Tart rhubarb combines with sugar and a dash of cinnamon. This is a classic, old fashioned Rhubarb Pie Recipe with just the right amount of sweetness to balance the tangy rhubarb. This family recipe is easy to make and homemade pie is always a treat!
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Why you'll love this recipe
If you grew up eating rhubarb pie, this recipe will take you right back to Grandma's kitchen. The filling has that classic sweet-tart flavor rhubarb lovers crave, tucked inside a flaky crust that's surprisingly easy to make thanks to a simple shortcut. It's the kind of old-fashioned dessert that never goes out of style.
What I love most is how the bright, tangy rhubarb shines in every bite. The filling bakes up thick and luscious without being overly sweet, making it the ideal partner for a scoop of vanilla ice cream. Whether you're carrying on a family tradition or baking with rhubarb for the first time, this pie is a delicious way to celebrate rhubarb season.
Old Fashioned Rhubarb Pie
Equipment
- 1 9-inch pie pan
- 1 Rolling pin
- 1 large cutting board
- 1 Paring Knife
Ingredients
- 6-7 cups rhubarb chopped into ½ inch pieces
- 2 cups sugar plus 1 tablespoon for sprinkling
- ⅓ cup flour
- 1 teaspoon cinnamon plus ¼ teaspoon for sprinkling
- ¼ teaspoon salt
- 1 tablespoon butter
- 2 pie crusts
Instructions
- Roll out the pie crust and place the bottom crust into the 9-inch pie plate. Roll out the top crust and refrigerate both to keep cold.
- Combine 1 tablespoon sugar & ¼ teaspoon cinnamon in a small cup, set aside.
- Chop & combine rhubarb, remaining sugar & cinnamon, flour and salt. Mix well to combine. Pour into the pie plate. Cut the butter into small pieces and put on top of the rhubarb. Top with the remaining pie crust.
- Some of the pie crust will over lap. Use a knife and cut off the excess crust. Pinch the edges to seal the crust together. If you want to crimp it to it look pretty, use a fork as pictured about.
- Sprinkle the remaining sugar and cinnamon on the top of the pie crust. Using a knife, cut several slits in the top of the crust to allow the steam to vent.
- Place the pie on a cookie sheet before putting it in the oven. It's not unusual for the pie to spill over a bit and this will keep you from having a burnt sugar on the bottom of your oven - never fun to clean up!
- Bake at 350 degrees for 1 ½ hours or until the pie is golden brown.
Notes
Nutrition
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Instructions
Steps to clean fresh rhubarb
- Remove the leaf, and discard.
- Rinse and clean the fruit.
- Slice the stalks into ½ inch pieces.
FAQ's
Rhubarb is a vegetable. It's harvested in the spring. It grows long stalks with big fleshy leaves. While the leaves are poisonous, the stalks is the perfect sweet/tart when mixed with sugar.
There's no need to peel the rhubarb. If the stalks are large, stringy or tough, split the stalk by slicing it lengthwise. Splitting the stalks breaks the fibers making them tender after cooking.
Absolutely, store-bought works just fine. Use a high-quality brand and you'll be pleased with the result. Honestly, that's what I do 90% of the time! I promise not to tell!
It will take about 8-9 stalks to equal a pound.
Because it's so tart, many say it tastes like green apples. When the sugar is balanced well with the fruit it has an almost floral taste. If you've never tried it, now's the time!
Yes, substituting frozen rhubarb for fresh works for this recipe. Just be sure to thaw it first. Then drain it well.
This pie isn't custard based, but I still recommend refrigerating the pie. On the counter it will last about two days. Refrigerated it keeps four days.
A rhubarb leaf is not edible. Remove the leaf and discard.
Deb's tips
My Dad is diabetic. We often make this pie sugar-free by substituting Splenda for sugar. Use one cup of Splenda for this recipe's two cups of sugar.
- Use a ready-made pie crust or homemade pie crust, either works!
- Place a baking sheet under the pie when baking in case the pie bubbles over. That will keep you from cleaning up a sticky mess on the bottom of the oven!
Variations
Add fresh strawberries to the pie! Strawberry Rhubarb Pie is amazing!
More rhubarb recipes
Love baking with seasonal fruit? Then you'll want to check out a few more reader favorites. My Rhubarb Cream Pie is a rich and creamy dessert that makes the most of fresh rhubarb, while Apricot Pie is an old-fashioned treat that's loaded with sunny fruit flavor and wrapped in a flaky crust.
If you're looking for ways to preserve your harvest, both Rhubarb Pineapple Jam and Strawberry Rhubarb Jam are great options. They're easy to make, wonderful spread on toast or biscuits, and a tasty way to enjoy the flavors of rhubarb season long after summer has passed.
From my kitchen to yours
Is this your first time baking with rhubarb, or has it been a favorite for years? Either way, I hope you enjoy this pie as much as we do. If you make it, I'd love to hear from you in the comments below!
I've come to the conclusion that you will never get to see a perfectly plated slice of pie on this blog.
When it's finished baking and Dan gets home, the sweet aroma that fills the house makes it impossible for me to say, "No dear, you can't eat this pie! You'll have to wait until tomorrow..."
It just ain't gonna happen!
I don't know about you, but rhubarb is one of my favorite summer treats. That sweet-tart flavor gets me every single time.
Originally published July 22, 2017. Updated June 1, 2026, to improve instructions and readability.
ColleenB.~Tx. says
I would eat that for breakfast;...............if only I had the rhubarb.
Rhubarb sauce was always good on vanilla ice cream
Debra Clark says
You know it, Colleen!
Healing Tomato says
I haven't had rhubarb pie in a long time, so, your recipe reminds me to make it this weekend. You always make your recipes look so easy to make, so, a novice like me can easy make it. Can't wait to try your rhubarb pie
Bowl Me Over says
It's just the best, we love rhubarb! I hope you try this Rini, you'll love this recipe!
Lois says
Rhubarb pie has always been my most favorite dessert. I enjoy it so much Our whole family enjoys it.
Bowl Me Over says
Boy howdy, it's jut the best Mom, especially yours!