Rhubarb is an important plant to all Minnesotans. Not only can it be found in nearly every neighbor’s garden and growing alongside walking paths and trails in local parks, but for those of us living in the North, it is also a symbol of winterR…
Rhubarb is an important plant to all Minnesotans. Not only can it be found in nearly every neighbor’s garden and growing alongside walking paths and trails in local parks, but for those of us living in the North, it is also a symbol of winter’s end. As its green leaves and pink stalks start to peek out of the ground, there is a collective sign of relief among us all. Winter has come and gone. Spring is here at last. I grew up in a neighborhood where neighbors and friends often sent over a rhubarb crisp, and wanted to recreate the nostalgia while also giving this dessert a little update. Sweet cherries were a delicious addition and also added beautiful color (some rhubarb is green and bakes up a disappointing brown), and sweet white wine added flavor while also helping me use up the end of that box of wine. About this recipe Using Wine in a Fruit Crisp I often bake with alcohol; I find the addition of wine or liqueurs adds good flavor and moisture to what I am making. I added sweet white wine here on a whim and loved how the cherries, rhubarb, and wine all […]
This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!
What’s the most popular rhubarb recipe of them all? Three words: strawberry rhubarb pie. This iconic pie filling is famous for a reason: it’s just that good. Sweet tart stalks of pink rhubarb are the perfect foil for sweet summer berries. When you taste this thick, gooey filling, you’ll understand. Bake it up in a flaky pastry crust, and there’s really nothing better to finish a summer meal.
Ingredients in strawberry rhubarb pie
This recipe is a true revelation: the gooey red filling is a burst of sweet tart, pure fruity flavor. Like any pie, it’s a bit of a project: but it’s worth every minute. Strawberry rhubarb pie has a relatively short ingredient list. Once rhubarb is in season, it’s a matter of stocking up on a few extra ingredients and setting aside a few hours. Here’s what you’ll need:
One note on fruit pies: the liquid content of your filling can vary based on the specific fruit. Rhubarb and strawberries are approximately 95% water, which is activated when the fruit is heated. It’s easy to end up with a runny pie, so we’ve safeguarded this recipe so it works every time:
Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.
Tips for making homemade pie crust
This homemade pie crust recipe is our tried and true favorite! If you’ve never made a pie crust from scratch, now is the time. It’s loads tastier than purchased dough, and it’s an important cooking skill that’s fun to master. Here are a few tips and tricks for our Pie Crust recipe:
Use Irish butter if you can find it. Irish butter has a higher fat and lower water than American butter. It gives baked goods a richer flavor and flakier texture: the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
Keeping pie crust cold is essential. You’ll add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, it’s important to refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it starts to stick, dust with a bit more flour.
Egg wash is ideal for a double crust
This strawberry rhubarb pie recipe features a double pie crust: one crust on the bottom of the pan and one crust on the top. This makes for an incredibly satisfying pie, though you can also do a streusel topping like our Rhubarb Pie.
For the best golden finish to a double pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then we like to sprinkle with crunchy turbinado sugar for a glittery finished look.
Alternative topping: streusel
If you’re new to pie crust, the double pie crust requires a bit of finesse to get it right. Want an easier pie topping? Try the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel has sugar, so you may want to cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).
Serving strawberry rhubarb pie
Make sure to allow ample time for this strawberry rhubarb pie to cool. Allow to cool for 4 hours before serving. This might seem like overkill, but it’s important for the pie to come to room temperature, which solidifies the textures.
If you like, you can top this strawberry rhubarb pie recipe with vanilla ice cream or homemade whipped cream. But we like it as is without topping! This allows the beautiful fruity flavor to shine through.
More rhubarb recipes
Got more rhubarb? Here are a few more rhubarb recipes we love:
In a large skillet, stir together the sliced strawberries and chopped rhubarb with the sugar, cornstarch, vanilla, and orange zest. Cook on medium high heat for about 5 minutes, until the cornstarch activates and the sauce thickens. Transfer to a bowl to cool completely while you make the crust.
Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
Grease a standard 9-inch pie pan.
Roll out the first pie crust and transfer it to a standard 9-inch pie pan, allowing the edges to drape over the sides (followingthese instructions). Add the filling and freeze the entire pie while rolling the next pie crust.
Roll out the second pie crust. Use kitchen scissors to trim both crusts so there is about 1-inch of dough draping off of the edge. Fold both crusts under so they rest on the rim of the pan, then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife.
Whisk the egg in a small bowl. Use a pastry brush to brush the top of the crust with the egg. Sprinkle generously with turbinado sugar.
Bake immediately for 15 minutes. Then leaving the pie in the oven, reduce the oven temperature down to 350°F. Bake for 40 minutes until the crust is golden. (Check on the pie around 30 minutes and cover with aluminum foil if the crust is getting too brown.)
Remove from the oven. Allow the pie to cool at least 4 hours at room temperature before serving.
Notes
*Want an easier pie topping? Top with the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel also has sugar, so you may want to cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).
Category:Dessert
Method:Baked
Cuisine:Dessert
Diet:Vegetarian
Keywords: Strawberry rhubarb pie, strawberry rhubarb pie recipe
This rhubarb bread recipe is the best! Tender and fluffy, it’s flecked with sweet tart rhubarb and sprinkled with a crunchy streusel topping.
When the season rolls around, it’s all we can do to hold ourselves back from making all the rhubarb recipes: pies, muffins, and more. This year, we’ve added a new standard: this irresistible Rhubarb Streusel Bread! It’s light and fluffy, made with buttermilk to make an impossibly tender crumb. It’s flecked with just the right amount of sweet tart rhubarb, then sprinkled with a crunchy streusel topping. It’s totally dreamy, perfect for serving to guests or as a present for friends or neighbors. Summer baking just got better!
Ingredients for rhubarb bread
This rhubarb bread recipe has the best texture, due mainly to the secret ingredient: buttermilk! It makes for an exceptionally fluffy and light bread. Other than that and the rhubarb, the remaining ingredients are the traditional cast of baking characters. Here’s what you’ll need:
Quick breads can be notoriously dense, dry or filled with air pockets. This rhubarb bread is anything but! There are two tricks to the velvety soft texture:
Use real buttermilk. Buttermilk is absolutely crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
Use both butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our quick bread recipes, but we love the richness in flavor and texture that butter adds here.
Optional adder: orange zest
Rhubarb and orange are a classic combination, and here’s why: the zesty orange perfectly accentuates the sweet and sour flavor of the rhubarb. It’s a great way to step up this bread from delightful to gourmet! Simply add ¼ teaspoon orange zest into the streusel topping. This simple addition makes a big impact!
Rhubarb bread storage info
How to store it? This rhubarb bread tastes best the day it’s baked. However, it does hold up pretty well over time! Here’s what to know:
Refrigerator: This bread stores well in the refrigerator for up to 1 week! This is what we recommend due to the streusel topping. Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold (we think).
Freeze: Freeze in a sealable container and store up to 3 months.
More rhubarb recipes
Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:
Chop the rhubarb and set it aside. Grease a 9 x 5-inch aluminum loaf pan with butter.
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Make the streusel: In a small bowl, mix the sugar and all-purpose flour. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add 1 2/3 cups of the diced rhubarb and fold it in with a spatula, taking care not to overwork the batter.
Pour the batter into the prepared pan. Sprinkle the top with ⅓ cup of the chopped rhubarb, then sprinkle evenly with the streusel.
Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes.
Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 10 days: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.
These rhubarb recipes are the best ways to use this seasonal fruit! Try crisp, cobbler, pie, muffins and more.
Got rhubarb? This sweet tart fruit is absolutely sublime when it’s in season! So once you can find those green and pink stalks at the store or farmer’s market, it’s time to dig in. Here are the best rhubarb recipes to try this season! From crisp and pie to muffins and French toast, there’s something for everyone. We’ve rounded up the best recipes from this website, along with some from our favorite recipe authors around the web. Let’s get started!
And now…20 great rhubarb recipes to try this season!
Here’s spring and summer’s best treat, if you can find a bunch of those magical pinkish-green stalks: Rhubarb Crisp! This homey dessert is absolute summer nostalgia: each bite is a burst of gooey, sweet tart candy topped with a golden oat crumble. Top it with melty vanilla ice cream, and there’s nothing better than scooping up heaping mouthfuls on a summer’s evening.
Nothing says summer like rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice cream will make all your summer dreams complete.
Got a load of rhubarb? If you’re not in the mood for pie or crisp, here’s a recipe that might be even better: rhubarb muffins! They’re light and fluffy, with a golden muffin top showered with crunchy streusel topping. Take a bite and they taste just like rhubarb crisp! The interior is flecked with just the right amount of sweet tart rhubarb.
This easy rhubarb compote is as delicious as it is eye-catching! The bright pink color is swoon-worthy. Serve it over waffles or pancakes, oatmeal, yogurt, or ice cream.
This rhubarb jam is thick, tangy and sweet, made with maple syrup and brightened with a little orange juice. Chia jam is a fun way to make jam: naturally! Chia seeds are nutrient powerhouses, full of omega 3’s, and high in protein and fiber. They’re also fabulous as a natural thickening agent, and can be used for jams and smoothies.
Here's another classic rhubarb recipe: strawberry rhubarb crisp! The neon pink filling is intensely sweet tart, like a Jolly Rancher. Here’s our spin on my family recipe: a strawberry rhubarb crisp made with just enough sweetness and a crumbly cinnamon-scented oat topping. It’s cozy, homey, and sodarn good.
This strawberry margarita with mint lime ice is a little toast to spring and summer. Sweet strawberries go hand in hand with tart rhubarb, proving this classic flavor combination is not just for cobbler and crisp.
These crumb bars are like a strawberry rhubarb crumble that you can eat with your hands! Combine a buttery brown sugar crust, jammy strawberry rhubarb filling, and crumbly oat topping. via Sally's Baking Addiction
This rhubarb lemon fizz is a fun, festive, and refreshing summer cocktail made with just 4 simple ingredients: rhubarb simple syrup, vodka, lemon and soda water. It can also be made alcohol-free! via Vindulge
Here's one of the most classic rhubarb recipes: strawberry rhubarb pie! This flaky pie crust encases a bright, sweet tart filling that tastes delightfully nostalgic. via Sally's Baking Addiction
This strawberry rhubarb cobbler is a magical combination of fruity-sweet strawberries and sour-tart rhubarb, tied together with a buttery cake layer. Each bite is indescribably delicious! via Spend with Pennies
This stunning stunning and delicious Riesling Rhubarb Crisp Cake has a surprise element: an oat crumble interior! The beautiful light pink frosting contrasts the light and fluffy cake. via Grandbaby Cakes
Here's a unique rhubarb recipe: meringue cups! These homemade cups are filled with vanilla bean whipped cream and roasted rhubarb! An elegant, yet surprisingly simple dessert.
What's more beautiful than a rhubarb upside down cake? Baked until golden, this cake is fluffy and moist with an fresh topping that has the perfect amount of sweetness and tartness. via Spend with Pennies
This coffee cake filled with the classic strawberry rhubarb combo and topped with a crispy crumb topping! It's a tasty rhubarb recipe that works as a dessert or afternoon snack. via Completely Delicious
Want a rhubarb recipe for breakfast? Try stuffed French toast! The custardy bread is stuffed with a sweet tart filling that makes the most decadent special breakfast or brunch. via Completely Delicious
This rhubarb ice cream balances creamy sweetness with the tartness of the swirled rhubarb puree. It's a delicious and refreshing treat that’s full of rhubarb flavor! via Bakes by Brown Sugar
A galette is a freeform tart, and it's perfect for showcasing rhubarb! Here the rhubarb is paired with an orange frangipane for the filling, which makes it taste like you bought it at a fancy bakery. via A Beautiful Plate
Want a rhubarb recipe with a pop of color? Try this rhubarb sorbet! It's fresh and fruity, made with vibrant pink rhubarb stalks, orange zest, and fresh ginger. via Simply Recipes
This rhubarb bread is fluffy with with juicy nuggets of tart fruit. It's a fun and easy rhubarb recipe that is perfect for breakfast, snacks or even as a dessert. For even more fun, top it with this Easy Cream Cheese Glaze! via View from the Great Island
8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Make the filling: Chop the rhubarb into ½ inch pieces. Mix it with the granulated sugar, cornstarch, orange zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
Notes
*For a strawberry rhubarb crisp, simply use 1 pound (3 cups sliced) strawberries with 1 pound (3 cups chopped) rhubarb.
This rhubarb muffins recipe comes out tender and fluffy, with sweet tart pops of fruit and a crunchy streusel topping—perfect…
This rhubarb muffins recipe comes out tender and fluffy, with sweet tart pops of fruit and a crunchy streusel topping—perfect for breakfast or a delightful snack!
Got a load of rhubarb? If you’re not in the mood for pie or crisp, here’s a recipe that might be even better: rhubarb muffins! These truly are the best (make them and see if you agree!).
Why we love this recipe: These muffins are light and fluffy, with a golden muffin top showered with crunchy streusel topping. They taste like a handheld version of rhubarb crisp! The interior is flecked with just the right amount of sweet tart rhubarb, which gives us all the nostalgic summer vibes. We make these every year and they get rave reviews!
Featured reader comment
“These were perfect: very light, great flavor, wonderful texture. Thank you for the recipe!” -Sally
Ingredients in rhubarb muffins
These rhubarb muffins really are crowd-pleasers, and there are a few reasons why. The big secret is buttermilk, which makes for a tall, soft, and fluffy muffin. Other than that, you’ll need your typical cast of baking ingredients and a good amount of rhubarb. Here are the ingredients for rhubarb muffins:
Rhubarb: Choose rhubarb with firm, crisp stalks that are brightly colored, avoiding any with blemishes or soft spots. If you’re using garden rhubarb, keep in mind that if the stalk is green, it will remain green when cooked (it tastes great, it might just look different than you’re expecting).
Buttermilk: Buttermilk is crucial to making a light and fluffy muffin with a beautiful crumb. Don’t be tempted to use even a buttermilk substitute; it’s got to be the real thing.
Butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our muffin recipes, but we love the richness in flavor and texture that butter adds here.
Vanilla extract and cinnamon: These add a cozy nuance to the flavor that makes it taste like rhubarb crisp.
All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These common baking ingredients round out the recipe.
How to make rhubarb muffins: step by step
This rhubarb muffins recipe comes together simply, following the typical muffin formula. We love this one because of the light and fluffy crumb and of course those sweet tart pops of rhubarb in each bite! Here’s what to do (or jump to the full recipe):
Step 1: In a large bowl, whisk the flour, baking powder, baking soda, and salt. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Step 2: In a small bowl, mix the streusel ingredients: sugar, all-purpose flour, and cinnamon. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until crumbles form.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Add the rhubarb and fold it in with a spatula. Scoop the batter into muffin papers using a dough scoop and sprinkle the tops with the streusel.
Step 4: Bake at 375°F until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool, about 30 minutes to 1 hour.
Tricks to this rhubarb muffins recipe
There are a few tricks we learned for this muffins recipe from our friend Sarah’s Kieffer’s baking book, 100 Morning Treats. Sarah is a cookbook author and trained baker, and everything that she whips up is incredible (even better, we get to know her in real life since she lives in my home state of Minnesota!). This recipe is not in her book, but we created it heavily influenced by Sarah’s muffin recipes. Here are a few things we learned:
Fill every other cup in two 12-cup muffin tins. This helps the muffins to bake evenly, getting that nice domed top. You can bake in one tin if you don’t have two: this simply achieves the nicest looking muffins.
Fill the muffin cups up to the top. This recipe is optimized so you fill the muffin cups very full up to the top, just like in our other muffin recipes. This makes beautifully tall and fluffy muffins.
Baking at 375°F makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin, versus the standard 350°F.
Rhubarb muffins storage info
How to store rhubarb muffins? These rhubarb muffins taste best the day they’re baked. However, they hold up pretty well over time! Here’s what to know:
Refrigerator: These muffins store well in the refrigerator for up to 1 week! Let them stand at room temperature for a few minutes before eating.
Freeze: Freeze in a sealable container and store up to 3 months.
More rhubarb recipes
Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:
This rhubarb muffins recipe is vegetarian. For dairy-free, use refined coconut oil or vegan butter in place of the butter.
Frequently asked questions
What kind of rhubarb should I use for muffins?
Look for firm, crisp stalks with vibrant red color. Avoid rhubarb with blemishes, soft spots, or leaves (as they can be bitter).
Do I need to peel rhubarb before using it?
No, peeling rhubarb is not necessary. Simply wash the stalks, trim the ends, and chop them into bite-sized pieces.
My rhubarb is a little too tart. How can I adjust the sweetness in the muffins?
The sugar in this recipe should account for the tartness of the rhubarb. If you’re worried about tartness, feel free to add a few more tablespoons of sugar.
Can I substitute other fruits for rhubarb in these muffins?
Absolutely! Try substituting chopped apples, strawberries, or blueberries for a delicious twist.
How can I store leftover rhubarb muffins?
Store leftover muffins in the refrigerator for up to 1 week. You can also freeze them for longer storage.
This rhubarb muffins recipe comes out tender and fluffy, with sweet tart pops of fruit and a crunchy streusel topping—perfect for breakfast or a delightful snack!
Ingredients
For the muffins
1 ½ cups rhubarb, finely chopped (about 12 ounces)
⅓ cupneutral oil (grapeseed, canola, or vegetable oil)
2 eggs
1 teaspoon vanilla extract
For the streusel topping
¼ cup granulated sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, at room temperature
Instructions
Preheat the oven to 375°F.
Chop the rhubarb and set it aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Make the streusel: In a small bowl, mix the sugar, all-purpose flour, and cinnamon. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
Pour the wet ingredients for the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add the rhubarb and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.
Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.
Notes
*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).
**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.
We’re all for strawberry + rhubarb, but sometimes rhubarb deserves to be in the spotlight, unmasked by other flavors! Enter this simple, vegan + gluten-free RHUBARB crisp. It showcases the tangy, bright flavor of rhubarb while enhancing it with a perfe…
We’re all for strawberry + rhubarb, but sometimes rhubarb deserves to be in the spotlight, unmasked by other flavors! Enter this simple, vegan + gluten-free RHUBARB crisp. It showcases the tangy, bright flavor of rhubarb while enhancing it with a perfectly sweet oat-almond topping.
Made in 1 bowl with just 8 ingredients, it’s a low-effort dessert perfect for spring and summer. Let’s get crispy!
The simple rhubarb filling comes together with just 4 ingredients, with fresh or frozen rhubarb being the star of the show.
Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery crumble topping.
Nothing says summer more than rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice cream will make all your summer dreams complete. Here’s everything you need to transform those green-pink stalks into a dazzling dessert!
Ingredients in this rhubarb pie recipe
If there’s one type of produce that we go mad for in spring and summer, it’s rhubarb. It’s extremely nostalgic for both of us: we grew up eating Grandma’s rhubarb crisp and rhubarb bars. But neither of us had a family pie recipe: until now! Rhubarb pie can be a little tricky, but we have a few tips to make this a no fail recipe. Here’s what you’ll need:
Here’s the thing about fruit pies: the liquid content can vary based on the ripeness of the fruit. Your rhubarb pie might turn out perfectly one day, but the next time you make it it might be too runny. In our recipe testing for this rhubarb pie, we found it’s easy to get a really runny filling! Here’s how to make rhubarb pie not runny and perfectly set:
Allow the rhubarb to macerate for 30 minutes. Stir it together with sugar and let it sit at room temperature. This draws out the fruit juices.
Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Don’t cook it too long, or the rhubarb will become mushy: just enough so the juices form into a thick sauce.
That’s it! Pour this filling into the crust and the rhubarb pie comes out perfectly set, every time!
For the crust
The pie crust for this rhubarb pie recipe is our Homemade Pie Crust recipe, which comes out flaky and buttery. Make sure to allow for about 15 minutes for making a homemade pie crust, 15 minutes to chill, and then about 10 minutes to roll it out and place it in the pie plate.
Make sure to use a standard pie plate for this recipe: not deep dish! Instructions for rolling it out are in the linked crust recipe. You can also substitute any pie crust recipe or store-bought pie crust if you prefer!
Want to make it strawberry rhubarb? Sub in sliced strawberries for half of the rhubarb!
Rhubarb pie flavor notes
This rhubarb pie recipe is our favorite for a few reasons:
Orange zest brings out the sweet tart flavor. You can leave it out, but we’ve found it adds a nice complexity to the filling.
The crumble topping seals the deal. The buttery crumble topping is crunchy and adds another pop of sweetness: it’s like eating rhubarb crisp and pie together!
The cornstarch helps to make a thick filling. It’s a hefty amount of cornstarch, but you need it here to compensate for the water in the rhubarb. You can use arrowroot powder as a 1:1 substitute for cornstarch.
And that’s it! We hope you’ll enjoy this rhubarb pie recipe for all your summer occasions: like Mother’s Day, 4th of July, and more! Let us know what you think.
More rhubarb recipes
Got more rhubarb? Here are a few more rhubarb recipes we love:
In a large skillet, mix the chopped rhubarb with sugar and place it on the counter. Allow it to sit and macerate at room temperature for 30 minutes while making the pie crust (this extracts the juices of the rhubarb; do not skip this step!).
Place the skillet on a burner on the stove. Stir in the cornstarch, orange zest, and vanilla extract. Add medium high heat and cook about 5 to 6 minutes, until the sauce becomes very thick (but not longer, since the rhubarb will cook in the oven).
Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms.
Roll out the pie dough, transfer it to a standard 9-inch pie pan, and crimp the edges (following these instructions). Pour in the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
Place the pie on a large baking sheet and bake for 15 minutes.
Keep the pie in the oven and turn the oven temperature down to 350°F. Bake for 30 to 40 minutes until the crust and crumble topping are golden. (Check on the pie around 20 minutes and cover with aluminum foil if the crust is getting too brown.)
Remove from the oven. Allow the pie to cool for 3 hours at room temperature before serving.
There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a…
There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss.
At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a good thing the two go so well together. And I’m happy to help them hook up.
Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!
If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!
All Butter Pie Crust
All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.
Ingredients
2 2⁄3 cups (340g) all purpose flour
1 teaspoon kosher salt
1 cup plus 2 tablespoons (255g) very cold unsalted butter
1 tablespoon apple cider vinegar
8-10 tablespoons (120ml) ice water
Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.
Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.
Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.
VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.
Any Fruit Galette
Yield: One 8-inch galette
You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.
1 disc pie crust
3/4 pound (340g) fresh fruit
1/4 cup apricot jam
1/4 cup (50g) granulated sugar, to taste
2 tablespoons flour
1/2 teaspoon lemon zest
seeds of one vanilla bean (optional)
pinch salt
1 egg, for egg wash
turbinado sugar and flaky salt for sprinkling
Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.
Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.
On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.
Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.
Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.
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