16 Rhubarb Pie Recipes

Few spring desserts spark as much devotion as a well made rhubarb pie, and this collection of rhubarb pie recipes covers every style worth baking. Tart pink stalks turn jammy and fragrant in the oven, pairing beautifully with strawberries, apples, berries and warm spices, all under crusts that range from flaky lattice to buttery crumble.

The secret to great rhubarb pie is balance: enough sugar to tame the tartness without hiding it, enough thickener to slice cleanly, and a crust baked until truly golden. Every pie below walks you through those details, so even a first time rhubarb baker can pull a beautiful pie from the oven.

Why You’ll Love These Rhubarb Pie Recipes

• Every classic covered: strawberry, custard, crumble, lattice, slab and mini hand pies
• Tart-sweet balance done right: clear sugar and thickener amounts for clean slices
• Crust help included: flaky, lattice, streusel and gluten free options
• Spring baking at its best: rhubarb season captured in one collection
• Crowd friendly: slab and hand pie versions for parties and potlucks

1. Classic Strawberry Rhubarb Pie

This is the pie most people picture when they think of rhubarb: ruby red filling, a golden lattice top, and that perfect tart sweet balance that keeps everyone reaching for a second slice. Strawberries soften the sharp edge of the rhubarb while letting its bright, almost citrusy tang shine through. It is the benchmark pie of spring baking, and the one to master first.

Toss sliced rhubarb and hulled strawberries with sugar, cornstarch and a pinch of salt, then rest the mixture for 20 minutes so the juices start to release. That rest helps the thickener work evenly and keeps the filling from turning watery in the oven. Bake until the filling bubbles thickly through the lattice and the crust is deep golden brown.

Pro Tips

Choose firm, brightly colored rhubarb stalks and trim away any leaves, since leaves are not edible. Cut the stalks into even half inch pieces so they soften at the same rate. If your strawberries are very sweet, hold back two tablespoons of sugar and taste the filling before it goes into the crust.

• Rest the sugared fruit 20 minutes before filling the crust
• Use cornstarch for a clear, glossy filling that slices cleanly
• Bake on the lowest oven rack for a crisp bottom crust
• Cool at least 3 hours so the filling fully sets

Serving Suggestions

Serve slightly warm with vanilla ice cream or a spoonful of softly whipped cream. A potluck table loves this pie next to other fruit desserts, and these fried apple recipes make a warm, cinnamon scented companion for the same gathering.

Variation idea: swap half the strawberries for raspberries for a sharper berry note, or stir in a teaspoon of orange zest to brighten the filling. If you love a crunchy top, sprinkle coarse sugar over the lattice before baking. Serve each slice slightly warm so the juices settle but the filling still glistens.

2. Old-Fashioned Rhubarb Custard Pie

Before strawberry rhubarb took over, this was the rhubarb pie on farmhouse tables: tender rhubarb pieces suspended in a sweet, silky egg custard that bakes up soft and creamy. The custard mellows the tartness in a completely different way than fruit pairings do, giving you a pie that eats like a cross between a fruit pie and a custard tart.

Whisk eggs, sugar, cream and a little flour until smooth, then pour over raw rhubarb in a single crust shell. The rhubarb softens as the custard sets around it, so the filling stays in distinct pieces rather than collapsing into jam. Bake at moderate heat until the center barely wobbles, then cool completely before slicing.

Pro Tips

Use a deep dish pie plate so the generous custard has room to set without spilling. A splash of vanilla and a pinch of nutmeg round out the flavor without competing with the rhubarb. Tent the edges with foil if the crust browns before the custard is done.

• Deep dish plate prevents custard overflow
• Bake until the center barely wobbles, then cool fully
• Vanilla and nutmeg complement without overpowering
• Chill slices for the cleanest, prettiest cuts

Serving Suggestions

Serve chilled or at room temperature with a dusting of powdered sugar. It is lovely after a simple spring supper and pairs well with black coffee or a glass of cold milk. A dollop of whipped cream is welcome but never required.

Pairing idea: top each slice with a spoonful of stewed rhubarb compote for a double rhubarb effect, or serve with shortbread cookies for crunch. For a lighter finish, skip the cream and add a few fresh berries on the side. The custard is rich enough to carry the plate on its own.

3. Rhubarb Crumble Pie

For bakers who dread rolling a top crust, crumble pie is the answer: a single bottom crust, a jammy rhubarb filling, and a thick blanket of buttery oat streusel that bakes up crisp and golden. The contrast is the whole point, with soft tart fruit under a crunchy, cinnamon scented topping that practically begs for ice cream.

Rub cold butter into flour, oats, brown sugar and cinnamon until clumps form, then chill the streusel while you prepare the filling. A cold topping holds its shape in the oven instead of melting into the fruit. Pile it high, since it settles as it bakes, and bake until the juices bubble up around the edges.

Pro Tips

Keep the butter cold and work quickly for the crunchiest streusel. A handful of chopped pecans or walnuts in the topping adds extra texture. If the crumble browns too fast, tent the pie loosely with foil for the last 15 minutes of baking.

• Chill streusel before baking so it stays crumbly
• Add nuts to the topping for extra crunch
• Pile topping high; it settles in the oven
• Tent with foil if the top browns early

Serving Suggestions

Serve warm with vanilla ice cream melting into the crumble, or with a sharp cheddar slice for a classic farmhouse twist. For a full dessert spread, these pistachio cheesecake recipes offer a creamy contrast to this rustic, fruit forward pie.

Pro tip variation: swap half the oats for crushed gingersnaps for a spiced topping, or add a teaspoon of lemon zest to the filling to sharpen the flavor. Leftover slices reheat beautifully in a hot oven for ten minutes, which restores the crumble crunch far better than a microwave.

4. Lattice Top Rhubarb Pie

A woven lattice is the prettiest way to top a rhubarb pie, and it is practical too: the gaps let steam escape, so the filling thickens properly instead of steaming the crust soggy. The sight of ruby filling bubbling between golden strips is half the pleasure, and it signals to everyone at the table that this pie was made with care.

Roll the dough, cut even strips with a pastry wheel, and weave them over and under across the filled pie. Chill the assembled pie for 20 minutes before baking so the butter firms up and the lattice holds its shape. Brush with beaten egg and sprinkle with coarse sugar for a bakery style finish.

Pro Tips

Keep the dough cold and work on a lightly floured surface so the strips do not stick or stretch. If a strip tears, patch it with a dab of water and press gently; nobody will notice after baking. A wider lattice gap means a thicker, better set filling.

• Even strips make the weave look professional
• Chill the assembled pie 20 minutes before baking
• Egg wash plus coarse sugar gives a bakery finish
• Wider gaps help steam escape and filling set

Serving Suggestions

Show off the lattice by serving the pie in its dish at the table, then slice generously. Whipped cream or ice cream both work, but a plain slice lets the woven top and the bright filling take center stage.

Serving idea: pair a lattice slice with a small scoop of strawberry ice cream to echo the classic strawberry rhubarb pairing, or serve with lemon whipped cream for a fresh twist. If you have leftover dough, cut small leaf shapes and press them onto the lattice edge for an extra decorative touch.

5. Rhubarb Apple Pie

Apples are rhubarb’s quiet best friend: they add body, natural sweetness and a gentle structure that helps the filling slice neatly, while rhubarb supplies the tang that keeps the pie from tasting flat. This is the pie to bake when rhubarb season overlaps with the last of the stored apples, and it is a favorite for people who find pure rhubarb a little too sharp.

Use a firm baking apple such as Granny Smith or Honeycrisp, sliced thin so it softens at the same pace as the rhubarb. A little extra thickener helps here, since apples release their own juice. Cinnamon and a pinch of nutmeg tie the two fruits together and give the pie a warm, orchard style aroma.

Pro Tips

Slice apples thin, about an eighth of an inch, for even softening. Taste the raw rhubarb and apple mix and adjust sugar by a few tablespoons depending on the apple variety. Bake until the juices bubble thickly in the center, not just at the edges.

• Firm baking apples hold their shape best
• Thin slices soften at the same rate as rhubarb
• Cinnamon and nutmeg unite the two fruits
• Wait for center bubbling before removing from oven

Serving Suggestions

Serve warm with a slice of sharp cheddar, the classic apple pie companion, or with vanilla ice cream. For an apple themed dessert table, these caramel apple cinnamon roll recipes continue the orchard flavor in a fun, shareable form.

Pairing idea: add a handful of golden raisins to the filling for a deeper sweetness, or stir in a tablespoon of apple butter for extra apple flavor. A streusel top works beautifully here too, giving you a crumble style version of the same pie with very little extra effort.

6. Mixed Berry Rhubarb Pie

When berry season starts to overlap with rhubarb season, this pie is the celebration: blueberries, raspberries and blackberries join the rhubarb for a filling that is deep in color, layered in flavor, and just tart enough to stay interesting. Each berry brings something different, from the jammy sweetness of blueberries to the bright snap of raspberries.

Because berries release a lot of juice, this pie needs a generous hand with thickener and a full bake until the center bubbles for several minutes. A mix of cornstarch and a spoonful of tapioca gives a filling that holds its shape without turning gummy. Let the pie cool completely, since a berry rhubarb filling needs time to set.

Pro Tips

Frozen berries work well here; use them straight from the freezer and add five extra minutes of baking time. Taste for sweetness, since berry sweetness varies by batch. A teaspoon of lemon juice brightens the whole filling without adding noticeable sourness.

• Frozen berries work; add 5 minutes baking time
• Extra thickener is essential for juicy berries
• Lemon juice brightens without adding sourness
• Cool fully; berry fillings set slowly

Serving Suggestions

Serve with lightly sweetened whipped cream and a few fresh berries on the side. This is a beautiful pie for late spring gatherings, when the first berries appear and rhubarb is still going strong.

Variation idea: use only one berry type for a focused flavor, such as all blueberry for a mellow pie or all raspberry for a sharper one. A lattice top shows off the dark filling beautifully, while a crumble top adds crunch. Either way, serve slices at room temperature for the cleanest cuts.

7. Sour Cream Rhubarb Pie

Sour cream transforms rhubarb pie into something richer and more old-fashioned: the tang of the cream echoes the tartness of the fruit, while the custard style filling bakes up smooth, tender and almost cheesecake like. A sweet crumb topping finishes it, so you get creamy, crunchy and tart in every bite.

Whisk sour cream with sugar, eggs, flour and vanilla, then fold in raw rhubarb pieces and pour into a single crust. The filling sets into a soft custard as it bakes, and the rhubarb softens right inside it. Sprinkle the crumb topping halfway through baking so it stays crisp rather than sinking.

Pro Tips

Use full fat sour cream for the best texture; light versions can turn watery. Add the crumb topping midway through baking so it crisps on top of a partly set filling. Bake until the center is just set with a slight jiggle, then cool completely.

• Full fat sour cream gives the silkiest filling
• Add crumb topping halfway through baking
• Center should jiggle slightly when done
• Chill before slicing for tidy pieces

Serving Suggestions

Serve chilled with a dusting of cinnamon or a few fresh berries. This pie is a wonderful make ahead dessert for spring dinners, and these peach butter swim biscuit recipes make a soft, buttery brunch partner if you serve it at a weekend gathering.

Pairing idea: a drizzle of honey over each slice adds floral sweetness, or serve with a small scoop of cinnamon ice cream. For a lighter version, use a graham crumb topping instead of the butter crumble. Leftovers keep well in the fridge for three days and taste even better on day two.

8. Mini Rhubarb Hand Pies

Hand pies turn rhubarb pie into portable party food: small rounds of flaky dough folded around a jammy filling, crimped, baked until golden, and eaten out of hand with no plate required. They are perfect for picnics, bake sales and lunchboxes, and kids love having a pie that is entirely their own.

Cook the rhubarb filling briefly on the stove first so it is thick and jammy before it goes into the dough. A runny filling leaks in the oven and makes sealing difficult, so cool the filling completely before assembling. Cut circles, fill, fold, crimp with a fork, and cut small vents in each top.

Pro Tips

Precooking the filling is the key step; never fill hand pies with raw rhubarb. Seal edges well with a little beaten egg and crimp firmly. Chill the assembled pies for 15 minutes before baking so the crust stays flaky and holds its shape.

• Precook filling until thick and jammy
• Cool filling fully before assembling
• Seal with egg wash and a firm fork crimp
• Chill assembled pies 15 minutes before baking

Serving Suggestions

Serve warm or at room temperature, dusted with powdered sugar or brushed with a simple glaze. Pack them for picnics in a lined tin, where they hold up far better than a sliced pie on the move.

Variation idea: add diced strawberries to the filling for a classic pairing, or stir in a little ginger for warmth. For a savory sweet twist, brush the tops with egg wash and sprinkle with coarse sugar before baking. These freeze well unbaked, so make a double batch and bake from frozen.

9. Rhubarb Meringue Pie

Think lemon meringue, but with rhubarb: a bright, tangy curd style filling under a cloud of toasted meringue that browns into soft peaks. The meringue’s sweetness balances the sharp filling beautifully, and the tall, golden top makes this the most dramatic pie on the list. It is a showstopper for spring celebrations.

Cook rhubarb with sugar until soft, then blend smooth and thicken with cornstarch and egg yolks into a glossy curd. Pour the hot filling into a baked crust, top immediately with meringue, and seal the meringue right to the crust edge so it cannot shrink. Bake briefly until the peaks turn golden.

Pro Tips

Spread meringue over hot filling and seal it to the crust edge to prevent weeping and shrinking. Use room temperature egg whites and beat to stiff, glossy peaks. Bake just until the tips brown, since meringue overbakes quickly and turns tough.

• Meringue goes on hot filling, sealed to the edge
• Room temperature whites whip to better peaks
• Watch closely; meringue browns fast
• Cool slowly away from drafts to avoid cracks

Serving Suggestions

Serve the same day for the tallest meringue, sliced with a sharp knife dipped in hot water. This pie pairs beautifully with a spring dessert table, and these chocolate mint cake recipes add a rich, cool contrast beside its bright, tangy filling.

Pro tip variation: add a teaspoon of vanilla or a little lemon zest to the meringue for extra aroma, or swirl the meringue with the back of a spoon for dramatic peaks. If humidity is high, a pinch of cream of tartar helps the meringue hold. Slice with a hot, dry knife for clean layers.

10. Gluten-Free Rhubarb Pie

Gluten free does not have to mean second rate pie. A well made gluten free crust, built on a good flour blend with plenty of cold butter, bakes up tender and golden, and the classic rhubarb filling needs no changes at all. This version lets everyone at the table enjoy the same spring dessert.

Use a trusted gluten free flour blend with xanthan gum, and keep everything cold: cold butter, cold water, and a chilled dough before rolling. Gluten free dough is more fragile, so roll it between sheets of parchment and patch any cracks with extra dough pressed gently into place. A crumble top is an easy fallback if rolling feels tricky.

Pro Tips

Chill the dough for at least 30 minutes before rolling to firm up the butter. If the top crust cracks, switch to a lattice or crumble topping, which hides imperfections beautifully. Bake on the lowest rack for a crisp base, and cool fully before slicing.

• Use a blend with xanthan gum for structure
• Roll between parchment to prevent tearing
• Chill dough 30 minutes before rolling
• Lattice or crumble tops hide any cracks

Serving Suggestions

Serve with vanilla ice cream or whipped cream, just like the classic version. Nobody will guess it is gluten free unless you tell them, which makes it a gracious choice for mixed company.

Serving idea: offer a small bowl of extra crumble topping on the side for crunch lovers, or serve with a scoop of strawberry sorbet for a dairy free pairing. The filling is naturally gluten free, so the crust is the only adaptation, and the pie keeps well for two days.

11. Rhubarb Cherry Pie

Cherries and rhubarb are a natural match: the cherries bring deep, wine like sweetness and a gorgeous dark color, while rhubarb keeps the filling bright and prevents it from tasting one note. The result is a pie with real depth, the kind that tastes like early summer in a crust.

Use pitted sour cherries if you can find them, since their tartness pairs best with rhubarb, but sweet cherries work with a little less sugar in the mix. Halve the cherries so they cook evenly with the rhubarb pieces. A spoonful of almond extract in the filling echoes the cherry flavor and adds a subtle bakery warmth.

Pro Tips

Pit cherries over a bowl to catch the juice, and add that juice to the filling. Sour cherries need the full sugar amount; sweet cherries need about a quarter cup less. A lattice top shows off the dark red filling to great effect.

• Sour cherries pair best with tart rhubarb
• Halve cherries for even cooking
• Almond extract deepens the cherry flavor
• Save the cherry juice for the filling

Serving Suggestions

Serve slightly warm with vanilla ice cream or a spoonful of cherry whipped cream. This is a wonderful pie for early summer holidays, and these friendsgiving recipes offer plenty of gathering style dishes if you are planning a larger celebration around it.

Variation idea: add a handful of dried cherries soaked in warm water for extra chew, or stir in a tablespoon of cherry preserves to deepen the color. A scoop of almond ice cream on the side plays up the almond note. Leftover pie makes an excellent breakfast with coffee the next morning.

12. Rhubarb Peach Pie

Peaches soften rhubarb’s edge with floral sweetness, creating a pie that tastes like the meeting point of spring and summer. The peach slices stay tender and fragrant, the rhubarb keeps everything lively, and a hint of cinnamon or ginger ties the two fruits together. It is a gentle, crowd pleasing pie.

Use ripe but firm peaches so they hold their shape, and slice them thin to match the rhubarb’s cooking time. Peel the peaches for a smoother filling, or leave the skins on for extra color and a rustic look. A little extra thickener handles the peach juice, and a squeeze of lemon keeps the flavor bright.

Pro Tips

Underripe peaches stay hard in the pie, so ripen them in a paper bag first if needed. Frozen sliced peaches work well out of season; thaw and drain them before use. A pinch of ground ginger adds warmth without overpowering the fruit.

• Ripe but firm peaches hold their shape
• Thin slices cook at the same rate as rhubarb
• Drain thawed frozen peaches before filling
• Ginger or cinnamon ties the fruits together

Serving Suggestions

Serve warm with vanilla ice cream or peach sorbet for a double peach effect. This pie is lovely at late spring brunches, when the first peaches start to appear in markets.

Pairing idea: serve with a glass of iced tea and a few fresh peach slices on the side, or top with a spoonful of mascarpone for a richer finish. For a crumble version, skip the top crust and use an oat topping instead. The pie keeps for two days at room temperature under a cover.

13. Rustic Rhubarb Galette

A galette is pie without the pressure: a single round of dough folded up around the filling, baked free-form on a sheet pan, with all the flaky crust and jammy fruit and none of the crimping anxiety. The rustic, folded edges turn golden and crisp, and every galette comes out looking charmingly handmade.

Roll the dough into a rough circle, spread the sugared rhubarb in the center leaving a two inch border, then fold the border up and over the filling in pleats. Brush the crust with egg wash and sprinkle with coarse sugar. Bake on parchment until the crust is deep golden and the filling bubbles.

Pro Tips

Leave a wide border, at least two inches, so the folds hold the filling in. A spoonful of ground almonds under the fruit absorbs extra juice and adds flavor. Chill the assembled galette for 15 minutes before baking for the flakiest crust.

• Two inch border keeps the filling contained
• Ground almonds absorb extra juice
• Chill before baking for a flaky crust
• Bake on parchment for easy transfer

Serving Suggestions

Serve warm, sliced into wedges, with whipped cream or ice cream. Galettes are wonderful for casual dinners, and these cinnamon roll waffle recipes make a fun brunch follow up if you serve the galette at a weekend gathering.

Serving idea: dust the finished galette with powdered sugar just before serving, or add a drizzle of honey for extra shine. A few strawberry slices tucked into the filling make a classic pairing. Leftovers reheat well in a hot oven, which restores the crisp folded edges.

14. Rhubarb Raspberry Pie

Raspberries sharpen rhubarb pie in the best way, adding a perfumed tartness and a vivid red color that makes the filling glow. This is the brightest tasting pie on the list, the one for people who love tart desserts and want the rhubarb flavor front and center rather than softened.

Fold raspberries in gently at the end of mixing so they do not crush into mush; a few broken berries are fine and actually help thicken the filling. Because raspberries are delicate and juicy, use a full measure of cornstarch and bake until the center bubbles steadily. Cool completely for clean slices.

Pro Tips

Fold berries in last to keep them whole. Use the full thickener amount, since raspberries release a lot of juice. A teaspoon of lemon zest lifts the flavor without adding sourness. Serve at room temperature for the best texture.

• Fold raspberries in last to keep them intact
• Full thickener amount prevents a runny filling
• Lemon zest lifts the berry flavor
• Cool fully before slicing

Serving Suggestions

Serve with lightly sweetened whipped cream to balance the tartness, or with vanilla ice cream. A few fresh raspberries scattered on each plate make the presentation as bright as the flavor.

Variation idea: add a tablespoon of raspberry jam to the filling for deeper berry flavor, or use a crumble top for crunch against the soft filling. For an elegant touch, serve with a mint leaf and a dusting of powdered sugar. This pie is best eaten within two days of baking.

15. Spiced Ginger Rhubarb Pie

Fresh ginger gives rhubarb pie a warm, peppery spark that makes the whole dessert feel more grown up. The spice does not hide the rhubarb; it frames it, adding a gentle heat that lingers after each bite and pairs beautifully with the tart fruit. A little cardamom or cinnamon in the mix rounds out the spice profile.

Grate fresh ginger finely so it melts into the filling, or use crystallized ginger chopped small for sweet, chewy pops. Start with one tablespoon of fresh ginger and adjust to taste, since ginger strength varies. A pinch of cardamom adds a floral note that works surprisingly well with rhubarb.

Pro Tips

Grate ginger finely so no fibrous pieces remain. Crystallized ginger adds sweetness and chew; fresh ginger adds clean heat. Taste the raw filling and adjust the spice before it goes into the crust, since baking mellows it slightly.

• Fine grating prevents fibrous pieces
• Start with 1 tablespoon fresh ginger
• Cardamom adds a floral, warm note
• Taste filling before baking and adjust

Serving Suggestions

Serve warm with vanilla ice cream or a spoonful of ginger whipped cream. This is a wonderful pie for cooks who like a little adventure, and after a hearty main course such as these reuben casserole recipes, its bright spice makes a refreshing finish.

Pairing idea: serve with a cup of chai or ginger tea to echo the spice, or top with candied ginger pieces for extra sparkle. A scoop of cinnamon ice cream also works beautifully. The spice flavor deepens overnight, so day two slices are especially good.

16. Rhubarb Slab Pie

Slab pie is rhubarb pie scaled up for a crowd: baked in a sheet pan, cut into squares, and easy to serve to twenty people without slicing anxiety. The higher crust to filling ratio means more flaky pastry in every bite, and the shallow pan helps the filling set quickly and slice cleanly.

Roll the bottom crust to fit a rimmed sheet pan, spread the rhubarb filling evenly, and top with either a full crust or a lattice. The filling should be a little thicker than a round pie filling, since slab slices are handled more. Bake until the top is deep golden and the filling bubbles across the whole pan.

Pro Tips

Line the pan with parchment with overhang for easy lifting. Use a slightly thicker filling so squares hold their shape. Dock the bottom crust lightly and preheat the pan for a crisp base. Cut only after full cooling.

• Parchment overhang makes lifting easy
• Thicker filling keeps squares neat
• Preheated pan crisps the base
• Cool fully before cutting into squares

Serving Suggestions

Serve squares on a platter with a bowl of whipped cream or a tub of vanilla ice cream nearby. Slab pie is ideal for potlucks, bake sales and holiday gatherings where a round pie would disappear too fast.

Serving idea: dust the squares with powdered sugar just before serving, or drizzle with a simple vanilla glaze for a bakery look. For a party, offer both plain squares and ice cream topped ones so guests can choose. Leftovers freeze well in single squares for easy treats later.

Rhubarb Pie FAQs

Do I need to peel rhubarb before baking?

No, young tender stalks need no peeling. Peel only thick, older stalks if the skin feels tough or stringy. Most grocery store rhubarb is tender enough to slice and bake as is.

Why is my rhubarb pie filling runny?

A runny filling usually means too little thickener or too short a bake. Use the full amount of cornstarch, bake until the center bubbles for several minutes, and cool the pie completely before slicing so the filling can set.

Are rhubarb leaves safe to eat?

No, rhubarb leaves are not edible and should always be trimmed away and discarded. Only the stalks are used in cooking, and they are perfectly safe and delicious when baked.

Can I use frozen rhubarb for pie?

Yes, frozen rhubarb works well. Thaw and drain it first, then use it just like fresh, adding a little extra thickener if the filling looks very juicy. Bake a few minutes longer if the filling starts out cold.

How do I keep the bottom crust from getting soggy?

Bake on the lowest oven rack, preheat your baking sheet, and make sure the filling bubbles fully before removing the pie. A hot pan and a full bake are the two most reliable fixes for a soggy base.

How long does rhubarb pie keep?

A baked rhubarb pie keeps two days at room temperature under a cover, or up to five days in the fridge. Reheat slices in a hot oven for ten minutes to restore the crust crunch.

Final Thought

From the classic strawberry version to custard, crumble, lattice and crowd sized slab, these rhubarb pie recipes prove that one tart spring stalk can carry a whole dessert table. Pick your crust, trust the thickener, and bake until the filling bubbles and the top turns deep golden.