Get ready to fall in love with rhubarb all over again! You'll find a fantastic mix of ten incredible rhubarb pie recipes that'll make your taste buds dance. From classic rhubarb pie that's a perfect sweet-tart balance to a delightful strawberry rhubarb combo, there's something for everyone. Don't forget the creamy rhubarb custard pie or the crunchy rhubarb crumble pie for extra yumminess! Want it vegan? We have you sorted! Each recipe is a chance to show off your baking skills and impress your friends. Stick around, and you'll uncover even more pie possibilities that'll have you craving dessert.
Main Points
- Explore classic options like Classic Rhubarb Pie and Old-Fashioned Rhubarb Pie for timeless flavors that balance tartness and sweetness.
- Enjoy the nostalgic taste of Strawberry Rhubarb Pie, combining sweet strawberries with tart rhubarb for a delightful dessert.
- Try unique variations such as Rhubarb Custard Pie and Rhubarb Cream Pie for a rich and creamy experience.
- Consider dietary needs with Vegan Rhubarb Pie and Gluten-Free Rhubarb Pie to accommodate various diets without sacrificing flavor.
- Enhance your pies with spices and toppings like ice cream or whipped cream for an elevated dessert experience.
Classic Rhubarb Pie
Rhubarb pie is a timeless dessert that balances the tartness of fresh rhubarb with the sweetness of sugar, making it a delightful treat for any occasion. The vibrant pink and green stalks of rhubarb lend a beautiful color to the pie, while the flaky crust provides a satisfying contrast to the soft, bubbling filling. This classic recipe is simple yet rewarding, perfect for both novice and experienced bakers looking to impress their friends and family.
Making a classic rhubarb pie is a great way to highlight this unique vegetable, which is often used in sweet dishes despite its tart flavor. The combination of rhubarb with sugar and a bit of flour creates a luscious filling that's sure to please. Whether served warm or at room temperature, this pie is best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream, improving the overall flavor experience.
Ingredients:
- 4 to 6 cups fresh rhubarb, chopped
- 1 to 1.5 cups granulated sugar (adjust based on tartness of rhubarb)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 package (14 oz) pie crusts (or homemade crust)
- 1 egg (optional, for egg wash)
Instructions:
Preheat your oven to 425°F (220°C). In a large bowl, combine the chopped rhubarb, sugar, flour, and salt, mixing well to guarantee the rhubarb is evenly coated.
Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough. Pour the rhubarb mixture into the crust and dot with butter. Cover with the second pie crust, venting it by cutting slits or creating a lattice pattern. If desired, brush the top crust with a beaten egg for a golden finish.
Bake in the preheated oven for 15-25 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-40 minutes, until the filling is bubbling and the crust is golden brown. Allow the pie to cool for at least 2 hours before slicing.
Extra Tips:
To improve the flavor of your rhubarb pie, consider adding a sprinkle of cinnamon or nutmeg to the filling for warmth, or a splash of vanilla extract for depth.
Make sure to use fresh rhubarb for the best texture and taste; frozen rhubarb can also work, but you may need to adjust the sugar and flour to account for extra moisture. If the crust edges start to brown too quickly, cover them with aluminum foil to prevent burning.
Strawberry Rhubarb Pie
Strawberry rhubarb pie is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries. This vibrant pie not only showcases the natural flavors of these fruits but also brings a touch of nostalgia, evoking memories of warm summer days. The combination of fresh strawberries and rhubarb creates a harmonious flavor profile that makes this pie a beloved classic among dessert lovers.
With its flaky crust and bubbling filling, it's sure to be a hit at any gathering.
To make the best strawberry rhubarb pie, you'll want to start with ripe, juicy strawberries and fresh rhubarb. The filling is improved with sugar, cornstarch, and a splash of lemon juice, which brightens the complete taste and adds depth. As the pie bakes, the sweet and tart flavors meld beautifully, creating a luscious and satisfying dessert.
Whether served warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this pie is the perfect indulgence for any occasion.
Ingredients:
- 2.5 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 pie crust (homemade or store-bought)
- 1 egg (for egg wash, optional)
Instructions:
Preheat your oven to 425°F. In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and salt, tossing until the fruit is well coated.
Roll out your pie crust and place it into a 9-inch pie pan, trimming the edges as necessary. Pour the fruit mixture into the crust, dotting the top with small pieces of butter. Cover with a second crust, crimping the edges to seal, and cut slits in the top to allow steam to escape.
Bake the pie in the preheated oven for 15-20 minutes, then reduce the temperature to 350°F and continue baking for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
Extra Tips:
For the best results, verify your rhubarb is fresh and not overly mature, as older stalks can be woody and less flavorful.
If you prefer a sweeter pie, adjust the sugar to taste, especially if your rhubarb is particularly tart. Let the pie cool for at least a couple of hours before slicing, as this will allow the filling to set properly.
And don't hesitate to experiment by adding a pinch of cinnamon or nutmeg to the filling for an extra layer of flavor!
Old-Fashioned Rhubarb Pie
Old-fashioned rhubarb pie is a delightful dessert that perfectly marries the tangy flavor of fresh rhubarb with the sweetness of sugar, creating a nostalgic treat that many remember from their childhood. The combination of tart and sweet, along with the flaky, buttery crust, makes this pie a favorite during the rhubarb season.
Whether served warm out of the oven or at room temperature, it's often accompanied by a scoop of vanilla ice cream, enhancing the experience and delighting the taste buds.
Making this pie is a straightforward process that celebrates the simplicity of classic baking. With just a handful of ingredients, you can create a dish that not only tastes incredible but also fills your home with an inviting aroma.
This recipe is perfect for both seasoned bakers and novices alike, allowing everyone to enjoy the sweet-tart goodness of rhubarb in a comforting pie.
Ingredients:
- 4 cups fresh rhubarb, chopped
- 1 to 1.5 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon butter, cut into small pieces (optional)
Cooking Instructions:
Begin by preheating your oven to 425°F (220°C). In a large mixing bowl, combine the chopped rhubarb, sugar, flour, and salt, and mix well to guarantee the rhubarb is evenly coated.
Roll out one half of the pie crust and fit it into a 9-inch pie plate. Pour the rhubarb mixture into the crust and dot the filling with small pieces of butter, if desired.
Roll out the second half of the pie crust, place it over the filling, and cut slits for steam to escape. Crimp the edges to seal, then place the pie in the preheated oven for 15 minutes.
Afterward, reduce the temperature to 350°F (175°C) and continue to bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
Extra Tips:
When selecting rhubarb, look for firm, crisp stalks with vibrant color; avoid any that are wilted or overly soft.
You can adjust the amount of sugar based on your taste preferences and the tartness of the rhubarb. If you prefer a thicker filling, consider adding a bit more flour.
Let the pie cool for at least an hour before slicing to allow the filling to set properly. For an added touch, you can sprinkle a little cinnamon or nutmeg in the filling for extra flavor.
Enjoy your baking!
Rhubarb Custard Pie
Rhubarb custard pie is a delightful dessert that beautifully marries the tartness of fresh rhubarb with the creamy richness of custard. This classic pie is perfect for spring and summer when rhubarb is in season, and its vibrant pink color makes it a stunning addition to any table.
The combination of sweet and tart flavors, along with a buttery, flaky crust, creates a delicious balance that will leave your taste buds wanting more.
Making rhubarb custard pie is a straightforward process that can be enjoyed by bakers of all levels. The key is to guarantee that the rhubarb is chopped into uniform pieces to allow for even cooking and to create a custard that's smooth and creamy.
Once baked, the pie can be served warm or chilled, making it a versatile dessert for any occasion.
Ingredients:
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 cup heavy cream
- 1 unbaked pie crust (9-inch)
- Optional: pinch of nutmeg or cinnamon, pinch of vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the granulated sugar and flour, then whisk in the eggs until well blended.
Gradually pour in the heavy cream while continuing to whisk until the mixture is smooth. Fold in the chopped rhubarb gently, guaranteeing it's evenly coated.
Pour the filling into the unbaked pie crust and spread it out evenly. Bake for 45-50 minutes, or until the custard is set and the crust is golden brown. Allow the pie to cool slightly before serving.
Extra Tips:
For a more complex flavor profile, consider adding a pinch of nutmeg or cinnamon to the custard mixture, along with a drop of vanilla extract for added richness.
If you prefer a sweeter pie, you can adjust the amount of sugar based on your taste. Be sure to check the pie as it bakes; if the crust edges start to brown too quickly, cover them with foil to prevent burning.
Enjoy your rhubarb custard pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
Vegan Rhubarb Pie
Vegan rhubarb pie is a delightful treat that captures the tartness of rhubarb while being entirely plant-based. This dessert is perfect for those who follow a vegan lifestyle or for anyone looking to try a healthier version of a classic favorite.
With a flaky crust made from plant-based ingredients and a sweet and tangy filling, this pie is sure to impress your family and friends. Whether you enjoy it on its own or topped with vegan ice cream, this pie will be a hit at any gathering.
Making a vegan rhubarb pie is straightforward, and it doesn't require any special equipment. You can easily find the ingredients at your local grocery store or health food store. The key to a great pie lies in the balance of flavors and the texture of the crust.
By using flaxseed meal and applesauce, you can achieve a perfect binding that keeps the crust and filling together while maintaining a deliciously flaky texture. Follow along with this recipe for a scrumptious vegan rhubarb pie.
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup maple syrup or agave nectar
- 1 tablespoon cornstarch
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 vegan pie crust (store-bought or homemade)
- 1 tablespoon coconut oil or vegan margarine (for crust)
Instructions:
Preheat your oven to 425°F. In a small bowl, combine the ground flaxseed meal and water, stirring well to let it sit and thicken for about 5 minutes.
In a large mixing bowl, combine the chopped rhubarb, maple syrup or agave nectar, cornstarch, cinnamon, vanilla extract, and lemon juice. Add the thickened flaxseed mixture and stir until well combined.
Pour the filling into the prepared vegan pie crust, and if desired, dot the top with small bits of coconut oil or vegan margarine. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and continue baking for an additional 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
Extra Tips:
For an even more flavorful rhubarb pie, consider adding a pinch of nutmeg or a splash of almond extract to the filling mixture.
Make sure to let the pie cool completely before slicing, as this will help the filling set and make for cleaner slices. If you want to make your pie crust from scratch, you can use a simple blend of flour, coconut oil, and a bit of cold water to achieve a perfect vegan crust.
Gluten-Free Rhubarb Pie
Gluten-free rhubarb pie is a delightful and tangy dessert that allows those with gluten sensitivities to enjoy a classic favorite without compromising on taste or texture. The pie features a tender, flaky crust made from gluten-free flours, which pairs beautifully with the tartness of fresh rhubarb. It's a perfect choice for spring and summer gatherings, and it can be served warm or chilled, making it a versatile dessert for any occasion.
To create the filling, fresh rhubarb is combined with sugar to balance its natural tartness, and a gluten-free thickener like cornstarch or tapioca starch is used to create a luscious consistency. With a few simple ingredients and easy preparation steps, you can present a delicious gluten-free rhubarb pie that will impress both gluten-free and gluten-loving guests alike.
Ingredients:
- 2 ½ cups almond flour or gluten-free all-purpose flour blend
- 1/2 cup cold butter or coconut oil, cubed
- 1/4 teaspoon salt
- 1/4 cup cold water
- 6 cups fresh rhubarb, chopped
- 1 to 1.5 cups sugar (adjust to taste)
- 1/4 cup cornstarch or tapioca starch
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon nutmeg (optional)
Instructions:
Begin by preparing the gluten-free pie crust. In a mixing bowl, combine the almond flour or gluten-free flour blend with salt, then cut in the cold butter or coconut oil until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Chill the dough in the refrigerator for at least 30 minutes.
While the dough chills, prepare the rhubarb filling by tossing the chopped rhubarb with sugar and cornstarch in a large bowl. If desired, add cinnamon and nutmeg for extra flavor. Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a pie dish, filling it with the rhubarb mixture. Bake the pie for 45-50 minutes or until the filling is bubbly and the crust is golden brown.
Extra Tips:
For an added touch, consider lattice interlacing the top crust for a beautiful presentation, or simply sprinkle a dusting of sugar on top before baking to create a lovely, sweet crust.
If you have any leftover filling, it can be stored in the refrigerator for a few days and used as a topping for yogurt or ice cream. To guarantee the crust remains flaky, avoid overworking the dough and always keep your ingredients cold. Enjoy your gluten-free rhubarb pie with a scoop of vanilla ice cream or whipped cream for a delightful finish!
Rhubarb Crumble Pie
Rhubarb crumble pie is a delightful dessert that perfectly balances the tartness of rhubarb with a sweet and crunchy crumble topping. This recipe captures the essence of spring with its fresh rhubarb filling, while the buttery crumble adds a satisfying texture that makes each bite irresistible. The combination of flavors and textures guarantees that this pie will become a favorite among family and friends, whether served at a casual gathering or as a comforting end to a meal.
To make this pie, you'll first prepare the rhubarb filling, allowing the natural tartness of the rhubarb to shine through with just the right amount of sweetness. The crumble topping is equally simple to prepare, requiring just a few pantry staples. Once baked, the aroma of the pie will fill your kitchen, tempting everyone to gather around for a slice. Serve it warm, ideally with a scoop of vanilla ice cream, for a truly delightful experience.
Ingredients:
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions:
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice; mix well to coat the rhubarb evenly and set aside.
In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt, then cut in the softened butter until the mixture resembles coarse crumbs.
Pour the rhubarb filling into a pie dish and evenly distribute the crumble topping over the rhubarb. Bake in the preheated oven for 45-50 minutes or until the rhubarb is tender and the crumble is golden brown. Allow the pie to cool slightly before serving.
Extra Tips:
When selecting rhubarb, look for firm, bright stalks that are free of blemishes. If you prefer a sweeter filling, feel free to adjust the sugar according to your taste.
Additionally, you can mix in other fruits like strawberries or apples to complement the rhubarb, creating a unique flavor profile. For a flaky crust, consider pre-baking a pie crust before adding the filling and crumble topping.
Enjoy your rhubarb crumble pie warm for the best flavor, and don't forget the vanilla ice cream to enhance your dessert experience!
Maple Rhubarb Pie
Maple rhubarb pie is a delightful twist on the classic dessert, bringing together the tangy essence of rhubarb with the rich sweetness of maple syrup. This pie not only showcases the vibrant green and pink hues of rhubarb but also enhances its flavor profile by adding a subtle caramel undertone. The unique combination makes it a favorite for both rhubarb enthusiasts and those new to this versatile ingredient.
To prepare this exquisite pie, start by selecting fresh rhubarb stalks, ensuring they're firm and vibrant in color. The key is to balance the tartness of the rhubarb with the sweetness of maple syrup, which you'll incorporate into the filling. This recipe is perfect for a family gathering or a cozy evening at home, offering a warm, comforting dessert that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients:
- 4 cups fresh rhubarb, chopped
- 1 cup pure maple syrup
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
- 1 tablespoon butter, cut into small pieces (optional)
To cook the pie, preheat your oven to 425°F (220°C). In a large mixing bowl, combine the chopped rhubarb, maple syrup, granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Mix well until the rhubarb is evenly coated.
Pour the mixture into the prepared pie crust and dot the filling with small pieces of butter if desired. Cover with a second pie crust or a lattice top, sealing the edges. Bake for 15 minutes at the high temperature, then reduce the heat to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown. Allow the pie to cool before serving.
When preparing maple rhubarb pie, it's important to taste and adjust the sweetness to your preference, especially if your rhubarb is particularly tart. If you prefer a thicker filling, you can increase the amount of cornstarch slightly.
Also, let the pie cool completely before slicing to help it set and prevent the filling from spilling out. Enjoy the delightful blend of flavors and textures!
Rhubarb Cream Pie
Rhubarb cream pie is a delightful dessert that balances the tartness of rhubarb with a rich, creamy filling. This pie is perfect for those who enjoy a blend of tangy and sweet flavors, making it an excellent choice for spring gatherings or special occasions.
The creamy texture of the filling, combined with the soft, tender chunks of rhubarb, creates a satisfying contrast that will impress your guests and satisfy your sweet tooth.
To begin, you'll need to prepare a traditional pie crust, which serves as the foundation for this delicious treat. The filling consists of cooked rhubarb mixed with a rich blend of heavy cream, sugar, and egg yolks, thickened to perfection with cornstarch or flour.
Once assembled, the pie is baked until set and can be topped with light meringue or whipped cream for an added touch of sweetness and decoration.
Ingredients:
- 1 prepared pie crust
- 2 cups rhubarb, chopped
- 1 cup heavy cream
- 3/4 cup sugar
- 4 egg yolks
- 1/4 cup cornstarch (or flour)
- 1 teaspoon vanilla extract
- Pinch of salt
- Meringue or whipped cream for topping (optional)
Instructions:
Start by preheating your oven to 350°F (175°C). In a saucepan, combine the chopped rhubarb with half of the sugar and cook over medium heat until the rhubarb is tender, about 5-7 minutes.
In a separate bowl, whisk together the heavy cream, remaining sugar, egg yolks, cornstarch, vanilla extract, and salt until smooth. Gradually stir the cooked rhubarb into the cream mixture, then pour the filling into the prepared pie crust.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and slightly golden. Allow the pie to cool before chilling in the refrigerator for at least 2 hours. Top with meringue or whipped cream just before serving.
Extra Tips:
When preparing rhubarb cream pie, be sure to choose fresh rhubarb stalks that are firm and vibrant in color for the best flavor.
If your rhubarb is particularly tart, you can adjust the sugar in the filling to suit your taste. Additionally, chilling the pie for a longer period will improve the flavors and help the filling firm up better, making it easier to slice.
For a decorative touch, consider adding a sprinkle of grated lemon zest on top of the whipped cream or meringue before serving.
Spiced Rhubarb Pie
Spiced rhubarb pie is a delightful twist on the classic dessert, combining the tartness of fresh rhubarb with warm spices that create a comforting and aromatic flavor profile. The addition of spices like cinnamon, nutmeg, or ginger raises the pie, making it a perfect treat for any season.
This pie not only captures the essence of rhubarb but also offers a depth of flavor that's sure to impress your family and friends.
To make this delicious spiced rhubarb pie, you'll need to start by preparing the filling. The key is to allow the rhubarb to sit with sugar and spices to draw out its juices, which improves the complete flavor of the pie.
After baking, the filling should be bubbling, and the crust golden brown, creating a beautiful and mouthwatering dessert that can be enjoyed warm or at room temperature.
Ingredients:
- 4 cups chopped rhubarb
- 1 to 1.5 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 to 2 teaspoons cinnamon (or nutmeg or ginger)
- 1 pie crust (store-bought or homemade)
- 1 tablespoon coarse sugar (for sprinkling)
- Optional: vanilla ice cream or whipped cream for serving
Instructions:
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, and your chosen spices. Allow the mixture to rest for 15-20 minutes to let the rhubarb release its juices.
Preheat your oven to 425°F (220°C). Roll out your pie crust and place it in a pie dish, then fill it with the prepared rhubarb mixture. Cover with a top crust, either whole or lattice-style, and sprinkle coarse sugar on top for an extra touch.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes, until the filling is bubbling and the crust is golden brown.
Extra Tips:
When making spiced rhubarb pie, it's essential to choose fresh, firm rhubarb for the best flavor and texture. If you prefer a sweeter pie, adjust the sugar to your taste, keeping in mind that rhubarb is quite tart.
For a beautiful presentation, brush the crust with an egg wash before sprinkling with coarse sugar. Finally, serving the pie with a scoop of vanilla ice cream or a dollop of whipped cream can balance the tartness and improve the complete dessert experience. Enjoy!