My sister-in-law’s rhubarb pie was the first I’d ever tasted, and it completely changed how I think about summer baking. My rhubarb pie recipe nails that perfect sweet-tart balance inside a flaky double crust, and I’ve tested it enough times to make sure the filling sets up perfectly every single time. Simple ingredients, no fuss, just a pie your whole family will love!

A slice of rhubarb pie with a golden, flaky crust and visible filling, served on a plate with a red and white napkin nearby—just like in your favorite rhubarb pie recipe.

Old Fashioned Rhubarb Pie Recipe

My sister-in-law is the one who opened my eyes to rhubarb pie. I’d always walked right past those long red stalks at the farmers market without giving them a second thought, until she showed up with a pie that disappeared before dinner was even over. My family has been asking for it every summer since, and my teens who are not easy to impress always come back for a second slice.

What I worked hardest on was keeping the rhubarb flavor front and center. A lot of recipes end up so sweet you could swap in any fruit and never know the difference. Mine actually tastes like rhubarb, perfectly sweetened with that distinct tang in every bite. And if you can’t find fresh stalks yet, frozen works beautifully too.

For more delicious spring and summer dessert recipes, check out my peach pie, strawberry pie, strawberry rhubarb crisp, lemon bars, and easy fruit pizza.

Why My Rhubarb Pie Recipe is the Best

Starts with the Best Homemade Pie Crust – While you can always use store-bought pie crust dough, my homemade pie crust is tender, flaky and so easy to make.
Filling that sets the way it should – Rhubarb releases a lot of moisture as it bakes, which is why so many pies turn out runny. I tested this filling multiple times to nail the right balance of thickener and sugar so it firms up beautifully as it cools.
Easier and quicker steps – No precooking is required. I kept this recipe easy because a pie this good shouldn’t require an entire afternoon in the kitchen.

Ingredients Needed for Homemade Rhubarb Pie

Overhead view of pie ingredients on a white counter, including chopped rhubarb, brown and white sugar, pie dough, egg, flour, orange zest, butter, and vanilla extract.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Pie dough – A homemade double crust gives you the most control over flakiness and flavor.
Rhubarb, sliced 1/2 inch thick – Fresh stalks give the best color and tartness. See variations below for frozen or canned options.
Granulated sugar – This is the primary sweetener and balances the natural tartness of the rhubarb without masking it.
Granulated sugar (reserved) – Sprinkled on top of the egg-washed crust for a golden, slightly crisp finish.
Brown sugar – Adds a subtle molasses flavor you won’t get from plain white sugar.
All-purpose flour – This is the thickener. It absorbs the juices from the rhubarb as it bakes and gives you a filling that slices cleanly.
Orange zest – Adds a bright citrus flavor to the filling.
Vanilla – Rounds out the tartness and ties the flavors together.
Butter – Dotted over the filling before the top crust goes on. It adds richness and helps the filling come together as it bakes.
Egg – Mixed with a splash of water for the egg wash, which gives the top crust that deep golden color.

Substitutions or Variations

Using frozen rhubarb? There’s no need to thaw first. Just toss it straight into the filling and increase bake time slightly. Tent the crust with foil if it begins to brown too much.
Using canned rhubarb? Drain it well before mixing it with the other ingredients to avoid excess liquid in the filling.
Want to add strawberries? You can replace up to half of the rhubarb with strawberries for a different twist.
Out of orange zest? Lemon zest works just as well and keeps that bright flavor.
Prefer a deeper flavor? Add a pinch of cinnamon for a subtle, warmer flavor.

How To Make This Rhubarb Pie Recipe with Fresh Rhubarb

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

To prepare Rhubarb Pie, use a clear glass bowl filled with rhubarb, 1 cup sugar, brown sugar, flour, orange zest, and vanilla and toss until evenly coated.

Also another step in preparing Rhubarb Pie Recipe is to roll out dough on a white surface. A wooden rolling pin and a folded red polka dot cloth can also be seen.

Preheat oven to 425° F. Place a rimmed baking sheet inside to heat.
Prepare pie dough according to directions. Divide into two portions, one slightly larger. Shape into discs, wrap, and refrigerate for 20 minutes.
In a large bowl, combine rhubarb, 1 cup sugar, brown sugar, flour, orange zest, and vanilla and toss until evenly coated.
Roll out the larger dough disc on a floured surface to about 1 inch larger than your pie dish.

Unbaked pie crust for Rhubarb Pie Recipe on a round dish on a white surface, with a rolling pin and a red polka dot cloth nearby.

Unbaked Rhubarb Pie filled with chopped fruit and dotted with butter, sitting on a light marble surface next to a red polka dot cloth.

Transfer to dish and press gently into place. Refrigerate. Roll out the second disc for the top crust.
Remove pie dish from the refrigerator and add the rhubarb filling. Dot with butter. Brush crust edges with water.

A hand holds an unbaked Rhubarb Pie with a crimped edge on a marble surface, next to a red and white polka dot cloth.

A hand brushes egg wash onto an unbaked Rhubarb Pie crust in a pie dish, with a bowl of egg wash and a red cloth nearby on a marble surface.

Add top crust, trim excess, and crimp edges. Cut vents in the top of the crust.
Whisk egg with a splash of water to create an egg wash. Brush over crust and sprinkle with remaining sugar.

Unbaked Rhubarb Pie with a crimped edge and vent slits sits on a marble surface next to a red polka dot cloth.

A baked pie with a golden-brown crust sits on a white surface next to a red polka dot napkin, gold forks, white plates, and a flower arrangement.

Place pie on the hot baking sheet. Bake for 45 minutes, checking for browning. Cover loosely with foil if needed.
Reduce oven temperature to 375° F and bake for an additional 20 minutes, until filling is bubbling.
Cool for 3 to 4 hours before slicing to allow filling to set.

A slice of fruit pie topped with a scoop of vanilla ice cream is served on a plate with a fork, with a whole pie and a flower arrangement in the background.

Slice the rhubarb evenly – This allows it to cook at the same rate so you don’t end up with uneven texture.
Don’t skip chilling the dough – It keeps the crust easier to handle and helps it bake up flaky.
Use a glass or metal pie dish – This gives you better heat distribution and helps the bottom crust bake through.
Rotate the pie halfway through baking – If you notice uneven browning, rotate it to help the crust brown evenly from all sides.
Let the pie cool completely before slicing – This gives the filling time to set so it holds together on the plate.

Rhubarb Pie FAQs

Can I make this rhubarb pie recipe ahead of time?

Yes, it holds well and actually slices better once fully cooled.

How do I know when the pie is done?

The filling should be visibly bubbling through the vents and the crust should be golden.

Do I need to peel rhubarb before using it in pie?

No. The skin on rhubarb stalks is thin and softens completely during baking. There is no need to peel it. Just wash the stalks well, trim the ends, and slice.

Can I reduce the sugar if I prefer a more tart pie?

You can reduce the granulated sugar to 3/4 cup for a pie that’s more on the tart end. Keep the brown sugar in place since it contributes more to depth of flavor than sweetness.

Storage Instructions

Refrigerate – Store leftover pie covered in the refrigerator for up to 4 days.
Freeze – Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheat – To bring a refrigerated slice back to life, place it on a baking sheet in a 350 degree oven for about 10 to 15 minutes. This refreshes the crust better than a microwave, which tends to make it chewy.