clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Rhubarb Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 60
  • Total Time: 165



For the crust

  • 2 1/2 cups (325g) all-purpose flour
  • 1 tbsp. granulated sugar
  • 1 tsp. salt
  • 1 cup (230g) cold butter, diced
  • 1 tbsp. cider vinegar
  • 56 tbsp. ice water

For the filling

  • 30 oz. (800g) fresh rhubarb, washed diced
  • 3/4 cup (150g) mascobado sugar
  • 1/2 cup (50g) sugar
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground ginger
  • 1/2 tsp. salt
  • 2 tbsp. cornstarch
  • 1/2 tbsp. fresh lemon juice
  • 1 egg

For the decoration

  • 1 egg
  • 1 tsp. water
  • coarse sugar (optional)


  1. Add the flour, sugar and salt to a large bowl and mix. Add the butter in small pices and toss, so the butter get’s covered with the flour. Cut the butter into pea-size pieces by using a pastry blender or knife. Mix the vinegar with the ice water (e.g. in a small glass) and add 1-2 tablespoons at a time and rub into the flour mixture with your fingers until the dough comes together – if there are still some dry spots it’s ok. Form into a ball, flatten a bit and wrap in plastic wrap. Place in the fridge for at least 1 hour (up to two days).
  2. Grease a 9 inch (23cm) pie dish and set aside. Roll out 1/2 of the dough on a floured surface. Place in the pie dish and press to the bottom and sides – the dough should overlap a bit on the edges. Roll out the remaining dough and cut stripes for the lattice topping. Place in the fridge until needed.
  3. Preheat the oven to 425˚F (220°C). Wash the rhubarb, cut off the ends and cut into small pices and add to a large bowl. Mix the sugars, allspice, ground cardamom, ginger, salt and cornstarch in a bowl until well combined. Add to the rhubarb and toss until completely covered with the sugar mixture. Add the lemon juice and egg and mix until well combined. Pour the filling into the pie crust, create a lattice with the dough stripes and seal the edges the way you like it with a nice pattern. Place in the fridge for about 10 minutes.
  4. Whisk the egg with the water and brush the pastry and sprinkle with some coarse sugar (optional). Place the pie on the lowest rack of the oven and bake for 20-25 minutes. Reduce the temperature to a 375°F (190°C), move the pie to the rack in the middle of the oven and bake for another 30-35 minutes. The pie should get a nice golden color – if it gets to dark, cover with some aluminum foil. Take out of the oven and let cool down for 2-3 hours on a wire rack. Serve with whipped cream or vanilla ice cream and store leftovers in the fridge.


  • Enjoy baking!


  • Serving Size: 8