27 Irresistible Best Rhubarb Pie Recipes to Try

Mmm, can you smell that? There’s nothing quite like the sweet-tart aroma of fresh rhubarb pie baking in the oven. As spring arrives, this seasonal favorite brings comfort and nostalgia to kitchens across North America. Whether you’re a pie-making pro or just starting out, we’ve gathered 27 irresistible recipes that will have you reaching for your rolling pin. Get ready to discover your new go-to rhubarb pie creation!

Classic Rhubarb Custard Pie

Glistening with ruby-red rhubarb nestled in a velvety custard, this timeless pie captures the essence of spring in every slice. Its flaky, buttery crust gives way to a perfectly balanced filling that marries the fruit’s natural tartness with rich, creamy sweetness. This classic dessert remains a cherished favorite for its elegant simplicity and comforting familiarity.

Ingredients

– Pie crust – 1 (9-inch)
– Rhubarb – 4 cups, chopped
– Sugar – 1½ cups
– Eggs – 3 large
– Heavy cream – 1 cup
– Flour – ¼ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F and place the pie crust in a 9-inch pie dish.
2. Spread 4 cups of chopped rhubarb evenly across the bottom of the pie crust.
3. In a large mixing bowl, whisk together 1½ cups of sugar and 3 large eggs until pale and slightly thickened.
4. Gradually pour in 1 cup of heavy cream while continuously whisking to create a smooth custard base.
5. Add ¼ cup of flour, 1 tsp of vanilla extract, and ¼ tsp of salt to the bowl, whisking until no dry streaks remain.
6. Pour the custard mixture over the rhubarb in the pie crust, ensuring it distributes evenly.
7. Place the pie on a baking sheet to catch any potential drips during baking.
8. Bake at 375°F for 50–55 minutes, or until the custard is set around the edges but still has a slight jiggle in the center.
9. Cool the pie completely on a wire rack for at least 3 hours before slicing to allow the custard to fully set.
Zesty rhubarb pieces soften into tender pockets within the silky, rich custard, creating a delightful contrast in textures. The filling firms up beautifully when cooled, making clean slices that showcase the vibrant pink swirls throughout. For an elegant presentation, serve each wedge with a dollop of lightly sweetened whipped cream and a sprinkle of candied ginger to complement the pie’s bright acidity.

Strawberry Rhubarb Pie Delight

Gracefully bridging the gap between summer’s sweetness and autumn’s tartness, this Strawberry Rhubarb Pie Delight captures the essence of seasonal transition. With its vibrant crimson filling peeking through a golden lattice crust, this dessert offers both visual drama and complex flavor harmony. Each slice delivers the perfect balance of sweet berries and tangy rhubarb encased in a buttery, flaky pastry.

Ingredients

Flour – 2 cups
Butter – ¾ cup
Sugar – 1 cup
Strawberries – 2 cups
Rhubarb – 2 cups
Egg – 1

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Combine 2 cups of flour and ¾ cup of cold, cubed butter in a large bowl.
3. Use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
4. Add 1 tablespoon of ice water at a time, mixing just until the dough comes together.
5. Divide the dough into two equal portions and shape into disks.
6. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
7. While the dough chills, combine 2 cups of sliced strawberries and 2 cups of diced rhubarb in a separate bowl.
8. Toss the fruit mixture with 1 cup of sugar until evenly coated.
9. Roll out one dough disk to fit a 9-inch pie plate, leaving a 1-inch overhang.
10. Transfer the rolled dough to the pie plate and gently press it into the corners.
11. Pour the fruit filling into the prepared crust, spreading it evenly.
12. Roll out the second dough disk and cut it into 1-inch wide strips.
13. Create a lattice pattern over the filling by weaving the strips alternately.
14. Trim the excess dough and crimp the edges to seal.
15. Beat 1 egg with 1 tablespoon of water to create an egg wash.
16. Brush the egg wash evenly over the lattice crust.
17. Place the pie on a baking sheet to catch any drips.
18. Bake at 375°F for 45-50 minutes until the crust is golden brown and the filling bubbles.
19. Cool the pie on a wire rack for at least 2 hours before serving.

Delightfully complex in both texture and taste, this pie offers a crisp, buttery crust that shatters beautifully against the soft, jammy filling. The strawberries provide bursts of sweetness that perfectly counter the rhubarb’s pleasant tartness, creating a symphony of flavors in every bite. Serve warm with a scoop of vanilla bean ice cream for contrasting temperatures, or enjoy at room temperature to fully appreciate the nuanced fruit flavors.

Lattice-Top Rhubarb Pie

There’s something undeniably charming about the classic lattice-top pie, where ruby-red rhubarb filling peeks through a golden woven crust in perfect harmony. This timeless dessert balances tart and sweet with elegant simplicity, making it a showstopping centerpiece for any spring gathering. The intricate lattice work may appear daunting, but with patience and care, it becomes a meditative process that yields breathtaking results.

Ingredients

Flour – 2 ½ cups
Salt – 1 tsp
Butter – 1 cup
Ice water – ¼ cup
Rhubarb – 4 cups
Sugar – 1 ½ cups
Cornstarch – ¼ cup
Egg – 1

Instructions

1. Combine 2 ½ cups flour and 1 tsp salt in a large bowl.
2. Cut 1 cup cold butter into small cubes and add to flour mixture.
3. Use your fingers or a pastry cutter to work butter into flour until pea-sized crumbs form.
4. Gradually add ¼ cup ice water, mixing just until dough comes together.
5. Divide dough into two equal discs, wrap in plastic, and refrigerate for 1 hour.
6. Preheat oven to 375°F and position rack in lower third of oven.
7. Roll one dough disc into a 12-inch circle and transfer to 9-inch pie plate.
8. Trim edges leaving 1-inch overhang, then refrigerate crust while preparing filling.
9. Chop 4 cups rhubarb into ½-inch pieces and place in large bowl.
10. Whisk together 1 ½ cups sugar and ¼ cup cornstarch in separate bowl.
11. Sprinkle sugar mixture over rhubarb and toss gently to coat evenly.
12. Pour filling into chilled pie crust, distributing evenly.
13. Roll second dough disc into 12-inch circle and cut into 1-inch wide strips.
14. Weave strips over filling in lattice pattern, alternating over and under.
15. Trim lattice ends and crimp edges with fork to seal.
16. Beat 1 egg with 1 tbsp water and brush over lattice crust.
17. Place pie on baking sheet to catch any drips and bake for 50-60 minutes.
18. Rotate pie halfway through baking for even browning.
19. Remove from oven when crust is deep golden and filling is bubbling thickly.
20. Cool completely on wire rack for 4 hours before slicing.

Divine when served slightly warm, the tender rhubarb maintains its structural integrity while melting into a jewel-toned filling that contrasts beautifully with the flaky, buttery crust. For an elegant presentation, garnish each slice with freshly whipped cream and candied ginger, allowing the spicy sweetness to complement the pie’s bright acidity. The lattice top not only creates visual appeal but provides the perfect textural contrast between crisp pastry and soft fruit beneath.

Rhubarb and Ginger Pie

Perfectly balancing sweet and tart, this rhubarb and ginger pie offers a sophisticated twist on a classic dessert that celebrates the vibrant flavors of spring. The sharpness of fresh rhubarb is beautifully tempered by the warm spice of ginger, all encased in a flaky, buttery crust that shatters delicately with each forkful. It’s an elegant yet comforting creation that transforms humble ingredients into something truly extraordinary.

Ingredients

• Flour – 2 cups
• Butter – ¾ cup
• Cold water – ¼ cup
• Salt – ½ tsp
• Rhubarb – 4 cups
• Sugar – 1 cup
• Fresh ginger – 2 tbsp
• Cornstarch – 3 tbsp

Instructions

1. Combine 2 cups flour, ¾ cup cold cubed butter, and ½ tsp salt in a large bowl.
2. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually add ¼ cup cold water while mixing with a fork until the dough just comes together.
4. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F and place a baking sheet on the middle rack to preheat.
6. Roll out one dough portion on a floured surface to fit a 9-inch pie dish, then transfer it to the dish.
7. Combine 4 cups chopped rhubarb, 1 cup sugar, 2 tbsp minced fresh ginger, and 3 tbsp cornstarch in a large bowl.
8. Pour the rhubarb mixture into the prepared pie crust, spreading it evenly.
9. Roll out the second dough portion and place it over the filling, then crimp the edges to seal.
10. Cut several steam vents in the top crust using a sharp knife.
11. Brush the top crust lightly with milk and sprinkle with coarse sugar for a golden finish.
12. Place the pie on the preheated baking sheet and bake at 375°F for 45-50 minutes until the crust is deep golden brown and filling is bubbling through the vents.
13. Transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing.

Achieving the perfect balance between tender and crisp, this pie’s filling sets into a jewel-like magenta compote that contrasts beautifully with the shattering pastry. The ginger provides a subtle warmth that lingers on the palate, complementing rather than overpowering the rhubarb’s bright acidity. Serve slices slightly warm with a dollop of vanilla bean ice cream, or enjoy it at room temperature alongside a cup of Earl Grey tea for an afternoon treat that feels both rustic and refined.

Crumble Topped Rhubarb Pie

Crisp autumn days call for desserts that balance tartness with comforting warmth, and this crumble-topped rhubarb pie delivers exactly that. With its vibrant pink filling bubbling beneath a buttery, golden streusel, this pie celebrates rhubarb’s unique character while offering effortless elegance. The contrast between the tender fruit and crunchy topping makes it a standout addition to any fall gathering.

Ingredients

Rhubarb – 4 cups
Flour – 2 cups
Sugar – 1¼ cups
Butter – ¾ cup
Salt – ½ tsp
Ice water – ¼ cup

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Combine 1½ cups flour, ¼ cup sugar, and salt in a large bowl.
3. Cut ½ cup cold butter into small cubes and work into the flour mixture using your fingertips until pea-sized crumbs form.
4. Sprinkle ice water over the mixture 1 tablespoon at a time, mixing just until the dough comes together.
5. Press the dough evenly into a 9-inch pie plate and chill for 15 minutes to prevent shrinkage.
6. Toss rhubarb with 1 cup sugar and remaining ½ cup flour in a separate bowl until evenly coated.
7. Transfer the rhubarb mixture into the chilled pie crust, spreading it evenly.
8. Combine remaining ¼ cup flour and ¼ cup sugar in a small bowl for the crumble topping.
9. Cut remaining ¼ cup butter into the flour-sugar mixture until coarse crumbs form.
10. Sprinkle the crumble topping evenly over the rhubarb filling.
11. Place the pie on a baking sheet to catch any drips and bake for 45 minutes.
12. Rotate the pie halfway through baking to ensure even browning.
13. Bake until the filling is bubbling vigorously and the topping is golden brown, about 15 more minutes.
14. Cool the pie completely on a wire rack for at least 2 hours before slicing. The warm, tangy rhubarb softens into a jam-like consistency that contrasts beautifully with the crunchy, sweet crumble topping. Serve slices slightly warmed with a drizzle of cold vanilla bean ice cream melting into the pink filling, or enjoy a wedge alongside afternoon tea for a sophisticated treat.

Honey Glazed Rhubarb Pie

Delicately balancing sweet and tart, this honey glazed rhubarb pie showcases spring’s most vibrant stalks in a buttery, flaky crust that shatters with each forkful. The gentle warmth of honey tempers rhubarb’s natural acidity while allowing its complex floral notes to shine through. Each slice reveals a jewel-toned filling that holds its shape beautifully, making this dessert as stunning to behold as it is delightful to eat.

Ingredients

Rhubarb – 4 cups
Honey – ¾ cup
Flour – 2 tbsp
Pie crust – 1
Butter – 2 tbsp
Egg – 1
Sugar – 1 tbsp

Instructions

1. Preheat your oven to 425°F and position a rack in the center for even baking.
2. Chop 4 cups of rhubarb into ½-inch pieces for consistent cooking.
3. Toss rhubarb with ¾ cup honey and 2 tablespoons flour in a large bowl until evenly coated.
4. Roll out 1 pie crust and carefully transfer it to a 9-inch pie dish, pressing gently against the sides.
5. Pour the rhubarb mixture into the crust, mounding slightly higher in the center.
6. Dot the filling with 2 tablespoons of cold butter cut into small pieces for rich flavor pockets.
7. Create a lattice top or cover with a second crust, sealing the edges firmly with your fingers.
8. Beat 1 egg with 1 tablespoon of water and brush it over the crust for golden browning.
9. Sprinkle 1 tablespoon of sugar over the egg wash for a sparkling finish and extra crunch.
10. Bake at 425°F for 15 minutes to set the crust, then reduce heat to 375°F.
11. Continue baking for 45-50 minutes until the crust is deep golden brown and filling bubbles thickly.
12. Cool completely on a wire rack for at least 4 hours to allow the filling to set properly.
Zesty with bright acidity and floral honey notes, this pie features a filling that holds its shape while remaining tender beneath the crisp, sugar-sparkled crust. Serve warm with vanilla bean ice cream for temperature contrast, or enjoy room temperature with freshly whipped cream to highlight the rhubarb’s vibrant character.

Old-Fashioned Rhubarb Meringue Pie

Zesty yet delicate, this timeless dessert captures the perfect balance between tart rhubarb’s vibrant tang and ethereal meringue’s sweet cloud-like texture. Each slice reveals a harmony of flavors that speaks to generations of farmhouse kitchen traditions. The contrast between the flaky crust and billowy topping makes this pie a celebration of seasonal simplicity.

Ingredients

• Pie crust – 1 (9-inch)
• Rhubarb – 4 cups, chopped
• Sugar – 1 ½ cups
• Flour – ¼ cup
• Eggs – 3, separated
• Water – ½ cup
• Cream of tartar – ¼ tsp

Instructions

1. Preheat your oven to 425°F and place the pie crust in a 9-inch pie dish.
2. Combine the chopped rhubarb, 1 cup of sugar, and flour in a medium bowl, tossing until evenly coated.
3. Pour the rhubarb mixture into the pie crust, spreading it into an even layer.
4. Bake the pie for 15 minutes at 425°F until the crust edges begin to turn golden brown.
5. Reduce the oven temperature to 350°F and continue baking for 30 minutes until the rhubarb is tender and bubbling.
6. While the pie bakes, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy.
7. Gradually add the remaining ½ cup of sugar, increasing the mixer speed to high, and beat until stiff peaks form.
8. Remove the pie from the oven and immediately spoon the meringue over the hot filling, sealing it to the crust edges.
9. Return the pie to the oven and bake for 10-12 minutes at 350°F until the meringue peaks are lightly browned.
10. Transfer the pie to a wire rack and cool completely for 4 hours before slicing.

The filling sets into a jewel-like crimson compote that contrasts beautifully with the toasted meringue’s delicate crunch. For a stunning presentation, garnish with thin rhubarb ribbons or serve alongside vanilla bean ice cream to complement the tart-sweet balance.

Rhubarb and Apple Pie Fusion

Just when you thought classic fruit pies couldn’t get more captivating, this rhubarb and apple fusion emerges as the ultimate autumn showstopper, blending tart sophistication with comforting sweetness in every elegant slice. Juicy, pink-tinged rhubarb mingles with tender apple slices beneath a golden, flaky crust that crackles with each forkful—a dessert that feels both nostalgic and refreshingly modern. Perfect for transitioning from summer’s brightness to fall’s cozy embrace, this pie delivers complex flavors through surprisingly simple techniques.

Ingredients

Rhubarb – 2 cups
Apples – 2 cups
Sugar – ¾ cup
Flour – ¼ cup
Butter – 2 tbsp
Pie crust – 1
Egg – 1

Instructions

1. Preheat your oven to 375°F and position a rack in the center for even baking.
2. Peel and core 2 cups of apples, then slice them into ¼-inch thick pieces for uniform cooking.
3. Chop 2 cups of rhubarb into ½-inch segments, ensuring pieces are similar in size to the apples.
4. Combine the sliced apples and chopped rhubarb in a large mixing bowl.
5. Sprinkle ¾ cup sugar and ¼ cup flour over the fruit mixture, tossing gently to coat evenly.
6. Unroll 1 pie crust and carefully press it into a 9-inch pie dish, ensuring it fits snugly against the bottom and sides.
7. Transfer the fruit filling into the pie crust, spreading it in an even layer.
8. Dot the top of the filling with 2 tablespoons of butter cut into small pieces for rich flavor distribution.
9. Beat 1 egg in a small bowl until smooth, then brush it over the exposed crust edges for golden browning.
10. Place the pie on a baking sheet to catch any potential drips and bake for 45 minutes at 375°F.
11. Check for doneness at 45 minutes—the crust should be deep golden brown and the filling should bubble thickly at the edges.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. Each slice reveals a beautiful mosaic of rosy rhubarb and translucent apples suspended in a glossy, lightly thickened syrup. The filling maintains a delightful balance between the rhubarb’s bright acidity and the apples’ mellow sweetness, while the buttery crust provides satisfying textural contrast. For an elegant presentation, serve slightly warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream to complement the tart fruit notes.

Rhubarb Cream Cheese Pie

Offering a delightful twist on classic pie traditions, this rhubarb cream cheese creation balances tart and creamy elements with sophisticated grace. The vibrant pink stalks mingle elegantly with a velvety filling, all encased in a flaky, buttery crust that promises both visual appeal and memorable flavor. Each slice reveals a beautiful marbled effect where the tangy rhubarb compote swirls through the smooth cream cheese base.

Ingredients

Pie crust – 1 (9-inch)
Rhubarb – 3 cups, chopped
Sugar – 1 cup
Cream cheese – 8 oz, softened
Egg – 1
Vanilla extract – 1 tsp
Flour – 2 tbsp

Instructions

1. Preheat your oven to 375°F and place the pie crust in a 9-inch pie dish, crimping the edges decoratively.
2. Combine the chopped rhubarb with ¾ cup sugar in a medium saucepan over medium heat, stirring occasionally until the rhubarb softens and releases juices, about 8–10 minutes.
3. In a separate bowl, beat the softened cream cheese with the remaining ¼ cup sugar using an electric mixer on medium speed until completely smooth and lump-free, about 2 minutes.
4. Add the egg, vanilla extract, and flour to the cream cheese mixture, beating just until fully incorporated and scraping down the sides of the bowl to ensure even mixing.
5. Spread the cream cheese filling evenly into the bottom of the pie crust using a spatula, creating a smooth, level layer.
6. Spoon the cooked rhubarb mixture over the cream cheese layer in dollops, then gently swirl with a knife to create a marbled pattern without overmixing.
7. Bake the pie on the center oven rack for 35–40 minutes, until the crust is golden brown and the center jiggles slightly when shaken.
8. Transfer the pie to a wire rack and cool completely to room temperature, about 2 hours, before slicing to allow the filling to set properly.
9. Refrigerate the pie for at least 4 hours or overnight to firm up the texture and enhance the flavors before serving. What emerges is a pie with a luxuriously creamy texture that contrasts beautifully with the tender, tart rhubarb strands. The subtle vanilla undertones complement the tangy fruit, while the flaky crust provides a satisfying crunch. For an elegant presentation, serve chilled slices with a drizzle of honey or garnish with edible flowers to highlight its springtime appeal.

Rhubarb and Raspberry Swirl Pie

Savor the perfect balance of tart and sweet in this stunning seasonal pie, where jewel-toned rhubarb and raspberries create an elegant marbled effect beneath a flaky, golden crust. This dessert celebrates the fleeting beauty of spring produce with sophisticated simplicity. Each slice reveals a captivating swirl of crimson and pink that promises both visual drama and complex flavor.

Ingredients

Pie crust – 2 (9-inch)
Rhubarb – 3 cups, chopped
Raspberries – 2 cups
Sugar – 1 cup
Cornstarch – ¼ cup
Butter – 2 tbsp
Egg – 1
Water – 1 tbsp

Instructions

1. Preheat oven to 400°F.
2. Place one pie crust in a 9-inch pie dish.
3. Combine rhubarb, raspberries, sugar, and cornstarch in a large bowl.
4. Gently fold the fruit mixture until evenly coated.
5. Pour the filling into the prepared pie crust.
6. Dot the filling with small pieces of butter.
7. Cover the pie with the second crust, sealing the edges.
8. Cut several slits in the top crust for steam to escape.
9. Whisk the egg with 1 tablespoon of water to create an egg wash.
10. Brush the egg wash evenly over the top crust.
11. Place the pie on a baking sheet to catch any drips.
12. Bake at 400°F for 20 minutes.
13. Reduce oven temperature to 350°F.
14. Continue baking for 45-50 minutes until the crust is golden brown and filling is bubbling.
15. Cool the pie completely on a wire rack for at least 4 hours.
16. Slice and serve at room temperature. A marvel of contrasting textures, this pie offers both the tender bite of softened rhubarb and the bright pop of whole raspberries suspended in their glossy syrup. The tartness of the fruit cuts beautifully through the buttery crust, creating a dessert that feels both rustic and refined. For an elegant presentation, serve thin slices alongside a dollop of crème fraîche to complement the fruit’s natural acidity.

Rustic Rhubarb Almond Pie

Kindly imagine a pie that marries the sharp tang of spring rhubarb with the gentle nuttiness of almonds, all encased in a flaky, rustic crust. This elegant dessert celebrates the perfect balance between sweet and tart, with an almond streusel topping that adds delightful texture. It’s the kind of comforting yet sophisticated pie that would be equally at home on a holiday table or as the star of a casual weekend gathering.

Ingredients

Flour – 2 cups
Salt – ½ tsp
Butter – ¾ cup
Ice water – ¼ cup
Rhubarb – 4 cups
Sugar – 1 cup
Almonds – ½ cup

Instructions

1. Combine 2 cups flour and ½ tsp salt in a large mixing bowl.
2. Cut ¾ cup cold butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Gradually add ¼ cup ice water while stirring with a fork until the dough just comes together.
4. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F and position a rack in the center.
6. Roll out one dough disc to fit a 9-inch pie plate, then transfer and press it into the plate.
7. Combine 4 cups chopped rhubarb and 1 cup sugar in a separate bowl, then pour into the crust.
8. Sprinkle ½ cup sliced almonds evenly over the rhubarb mixture.
9. Roll out the second dough disc and place it over the filling, crimping the edges to seal.
10. Cut several slits in the top crust to allow steam to escape during baking.
11. Bake at 375°F for 45-50 minutes until the crust is golden brown and filling is bubbling.
12. Cool the pie completely on a wire rack for at least 2 hours before slicing.

Each slice reveals a beautiful contrast between the tender, jewel-toned rhubarb filling and the crisp, buttery crust. The almonds toast to a perfect golden hue during baking, adding both visual appeal and a satisfying crunch. For an extra touch of elegance, serve warm with a drizzle of almond-infused cream or alongside a scoop of vanilla bean ice cream.

Lemon Rhubarb Kaleidoscope Pie

Glistening with jewel-toned layers of tart rhubarb and bright lemon, this pie transforms humble ingredients into an edible work of art that dazzles both the eye and palate. The delicate balance of sweet and sour creates a sophisticated dessert perfect for spring gatherings or elegant dinner parties, where its vibrant cross-section reveals a stunning kaleidoscope pattern when sliced.

Ingredients

Pie crust – 2 (9-inch)
Fresh rhubarb – 4 cups
Granulated sugar – 1 cup
Lemon juice – 3 tbsp
Cornstarch – ¼ cup
Egg – 1
Coarse sugar – 2 tbsp

Instructions

1. Preheat oven to 375°F and place one pie crust in a 9-inch pie dish.
2. Chop 4 cups of fresh rhubarb into ½-inch pieces.
3. Combine rhubarb, 1 cup granulated sugar, 3 tbsp lemon juice, and ¼ cup cornstarch in a large bowl.
4. Toss the mixture until rhubarb is evenly coated and let stand for 15 minutes to release juices.
5. Pour the rhubarb filling into the prepared pie crust, mounding slightly in the center.
6. Cut the second pie crust into 1-inch wide strips using a sharp knife or pastry wheel.
7. Arrange strips in a lattice pattern over the filling, weaving them over and under.
8. Trim excess dough from edges, leaving ½-inch overhang.
9. Fold the bottom crust overhang over the lattice ends and crimp edges decoratively.
10. Beat 1 egg with 1 tbsp water to create an egg wash.
11. Brush the egg wash evenly over the lattice crust using a pastry brush.
12. Sprinkle 2 tbsp coarse sugar over the egg-washed crust.
13. Bake at 375°F for 45-50 minutes until crust is golden brown and filling is bubbling.
14. Cool the pie completely on a wire rack for at least 4 hours before slicing.
Buttery, flaky crust gives way to a filling that balances rhubarb’s sharp tang with lemon’s citrus brightness, creating layers that melt together while maintaining distinct textures. Serve each slice with a dollop of vanilla bean ice cream to complement the pie’s acidity, or enjoy it alongside Earl Grey tea for an afternoon treat that highlights its sophisticated flavor profile.

Rhubarb and Blackberry Pie Tango

Rhubarb’s vibrant tartness and blackberry’s deep sweetness create a captivating dance in this sophisticated dessert, where flaky pastry embraces the perfect balance of seasonal flavors. This elegant pie transforms humble ingredients into a showstopping finale worthy of any special occasion, with jewel-toned filling peeking through golden lattice crust. Each slice offers both visual drama and complex flavor harmony that celebrates late spring’s finest offerings.

Ingredients

– Pie crust – 2 (9-inch)
– Rhubarb – 4 cups
– Blackberries – 2 cups
– Sugar – 1 cup
– Cornstarch – ¼ cup
– Lemon juice – 1 tbsp
– Egg – 1
– Water – 1 tbsp

Instructions

1. Preheat your oven to 425°F and position a rack in the lower third.
2. Roll out one pie crust and press it into a 9-inch pie dish, trimming any excess dough hanging over the edge.
3. Combine rhubarb, blackberries, sugar, cornstarch, and lemon juice in a large bowl, tossing gently until evenly coated.
4. Pour the fruit mixture into the prepared pie crust, mounding it slightly higher in the center.
5. Roll out the second pie crust and cut it into 1-inch wide strips using a pastry wheel or sharp knife.
6. Create a lattice pattern over the filling by weaving the strips horizontally and vertically.
7. Trim the lattice ends to match the bottom crust and crimp the edges together decoratively.
8. Whisk the egg with 1 tablespoon of water to create an egg wash.
9. Brush the egg wash evenly over the lattice crust using a pastry brush.
10. Place the pie on a baking sheet to catch any potential drips during baking.
11. Bake at 425°F for 20 minutes until the crust begins to golden.
12. Reduce the oven temperature to 375°F and continue baking for 45-50 minutes.
13. Check for doneness when the filling bubbles thickly in the center and the crust turns deep golden brown.
14. Remove the pie from the oven and place it on a wire cooling rack.
15. Let the pie cool completely for at least 4 hours before slicing to allow the filling to set properly.
Your finished pie will boast a shatteringly crisp crust that gives way to a jewel-bright filling with tender rhubarb and bursting blackberries. The contrast between the buttery pastry and vibrant, tangy-sweet interior makes each bite both texturally exciting and flavorfully complex. Consider serving warm slices with a dollop of vanilla bean ice cream that slowly melts into the lattice openings, or enjoy room-temperature wedges alongside sharp cheddar for a classic pairing that highlights the fruit’s acidity.

Spiced Rhubarb Peach Pie

Yielded from the last warmth of summer and the first crisp whispers of autumn, this spiced rhubarb peach pie marries the tart elegance of rhubarb with the honeyed sweetness of ripe peaches. A delicate balance of warm spices and flaky, golden crust creates a dessert that feels both nostalgic and sophisticated. Each slice reveals a jewel-toned filling that captures the very essence of seasonal transition.

Ingredients

Pie crust – 2 (9-inch)
Rhubarb – 3 cups
Peaches – 3 cups
Sugar – 1 cup
Cornstarch – 3 tbsp
Cinnamon – 1 tsp
Nutmeg – ½ tsp
Egg – 1

Instructions

1. Preheat your oven to 375°F and place a baking sheet on the center rack to preheat as well—this helps crisp the bottom crust. 2. In a large bowl, combine the rhubarb, peaches, sugar, cornstarch, cinnamon, and nutmeg, tossing gently until evenly coated. 3. Fit one pie crust into a 9-inch pie plate, pressing it gently against the sides and bottom. 4. Pour the fruit mixture into the crust, spreading it into an even layer. 5. Place the second pie crust over the filling, then trim and crimp the edges to seal. 6. Cut four 2-inch slits in the top crust to allow steam to escape during baking. 7. Whisk the egg with 1 tablespoon of water in a small bowl until smooth. 8. Brush the egg wash evenly over the top crust for a golden, glossy finish. 9. Place the pie on the preheated baking sheet and bake for 50–60 minutes, until the crust is deep golden brown and the filling bubbles thickly through the slits. 10. Let the pie cool completely on a wire rack for at least 3 hours—this allows the filling to set properly. Silken threads of cinnamon and nutmeg weave through the tender fruit, while the flaky crust shatters delicately with each forkful. Serve slightly warm with a drizzle of honeyed crème fraîche or alongside a sharp, aged cheddar for a delightful contrast.

Vegan Rhubarb Coconut Pie

Heralding the arrival of spring with its vibrant pink stalks, this vegan rhubarb coconut pie offers a delightful twist on a classic dessert. Combining the tartness of fresh rhubarb with the creamy richness of coconut creates a sophisticated balance that will impress even the most discerning palates. This elegant creation proves that plant-based desserts can be both luxurious and deeply satisfying.

Ingredients

– Pie crust – 1
– Rhubarb – 4 cups
– Coconut milk – 1 cup
– Sugar – ¾ cup
– Cornstarch – 3 tbsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and press it into a 9-inch pie dish.
3. Trim any excess dough hanging over the edges of the pie dish.
4. Chop the rhubarb into ½-inch pieces.
5. Combine the chopped rhubarb, sugar, cornstarch, and salt in a large mixing bowl.
6. Stir the mixture until the rhubarb pieces are evenly coated.
7. Pour the rhubarb mixture into the prepared pie crust.
8. Whisk together the coconut milk and vanilla extract in a separate bowl.
9. Pour the coconut milk mixture evenly over the rhubarb filling.
10. Place the pie on the center rack of the preheated oven.
11. Bake for 45 minutes at 375°F.
12. Check the pie after 30 minutes – if the crust edges are browning too quickly, cover them with aluminum foil strips.
13. Continue baking until the filling is bubbling vigorously around the edges.
14. Remove the pie from the oven when the crust is golden brown and the filling has set.
15. Let the pie cool completely on a wire rack for at least 2 hours before slicing.
16. For clean slices, dip your knife in warm water between each cut.
17. Refrigerate any leftovers in an airtight container for up to 3 days.
Versatile enough for both casual gatherings and formal occasions, this pie features a tender crust that contrasts beautifully with the creamy, tangy filling. The coconut milk lends a subtle tropical note that complements the rhubarb’s natural acidity, while the firm yet yielding texture holds its shape perfectly when served. Consider garnishing with toasted coconut flakes or serving alongside vanilla bean ice cream for an extra touch of elegance.

Rhubarb Maple Syrup Pie

Capturing the fleeting essence of spring, this rhubarb maple syrup pie transforms humble stalks into a sophisticated dessert that balances tart and sweet with remarkable elegance. Consider the vibrant pink filling, gently sweetened with rich maple syrup and encased in a flaky, buttery crust—a true celebration of seasonal simplicity. Each slice offers a perfect harmony of flavors that speaks to both rustic charm and refined pastry craftsmanship.

Ingredients

Rhubarb – 4 cups
Maple Syrup – ¾ cup
Flour – ¼ cup
Butter – 2 tbsp
Pie Crust – 1 (9-inch)
Egg – 1
Sugar – 1 tbsp

Instructions

1. Preheat your oven to 375°F and position a rack in the center for even baking.
2. Chop 4 cups of fresh rhubarb into ½-inch pieces, ensuring uniform size for consistent cooking.
3. In a large bowl, combine the rhubarb with ¾ cup maple syrup and ¼ cup flour, tossing gently to coat evenly.
4. Roll out a 9-inch pie crust and carefully transfer it to your pie dish, pressing it gently against the sides.
5. Pour the rhubarb mixture into the prepared crust, spreading it into an even layer.
6. Dot the filling with 2 tablespoons of cold butter cut into small pieces, which will melt and create pockets of richness.
7. For a golden finish, whisk 1 egg and brush it lightly over the crust edges before sprinkling with 1 tablespoon of sugar.
8. Bake at 375°F for 45-50 minutes until the crust is deep golden brown and the filling bubbles thickly at the edges.
9. Cool the pie completely on a wire rack for at least 3 hours—this patience allows the filling to set properly for clean slices.
10. Serve at room temperature to appreciate the full complexity of flavors. Perfectly balanced between tart and sweet, this pie features a tender rhubarb filling that maintains just enough texture beneath its shimmering maple glaze. Pair a slice with softly whipped cream or vanilla bean ice cream to complement the vibrant fruit notes, or enjoy it simply as a stunning standalone dessert that highlights spring’s finest offering.

Conclusion

You’ve now discovered 27 irresistible rhubarb pie recipes that showcase this wonderful spring ingredient in all its glory. Whether you prefer classic, modern, or adventurous flavor combinations, there’s a perfect pie waiting for you to bake. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this delicious roundup on Pinterest for your fellow bakers to enjoy!