Old-Fashioned Rhubarb Pie 

 

Old-Fashioned Rhubarb Pie 🥧🌿

A classic, tart-sweet pie with a flaky crust and juicy rhubarb filling—just like Grandma used to make! Perfect for spring and summer gatherings, this pie balances tangy rhubarb with just enough sugar for a nostalgic dessert.

Why You’ll Love This Recipe

✅ Perfect sweet-tart balance – Not too sugary, not too sour.
✅ Flaky, buttery crust – Made from scratch (or use store-bought for ease).
✅ Simple ingredients – Just rhubarb, sugar, and a few pantry staples.
✅ Versatile – Serve warm with ice cream or cold with whipped cream.

Ingredients (9-inch pie)

For the Crust:

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 cup (2 sticks / 225g) cold unsalted butter, cubed
  • 6-8 tbsp ice water

(Or use 2 store-bought pie crusts for convenience.)

For the Filling:

  • 5 cups (600g) fresh rhubarb, chopped into ½-inch pieces
  • 1 ¼ cups (250g) granulated sugar (adjust to taste)
  • ¼ cup (30g) all-purpose flour (or cornstarch for thickening)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon (optional)
  • 2 tbsp butter, diced (for dotting)

For the Egg Wash:

  • 1 egg, beaten
  • 1 tbsp milk or cream
  • Coarse sugar (for sprinkling)

Step-by-Step Instructions

1. Make the Pie Crust (Skip if using store-bought)

  • Mix flour and salt. Cut in cold butter until pea-sized crumbs form.
  • Gradually add ice water, 1 tbsp at a time, until dough comes together.
  • Divide in half, shape into discs, wrap, and chill 1 hour.

2. Prep the Filling

  • Toss rhubarb, sugar, flour, lemon juice, vanilla, and cinnamon in a bowl.
  • Let sit 15 mins to draw out juices.

3. Assemble the Pie

  • Roll out one crust and fit into a 9-inch pie dish.
  • Add filling, then dot with butter.
  • Roll out second crust, place on top, and crimp edges.
  • Cut slits for steam, brush with egg wash, and sprinkle with sugar.

4. Bake to Golden Perfection

  • Bake at 400°F (200°C) for 20 mins, then reduce to 375°F (190°C) and bake 30-40 mins until bubbly and golden.
  • Cool 2+ hours before slicing (for clean cuts!).

Pro Tips

🌿 Too tart? Add ½ cup strawberries for natural sweetness.
🔥 Prevent soggy crust? Pre-bake the bottom crust for 10 mins before filling.
🍦 Best served – Warm with vanilla ice cream or chilled with whipped cream.

Storage & Reheating

❄️ Fridge – Keep covered for 3 days.
🔥 Reheat – Warm slices in the oven for 10 mins at 300°F (150°C).

 

Final Thoughts

This Old-Fashioned Rhubarb Pie is a timeless classic—tart, sweet, and wrapped in flaky perfection. One bite, and you’ll taste tradition!