Rhubarb Pie: The Tart Dessert That’ll Steal Your Heart 🍰

There’s something old-fashioned and deeply satisfying about a homemade rhubarb pie. It’s the kind of dessert that feels like a page out of grandma’s cookbook—tart, sweet, and tucked into a flaky, golden crust. I remember my first taste of rhubarb pie at a Fourth of July potluck, served with a scoop of vanilla bean ice cream and a side of gossip from the neighbors. It was love at first bite.

This version keeps things simple and classic: just rhubarb, sugar, a hint of vanilla, and butter, nestled between two buttery crusts. No strawberries to soften the blow—this pie is unapologetically tart, refreshingly different, and oh-so-satisfying. It’s the dessert equivalent of a bright summer day: a little wild, a little sweet, and impossible to forget.

---

Why You’ll Love This Rhubarb Pie

• Pure Rhubarb Flavor – No strawberries here—just rhubarb in all its tart glory.
• Flaky Crust, Gooey Center – That golden brown crust meets bubbling, jammy filling.
• Nostalgic Vibes – Feels like summer on a plate, just like Grandma used to make.
• Pairs Perfectly with Ice Cream – Vanilla is a classic, but don’t sleep on honey or ginger flavors.

---

Ingredients

• 2 cups rhubarb, chopped (fresh or thawed from frozen)
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 pastry for a 9-inch double-crust pie

---

Instructions

1. Preheat oven to 425°F (220°C). Line a 9-inch pie pan with your bottom crust.
2. Mix the filling: In a bowl, toss rhubarb with sugar, flour, and salt until well combined.
3. Assemble: Pour the mixture into your prepared crust. Dot with butter, drizzle on vanilla.
4. Top it off: Add your top crust, crimp edges, and cut a few slits to let steam escape.
5. Bake for 45–50 minutes, until the crust is golden and the filling bubbles.
6. Cool & serve: Let it cool slightly. Serve warm or at room temp, ideally with ice cream.

---

Melania’s Tips for Perfect Rhubarb Pie

• Don’t skimp on the slits! Steam needs to escape or the crust gets soggy.
• Place a baking sheet under the pie—bubble-over is part of the charm.
• Use a pie shield or foil if the edges brown too quickly.

---

Bake It With the Littles

Rhubarb may not sound exciting to kids, but making this pie sure is:

• Let them help mix the filling (and taste a raw rhubarb bite if they dare).
• Have them crimp the crust edges or use cookie cutters for fun shapes on top.
• Turn it into mini pies using muffin tins—adorable and kid-sized.

For another kid-friendly project, check out our mini apple hand pies.

---

Meal-Prep Magic

Plan ahead with ease:

• Make the filling a day early and store in the fridge.
• Use store-bought crust to save time—no shame in it!
• Freeze whole pies before baking; bake from frozen with a few extra minutes.

---

Healthier Swaps Without Losing the Magic

Trying to tone it down a bit? Try:

• Reducing sugar by 1/4 cup if your rhubarb isn’t too tart.
• Using whole wheat pastry flour for a slightly nutty crust.
• Swapping the butter dot for coconut oil (you’ll barely notice).

---

Leftover Remix

Yes, pie can reinvent itself:

• Rhubarb Pie Milkshake – Blend with ice cream and a splash of milk.
• Pie Parfait – Crumble into layers with yogurt and granola.
• Toasted Pie Slices – Reheat in a pan for a crispy crust refresh.

---

Gift It Like a Pro

Few things say “I appreciate you” like a homemade pie:

• Wrap cooled slices in parchment and stack in a pie box.
• Include a handwritten note and a tag that says “Best served with ice cream.”
• Add a mini jar of our vanilla bean whipped cream on the side for extra flair.

---

FAQs

Can I use frozen rhubarb?
Yes, just thaw and drain well before using.

Why is my pie watery?
Be sure to use the right amount of flour—it thickens the filling.

How long does it last?
3 days at room temp, 5 days in the fridge, or freeze for up to 3 months.

---

Final Thought

Rhubarb pie is a reminder that dessert doesn’t have to be ordinary to be delicious. Tart, sweet, flaky, and nostalgic—it’s summer in a crust. So go on, embrace the tang and pass the vanilla ice cream. You’re about to make a memory with every bite. 🍰

Print