Rhubarb Pie With Crust: A Classic Spring Dessert

By:

Ruby Bennett

Published:

June 2, 2026

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Why You’ll Love This Rhubarb Pie

There’s something magical about the first rhubarb pie of spring. The moment you slice into it, the sweet tart aroma fills the kitchen, and you know warmer days are here. This Rhubarb Pie With Crust combines juicy rhubarb and strawberries with a buttery crumb topping. No fussing with a lattice top here. The crumble adds texture and makes the whole thing feel special without extra work.

I love how the citrus brightens the flavor. A splash of orange juice and a hint of lemon keep the filling lively without overpowering the rhubarb. The crumb topping gets golden and crunchy, while the fruit stays tender and saucy. It’s the kind of dessert that works for a casual weeknight treat or a spring gathering with friends.

Best of all, the ingredient list is short. You probably have sugar, flour, butter, and cornstarch in your pantry. Fresh rhubarb shows up at farmers markets from late April through June, so grab a bundle when you see it. If you love easy fruit desserts, you might also enjoy my Strawberry Rhubarb Crumble for another take on this classic pair.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is best when it’s in season, which is spring and early summer across the United States. Look for stalks that are firm and crisp. Color varies from deep red to pale green, and the shade doesn’t affect the taste at all. Green rhubarb is just as delicious as the red kind.

One important note: the leaves are toxic, so always trim them off and discard them before using the stalks. I buy my rhubarb at the farmers market and give the stalks a good rinse. If the stalks are thick and tough, I peel off the outer layer to remove any stringy fibers. Thin stalks can go straight into the pie as is.

Frozen rhubarb works too, but you need to handle it right. Thaw it completely, then drain off the excess liquid. I learned this the hard way. I tried the frozen rhubarb once and just tossed it in without draining, and that pie turned into soup inside the oven. So drain well, pat dry, and proceed with the recipe.

Options for Substitutions

This recipe is flexible. Here are some easy swaps:

Pie crust: Use store bought refrigerated crust, homemade all butter crust, or even a graham cracker crust for a different twist.
Strawberries: Replace with raspberries, blueberries, or cherries. Keep the total fruit amount the same.
Rhubarb: If you cannot find rhubarb, supplement with strawberries and tart apples. The pie won’t be the same, but it will still taste good.
Cornstarch: Substitute with tapioca starch or arrowroot in the same amount (about 1/3 cup). You can also use 2/3 cup all purpose flour, though the filling may be slightly cloudier.
Orange and lemon juice: You can swap them. Use 3 teaspoons total of either juice or a mix.
Cinnamon: Swap with nutmeg or cardamom, or leave it out entirely.

Watch Out for These Mistakes While Baking

After making this pie many times, I’ve learned where things can go wrong. Avoid these common pitfalls:

Skipping the cooling time. The pie needs 2 to 3 hours at room temperature to set. If you slice too early, the filling will run everywhere. Trust me, I’ve done it.
Not using a baking tray. The filling bubbles over as it bakes. Place the pie on a baking sheet to catch drips. Otherwise you’ll have burnt sugar on your oven floor.
Burning the crumb topping. After about 40 minutes, tent the pie loosely with foil. This keeps the topping from getting too dark while the fruit continues to cook.
Uneven rhubarb pieces. Cut the stalks into uniform 1 inch chunks. Smaller pieces turn mushy, larger pieces stay tough and don’t cook evenly.

What to Serve With Rhubarb Pie?

A scoop of vanilla ice cream is my go to. The cold, creamy sweetness balances the tart rhubarb perfectly. You can also use whipped cream or a dollop of Greek yogurt for a lighter option.

This pie shines after a spring dinner with friends. Pair it with hot coffee or a cup of tea. The warmth brings out the strawberry rhubarb flavors even more. For a summer twist, serve it alongside my No Bake Summer Berry Trifle for a berry filled dessert spread.

Storage Instructions

Here is a quick reference for storing your Rhubarb Pie With Crust:

Storage Method	Duration	Notes
Room temperature	Up to 2 days	Cover loosely with foil or a clean kitchen towel.
Refrigerator	4 to 5 days	The crust may soften, but the flavors meld beautifully.
Freezer (baked or unbaked)	Up to 3 months	Wrap tightly in plastic wrap and then foil.

Prep and bake details: Prep time is 20 to 30 minutes. Total bake time at 375°F is 60 to 80 minutes. Then cool for 2 to 3 hours. This recipe makes 8 slices. Difficulty is medium.

To serve a refrigerated pie, eat it cold or warm it at 350°F for about 15 minutes. For a frozen pie, thaw overnight in the fridge before reheating. An unbaked frozen pie can go straight into the oven; add 15 to 20 minutes to the bake time.

Estimated Nutrition

These values are for the entire pie without optional ingredients. They are estimates only.

Nutrient	Amount (whole pie)
Calories	2100 to 2350
Protein	15 to 18 g
Fat	105 to 120 g
Carbohydrates	290 to 320 g

Ingredients

For the crust:

1 refrigerated pie crust (such as Pillsbury) or homemade single crust

For the filling:

4 cups rhubarb, cut into 1 inch pieces
3 cups strawberries, hulled and halved
1/2 cup sugar
1/3 cup cornstarch
2 teaspoons fresh orange juice
1 teaspoon lemon juice
1 pinch salt
1 tablespoon unsalted butter (I use Kerrygold)
1/2 teaspoon vanilla extract

For the crumble topping:

9 tablespoons cold unsalted butter, cut into 1/2 inch cubes
1/2 cup sugar
1 cup all purpose flour (King Arthur is my favorite)
1/4 teaspoon cinnamon
1 pinch salt

Step 1: Prepare the Pie Crust and Preheat

Take the refrigerated pie crust out of its packaging and gently place it into a 9 inch pie dish. Press the dough into the bottom and sides without stretching it too thin. Pop the dish into the refrigerator while you prepare the filling and topping. Chilling the crust helps prevent it from shrinking during baking. Preheat your oven to 375°F.

Step 2: Make the Crumble Topping

In a medium bowl, combine the 9 tablespoons of cold butter cubes, 1/2 cup sugar, 1 cup flour, 1/4 teaspoon cinnamon, and a pinch of salt. Use a pastry cutter, two knives, or your fingertips to work the butter into the dry ingredients. Keep going until the mixture looks like coarse breadcrumbs with some pea sized butter pieces still visible. Set the bowl aside at room temperature.

Step 3: Prepare the Rhubarb and Strawberry Filling

In a large bowl, combine the 4 cups of rhubarb pieces and 3 cups of strawberries. Add the 1/2 cup sugar, 1/3 cup cornstarch, 2 teaspoons of freshly squeezed orange juice, 1 teaspoon of lemon juice, and a pinch of salt. Toss everything gently with a spatula until the fruit is evenly coated. The cornstarch will thicken the juices as the pie bakes, giving you a luscious, sliceable filling. I highly recommend using freshly squeezed orange juice here; the bright citrus flavor really lifts the rhubarb and strawberries. Let the mixture sit for about 5 minutes while the crust chills and the topping is ready.

Step 4: Assemble the Pie

Take the chilled pie crust out of the refrigerator. Pour the rhubarb strawberry filling into the crust, spreading it evenly. Dot the top with the 1 tablespoon of butter cut into small pieces, then sprinkle the 1/2 teaspoon of vanilla extract over the filling. Now spoon the crumble topping over the fruit in an even layer. Use your fingers to break up any large clumps so the topping bakes evenly.

Step 5: Bake the Pie

Place the assembled pie on a baking tray to catch any drips. Bake at 375°F for 60 to 80 minutes. Start checking at the 60 minute mark. The pie is done when the crust is golden brown and the filling is bubbling around the edges. The exact time depends on your oven and how juicy the fruit is. I use unsalted butter (Kerrygold is my go to) because it lets the fruit flavors shine without extra saltiness.

Step 6: Cool and Set the Pie

Once the pie is out of the oven, set it on a wire rack and let it cool at room temperature for a full 2 to 3 hours. This cooling time is essential. During the first 30 minutes, residual heat continues to cook the filling and firms up the cornstarch thickener. If you cut into the pie too soon, the filling will be runny and the slices won’t hold their shape. Be patient. The wait is worth it for that perfect slice.

Frequently Asked Questions

What is the best rhubarb to use for pie?

Look for firm, crisp stalks that are bright red or pink. Thinner stalks tend to be less stringy. Avoid rhubarb that is limp, rubbery, or has blemishes.

Should you peel rhubarb for pie?

If the stalks are thick and tough, peeling the outer layer can remove some of the stringy fibers. For tender, thin stalks, peeling is usually unnecessary.

Do you need to cook rhubarb before putting it in a pie?

No, you do not need to pre cook rhubarb for a standard pie. Tossing the raw chopped rhubarb with sugar and a thickener like cornstarch or tapioca is the usual method.

How do you keep rhubarb pie from being runny?

Use a thickener such as cornstarch, all purpose flour, or quick cooking tapioca. Let the filling sit for 15 minutes after mixing to draw out some liquid, then drain before adding to the crust.

How long does rhubarb pie take to bake?

A standard 9 inch rhubarb pie typically bakes at 375 to 400 degrees Fahrenheit for 45 to 60 minutes, or until the filling is bubbly and the crust is golden brown.

Can you use frozen rhubarb in a pie?

Yes. Use frozen rhubarb directly without thawing first to prevent it from turning mushy. Add an extra tablespoon of thickener to compensate for the extra moisture.