Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Today, I want to share my Easy Rhubarb Pie Recipe, a dessert that’s been a family favorite for as long as I can remember. I still recall the first time I helped my grandmother peel rhubarb stalks in her sunlit kitchen, the tangy aroma filling the air as we worked side by side. That memory has stayed with me, and every time I make this pie, I feel connected to those cozy afternoons filled with laughter and love. The tart-sweet balance of rhubarb with a hint of sugar, all wrapped in a buttery, flaky crust, never fails to bring smiles to everyone’s faces.
I’ve made this recipe countless times, tweaking it just enough so that it’s simple, comforting, and perfect for busy weeknights or leisurely weekend baking. Whether you’re new to pie-making or a seasoned pro, this Easy Rhubarb Pie Recipe is approachable, full of flavor, and bound to become a staple in your kitchen.
Why I Love Making This Recipe
There’s something magical about baking a rhubarb pie. The moment you slice into it, the tangy rhubarb filling peeks through a golden crust, releasing a sweet aroma that makes the house feel warm and inviting. I love how easy it is to make but still feels like a special treat.
What makes this recipe so wonderful is its simplicity. You don’t need a dozen fancy ingredients or complicated steps. Just fresh rhubarb, sugar, a touch of vanilla, and a buttery crust. Baking this pie always reminds me that cooking is about love, sharing, and making memories with the people around you. And honestly, the joy on someone’s face when they take the first bite? Priceless.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a 9-inch pie:
- 4 cups rhubarb, chopped into 1-inch pieces
- 1 ½ cups granulated sugar (adjust to taste if your rhubarb is very tart)
- ¼ cup cornstarch (helps thicken the filling)
- ½ teaspoon ground cinnamon (optional, but adds warmth)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon milk (for brushing crust)
- 1 tablespoon coarse sugar (for sprinkling on top)
Little kitchen secrets:
- Choose firm, bright red rhubarb stalks for the best flavor.
- Chill your pie crust before baking to keep it flaky.
- Toss rhubarb with sugar and cornstarch at least 10 minutes before filling the pie to allow the sugar to draw out some moisture this helps the filling set beautifully.
How I Make It, Step by Step
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine rhubarb, sugar, cornstarch, cinnamon, and vanilla. Stir gently to coat all the pieces. Let it sit while you prepare the crust.
- Roll out one half of your pie crust and fit it into a 9-inch pie dish. Trim any excess.
- Pour the rhubarb filling into the crust, spreading it evenly. Dot the top with small pieces of butter.
- Roll out the second crust and place it over the rhubarb. Trim and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust lightly with milk and sprinkle with coarse sugar for a golden, slightly crunchy finish.
- Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool completely on a wire rack before serving so the filling can set properly.
How I Serve It at Home
I love serving my rhubarb pie slightly warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold cream melts into the tangy, sweet filling and enhances the buttery crust, making every bite heavenly. On family weekends, I often slice it straight onto dessert plates, watching everyone’s eyes light up at the first taste.
Sometimes, I like to add a few fresh berries on top for color, or a sprinkle of powdered sugar just before serving. No matter how I serve it, this pie always feels like a hug in dessert form.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the pie covered at room temperature for up to two days or refrigerate for up to four days.
- Reheating: Warm slices in the oven at 175°C (350°F) for 10–15 minutes or microwave for about 30 seconds.
- Make-ahead: You can prepare the filling a day in advance and keep it in the fridge. Assemble the pie the next day for fresh-baked goodness.
100-Word Short Version
This Easy Rhubarb Pie Recipe is my go-to dessert for family gatherings. With a flaky, buttery crust and a tangy-sweet rhubarb filling, it’s simple to make yet incredibly satisfying. I mix chopped rhubarb with sugar, cornstarch, cinnamon, and vanilla, then fill a prepared pie crust. Top with a second crust, brush with milk, sprinkle sugar, and bake until golden. Serve warm with ice cream or whipped cream. It’s perfect for creating memories, celebrating seasonal produce, and filling your home with a mouthwatering aroma. Quick, comforting, and full of love, this pie always brings smiles.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
🛒 Ingredients
- 4 cups rhubarb, chopped
- 1 ½ cups sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 double pie crust
- 1 tablespoon milk
- 1 tablespoon coarse sugar
👩🍳 Instructions
- Preheat oven to 200°C (400°F).
- Mix rhubarb, sugar, cornstarch, cinnamon, and vanilla.
- Roll out pie crust and place in dish.
- Fill with rhubarb and dot with butter.
- Cover with top crust, trim, crimp edges, and cut slits.
- Brush with milk and sprinkle sugar.
- Bake 45–50 minutes until golden and bubbly.
- Cool before slicing.
📝 Notes
- Use firm, red rhubarb for best flavor.
- Chill crust before baking for flakiness.
- Make filling ahead to save time.
🍽️ Nutrition
Serving Size: 1 slice
Calories: 320
Sugar: 20g
Fat: 15g
Saturated Fat: 7g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg
Sodium: 150mg
Easy Rhubarb Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 9-inch pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Easy Rhubarb Pie Recipe is a comforting, sweet-and-tangy dessert perfect for family gatherings. With a buttery, flaky crust and a bright rhubarb filling, it’s simple to make yet irresistibly delicious.
Ingredients
- 4 cups rhubarb, chopped
- 1 ½ cups sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon milk (for brushing crust)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat oven to 200°C (400°F).
- Mix rhubarb, sugar, cornstarch, cinnamon, and vanilla in a large bowl.
- Roll out one pie crust and fit into a 9-inch pie dish.
- Pour rhubarb filling into crust and dot with butter.
- Cover with second crust, trim, crimp edges, and cut slits for steam.
- Brush top crust with milk and sprinkle coarse sugar.
- Bake 45–50 minutes until golden and bubbly.
- Cool completely before slicing.
Notes
Use firm, red rhubarb for best flavor. Chill the crust before baking for flakiness. Make the filling a day ahead to save time. Serve warm with ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Conclusion
Baking this Easy Rhubarb Pie Recipe always fills my kitchen with warmth, memories, and love. It’s a dessert that’s approachable yet feels special, perfect for sharing with family and friends. Every slice carries a little piece of tradition, a dash of sweetness, and a whole lot of joy. I hope it brings as much happiness to your table as it does to mine. Cooking is about more than following a recipe it’s about making memories, celebrating love, and savoring the simple pleasures. Enjoy every bite!