There’s nothing quite as nostalgic as a homemade Old-Fashioned Rhubarb Pie—its flaky, buttery crust hugging a luscious, tangy-sweet rhubarb filling that’s both refreshing and comforting. This vintage recipe has been passed down for generations, and for good reason: it’s simple, delicious, and celebrates the bright flavor of fresh rhubarb in the most delightful way.
Whether you’re a rhubarb enthusiast or new to this springtime stalk, this pie is easier to make than you think—and we’ll share all the pro tips to ensure a perfectly set filling, golden crust, and balanced sweetness every time.
Why You’ll Love This Recipe
✔ Perfect sweet-tart harmony – Not too sugary, letting the rhubarb shine.
✔ Flaky, tender crust – A buttery, old-school pastry that melts in your mouth.
✔ No fancy ingredients – Just rhubarb, sugar, and pantry staples.
✔ Versatile – Add strawberries for a classic twist, or keep it pure rhubarb.
Ingredients You’ll Need
*(Makes one 9-inch pie)*
For the Pie Crust:
2 ½ cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup cold unsalted butter, cubed
6-8 tbsp ice water
For the Rhubarb Filling:
4 cups fresh rhubarb, chopped into ½-inch pieces
1 ¼ cups granulated sugar (adjust to taste)
¼ cup cornstarch (or ⅓ cup flour for a softer set)
1 tbsp lemon juice (brightens the flavor)
1 tsp vanilla extract
½ tsp ground cinnamon (optional, for warmth)
2 tbsp butter, diced (for dotting the filling)
For the Egg Wash (Optional):
1 egg, beaten
1 tbsp milk or cream
Coarse sugar, for sprinkling
Step-by-Step Instructions
