Martha Stewart’s Rhubarb Pie is a classic spring dessert that beautifully balances sweet and tart flavors. Fresh rhubarb is tossed with sugar and baked in a flaky pâte brisée crust, then topped with a buttery crumble that becomes golden and crisp in the oven.
The contrast between the tender rhubarb filling and crunchy streusel topping makes every bite deliciously satisfying. While rhubarb can be quite tart on its own, baking it with sugar transforms it into a bright, jammy filling that pairs perfectly with a buttery pie crust.
This pie is perfect for spring gatherings, family desserts, or anytime you want to highlight rhubarb’s unique flavor.
Why Everyone Will Love This Recipe
- Perfect sweet-tart balance: Rhubarb’s tangy flavor shines through the sweetness.
- Buttery crumble topping: Adds delicious texture and flavor.
- Classic homemade dessert: Rustic yet elegant.
- Seasonal favorite: A great way to use fresh rhubarb.
- Perfect for sharing: Ideal for holidays and gatherings.
- Served with whipped cream or vanilla ice cream, it’s absolutely irresistible.
What Is Rhubarb Pie?
Rhubarb pie is a traditional dessert popular in North America and parts of Europe, especially during spring and early summer when rhubarb is in season. Rhubarb stalks have a naturally tart flavor, which makes them ideal for baking. When combined with sugar and baked, they soften into a bright, tangy filling that works beautifully in pies, crisps, and jams. This version uses a crumble topping instead of a top crust, creating a delicious contrast between the buttery topping and the juicy filling.
Baking Tips for the Best Rhubarb Pie
- Use fresh rhubarb. Look for firm, crisp stalks with bright color.
- Cut rhubarb evenly. Uniform pieces cook more evenly.
- Chill the pie crust. This helps prevent shrinking during baking.
- Keep the crumble cold. Cold butter creates a better crumb texture.
- Bake on the lowest oven rack. This helps the bottom crust cook properly.
- Let the pie cool completely. The filling thickens as it cools.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes. Thaw and drain frozen rhubarb before using to avoid excess moisture.
Why is my rhubarb pie watery?
Too much liquid or cutting into the pie before it cools can cause a runny filling.
Can I mix rhubarb with other fruits?
Yes. Strawberries are a classic pairing—strawberry rhubarb pie is very popular.
What is pâte brisée?
Pâte brisée is a classic French buttery pie crust known for its flaky texture.
Should rhubarb be peeled before baking?
No. The skin softens during baking and adds color to the filling.
What toppings go well with rhubarb pie?
Whipped cream, vanilla ice cream, or custard are excellent choices.
How to Store Rhubarb Pie
Once cooled, cover the pie loosely and store it in the refrigerator for up to 4 days. Reheat slices gently in the oven to refresh the crust.
How to Freeze Rhubarb Pie
You can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating in the oven.
Ingredients
- All-purpose flour, for dusting
- 1 3/4 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 6 cups)
- 1 cup granulated sugar
- 2 tbsps cornstarch
- Pinch salt
- 3/4 cup all-purpose flour
- 1/3 cup light-brown sugar, packed
- 3 tbsps granulated sugar
- Pinch salt
- 6 tbsps cold unsalted butter, cut into small pieces
How to Make Martha Stewart's Rhubarb Pie
- Place the pie dough on a floured piece of parchment paper.
- Press the edges slightly with your knuckles to prevent cracking, then roll it into a 14-inch round.
- Use the parchment paper to lift and wrap the dough around a rolling pin.
- Carefully unroll it over a 9-inch pie plate, then gently press it into the bottom and sides.
- Trim the edges to about 1 inch overhang, fold under, and crimp if desired.
- Refrigerate the crust for 1 hour.
- In a bowl, combine flour, brown sugar, granulated sugar, salt.
- Work the cold butter into the mixture with your fingers until large moist crumbs form.
- Cover and chill until ready to use.
- Preheat the oven to 400°F (200°C) with a rack placed on the lowest level.
- In a large bowl, toss the rhubarb pieces with sugar, cornstarch, and salt.
- Pour the mixture into the chilled pie crust.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Place the pie in the oven and reduce the temperature to 375°F (190°C).
- Bake for about 1 1/2 hours, until the topping is golden brown and the crust is lightly browned.
- Allow the pie to cool completely so the filling can set properly.
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