18 Delicious Rhubarb Recipes for Perfect Pies

Excited to bake with rhubarb this season? You’ve come to the right place! Whether you’re craving a classic strawberry-rhubarb pie or something more adventurous, we’ve gathered 18 mouthwatering recipes that showcase this tangy spring favorite. From flaky crusts to creative twists, these pies are sure to become your new go-to desserts. Let’s dive in and find your perfect pie!

Classic Rhubarb Custard Pie

Dare we suggest there’s a pie that can make your taste buds do a happy dance while simultaneously solving your “what to do with that garden rhubarb” dilemma? This classic rhubarb custard pie is the sweet-tart superstar your dessert table has been dreaming of, a flaky, creamy masterpiece that’s easier to pull off than a successful family reunion. Get ready to bake a slice of pure, unapologetic joy.

Ingredients

• 1 9-inch blind-baked pie crust, cooled
• 4 cups fresh rhubarb, sliced into 1/2-inch pieces
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F (190°C).
2. Arrange the sliced rhubarb evenly across the bottom of the cooled, blind-baked pie crust.
3. In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, fine sea salt, and freshly grated nutmeg until thoroughly combined.
4. Add the lightly beaten pasture-raised eggs, heavy cream, and pure vanilla extract to the dry ingredients, whisking vigorously until the mixture is completely smooth and free of lumps.
5. Carefully pour the custard mixture over the rhubarb in the pie crust, ensuring it distributes evenly. Tip: Pour slowly to prevent the custard from pooling in one area and to keep the rhubarb arrangement intact.
6. Dot the top of the filling with the small pieces of unsalted butter.
7. Place the pie on the center rack of the preheated oven and bake for 50-60 minutes. Tip: The pie is done when the custard is set with a slight jiggle in the center, and the top is a deep golden brown.
8. Remove the pie from the oven and transfer it to a wire cooling rack. Allow it to cool completely for at least 3 hours before slicing. Tip: Cooling fully ensures the custard sets properly for clean slices and prevents a soupy texture.

Rhubarb’s signature tang plays beautifully against the lush, velvety custard, all cradled in that shatteringly flaky crust. Serve each wedge slightly warm with a dollop of freshly whipped cream, or go rogue and pair it with a sharp cheddar cheese slice for a sweet-savory twist that’ll have everyone talking.

Strawberry Rhubarb Lattice Pie

Kicking off pie season with this beauty is like giving your taste buds a standing ovation—this strawberry rhubarb lattice pie brings the perfect tangy-sweet drama that’ll have everyone begging for an encore. Who knew such vibrant red stalks and juicy berries could create such kitchen magic? Get ready to become the pie hero of every potluck, picnic, and “I just need dessert” emergency.

Ingredients

• 2 ½ cups all-purpose flour, plus additional for dusting
• 1 cup European-style unsalted butter, chilled and cubed
• 1 teaspoon fine sea salt
• 6-8 tablespoons ice-cold water
• 3 cups fresh strawberries, hulled and quartered
• 2 cups rhubarb, trimmed and sliced into ½-inch pieces
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 3 tablespoons cornstarch
• 1 teaspoon fresh lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon turbinado sugar

Instructions

1. Combine 2 ½ cups all-purpose flour, 1 teaspoon fine sea salt, and 1 cup chilled European-style unsalted butter cubes in a food processor.
2. Pulse the mixture until it resembles coarse meal with pea-sized butter pieces remaining.
3. Add 6 tablespoons ice-cold water through the feed tube while pulsing until the dough just begins to clump together.
4. Test the dough by squeezing a small amount—if it holds together, it’s ready; if crumbly, add remaining water 1 tablespoon at a time.
5. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for exactly 1 hour.
6. While dough chills, combine 3 cups quartered strawberries, 2 cups sliced rhubarb, ¾ cup granulated sugar, ¼ cup packed light brown sugar, 3 tablespoons cornstarch, 1 teaspoon fresh lemon zest, and 1 tablespoon freshly squeezed lemon juice in a large bowl.
7. Toss the fruit mixture gently until evenly coated and let macerate for 30 minutes, stirring occasionally.
8. Roll out one chilled dough disc on a lightly floured surface to a 12-inch circle that’s ⅛-inch thick.
9. Carefully transfer the rolled dough to a 9-inch pie plate, pressing gently into the bottom and sides without stretching.
10. Pour the macerated fruit filling into the prepared crust, including all accumulated juices.
11. Roll out the second dough disc to another 12-inch circle on a lightly floured surface.
12. Cut the second dough sheet into 1-inch wide strips using a pastry wheel or sharp knife.
13. Create a lattice pattern over the filling by weaving the dough strips horizontally and vertically.
14. Trim the excess dough from the edges, leaving a 1-inch overhang around the pie plate.
15. Crimp the edges by pressing together with your fingers or using a fork to create a decorative seal.
16. Brush the lattice top evenly with 1 lightly beaten pasture-raised egg using a pastry brush.
17. Sprinkle 1 tablespoon turbinado sugar evenly over the egg-washed lattice.
18. Place the assembled pie on a baking sheet to catch any potential drips during baking.
19. Bake at 425°F for 20 minutes, then reduce oven temperature to 375°F and continue baking for 45-50 minutes until the crust is golden brown and filling is bubbling vigorously.
20. Transfer the baked pie to a wire cooling rack and let cool completely for at least 4 hours before slicing.

The filling sets into a jewel-like crimson gel that holds its shape when sliced, while the flaky butter crust provides the perfect textural contrast. That tangy rhubarb bite plays beautifully against the sweet berry notes, making each forkful a balanced flavor adventure. Serve slightly warm with a dollop of vanilla bean ice cream melting into the lattice cracks for pure dessert euphoria.

Ginger Rhubarb Crumble Pie

Yikes, have you ever met a pie that could simultaneously warm your soul and make your taste buds do a happy dance? This ginger rhubarb crumble pie is that magical unicorn—a tart-sweet masterpiece with a spicy kick that’ll have you forgetting all your troubles, one buttery bite at a time. Trust me, your dessert game is about to level up in the most deliciously dramatic way.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted European-style butter, chilled and cubed
• 3 tbsp granulated sugar
• ¼ cup ice water
• 4 cups fresh rhubarb, sliced into ½-inch pieces
• ¾ cup light brown sugar
• 2 tbsp freshly grated ginger root
• 1 tbsp cornstarch
• ½ cup old-fashioned rolled oats
• ¼ cup almond flour
• 3 tbsp clarified butter, melted
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Combine 1 ½ cups all-purpose flour, ½ cup chilled cubed unsalted European-style butter, and 3 tbsp granulated sugar in a food processor.
3. Pulse the mixture until it resembles coarse crumbs, about 10 pulses.
4. Drizzle in ¼ cup ice water while pulsing, just until the dough begins to clump.
5. Turn the dough onto a floured surface and gently knead it into a disc.
6. Wrap the disc in plastic wrap and refrigerate for 30 minutes to prevent shrinkage during baking.
7. Roll the chilled dough into a 12-inch circle on a floured surface.
8. Transfer the dough to a 9-inch pie plate, pressing it gently into the edges.
9. Trim the excess dough, leaving a ½-inch overhang, and crimp the edges decoratively.
10. Toss 4 cups sliced fresh rhubarb with ¾ cup light brown sugar, 2 tbsp freshly grated ginger root, and 1 tbsp cornstarch in a large bowl.
11. Spread the rhubarb mixture evenly over the pie crust.
12. Combine ½ cup old-fashioned rolled oats, ¼ cup almond flour, and 3 tbsp melted clarified butter in a medium bowl.
13. Sprinkle the oat mixture over the rhubarb filling, covering it completely.
14. Brush the crimped crust edges with 1 lightly beaten large pasture-raised egg.
15. Sprinkle 1 tbsp turbinado sugar over the entire pie for a sparkling finish.
16. Bake the pie at 375°F for 45–50 minutes, until the filling is bubbling and the crumble is golden brown.
17. Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.

Marvel at the textural symphony—the crisp, oat-studded crumble gives way to a tender, ginger-kissed rhubarb filling that’s both tart and warmly spiced. Serve it slightly warm with a dollop of vanilla bean ice cream, and watch as the cool creaminess melts into the vibrant filling, creating a dessert that’s pure comfort in every forkful.

Rustic Rhubarb Galette

Brace yourselves, pastry lovers—this rustic rhubarb galette is about to become your new favorite way to pretend you’re a fancy French baker without actually following any rules. It’s the kind of beautifully imperfect dessert that says, “I meant for it to look this charmingly haphazard,” while delivering a flavor punch that’ll have you sneaking slices for breakfast. Consider this your permission slip to embrace the messy, buttery, tangy glory of it all.

Ingredients

– 1 ½ cups all-purpose flour
– ½ teaspoon fine sea salt
– 1 tablespoon granulated sugar
– ½ cup cold unsalted European-style butter, cubed
– ¼ cup ice water
– 2 cups fresh rhubarb, sliced into ½-inch pieces
– ⅓ cup turbinado sugar
– 1 tablespoon cornstarch
– 1 teaspoon fresh lemon zest
– 1 pasture-raised egg, lightly beaten
– 1 tablespoon coarse sugar

Instructions

1. Combine 1 ½ cups all-purpose flour, ½ teaspoon fine sea salt, and 1 tablespoon granulated sugar in a large mixing bowl.
2. Add ½ cup cold unsalted European-style butter, cubed, and use a pastry cutter to work the butter into pea-sized crumbs.
3. Drizzle in ¼ cup ice water, 1 tablespoon at a time, and mix just until the dough comes together. Tip: Handle the dough minimally to keep the butter cold for a flaky crust.
4. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. In a separate bowl, toss 2 cups fresh rhubarb, sliced into ½-inch pieces, with ⅓ cup turbinado sugar, 1 tablespoon cornstarch, and 1 teaspoon fresh lemon zest.
7. Roll the chilled dough on a floured surface into a 12-inch circle, about ⅛-inch thick.
8. Transfer the dough to the prepared baking sheet and arrange the rhubarb mixture in the center, leaving a 2-inch border.
9. Fold the edges of the dough over the filling, pleating as you go.
10. Brush the crust with 1 pasture-raised egg, lightly beaten, and sprinkle with 1 tablespoon coarse sugar. Tip: The egg wash creates a golden, glossy finish—don’t skip it!
11. Bake for 35–40 minutes, until the crust is deeply golden and the rhubarb is bubbling. Tip: Place a baking sheet on the rack below to catch any drips and prevent a messy oven.
12. Cool on the baking sheet for 15 minutes before slicing.

Just imagine that first bite: the buttery, shatteringly crisp crust giving way to a tangy-sweet rhubarb filling that’s both vibrant and comforting. Serve it warm with a scoop of vanilla bean ice cream melting into the crevices, or go rogue and pair it with a sharp cheddar for a sweet-savory twist. This galette doesn’t just taste like summer—it tastes like a well-earned victory.

Rhubarb and Blackberry Pie

Unbelievably, there exists a pie that somehow manages to be both tart enough to make your cheeks pucker and sweet enough to satisfy your inner dessert monster—welcome to the glorious chaos of rhubarb and blackberry pie, where these two fruity frenemies finally call a truce in flaky pastry form.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 cup European-style unsalted butter, chilled and cubed
• 1 tsp fine sea salt
• 6-8 tbsp ice water
• 3 cups fresh rhubarb, trimmed and sliced into ½-inch pieces
• 2 cups ripe blackberries
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 3 tbsp cornstarch
• 1 tsp fresh lemon zest
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Combine 2 ½ cups all-purpose flour and 1 tsp fine sea salt in a large mixing bowl.
2. Add 1 cup chilled, cubed European-style unsalted butter to the flour mixture.
3. Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized crumbs form.
4. Drizzle in 6-8 tbsp ice water, 1 tbsp at a time, mixing just until the dough comes together. Tip: Stop mixing as soon as the dough holds together—overworking creates tough pastry.
5. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for 1 hour.
6. Preheat your oven to 375°F and place a baking sheet on the middle rack.
7. In a separate bowl, combine 3 cups sliced rhubarb, 2 cups blackberries, ¾ cup granulated sugar, ¼ cup packed light brown sugar, 3 tbsp cornstarch, and 1 tsp fresh lemon zest.
8. Toss the fruit mixture gently until evenly coated and let stand for 15 minutes.
9. Roll out one disc of chilled dough on a floured surface to a 12-inch circle.
10. Transfer the rolled dough to a 9-inch pie dish, pressing it gently into the edges.
11. Pour the fruit filling into the pastry-lined pie dish.
12. Roll out the second disc of dough to another 12-inch circle.
13. Place the second dough circle over the filling, then trim and crimp the edges to seal.
14. Brush the top crust evenly with 1 lightly beaten pasture-raised egg.
15. Sprinkle 1 tbsp turbinado sugar over the egg-washed crust. Tip: The sugar adds crunch and caramelization—don’t skip it!
16. Cut 4-5 small slits in the top crust to allow steam to escape.
17. Place the pie on the preheated baking sheet and bake at 375°F for 50-60 minutes, until the crust is golden brown and filling is bubbling. Tip: If the crust browns too quickly, tent it loosely with foil.
18. Transfer the pie to a wire rack and cool completely, about 3-4 hours, before slicing. Devour this beauty warm or at room temperature—the filling thickens as it cools, creating a jammy, glossy texture that clings perfectly to each flaky layer. Serve it with a scoop of vanilla bean ice cream for a classic pairing, or get wild and crumble it over Greek yogurt for breakfast (we won’t judge).

Maple Walnut Rhubarb Pie

Venture forth, brave baker, into the glorious chaos of rhubarb season—where tart stalks meet sweet maple in a buttery crust showdown that’ll have your taste buds throwing confetti. This pie isn’t just dessert; it’s a flavor rebellion wrapped in flaky pastry, guaranteed to make your kitchen smell like a cozy autumn hug. Get ready to bake your way into pie legend status, one dangerously delicious slice at a time.

Ingredients

• 2 ½ cups all-purpose flour, sifted
• 1 cup European-style unsalted butter, chilled and cubed
• 1 tsp fine sea salt
• 6-8 tbsp ice-cold filtered water
• 4 cups fresh rhubarb, trimmed and sliced into ½-inch pieces
• ¾ cup pure maple syrup, grade A dark amber
• ⅓ cup light brown sugar, packed
• ¼ cup cornstarch
• 1 tsp Madagascar bourbon vanilla extract
• ½ tsp freshly grated nutmeg
• 1 cup toasted walnut halves, roughly chopped
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Combine the sifted all-purpose flour and fine sea salt in a large mixing bowl.
2. Add the chilled, cubed European-style unsalted butter to the flour mixture.
3. Use a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
4. Drizzle in the ice-cold filtered water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Tip: Stop adding water as soon as the dough holds its shape when pressed—overmixing creates a tough crust.
5. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for exactly 1 hour at 40°F.
6. Preheat your oven to 425°F with a baking sheet placed on the middle rack.
7. Roll out one disc of chilled dough to a 12-inch circle on a lightly floured surface.
8. Carefully transfer the rolled dough to a 9-inch pie plate, gently pressing it into the corners without stretching.
9. In a separate bowl, combine the sliced fresh rhubarb, pure maple syrup, packed light brown sugar, cornstarch, Madagascar bourbon vanilla extract, and freshly grated nutmeg.
10. Toss the rhubarb mixture until every piece is evenly coated with the syrup and cornstarch mixture.
11. Fold in the roughly chopped toasted walnut halves.
12. Spoon the rhubarb-walnut filling into the prepared pie crust, mounding slightly in the center.
13. Roll out the second disc of dough to another 12-inch circle.
14. Place the top crust over the filling, trimming any excess dough to leave a 1-inch overhang.
15. Crimp the edges firmly together using a fork or your fingers to create a sealed border.
16. Cut four 2-inch slits in the center of the top crust in a decorative pattern to allow steam to escape.
17. Brush the entire top crust with the lightly beaten pasture-raised egg using a pastry brush.
18. Sprinkle the turbinado sugar evenly over the egg-washed crust. Tip: The sugar creates a sparkling, crisp finish—don’t skip it for that bakery-worthy crunch.
19. Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes.
20. Reduce the oven temperature to 375°F and continue baking for 45-50 minutes, until the crust is deep golden brown and the filling is visibly bubbling through the slits. Tip: If the edges brown too quickly, shield them with a pie crust shield or aluminum foil strips.
21. Transfer the pie to a wire cooling rack and let it cool completely for at least 3 hours before slicing.

Who needs a magic wand when you’ve got a slice of this pie? The filling strikes a perfect balance—tart rhubarb softened by maple’s caramel warmth, with walnuts adding a toasty crunch that plays against the flaky, buttery crust. Serve it slightly warm with a dollop of vanilla bean ice cream melting into the crevices, or go rogue and pair it with sharp aged cheddar for a sweet-savory showdown that’ll redefine your pie expectations.

Rhubarb and Apple Hand Pies

Aren’t you tired of desserts that demand your undivided attention? These rhubarb and apple hand pies are the rebellious cousins of the proper pie—they’re portable, delightfully messy, and packed with personality. Imagine flaky, golden pastry hugging a sweet-tart filling that’s just bold enough to make your taste buds do a happy dance.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• ½ cup unsalted European-style butter, chilled and cubed
• ¼ cup ice-cold water
• 1 large pasture-raised egg, lightly beaten
• 1 cup diced rhubarb, ¼-inch pieces
• 1 cup peeled, diced Granny Smith apple, ¼-inch pieces
• ⅓ cup granulated sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground Ceylon cinnamon
• 1 tablespoon turbinado sugar, for sprinkling

Instructions

1. Combine 2 cups all-purpose flour and chilled, cubed unsalted European-style butter in a food processor, pulsing until the mixture resembles coarse crumbs.
2. Drizzle in ¼ cup ice-cold water while pulsing, just until the dough begins to clump together.
3. Turn the dough onto a lightly floured surface and gently knead it into a cohesive ball.
4. Wrap the dough in parchment paper and refrigerate for 30 minutes to ensure flaky layers.
5. In a medium bowl, toss 1 cup diced rhubarb, 1 cup diced Granny Smith apple, ⅓ cup granulated sugar, 1 tablespoon fresh lemon juice, and ½ teaspoon ground Ceylon cinnamon until evenly coated.
6. Roll the chilled dough to a ⅛-inch thickness on a floured surface.
7. Cut the dough into 4-inch circles using a round cutter.
8. Spoon 2 tablespoons of the rhubarb-apple mixture onto one half of each dough circle.
9. Fold the dough over the filling, pressing the edges firmly with your fingers.
10. Crimp the edges with a fork to seal completely and prevent leakage during baking.
11. Brush the tops of each hand pie with lightly beaten pasture-raised egg using a pastry brush.
12. Sprinkle 1 tablespoon turbinado sugar evenly over the egg-washed surfaces.
13. Cut three small slits in the top of each pie to allow steam to escape.
14. Arrange the hand pies on a parchment-lined baking sheet, spacing them 1 inch apart.
15. Bake at 375°F for 20–25 minutes, or until the pastry is golden brown and the filling is bubbly.
16. Transfer the hand pies to a wire rack to cool for 10 minutes before serving.

Remarkably flaky and tender, these hand pies offer a satisfying crunch with every bite, giving way to a warm, tangy-sweet filling that’s perfectly balanced. Serve them slightly warm with a dollop of vanilla bean ice cream for a cozy contrast, or pack them for a picnic—they’re sturdy enough to travel but too delicious to share.

Rhubarb and Raspberry Meringue Pie

Pucker up, buttercup, because we’re about to dive into a pie that’s equal parts tart, sweet, and downright show-stopping. This isn’t your grandma’s humble dessert—it’s a flirty, vibrant masterpiece that’ll have your taste buds doing the cha-cha. Get ready to impress your friends and confuse your enemies with this glorious creation.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• ½ cup European-style unsalted butter, chilled and cubed
• ¼ cup ice-cold water
• 4 cups fresh rhubarb, sliced into ½-inch pieces
• 2 cups fresh raspberries
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon fresh lemon zest
• 4 pasture-raised egg whites, at room temperature
• ½ cup superfine sugar
• ¼ teaspoon cream of tartar

Instructions

1. Combine the sifted all-purpose flour and chilled, cubed European-style unsalted butter in a food processor.
2. Pulse the mixture until it resembles coarse meal with pea-sized butter pieces.
3. Gradually add ice-cold water while pulsing until the dough just comes together.
4. Turn the dough onto a floured surface and form into a disc.
5. Wrap the dough tightly in plastic wrap and refrigerate for exactly 30 minutes.
6. Roll the chilled dough into a 12-inch circle on a lightly floured surface.
7. Carefully transfer the dough to a 9-inch pie plate and trim the edges.
8. Chill the pie crust for 15 minutes while preheating your oven to 375°F.
9. Line the chilled crust with parchment paper and fill with pie weights.
10. Blind bake the crust for 20 minutes until the edges are lightly golden.
11. Remove the parchment and weights, then bake for 5 more minutes.
12. Combine the sliced fresh rhubarb, fresh raspberries, granulated sugar, cornstarch, and fresh lemon zest in a large bowl.
13. Transfer the fruit mixture to the partially baked pie crust, spreading evenly.
14. Reduce oven temperature to 350°F and bake the filled pie for 35 minutes.
15. While the pie bakes, whip the room-temperature pasture-raised egg whites with cream of tartar until foamy.
16. Gradually add superfine sugar while continuing to whip until stiff, glossy peaks form.
17. Remove the pie from the oven and immediately spoon the meringue over the hot filling.
18. Create decorative peaks in the meringue using the back of a spoon.
19. Return the pie to the oven and bake for 15 minutes until the meringue is golden brown.
20. Cool the pie completely on a wire rack for at least 2 hours before serving.

Dazzling doesn’t even begin to describe this beauty. The crisp, buttery crust gives way to that tangy rhubarb-raspberry filling that’s perfectly balanced against the cloud-like meringue topping. Serve it slightly warm with a dollop of vanilla bean ice cream for maximum drama, or slice it cold for clean, beautiful pieces that showcase all those glorious layers.

Lemon Rhubarb Sour Cream Pie

Who knew that spring’s tartest vegetable and sunshine’s favorite citrus could create such pie perfection? This lemon rhubarb sour cream pie is the culinary equivalent of finding money in last season’s jacket—unexpected, delightful, and absolutely worth bragging about. Get ready to impress your taste buds and anyone lucky enough to snag a slice.

Ingredients

• 1 9-inch blind-baked pie crust, cooled completely
• 2 cups fresh rhubarb, cut into ½-inch pieces
• ¾ cup granulated sugar
• 3 tablespoons all-purpose flour
• ¼ teaspoon fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• 1 cup full-fat sour cream
• 1 teaspoon pure vanilla extract
• Zest of 1 large lemon
• 3 tablespoons freshly squeezed lemon juice
• ½ cup turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Arrange the rhubarb pieces evenly across the bottom of your pre-baked pie crust.
3. In a medium mixing bowl, whisk together granulated sugar, flour, and sea salt until thoroughly combined.
4. Add the lightly beaten eggs to the dry ingredients and whisk vigorously for 45 seconds until the mixture is smooth and pale.
5. Incorporate the sour cream, vanilla extract, lemon zest, and lemon juice, whisking until the filling is completely homogeneous.
6. Carefully pour the filling mixture over the rhubarb in the pie crust, using a spatula to ensure even distribution.
7. Sprinkle the turbinado sugar evenly across the entire surface of the filling.
8. Place the pie on a baking sheet to catch any potential drips and transfer to the preheated oven.
9. Bake for 45-50 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
10. Remove the pie from the oven and cool completely on a wire rack for at least 4 hours before slicing.

The finished pie boasts a creamy, tangy filling punctuated by tender rhubarb pockets that maintain just enough structure. That turbinado sugar topping creates a delightful crackly crust that contrasts beautifully with the velvety interior. Serve it slightly chilled with a dollop of whipped cream or—for maximum drama—topped with candied lemon slices and a sprinkle of fresh thyme.

Spiced Rhubarb Plum Pie

Let’s be honest—most pies are wallflowers at the dessert table, but this spiced rhubarb plum number? It’s the life of the party, armed with a tangy attitude and a buttery swagger that’ll make you forget every lackluster slice you’ve ever met.

Ingredients

• 2 ½ cups all-purpose flour, sifted
• 1 cup European-style unsalted butter, chilled and cubed
• 1 tsp fine sea salt
• 6-8 tbsp ice-cold filtered water
• 3 cups fresh rhubarb, trimmed and sliced into ½-inch pieces
• 2 cups ripe plums, pitted and quartered
• ¾ cup granulated cane sugar
• ¼ cup light brown sugar, packed
• 1 tbsp fresh lemon zest
• 1 tsp ground cardamom
• ½ tsp freshly grated nutmeg
• 3 tbsp cornstarch
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt.
2. Add the chilled, cubed European-style unsalted butter, and use a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Drizzle in the ice-cold filtered water, 1 tablespoon at a time, and mix gently with a fork until the dough just comes together. Tip: Handle the dough minimally to prevent the butter from warming, which ensures a flaky crust.
4. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for 1 hour at 40°F.
5. In a separate bowl, toss the sliced rhubarb, quartered plums, granulated cane sugar, packed light brown sugar, fresh lemon zest, ground cardamom, freshly grated nutmeg, and cornstarch until evenly coated.
6. Preheat the oven to 375°F and position a rack in the center.
7. On a lightly floured surface, roll out one disc of dough to a 12-inch circle and carefully transfer it to a 9-inch pie dish.
8. Spoon the rhubarb-plum filling into the crust, mounding it slightly in the center.
9. Roll out the second disc of dough to an 11-inch circle, place it over the filling, and crimp the edges to seal.
10. Brush the top crust evenly with the lightly beaten pasture-raised egg and sprinkle generously with turbinado sugar.
11. Cut four 2-inch slits in the top crust to allow steam to escape during baking.
12. Bake the pie at 375°F for 50–55 minutes, or until the crust is golden brown and the filling is bubbling vigorously through the slits. Tip: Place a baking sheet on the rack below to catch any drips and avoid a messy oven.
13. Transfer the pie to a wire rack and let it cool completely for 3–4 hours before slicing. Tip: Allowing the pie to cool fully ensures the filling sets properly and won’t run when cut.

Juicy and unapologetically bold, each slice offers a buttery, flaky crust that shatters delicately against the jammy, spiced filling—where rhubarb’s sharpness dances with the plums’ honeyed sweetness. Serve it slightly warm with a dollop of cardamom-infused whipped cream or alongside a sharp aged cheddar for a savory twist that’ll have everyone debating the best bite.

Orange Rhubarb Cream Pie

Unbelievably, we’ve managed to make rhubarb actually exciting—no small feat for a vegetable that usually plays second fiddle to strawberries. This orange rhubarb cream pie is the dessert equivalent of that friend who shows up to brunch wearing sequins: bold, unexpected, and impossible to ignore. It’s tart, creamy, and guaranteed to make your taste buds do a happy dance.

Ingredients

• 1 9-inch pre-baked pie crust, cooled completely
• 2 cups fresh rhubarb, sliced into ½-inch pieces
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon orange zest, finely grated
• ½ cup freshly squeezed orange juice
• 3 large pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• ½ teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and place the pre-baked pie crust on a rimmed baking sheet.
2. In a medium saucepan, combine the sliced rhubarb, granulated sugar, cornstarch, and orange zest, stirring until the rhubarb is evenly coated.
3. Pour in the orange juice and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles gently, about 5–7 minutes. Tip: Stir continuously to prevent the cornstarch from clumping and ensure a silky filling.
4. Remove the saucepan from heat and let the rhubarb mixture cool for 5 minutes to avoid curdling the eggs.
5. Whisk the lightly beaten eggs into the rhubarb mixture until fully incorporated.
6. Stir in the heavy cream, vanilla extract, and fine sea salt until the filling is smooth and uniform.
7. Pour the filling into the cooled pie crust, spreading it evenly with a spatula. Tip: Using a cooled crust prevents it from becoming soggy during baking.
8. Bake for 35–40 minutes, or until the center is set and barely jiggles when gently shaken.
9. Transfer the pie to a wire rack and cool completely to room temperature, about 2 hours. Tip: For clean slices, refrigerate the pie for at least 1 hour before serving.

But the magic really happens when you slice into it—the filling is luxuriously creamy with a vibrant tang from the rhubarb and a citrusy zing from the orange. Serve it chilled with a dollop of whipped cream and a sprinkle of extra orange zest for a dessert that’s as pretty as it is delicious. Trust us, this pie is the star of any table.

Vanilla Almond Rhubarb Tart

My goodness, have we got a treat for you that’s equal parts elegant and sassy—just like your favorite brunch companion. This vanilla almond rhubarb tart is the diva of desserts, strutting its sweet-tart stuff in a buttery crust that’ll have you swooning faster than you can say “second slice.”

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 cups fresh rhubarb, sliced into ½-inch pieces
– ¾ cup almond flour
– ½ cup vanilla bean paste
– ¼ cup heavy cream
– 1 large pasture-raised egg, lightly beaten for egg wash
– 2 tablespoons turbinado sugar

Instructions

1. Combine 1 ½ cups all-purpose flour, ½ cup chilled cubed unsalted European-style butter, and ¼ cup granulated sugar in a food processor; pulse until the mixture resembles coarse crumbs. 2. Add 1 large pasture-raised egg yolk and pulse just until the dough begins to clump. 3. Turn the dough onto a lightly floured surface and knead gently into a disc; wrap in plastic and refrigerate for 30 minutes at 40°F. 4. Preheat the oven to 375°F and lightly grease a 9-inch tart pan with removable bottom. 5. Roll the chilled dough to a ¼-inch thickness and press it into the prepared tart pan; trim any excess dough from the edges. 6. Prick the bottom of the crust evenly with a fork and blind bake for 15 minutes at 375°F until lightly golden. 7. In a medium bowl, toss 2 cups sliced fresh rhubarb with ½ cup vanilla bean paste until evenly coated. 8. Spread ¾ cup almond flour evenly over the pre-baked crust. 9. Arrange the rhubarb mixture in a concentric circular pattern over the almond flour layer. 10. Drizzle ¼ cup heavy cream over the rhubarb filling. 11. Brush the exposed crust edges with lightly beaten pasture-raised egg wash and sprinkle with 2 tablespoons turbinado sugar. 12. Bake at 375°F for 35–40 minutes, until the rhubarb is tender and the crust is deep golden brown. 13. Cool the tart completely on a wire rack for at least 1 hour before slicing. For a crisp crust, avoid overworking the dough during mixing. To prevent a soggy bottom, ensure the rhubarb is evenly coated in vanilla paste. For easy removal, let the tart cool fully before releasing the pan base. Fabulously flaky and bursting with tangy-sweet vibes, this tart boasts a tender rhubarb filling nestled in a nutty almond blanket. Serve it warm with a dollop of whipped cream or go rogue by pairing it with a sharp cheddar for a savory twist that’ll surprise your taste buds.

Rhubarb and Blueberry Crumb Pie

Fellow dessert devotees, gather ’round your screens because we’re about to turn humble stalks and berries into a pie so magnificent it might just demand its own fan club. This isn’t just a pie; it’s a tart-sweet symphony in a buttery crust, and your kitchen is about to become the concert hall.

Ingredients

– 1 ½ cups all-purpose flour, plus extra for dusting
– ½ teaspoon fine sea salt
– ½ cup European-style unsalted butter, chilled and cubed
– 3-5 tablespoons ice-cold water
– 4 cups fresh rhubarb, trimmed and sliced into ½-inch pieces
– 2 cups wild blueberries
– ¾ cup granulated cane sugar
– ¼ cup light brown sugar, firmly packed
– 3 tablespoons cornstarch
– 1 teaspoon pure vanilla extract
– ½ teaspoon freshly grated nutmeg
– ½ cup old-fashioned rolled oats
– ¼ cup all-purpose flour
– ¼ cup light brown sugar, firmly packed
– ¼ cup European-style unsalted butter, melted
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ teaspoon fine sea salt in a large mixing bowl.
2. Add ½ cup chilled, cubed European-style unsalted butter to the flour mixture.
3. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Drizzle in 3 tablespoons of ice-cold water, mixing with a fork until the dough just begins to come together.
5. Add additional ice water, 1 tablespoon at a time, if needed, until the dough holds together when pressed.
6. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it forms a cohesive ball.
7. Flatten the dough into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for exactly 30 minutes.
8. Preheat your oven to 375°F and position a rack in the center.
9. Roll the chilled dough out on a floured surface to a 12-inch circle, about ⅛-inch thick.
10. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and sides without stretching.
11. Trim the excess dough to leave a ½-inch overhang around the edges.
12. Fold the overhang under itself and crimp the edges decoratively using your fingers or a fork.
13. Place the pie crust in the refrigerator while you prepare the filling.
14. Combine 4 cups sliced fresh rhubarb and 2 cups wild blueberries in a large bowl.
15. In a separate small bowl, whisk together ¾ cup granulated cane sugar, ¼ cup packed light brown sugar, 3 tablespoons cornstarch, 1 teaspoon pure vanilla extract, and ½ teaspoon freshly grated nutmeg.
16. Sprinkle the sugar mixture over the fruit and toss gently until everything is evenly coated.
17. In another bowl, combine ½ cup old-fashioned rolled oats, ¼ cup all-purpose flour, and ¼ cup packed light brown sugar for the crumb topping.
18. Pour ¼ cup melted European-style unsalted butter over the oat mixture and stir until coarse crumbs form.
19. Remove the pie crust from the refrigerator and spoon the fruit filling evenly into it.
20. Sprinkle the crumb topping evenly over the fruit filling, covering it completely.
21. Brush the crimped edges of the pie crust with 1 lightly beaten pasture-raised egg.
22. Sprinkle 1 tablespoon turbinado sugar over the egg-washed crust edges.
23. Place the pie on a baking sheet to catch any potential drips.
24. Bake at 375°F for 45-55 minutes, until the filling is bubbling vigorously and the crust is golden brown.
25. Cool the pie completely on a wire rack for at least 3 hours before slicing.

Unbelievably, this pie achieves the perfect textural trifecta: a flaky, buttery crust gives way to a jewel-toned filling that’s both jammy and bright, while the oat crumb topping adds delightful crunch. Serve it slightly warm with a scoop of vanilla bean ice cream melting into the crevices, or enjoy a slice for breakfast the next day—we won’t judge if you call it ‘fruit salad.’

Conclusion

Whether you’re a pie pro or just starting out, this collection of 18 rhubarb recipes offers something for every baker. From classic pies to creative twists, these tried-and-true favorites are sure to impress. We’d love to hear which recipes become your go-tos—drop a comment below with your favorites and don’t forget to share this roundup on Pinterest for your fellow baking enthusiasts!

Lorraine Koller