Classic Rhubarb Pie


  • Homemade Pie Crust (or your favorite recipe)
  • 6 cups diced rhubarb (about 2 pounds)
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons vanilla extract
  • ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, packed
  • ¼ teaspoon cinnamon
  • 1 pinch kosher salt
  • 4 tablespoons salted butter, melted


  1. In a large skillet, mix the chopped rhubarb with sugar and place it on the counter. Allow it to sit and macerate at room temperature for 30 minutes while making the pie crust (this extracts the juices of the rhubarb; do not skip this step!). 
  2. Make the pie crust. Refrigerate while you make the topping.
  3. Preheat the oven to 400°F. 
  4. Place the skillet on a burner on the stove. Stir in the cornstarch, orange zest, and vanilla extract. Add medium high heat and cook about 5 to 6 minutes, until the sauce becomes very thick (but not longer, since the rhubarb will cook in the oven). 
  5. Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. 
  6. Roll out the pie dough, transfer it to a standard 9-inch pie pan, and crimp the edges. Pour in the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
  7. Place the pie on a large baking sheet and bake for 15 minutes.
  8. Keep the pie in the oven and turn the oven temperature down to 350°F. Bake for 30 to 40 minutes until the crust and crumble topping are golden. (Check on the pie around 20 minutes and cover with aluminum foil if the crust is getting too brown.)
  9. Remove from the oven. Allow the pie to cool for 3 hours at room temperature before serving.


Click here to find out more. -->  Classic Rhubarb Pie – A Couple Cooks