Old-Fashioned Rhubarb Pie Recipe -

You know that moment when you slice into a pie and the filling smells like summer, but you’re actually standing in a 1940s kitchen in your mind? That’s exactly what this old‑fashioned rhubarb pie recipe is after. It’s not trying to be fancy. It’s not dressed up with three experimental crusts and a glaze that looks like it escaped a bakery competition. It’s just buttery crust, tart rhubarb, and a little bit of sugar doing their best to make your life feel a little more cozy.

If you’ve ever tried rhubarb pie and ended up with something that tasted like mushy disappointment instead of bright, tangy goodness, don’t worry—I’ve been there too. This version solves that, walks you through every step, and, most importantly, won’t let you walk into the kitchen and think, “Wait, what ingredient was that again?”

So grab a bowl, dig out that pie dish you keep meaning to use, and let’s talk about making an honest‑to‑goodness old‑fashioned rhubarb pie that your family will probably fight over.

Why an Old-Fashioned Rhubarb Pie Is Worth It

Before we get into the recipe, let’s answer the obvious question: why rhubarb, anyway?

Rhubarb is one of those ingredients that sounds like something your grandma would swear by but that you’re a little nervous to try. It’s super tart on its own, almost like sour candy, which is exactly why it loves company from sugar and a buttery crust. When it bakes, it turns silky and tender, and the flavor mellows out into this perfect balance of sweet and tangy.

But here’s the real secret: a good rhubarb pie tastes like comfort, not complicated.

It smells like a classic American pie.
It looks like the kind of thing you’d bring to a potluck and feel quietly proud of.
It makes leftover slices for breakfast feel kind of acceptable.

IMO, if you’ve never tried a properly balanced old‑fashioned rhubarb pie, you’re missing out on one of the coziest flavor combos around.

What You Need for This Pie

Alright, let’s get organized. Here’s what you’ll need for this old‑fashioned rhubarb pie recipe.

For the crust (you can use store‑bought if you’re lazy like me):

$2 \frac{1}{4}$ 241 cups all‑purpose flour
$1$ 1 cup (2 sticks) cold unsalted butter, cut into small pieces
About $6 – 8$ 6–8 tablespoons ice water
$1$ 1 teaspoon salt
$1$ 1 teaspoon sugar (because even pie crust deserves a little sweetness)

For the filling (this is the star of the show):

About $4$ 4 cups chopped rhubarb (from roughly 1–1.5 pounds)
$3 / 4 – 1$ 3/4–1 cup granulated sugar (depending how tart you like it)
$1 / 4$ 1/4 cup light brown sugar (for depth and warmth)
$3 – 4$ 3–4 tablespoons all‑purpose flour (to thicken the juices)
$1$ 1 teaspoon vanilla extract
$1 / 2$ 1/2 teaspoon cinnamon (optional, but it adds a cozy vibe)
A pinch of salt

And because every pie deserves it:

An egg or a little milk for brushing the top crust
A bit of sugar for sprinkling on top

Making the Perfect Pie Crust from Scratch

Okay, confession: I used to be terrified of pie crust. I thought it was this fragile, high‑stakes thing that could fail at any moment. Then I learned the truth: keep everything cold, don’t overmix, and don’t panic.

Step 1: Chill your ingredients

Make sure your butter and water are cold. Seriously, stick that butter back in the fridge if it’s softening too fast.
Pop your bowl and rolling pin in the fridge for 5–10 minutes if you want to be extra.

Step 2: Mix the dough

In a large bowl, whisk together the flour, salt, and sugar.
Add the cold butter pieces and cut it in with a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea‑sized butter bits.
Slowly add ice water, about one tablespoon at a time, mixing just until the dough starts to hold together. Don’t overmix it into a tight ball.

Step 3: Chill and roll

Form the dough into a ball, wrap it in plastic, and chill for at least 30 minutes.
On a lightly floured surface, roll it out into a circle about 11–12 inches wide.
Gently transfer it into your 9‑inch pie dish, pressing it into the edges and trimming any excess.

FYI, if you’re short on time or mentally exhausted, a good store‑bought crust works just fine. This pie is all about the rhubarb anyway.

Preparing the Rhubarb Filling

Now, let’s talk rhubarb. You usually find it in the grocery store with the leafy tops cut off, but if your stalks are still attached, toss the leaves—they’re not edible.

Step 1: Prep the rhubarb

Chop the rhubarb into 1/2‑inch pieces. This size cooks evenly and gives you that classic pie texture—soft but not mushy.
If you’re extra picky (like me), you can peel the tougher outer strings off thicker stalks, but it’s not essential.

Step 2: Mix the filling

In a large bowl, toss the rhubarb with the granulated sugar, brown sugar, flour, vanilla, cinnamon (if using), and a pinch of salt.
Let it sit for about 10–15 minutes while the sugar draws out some of the juices. This helps the filling thicken up in the oven.

Want a little more sweetness? Add another tablespoon of sugar. Want it more tart? Back off on the sugar a bit. This is your pie, your rules.

Assembling Your Old‑Fashioned Rhubarb Pie

This is the part where you feel like a real baker.

Step 1: Fill the crust

Pour the rhubarb filling into the prepared bottom crust.
If you notice a lot of extra juice, drain some off so the pie doesn’t get too runny.

Step 2: Top it off

Roll out your second crust (or use a store‑bought one) and place it over the filling.
Trim the edges, fold them under, and crimp with a fork or your fingers.
Cut a few small slits in the top to let steam escape.

Step 3: Finish and prep for the oven

Lightly brush the top with an egg wash or milk.
Sprinkle a little extra sugar on top for a golden, slightly crunchy finish.

Now’s a good time to ask yourself: am I about to bake this in a 9‑inch dish, not a casserole dish? Yes. Make sure it’s the right size so you don’t end up with a watery disaster.

Baking Your Rhubarb Pie to Perfection

Here’s where a lot of beautiful rhubarb pies go wrong. Underbaked crust, watery filling, lukewarm disappointment. Let’s avoid that.

Step 1: Preheat correctly

Preheat your oven to 375°F (190°C).
Place a baking sheet on the middle rack—this catches any drips and helps the bottom crust cook through.

Step 2: Bake and monitor

Put the pie on the baking sheet and bake for about 45–55 minutes, or until the crust is golden and the filling is bubbling through the slits.
If the edges of the crust start browning too fast, cover them with foil or a pie shield.

Step 3: Let it cool

Take the pie out and let it cool for at least 2–3 hours.
This might be the hardest part, but it’s non‑negotiable: letting it set keeps the filling from pouring out of the crust.

Ever tried to slice a warm pie and watched it collapse into a puddle of regret? Yeah. Let it cool.

Tips for the Best Old‑Fashioned Rhubarb Pie

Here are some pro tips that can make this recipe even better:

Use a mix of granulated and brown sugar. The brown sugar gives the filling a deeper, richer flavor.
Don’t skip the flour (or cornstarch). Flour thickens the juices and helps the pie hold its shape.
If your rhubarb is especially watery, consider adding an extra tablespoon of flour.
Serve it warm with vanilla ice cream. It’s not a suggestion. It’s practically a requirement.

And if your rhubarb is on the older, stringier side, remember: taste it first. A little piece of raw rhubarb lets you adjust the sugar to match its tartness.

Variations to Try (If You’re Feeling Fancy)

If you’re the kind of baker who can’t leave a good thing alone, here are a few easy twists on this old‑fashioned rhubarb pie recipe:

Rhubarb‑Strawberry Rhubarb Pie: Add about 1–1.5 cups of chopped strawberries to the filling. The sweetness balances the tartness beautifully.
Ginger‑Spiced Rhubarb Pie: Add a teaspoon of ground ginger or a couple of teaspoons of minced crystallized ginger for a spicier kick.
Crumb‑Top Rhubarb Pie: Skip the top crust and sprinkle a crumb topping made with butter, flour, sugar, oats, and cinnamon over the filling.

These variations keep things fun without turning your kitchen into a disasterscape.

The Final Slice: Why This Pie Works

At the end of the day, this old‑fashioned rhubarb pie recipe works because it respects the ingredient. It doesn’t try to drown rhubarb in sugar or hide it under a mountain of spices. It lets the tart, bright flavor shine, balances it with just enough sweetness, and wraps it all up in a flaky, buttery crust.

Ever wondered why your grandma’s pie always seemed to taste better than everyone else’s? It usually came down to simple ingredients, the right timing, and a little bit of patience. This recipe gives you all of that.

So, if you’ve been on the fence about trying rhubarb or just want to make a true old‑fashioned rhubarb pie that tastes like it came from a Midwest farmhouse, this one’s for you.