Homemade Rhubarb Pie Made Using Fresh Or Frozen Rhubarb

A sweet yet tangy homemade rhubarb pie recipe that is made from scratch using fresh or frozen rhubarb and two prepared pie crusts.

Around where I live, the spring months equal freshly homegrown rhubarb. Living in a rural location, we always had access to fresh rhubarb every spring. Now that I have my own garden, I grow my own!

One of my favorite ways to enjoy rhubarb is to make a delicious homemade pie! While some rhubarb pies are so sour that they make your mouth pucker, this recipe has a perfect balance of sweet and tart.

Even if you don’t have your own rhubarb patch, you can still enjoy a homemade pie since you can also use frozen rhubarb. It’s a simple recipe that only requires a few ingredients but has a major flavor impact.

Turn the recipe into a strawberry rhubarb pie, top a slice with vanilla ice cream, or enjoy it as-is for the perfect springtime dessert!

Ingredients For Homemade Rhubarb Pie

• Granulated Sugar – Since rhubarb is such a tart vegetable (yes, it is botanically a veggie), you need a bit of sugar to help offset that sour flavor. The sugar helps balance out the tart flavors perfectly without making it overly sweet.
• All-Purpose Flour – The flour acts as the binding ingredient to the filling and helps prevent the rhubarb from being too runny after baking.
• Cinnamon – This is an extra ingredient I like to include just to add another depth of flavor to the finished recipe. The cinnamon can be omitted if you prefer.
• Rhubarb – You can use either freshly chopped or frozen rhubarb. Thaw the frozen rhubarb before baking for the best results.
• Butter – The small amount of butter adds a bit of richness to the filling.
• Pie Crusts – You will need two pie crusts that can cover a 9″ pie pan. You can make them homemade (here is my recipe) or you can use store-bought.
• Egg Yolk – Right before baking, I like to brush the top of the crust with a bit of whisked egg yolk to add a little shine to the crust. I then sprinkle it with a bit of granulated sugar. This is optional and can be skipped if you prefer.

Instructions For Homemade Rhubarb Pie

If you need to, go ahead and make your pie crusts now. If you need a simple recipe for homemade crusts, I have one that works perfectly for rhubarb pie and results in two crusts: “Rustic Pie Crusts – Two Flaky And Buttery Homemade Pie Crusts”.

You can also use store-bought crusts; no judgment here! You are going to need two crusts in total, one for the top and one for the bottom.

Now go ahead and preheat your oven to 450º Fahrenheit. Press one of the prepared pie crusts into the bottom of a 9-inch pie pan. Make sure the crust goes up the sides as well. It’s ok to let the excess hang over the edges for now. Set the pie pan aside.

In a medium-sized bowl, whisk together the sugar, flour, and cinnamon until well combined. Sprinkle about ¼ cup into the bottom of the prepared pie pan. This little tip helps to create a bit of a barrier that helps keep the bottom pie crust from becoming soggy.

Adding The Rhubarb & Top Crust

Next, add the chopped rhubarb to your pie crust. You can use either fresh or frozen rhubarb, but cut the stalks into 1″ pieces either way. If using frozen, allow the rhubarb to thaw before using. The amount of rhubarb should be enough to reach the top of the pan, so you may end up needing a bit more or less.

Once the rhubarb is in, sprinkle the remaining flour mixture over the top. Take your butter and cut it into little cubes. Dot the top evenly with the butter.

Add the second pie crust to the top. Trim the edges to fit and seal the top and bottom crusts together. Flute the edges if desired. Cut 2 to 3 slits in the top to allow steam to escape. 

Optional: Before baking, brush the top of the crust lightly with a whisked egg yolk. Sprinkle additional granulated sugar on top.

Bake the pie in a preheated oven for 15 minutes. Cover the edges with foil if they are starting to brown too quickly. I like to use Mrs. Anderson’s Baking Pie Crust Protector Shields (Product Link). Just be sure to get the size that fits your specific pie pan.

Reduce the temperature to 350º Fahrenheit and continue baking for about 40 to 45 minutes or until the filling is bubbly and the crust is golden brown. Allow the pie to cool before slicing for the best results, to allow the filling to set up.

Frequently Asked Questions

How do I store a baked rhubarb pie? Allow the pie to come to room temperature. You can then store it in a closed container at room temperature for up to two days, or in your refrigerator for up to five days. (I usually just cover the top tightly with foil for storage.)

Can you freeze a baked rhubarb pie? You can also freeze baked pies for up to six months. Wrap the cooled pie tightly with plastic wrap. Then wrap it in foil or place it in a large ziplock bag. Allow the pie to thaw out in your refrigerator before enjoying.

Can you freeze an unbaked rhubarb pie? Yes, you can freeze unbaked pies as well for up to three months. Wrap it the same as you would a baked pie and freeze. You can bake it directly from frozen, but you will need to add extra time. Or you can thaw it out in your refrigerator before baking.

How to turn the pie into a strawberry rhubarb pie? If you want a strawberry rhubarb pie, reduce the amount of rhubarb to 2.5 to 3 cups and add 2 cups of diced strawberries.

Do you have other recipes that use rhubarb? If you aren’t a pie fan, try turning your rhubarb into a delicious crisp instead: “Simple Rhubarb Crisp Recipe – An Old Fashioned Spring Treat”.

What To Do With Leftover Pie Crust

My mom always used to make us kids a bonus treat to enjoy while the main pie was baking. It’s something I now make sure to make for my kids (and myself!).

Take the extra pie crust that you trimmed off and roll it into a round disc. Flatten it out so that it is about the same thickness as a typical pie crust.

Place the disc on a baking sheet on parchment paper. Sprinkle the top with a bit of granulated sugar. Bake the mini crust along with the main pie until the edges turn a light brown color. The time will depend on how thick your piece is and how large it is. Allow the mini crust to cool slightly, then enjoy!

Until next time, thanks for stopping by!
– Chelsea

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