Simple Rhubarb Pie Recipe
Rhubarb pie is a classic dessert that brings many of us back to our childhood. Whether it was helping mom pick rhubarb stalks from the backyard garden or gobbling up a warm slice of homemade rhubarb pie fresh out of the oven, we think it's safe to say that rhubarb pie can give you that warm, home-sweet-home feeling.
Perfect for spring and summer, rhubarb pie (or really any fruit pie, if we're being honest) is a classic dessert to accompany you to family get-togethers and BBQs with friends. Although it's sweet on its own, you can pair this rhubarb pie with vanilla ice cream for the ultimate summer treat. Each bite will make you smile, and once you're done, you'll be you wishing that summer will never end.
Chef Tara Rylie of RylieCakes has a drool-worthy rhubarb pie recipe that will show you how to pull together a great dessert in less than 30 minutes.
Decide how you'd like to top off your rhubarb pie
To kick off this recipe, we'll actually start with the topping. When topping off any pie, there are plenty of tasty options. You could use a second pie crust and cover the entire pie, cutting a few slits for air to escape. Or, you could use an extra pie dough to create a lattice on top. You could also opt for a crumble topping, which is what's displayed in this recipe.
This topping is super simple — one of the reasons why this pie is so easy to whip up in such a short amount of time. All you have to do is combine ⅓ cup of brown sugar, ½ cup of rolled oats, ½ cup of sliced almonds, and 1 tablespoon of flaxseed together in a small bowl. Then, add 2 tablespoons of melted coconut oil, and stir to combine. Refrigerate the crumble topping until you're ready to use it. The colder the topping is when it goes in the oven, the longer it will take to brown while baking, which is exactly what you want.
Prepare your rhubarb pie filling
We love this pie filling, because it seriously couldn't get any easier. You can even substitute fresh rhubarb or strawberries for frozen — just be sure to let them defrost first.
Rhubarb is usually quite tart, so instead of packing this pie full of extra sugar to offset its tartness, we chose to add some sliced strawberries instead. Strawberries add a nice sweetness that helps balance out the rhubarb naturally. In addition to brown sugar, sugar, cornstarch, lemon zest, and salt, the filling calls for a bit of ginger and cinnamon. You'll notice we added very small quantities of spices in order to highlight the natural flavors of the rhubarb and berries without overpowering them. However, the spices are totally optional.
Prep the pie crust
To make this recipe as easy as pie (pun totally intended), you can use a store-bought pie crust, or make your own at home. Both work perfectly well here. The filling is intended to fill an entire 9-inch pie, so if you purchase a smaller pie crust or choose to use a smaller pan at home, just be aware you may have extra filling.
Use your pie crust cold and lightly brush the bottom and sides of the crust with cornstarch. Because you aren't par-baking your crust in this recipe, using a light dusting of cornstarch will help keep your crust from getting soggy while baking.
Assemble your rhubarb pie
After you've lightly dusted your crust with cornstarch, pour your filling into the shell. Use a spoon or spatula to push your filling into the edges of the dough. Last but not least, remove your crumble from the refrigerator and sprinkle over the top to cover fruit mixture entirely. If you absolutely love crumble, we suggest making a double batch and placing it all on top of your pie before baking.
Bake your rhubarb pie for 30 minutes at 400 degrees Fahrenheit, then lower the oven temperature to 350 degrees Fahrenheit and bake for another 30 minutes. If your crust or crumble is getting too brown, simply cover the entire pie with foil and finish baking. We covered our pie at the halfway mark and it came out just right.
Be sure to let your pie cool for a few hours before serving so your filling has some time to set. And, of course, don't forget your vanilla ice cream!
- ⅓ cup plus ½ cup brown sugar, divided
- ½ cup rolled oats
- ½ cup sliced almonds
- 1 tablespoon flaxseed
- 2 tablespoons coconut oil, melted
- 4 cups sliced rhubarb, ¼-inch thick
- 2 cups sliced strawberries
- ½ cup sugar
- ¾ cup plus 1 teaspoon cornstarch, divided
- 1 teaspoon lemon zest
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 pie crust
- Preheat the oven to 400 degrees Fahrenheit.
- For the topping, combine ⅓ cup of brown sugar, ½ cup of rolled oats, ½ cup of sliced almonds, and 1 tablespoon of flaxseed together in small bowl. Add 2 tablespoons of melted coconut oil and stir to combine. Refrigerate until ready to use.
- In a large mixing bowl, fold together 4 cups of sliced rhubarb, 2 cups of sliced strawberries, remaining ½ cup of brown sugar, ½ cup of sugar, ¾ cup of cornstarch, 1 teaspoon of lemon zest, 1 teaspoon of ginger, 1 teaspoon of cinnamon, and ¼ teaspoon of salt until well combined. Set aside.
- Take out store-bought (or homemade) pie crust. Place 1 teaspoon of cornstarch in pie crust. Using a pastry brush, spread cornstarch over the bottom and sides of crust.
- Pour rhubarb filling into pie crust. Sprinkle cold crumble topping over rhubarb filling.
- Bake pie for 30 minutes at 400 degrees Fahrenheit. Then, lower oven temperature to 350 degrees Fahrenheit, and bake for another 30 minutes. If crust or crumble is getting too brown, simply cover pie with foil and finish baking.
- When done, remove pie from oven and let cool on wire rack to room temperature. It's best enjoyed if sets overnight, but it can be served warm.
| Calories per Serving | 395 |
| Total Fat | 14.7 g |
| Saturated Fat | 6.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 64.5 g |
| Dietary Fiber | 4.3 g |
| Total Sugars | 30.2 g |
| Sodium | 198.7 mg |
| Protein | 3.9 g |
