic Rhubarb Pie with Lattice Crust: A timeless dessert that showcases the tart sweetness of rhubarb, topped with a beautiful lattice crust.
Ingredients:
– 2 cups fresh or frozen rhubarb, chopped
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten (for egg wash)
– 1 pie crust (homemade or store-bought), for lattice top
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, sugar, cornstarch, and salt. Mix until well combined.
3. Roll out the pie crust to fit a 9-inch pie dish. Fill with the rhubarb mixture and dot the top with butter pieces.
4. Roll out remaining pie crust to fit the top of the pie. Cut into strips for lattice pattern.
5. Place lattice strips on top of the filling, weaving them together. Brush with egg wash.
6. Bake for 45-50 minutes or until crust is golden brown and filling is bubbly.
Cooking Time: 45-50 minutes
Strawberry Rhubarb Pie with Vanilla Bean
This classic pie combines the sweetness of strawberries with the tartness of rhubarb, all wrapped up in a flaky crust infused with the warm flavor of vanilla bean. Perfect for springtime or summer gatherings.
Ingredients:
– 2 cups sliced strawberries
– 1 cup sliced rhubarb
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup vanilla bean-infused heavy cream (see note)
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine strawberries and rhubarb. Add sugar, cornstarch, and salt; toss until fruit is evenly coated.
3. Roll out pie crust and place in a 9-inch pie dish. Fill with fruit mixture and dot with butter.
4. Roll out remaining pie crust and use to cover pie. Crimp edges to seal.
5. Cut a few slits in the top crust and brush with vanilla bean-infused heavy cream.
6. Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly.
Note: To infuse heavy cream with vanilla bean, slice 1/2 vanilla bean pod and add to 1 cup heavy cream. Refrigerate for at least 30 minutes before using.
Rhubarb Custard Pie with Cinnamon
This classic pie combines the tartness of rhubarb with the warmth of cinnamon, all wrapped up in a creamy custard filling. Perfect for springtime or anytime you want a taste of sunshine.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine rhubarb, sugar, flour, and salt; toss until coated.
3. Roll out pie crust and place in a 9-inch pie dish.
4. Arrange the rhubarb mixture in the pie crust.
5. In another bowl, whisk together heavy cream, eggs, and cinnamon; pour over the rhubarb.
6. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Dutch Rhubarb Pie with Streusel Topping
A classic Dutch dessert, this rhubarb pie is filled with sweet and tart flavors, topped with a crunchy streusel topping. Perfect for a warm summer evening or a cozy winter night.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1 cup streusel topping (see below)
– Confectioners’ sugar, for dusting
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, flour, and salt.
3. Pour in melted butter and beaten egg; mix until well combined.
4. Roll out streusel topping mixture between two sheets of parchment paper.
5. Place rhubarb filling in a 9-inch pie dish and top with streusel topping.
6. Bake for 45-50 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Rhubarb and Apple Crumble Pie
This sweet and tangy pie combines the natural tartness of rhubarb with the sweetness of apples, topped with a crunchy crumble mixture. Perfect for a warm-weather dessert or as a unique addition to your holiday table.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup sliced apples (Granny Smith or Fuji work well)
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, apples, granulated sugar, flour, cinnamon, nutmeg, and salt; mix until well combined.
3. Transfer the mixture to a 9-inch pie dish.
4. In a separate bowl, combine rolled oats, brown sugar, and cold butter. Use your fingers or a pastry blender to work the butter into the dry ingredients until crumbly.
5. Spread the crumble mixture evenly over the filling.
6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is tender.
Cooking Time: 40-45 minutes
Vegan Rhubarb Pie with Coconut Cream
A sweet and tangy vegan twist on the classic pie, featuring a flaky crust, tender rhubarb filling, and a creamy coconut topping.
Ingredients:
For the Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup
– 1/2 teaspoon salt
For the Filling:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1/2 cup maple syrup
– 2 tablespoons lemon juice
– 1/4 cup coconut sugar
– 1/4 teaspoon salt
For the Coconut Cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons maple syrup
– 1 tablespoon coconut cream (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by combining flour, oats, melted coconut oil, maple syrup, and salt in a bowl.
3. Roll out the crust to fit a 9-inch pie dish.
4. Fill with rhubarb mixture, leaving a 1-inch border around edges.
5. Fold crust edges up over filling to form a crusty edge.
6. Bake for 45-50 minutes or until crust is golden brown and filling is tender.
7. Allow the pie to cool before topping with coconut cream.
Cooking Time: 45-50 minutes
Gluten-Free Rhubarb Pie with Almond Flour Crust
Discover the sweet and tangy combination of rhubarb pie filling paired with a crispy almond flour crust, perfect for those with gluten intolerance. This recipe is an easy and delicious way to enjoy a classic dessert without compromising on taste or dietary needs.
Ingredients:
For the crust:
– 2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 large egg
For the filling:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 cup heavy cream or half-and-half
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by combining almond flour, coconut sugar, and salt in a bowl.
3. Add cold butter and mix until crumbly.
4. Beat in the egg until well combined.
5. Roll out the dough to fit a 9-inch pie dish.
6. Fill with rhubarb mixture (see below).
7. Top with crust and bake for 45-50 minutes, or until golden brown.
Rhubarb Filling:
1. Combine rhubarb, granulated sugar, cornstarch, lemon juice, and salt in a bowl.
2. Mix well to coat rhubarb evenly.
3. Pour into prepared pie crust.
Rhubarb and Raspberry Pie with Lemon Zest
This pie combines the tartness of rhubarb and raspberries with a hint of brightness from lemon zest, creating a unique and delicious flavor profile.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup fresh raspberries
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon grated lemon zest
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, raspberries, sugar, flour, and salt. Mix until well combined.
3. Stir in melted butter, eggs, lemon juice, and lemon zest.
4. Roll out pie crust and fill with the fruit mixture.
5. Bake for 40-45 minutes or until crust is golden brown and filling is bubbly.
Cooking Time: 40-45 minutes
Spiced Rhubarb Pie with Cardamom
This sweet and tangy pie is a unique twist on the classic rhubarb recipe, featuring the warm and aromatic spice of cardamom. The combination of tender rhubarb, flaky pastry, and subtle spices will delight your senses.
Ingredients:
– 2 cups fresh or frozen rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 cups all-purpose flour
– 1/4 cup cold water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, cardamom, cinnamon, nutmeg, and salt. Mix until well combined.
3. Roll out pastry dough on a floured surface to a thickness of about 1/8 inch.
4. Pour the rhubarb mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Brush with melted butter and cut a few slits in the top crust to allow steam to escape.
7. Bake for 40-45 minutes or until crust is golden brown and filling is tender.
Rhubarb and Blueberry Pie with Oat Topping
This pie combines the tartness of rhubarb with the sweetness of blueberries, topped with a crunchy oat topping. The result is a unique and delicious dessert perfect for springtime.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup fresh or frozen blueberries
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, blueberries, granulated sugar, flour, and salt. Let sit for 15 minutes.
3. Roll out pie crust and fill with the rhubarb-blueberry mixture.
4. Mix oats, brown sugar, and cold butter in a separate bowl until crumbly.
5. Top the pie with the oat topping and bake for 40-45 minutes or until the filling is bubbly and the topping is golden.
Cooking Time: 40-45 minutes
Deep-Dish Rhubarb Pie with Buttery Crust
A classic Midwestern dessert, this deep-dish rhubarb pie is a sweet and tangy delight. With a buttery crust and tender rhubarb filling, it’s perfect for warm weather gatherings or cozy nights in.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, sugar, cornstarch, and salt. Toss until the rhubarb is evenly coated.
3. Roll out the pie crust to fit a 9-inch deep-dish dish. Place the crust in the dish and trim the edges.
4. Fill the crust with the rhubarb mixture and dot the top with melted butter.
5. Bake for 45-50 minutes, or until the crust is golden brown and the filling is tender.
Cooking Time: 45-50 minutes
Rhubarb and Peach Pie with Brown Sugar
Rhubarb and Peach Pie with Brown Sugar: A sweet and tangy combination that’s perfect for warm weather.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 3 ripe peaches, diced
– 1/4 cup brown sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten (for egg wash)
– Pie crust for a single-crust pie
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb and peaches. Mix in brown sugar, cornstarch, lemon juice, and salt.
3. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the rhubarb- peach mixture.
4. Dot the top of the filling with butter pieces.
5. Roll out remaining pie crust for a lattice-top crust or use a pre-made pie crust.
6. Place the lattice-top crust over the filling, trimming excess crust from the edges.
7. Brush egg wash over the crust to glaze.
8. Bake for 40-45 minutes, or until crust is golden brown.
Cooking Time: 40-45 minutes
Mini Rhubarb Hand Pies with Sugar Glaze
These bite-sized treats are a delightful twist on traditional rhubarb pie. The perfect combination of sweet and tart, these mini hand pies are sure to satisfy your cravings.
Ingredients:
– 1 cup fresh rhubarb, chopped
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten (for egg wash)
– Sugar glaze: 1 cup powdered sugar, 2 tablespoons water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together rhubarb, sugar, flour, and salt.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon small amounts of the rhubarb mixture onto one half of the pastry, leaving a 1/2 inch border.
5. Fold the other half over the filling, pressing edges to seal.
6. Brush tops with egg wash and place on baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
8. While warm, drizzle with sugar glaze (mix powdered sugar and water until smooth).
Cooking Time: 20-25 minutes
Rhubarb and Ginger Pie with Honey Drizzle
A sweet and tangy pie that combines the tartness of rhubarb with the warmth of ginger, finished with a drizzle of golden honey.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, sugar, flour, ginger, and salt. Mix until well combined.
3. Add melted butter and beaten egg to the rhubarb mixture. Stir until smooth.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with rhubarb mixture and bake for 40-45 minutes or until filling is bubbly and crust is golden.
5. While pie is baking, warm honey by placing it in a small saucepan over low heat.
6. Remove pie from oven and drizzle with warmed honey.
Cooking Time: 40-45 minutes
Chocolate Rhubarb Pie with Cocoa Crust
A sweet and tangy fusion of flavors, this pie combines the natural tartness of rhubarb with the richness of dark chocolate. Perfect for springtime dessert lovers!
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 6 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
– 1/4 cup unsalted butter, melted
– 2 tablespoons heavy cream
– Cocoa crust:
+ 1 and 1/2 sticks (6 and 3/4 teaspoons) unsalted butter, softened
+ 1 and 1/4 cups all-purpose flour
+ 1/2 cup cocoa powder
+ 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, whisk together sugar, flour, and salt. Add rhubarb and toss until coated.
3. Roll out the chocolate crust (see below) to fit a 9-inch pie dish. Fill with rhubarb mixture.
4. Roll out remaining chocolate crust for top layer.
5. Bake for 45-50 minutes or until crust is darkened and filling is bubbly.
Cocoa Crust:
1. In a bowl, whisk together flour, cocoa powder, and salt.
2. Add softened butter and mix until crumbly.
3. Gradually add heavy cream, mixing until dough forms.
4. Wrap and refrigerate for at least 30 minutes before rolling out.
Rhubarb and Cherry Pie with Almond Extract
This pie combines the tartness of rhubarb with the sweetness of cherries, all tied together with a hint of almond extract. The result is a unique and delicious dessert that’s perfect for warm weather.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup fresh cherries, pitted
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon almond extract
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, cherries, sugar, cornstarch, almond extract, and salt. Let sit for 15 minutes, allowing the mixture to release its juices.
3. Roll out pie crust and place in a 9-inch pie dish. Fill with the rhubarb-cherry mixture.
4. Dot the top of the filling with butter pieces.
5. Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly.
Cooking Time: 45-50 minutes
Rhubarb Meringue Pie with Toasted Marshmallow
A sweet and tangy twist on the classic pie, this Rhubarb Meringue Pie with Toasted Marshmallow is a perfect dessert for springtime gatherings. The toasted marshmallow adds a delightful textural element to the classic meringue topping.
Ingredients:
– 1 cup rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 cup unsalted butter, melted
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1 cup meringue topping (homemade or store-bought)
– Toasted marshmallow toppings (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, sugar, cornstarch, and melted butter. Let sit for 15 minutes.
3. Roll out pie crust and fill with rhubarb mixture. Bake for 40-45 minutes or until filling is tender.
4. Top with meringue topping and bake for an additional 10-12 minutes or until golden brown.
5. Toast marshmallow toppings by holding a kitchen torch over them, or broil in the oven for 30 seconds to caramelize.
Cooking Time: 50-60 minutes
Savory Rhubarb Pie with Goat Cheese and Thyme
This sweet and savory pie combines the tartness of rhubarb with the creaminess of goat cheese, all wrapped up in a flaky pastry crust. Perfect as an appetizer or side dish.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup goat cheese, crumbled
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the rhubarb in olive oil over medium heat until tender, about 5 minutes.
3. Stir in goat cheese, cheddar cheese, and thyme until well combined.
4. Roll out the pie crust and fill with the rhubarb mixture.
5. Fold the crust over the filling to form a pie shape.
6. Brush with egg wash (beaten egg mixed with a little water) and season with salt and pepper.
7. Bake for 35-40 minutes, or until the crust is golden brown.
Cooking Time: 35-40 minutes
Summary
Indulge your sweet tooth with these 18 mouth-watering rhubarb pie recipes! From classic combinations to creative twists, there’s something for everyone. Try a traditional lattice-crust pie or get adventurous with strawberry-rhubarb and apple-rhubarb crumbles. For a twist, try vegan, gluten-free, or savory options featuring goat cheese and thyme. Or, satisfy your sweet tooth with decadent chocolate or caramelized peach pies. Whatever your taste, these rhubarb pie recipes are sure to delight.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
