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.
One of my fondest memories from childhood is helping my grandmother in the kitchen, picking fresh rhubarb from her garden, and turning it into a beautiful pie. That tart, tangy flavor combined with the sweet buttery crust always felt like magic. That memory inspired me to create my Simple Rhubarb Pie Recipe. I still make it every spring when rhubarb is in season, and every time I do, it brings the warmth and love of family right into my kitchen. Today, I want to share this recipe with you. Trust me, whether you’re a beginner or a seasoned baker, this Simple Rhubarb Pie Recipe will make your kitchen smell heavenly, and everyone will ask for seconds.
I love making this Simple Rhubarb Pie Recipe because it’s both comforting and vibrant. The tartness of the rhubarb perfectly balances the sweet, flaky crust. It’s not just a dessert; it’s a way to slow down, enjoy the process, and create moments that matter. I’ve perfected the crust so it’s buttery but not overwhelming, and the filling is luscious without being overly sweet.
Why I Love Making This Recipe
This pie isn’t just about rhubarb; it’s about nostalgia, family, and connection. Whenever I bake this, I feel connected to my grandmother, to my childhood, and to the joy of simple, homemade treats. The process is therapeutic: rolling out the dough, arranging the rhubarb, sprinkling sugar, and watching the pie turn golden in the oven. It’s also versatile you can serve it warm with ice cream or cold straight from the fridge.
I love how this Simple Rhubarb Pie Recipe is approachable. Even if you’ve never baked a pie before, you can succeed. It doesn’t require fancy tools or complicated techniques just love, patience, and good ingredients. Every time I make it, I’m reminded why cooking is more than just food; it’s a way to bring joy to yourself and others.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need:
- 400g fresh rhubarb, chopped into 1-inch pieces
- 200g granulated sugar (adjust to taste)
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon butter, cut into small cubes
- 1 prepared 9-inch pie crust for the bottom
- 1 prepared 9-inch pie crust for the top (or make your own)
Little kitchen secrets:
- Make sure your rhubarb is fresh and firm; overly soft rhubarb can make the pie watery.
- Chill your crust before baking; it keeps it flaky.
- Sprinkle a little sugar on top of the crust for a light crunch.
How I Make It, Step by Step
- Preheat your oven to 200°C (390°F).
- In a large bowl, combine chopped rhubarb, sugar, flour, vanilla extract, salt, and cinnamon. Toss gently to coat evenly.
- Roll out the bottom pie crust and place it into a 9-inch pie dish. Trim the edges if needed.
- Pour the rhubarb filling into the crust and dot the top with small cubes of butter.
- Place the top crust over the filling. You can cut slits or make a lattice pattern for decoration and steam release.
- Pinch the edges of the top and bottom crusts together and crimp if desired.
- Brush the top with a little milk or egg wash for a golden finish. Sprinkle sugar lightly on top.
- Bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before serving. This helps the filling set.
How I Serve It at Home
I usually serve this pie warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Sometimes, I enjoy it cold, straight from the fridge—it’s perfect either way. For a family gathering, I place it in the center of the table and watch everyone dig in happily, sharing stories as we savor each bite.
Storage, Reheating & Make-Ahead Tips
- Store leftovers in the fridge for up to 4 days.
- To reheat, warm slices in a 180°C oven for 10–15 minutes.
- You can assemble the pie ahead of time and refrigerate it overnight before baking—just add an extra 5 minutes to the baking time.
100-Word Short Version
This Simple Rhubarb Pie Recipe is the perfect blend of tart rhubarb and sweet, buttery crust. Preheat the oven to 200°C. Combine 400g chopped rhubarb, 200g sugar, 2 tbsp flour, 1 tsp vanilla, salt, and cinnamon. Place the filling in a 9-inch pie crust, dot with butter, and cover with a top crust. Cut slits or make a lattice, brush with milk, and sprinkle sugar. Bake 45–50 minutes until golden and bubbly. Cool for 2 hours. Serve warm with ice cream or cold for a refreshing treat. Easy, comforting, and full of love.
Recipe Card Section
⏱️ Time
Prep: 20 mins | Cook: 50 mins | Total: 1 hr 10 mins
🛒 Ingredients
- 400g fresh rhubarb, chopped
- 200g granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon butter, cubed
- 1 prepared 9-inch pie crust
- 1 prepared 9-inch pie crust for top
👩🍳 Instructions
- Preheat oven to 200°C.
- Mix rhubarb, sugar, flour, vanilla, salt, cinnamon.
- Roll out bottom crust in pie dish.
- Pour filling, dot with butter.
- Cover with top crust, make slits or lattice.
- Crimp edges, brush with milk, sprinkle sugar.
- Bake 45–50 mins until golden and bubbling.
- Cool 2 hours before serving.
📝 Notes
- Use firm rhubarb to avoid watery filling.
- Chill crust for flakiness.
- Store in fridge 4 days. Reheat at 180°C for 10–15 mins.
🍽️ Nutrition (per slice)
Calories: 320 | Fat: 14g | Saturated Fat: 7g | Carbs: 45g | Sugar: 28g | Protein: 3g | Fiber: 2g | Sodium: 150mg
Simple Rhubarb Pie Recipe
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Simple Rhubarb Pie Recipe is easy, comforting, and full of love. With a buttery, flaky crust and tart rhubarb filling, it’s perfect for family gatherings or cozy nights in. Enjoy warm with ice cream or chilled for a refreshing treat.
Ingredients
- 400g fresh rhubarb, chopped
- 200g granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon butter, cubed
- 1 prepared 9-inch pie crust
- 1 prepared 9-inch pie crust for top
Instructions
- Preheat oven to 200°C (390°F).
- Mix rhubarb, sugar, flour, vanilla, salt, and cinnamon.
- Roll out bottom crust in pie dish.
- Pour filling, dot with butter.
- Cover with top crust, make slits or lattice.
- Crimp edges, brush with milk, sprinkle sugar.
- Bake 45–50 mins until golden and bubbling.
- Cool 2 hours before serving.
Notes
- Use firm rhubarb to avoid watery filling.
- Chill crust for flakiness.
- Store in fridge for up to 4 days. Reheat at 180°C for 10–15 mins.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Conclusion
Baking this Simple Rhubarb Pie Recipe brings me back to my childhood kitchen, and I love sharing it with my own family now. It’s simple, sweet, tangy, and comforting. Every bite tells a story, connecting the past to the present, and reminding me why cooking is one of life’s greatest joys. I hope it brings warmth and happiness to your home too.