Dessert | Farm To Table | Pies

Old Fashioned Rhubarb Pie

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Make this old-fashioned rhubarb pie when rhubarb is at its peak of freshness. It is a flavorful burst of summer any time of the year.

slice of Rhubarb Pie on white platePin
Vintage Rhubarb Pie

What is rhubarb?

Rhubarb is a spring vegetable that only has a few weeks of availability. It is a perennial garden plant (comes up year after year) that is easy to grow in temperate climates.

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Depending on your climate, it is harvested in March-June and makes many delicious sweet and savory dishes.

The only edible part of the plant is the leaf’s beautiful pink stems (botanically known as the petiole). The leaves and roots of the rhubarb plant contain high levels of oxalic acid, which can be lethal if taken in large quantities!

Rhubarb freezes quite well. If you obtain very fresh rhubarb, freeze it to use in recipes throughout the year.

Did you know that rhubarb has many health benefits? It is high in calcium and fiber, contains significant quantities of vitamins K and C, and high in iron and manganese.

The rhubarb flavor is quite tart, so it’s often used in baked goods. This old-fashioned rhubarb pie is both tart and sweet and has a creamy texture because of the egg custard used in the filling.

close up of Rhubarb Pie with viola flowers for garnishPin

What you need

  • fresh, tart rhubarb stalks
  • sugar – we use raw sugar
  • flour
  • eggs
  • double butter pie crust – you can lattice the top of the pie if you would like too

How to make it

How to make pie crust

Pie crust is really ridiculously easy to do. You can use a store-bought pie crust if you don’t have time.

Step One:

Cut butter into squares. Place it back in the refrigerator. The butter must be really cold.

Butter cut into cubes.Pin
Cut butter into cubes. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Measure flour and salt—place in food processor bowl. 

Flour in a food processor bowl.Pin
Add the flour to a food processor bowl. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Place butter in a food processor with flour and salt.

Butter added to the flour.Pin
Butter chunks with the flour. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Pulse until the butter in the flour mixture appears to be the size of peas.

Pea sized chunks of butter in the flour.Pin
Pulse until the flour and butter pieces are pea-sized. Photo Credit: Binky’s Culinary Carnival.

Step Six:

Add ice water; drop one tablespoonful at a time until the dough comes together. 5-7 tablespoons total.

Gather dough. Wrap in waxed paper. Refrigerate for at least one hour to several days.

Dough in the food processor.Pin
Add water until a dough forms. Photo Credit: Binky’s Culinary Carnival.

To roll the crust

Step One:

Place the pie dough on a floured cutting board.

Dough ball on a floured board.Pin
Place dough on a flowered board. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Roll to a 12″ diameter circle.

Dough rolled into a circle.Pin
Roll dough into a 12″ circle. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Place pie crust in a 9-inch pie dish. Crimp edges.

Crimped dough in a pie plate.Pin
Place the dough in the pie plate. Photo Credit: Binky’s Culinary Carnival.

How to blind bake the crust

**For a single-crust pie.

  1. Blind bake the pie crust. This is a very important step. If the crust isn’t blind-baked, it will end up a soggy mess because of the moisture in the filling.
  2. Spread a large sheet of parchment paper or waxed paper onto the crust. Spread pie weights evenly along the bottom of the crust. (If you don’t have pie weights, use a bag of dried beans.)
  3. Bake crust at 350°F for about 30 minutes.
Par baked pie crust.Pin

For the Filling

Step One:

Slice rhubarb into 1-inch pieces.

Sliced rhubarb in a large measuring cup.Pin
Slice rhubarb. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Measure the remaining ingredients.

Ingredients on a board.Pin
Measure ingredients. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Mix sugar, flour, and rhubarb in a large bowl.

Beat the eggs. Pour over the rhubarb mixture and mix well.

Ingredients added to a large bowl.Pin
Mix all ingredients. Photo Credit: Binky’s Culinary Carnival.

Pour the rhubarb custard filling into the pie crust. Top with second crust crimp well. Poke several holes in the top with a fork for air to escape.

You can cut the second crust into strips and make a lattice top. Make sure to crimp the edges well. You can brush the tops with an egg wash and sprinkle sanding sugar on the top if you’d like.

Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 25-30 minutes. For easy cleanup, bake it on a rimmed baking sheet covered with parchment paper or aluminum foil to catch drips. Bake it until the filling is bubbly and the crust is golden brown.

Remove it from the oven and cool thoroughly on a wire cooling rack. Serve a piece of pie with a dollop of whipped cream or a scoop of vanilla ice cream for an epic dessert.

How to Store Leftovers

Storage: Store the leftover pie on the counter for about five days. You can store it in the fridge, but it may sweat and get soggy.

Freezing: Since rhubarb has such a short season, make a couple of pies and freeze one to enjoy later in the year. Freeze it before baking. Wrap well with plastic wrap and aluminum foil; double up to keep it from freezer burn.

You can also freeze baked pies. Wrap them well. Freeze for at least three months.

Reheating: Heat the leftover pie in the microwave for about 30 seconds.

For Frozen Baked Pies: Don’t use an egg wash on top of a pie you intend to freeze. Remove the pie from the freezer. Let it thaw on the counter at least overnight until completely thawed. If you want it a little warm, heat it in a 350°F oven for about 15 minutes until the crust is heated.

For Frozen, Unbaked Pie. Remove the pie from the freezer. Place it on the counter. Then, preheat the oven. Remove all of the freezer wrapping. Place the frozen pie on the lower rack. Bake it for about one hour at 350°F. Keep an eye on it towards the end. If it gets too brown, use a pie shield or cover the edges with foil strips.

Whole unsliced Rhubarb Pie Pin

It is slightly tangy and slightly sweet at the same time. Serve with vanilla ice cream for an extra special dessert.

More Delicious Fruit Pies

Other Recipes with Rhubarb

Helpful Equipment

Want to grow your own rhubarb? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss “How to Start a Garden Series!” The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

Slice of pie on a china plate garnished with flowers.Pin

This old-fashioned rhubarb pie is a seasonal favorite of everyone who tries it.

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If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Vintage Rhubarb PiePin

My Mom’s Rhubarb Pie

This Rhubarb Pie is slightly sweet and slightly tangy! It is the best rhubarb pie EVER!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 393kcal
Author: Beth Neels
Cost: $4


  • 3 cup rhubarb, chopped into 1/2 inch pieces
  • 1 cup Sugar
  • 2 tablespoons all-purpose flour
  • 2 eggs, beaten
  • double crust pie crust. store bought or homemade


  • Preheat oven to 425°F.
  • Mix all ingredients together in a medium bowl.
  • Pour into prepared 9″ pie tin on bottom crust. Wet edges with water.
  • Cover filling with top crust. Crimp edges together. Poke several holes in top crust to allow steam to escape.
  • Bake at 425°F for 15 minutes. Then lower oven temperature to 325°F and continue baking for 25-30 minutes.
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The recipe says this only takes 45 minutes total but mine always takes more like an hour.
Leftovers can be refrigerated for 3-4 days.
Do not freeze.


Calories: 393kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 217mg | Potassium: 198mg | Fiber: 1g | Sugar: 25g | Vitamin A: 105IU | Vitamin C: 3.6mg | Calcium: 57mg | Iron: 1.7mg
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  1. 5 stars
    Thank you, thank you, thank you Beth’s mum for this recipe. I will have to buy the rhubarb as my plant died and I will probably find them at the same price. Buy, what can I say. Next year I will plant another one. Eric, shame on you, when you come to the South of France I will make my peach tart tatin

    1. Oooh! I would love the peach tart tatin! We have 4 peach trees that will be ripe next month! Is the recipe on Your Guardian Chef?

  2. 5 stars
    Such a yummy pie Beth, how I love rhubarb, drooling! I couldn’t find any in my area this year, for the one recipe I made, I brought my rhubarb all the way from Switzerland…

    1. It is getting harder to find around here, too! Luckily for me, I have a neighbor across the road who promised to give a piece of his plant, so I should have a bit of my own next year, yay! Thanks, Patty! Switzerland is a long way to go for rhubarb!

  3. Visiting my son in Montreal and see lots of rhubarb, but never tried it. Heard of rhubarb crisp/crumble and pie but always wondered how it would taste.

    1. IT is very good! Very tangy so that is why you add it to sweet baked goods but I want to try it in some savory dishes! Unfortunately, I’ll have to wait until next year! It’s too big now! Thanks for comment, Mayuri!

  4. 5 stars
    Your husband sounds like mine! ???? Rhubarb is something I need to get familiar with. Unbelievably, I’ve never cooked with it and I have no idea how that happened! This looks absolutely scrumptious, I’m not surprised it was all gobbled up! ????????

  5. 5 stars
    You have a hard time trying to convince me! I have to admit my mother in law makes the best rhubarb pie ever!!! And I seriously mean ever! Believe me it’s not that easy to admit (though she’s a charming lady :p). So I guess I need to try it to see if it’s as good as it sounds and might possibly compete against hers haha

  6. 5 stars
    Oh how I love all things rhubarb! This looks delicious. I love making some of my grandmothers vintage recipes, so nice to continue the tradition! 🙂

  7. I’ve never had rhubarb pie but would love to try it. I don’t really remember my Mom using it a lot but I do remember her making Mince meat pies a lot. She had a big cookbook she used as well. It’s funny how things change over the years.

  8. Glad you finally got your rhubarb fix and photos to go with it! Lovely post! I wish I had some of my grandmother’s recipes to cook from. She unfortunately didn’t save any to pass down – eek!

    1. Oh, that’s too bad Jenn! I love using the old recipes and trying to make them a bit healthier! (Although, I left this one alone!!) Thanks for your comment!

  9. This is such a sweet post! I’ve always wanted to make rhubarb pie, but never have for some reason. Rhubarb is everywhere right now, so I need to get on it!!

  10. Love the memories you shared of your Grandma’s house, her rhubarb plants, and your mom baking a rhubarb pie from the cookbook she received as a child! Such sweet memories make a recipe like this extra special! The pie looks delicious!

  11. 5 stars
    Can you believe I’ve never tried rhubarb?! Too bad it was so expensive at the grocery store. Your pie looks so good though, and I love vintage recipes.

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