Fresh Rhubarb Pie


This rhubarb pie is simply delicious! My mom used to grow rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made!

Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
1 9-inch pie

This rhubarb pie is sweet and tangy with a fruity filling that holds together nicely. Plus, it's easy to make with just five ingredients.

Rhubarb Pie Ingredients

These are the simple ingredients you'll need to make this homemade rhubarb pie recipe:

· Sugar: The sweetness from the white sugar perfectly balances the tart rhubarb.
· Flour: All-purpose flour lends structure and helps hold the filling together.
· Rhubarb: You'll need four cups of chopped fresh rhubarb.
· Butter: Butter adds richness and moisture to the fruity filling.
· Pie crust: Use a store-bought double pastry crust or make your own at home.

mid angle looking at a single slice of fresh rhubarb pie on a plate

How to Make Rhubarb Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make rhubarb pie:

1. Combine the flour and sugar in a bowl. Line the pie plate with one pastry crust.
2. Sprinkle the bottom with ¼ of the flour-sugar mixture.
3. Place rhubarb on top, then top with remaining sugar.
4. Dot with butter and cover with the remaining crust.
5. Bake until the filling is bubbly and the crust is golden brown.

How to Serve Rhubarb Pie

Serve the rhubarb pie cool or warm. It's delicious as-is, but the sweet and tart pie would be perfectly complemented by a scoop of vanilla ice cream or a dollop of homemade whipped cream.

fresh rhubarb pie

How to Store Rhubarb Pie

Cover the cooled pie loosely with storage wrap or aluminum foil. Store in the refrigerator for four to five days.

Can You Freeze Rhubarb Pie?

Yes! You can freeze homemade rhubarb pie. If you plan to freeze it, bake the pie in a foil dish. Wrap the whole thing in at least one layer of storage wrap, then at least one layer of aluminum foil. Freeze for up to six months. Thaw in the refrigerator.

Allrecipes Community Tips and Praise

"This is a great recipe," according to Jackie Fitzsimons. "I used one cup of sugar and the same amount of flour, butter. I used store-bought frozen crust for top and bottom. It turned out great. I will make this again! Next time I will try homemade pastry."

"I made this pie yesterday," says suemm88. "I followed the directions exactly as written, and it was absolutely delicious! It is sweet and tart at the same time. My family loved it, and my friends, too. I will definitely be making this one again!"

"Wonderful," raves Sus. "This is the easy way my mom used to make it. Be sure to put egg whites over the top crust for that beautiful shiny golden brown crust."

Editorial contributions by Corey Williams


  • 1 ⅓ cups white sugar

  • 6 tablespoons all-purpose flour

  • 1 (14.1 ounce) package double-crust pie pastry, thawed

  • 4 cups chopped rhubarb

  • 1 tablespoon butter


  1. Preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.

  2. Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.

  3. Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.

  4. Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes. Serve warm or cold.

Nutrition Facts (per serving)

290 Calories
9g Fat
51g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 290
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 14%
Cholesterol 4mg 1%
Sodium 130mg 6%
Total Carbohydrate 51g 18%
Dietary Fiber 2g 8%
Total Sugars 34g
Protein 3g
Vitamin C 5mg 25%
Calcium 56mg 4%
Iron 1mg 6%
Potassium 197mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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