Old-Fashioned Rhubarb Pie: A Timeless Classic with the Perfect Sweet-Tart Balance


 

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



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