Desserts · Global

Rhubarb Pie

Name: Rhubarb Pie
Total time: 75 min
Cuisine: Global
Ingredients: 1 recipe Flaky Pie Crust; 5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks; 1 ½ cups (12 oz / 340 g) white granulated sugar; ¼ cup (2 oz / 60 g) cornstarch or tapioca pearls; ½ tsp salt

This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.

Published October 16, 2026

EST. TOTAL TIME1h 15m

DIFFICULTYMedium

SERVESSee recipe

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

Tap an ingredient as you get it ready.

1 recipe Flaky Pie Crust
5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks
1 ½ cups (12 oz / 340 g) white granulated sugar
¼ cup (2 oz / 60 g) cornstarch or tapioca pearls
½ tsp salt

Let’s make it

Step 1
Prepare the flaky pie crust and refrigerate while preparing the filling.
Step 2
Clean and trim the rhubarb stalks.
Step 3
Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
Step 4
Add sugar, cornstarch or tapioca, and salt.
Step 5
Stir until rhubarb is evenly coated with dry ingredients.
Step 6
Follow the instructions in the flaky pie crust recipe.
Step 7
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.
Step 8
Serve warm or cold.

Rhubarb Pie

What you’ll need

Let’s make it

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