Want more pie recipes? Try my Chess Pie, Blueberry Pie, Apple Pie, or Raisin Pie!
How to make Rhubarb Pie:
Rhubarb Pie Filling: Combine sugar, tapioca flour, and zest in large mixing bowl then add rhubarb and toss to coat. If you want to skip the pie crust, go and make our Strawberry Rhubarb Crisp, instead! Assemble: Place rolled out pie crust into pie plate and sprinkle 1 Tablespoon coarse sugar all over the bottom of the crust to help keep it from getting soggy. Add rhubarb pie filling and place small pieces of butter dotted over the top. Add top pie crust and seal the edges of the bottom and top crust together. Cut a few slits, or a small “x” on the top crust to allow steam to escape. Bake this easy rhubarb pie recipe at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much). Cool for at least 4 hours before serving. Refrigerate for up to 4 days.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer. To Freeze: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.
Recipe Variations:
Strawberry Rhubarb Pie: Substitute 2 ½ cups of the rhubarb with chopped fresh strawberries. Flavor Twists: Try adding ¼ teaspoon ground cinnamon, nutmeg, or cardamom. Crisp: Ditch the pie crust and make this easy Rhubarb Crisp.
I originally shared this recipe July 2021. Updated May 2024.
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