Rhubarb pie has even become a national baked good in Britain. The plant’s standout feature — its red stalks — turns jelly-like when cooked, so using it as a pie filling is a great idea. For homemade baking with , use firm young stalks picked in spring; trim off any withered tips and shave away tough ribs. The classic seasonal pie pairs a sweet-and-tart filling with a crumbly base and a crunchy oat topping.
Pie crust ingredients — secrets to a flaky shortcrust
- Wheat flour — 250–300 g;
- Cold unsalted butter — 180–200 g;
- Rolled oats (old-fashioned) — 40–50 g (for a crunchy crumble);
- Sugar (or powdered sugar) — 100–150 g;
- Egg — 1 (to bind the dough, optional);
- Baking powder — 1 tsp;
- Salt — a pinch.
Rhubarb filling for a simple pie
- Rhubarb — 500–600 g;
- Sugar — 100–150 g;
- Starch (corn or potato) — 1–2 tbsp.
How to make a rhubarb shortcrust pie, step by step
You first prepare the filling: wash the rhubarb stalks, pat them dry with paper towels, trim any withered ends, peel away tough outer fibers if needed, and cut the stalks into 2 cm pieces. Mix the cut rhubarb with the sugar and starch. Leave the prepared rhubarb for 10–15 minutes so it releases juice, which the starch will bind during baking.
You then make the dough while the rhubarb releases juice: combine the flour, baking powder, salt, and sugar; add cold butter cut into cubes; rub the mixture with your hands until it resembles coarse crumbs. Add the rolled oats. If the dough feels too dry, add the egg or 1–2 tbsp of ice-cold water, but keep about one-third of the dough as a buttery crumble for the top. passed down from grandmothers.
You form the pie like this: press most of the dough (about 2/3) into the pan to create the base and sides, add the rhubarb filling, and then cover the filling with the remaining crumbly dough to create a streusel-style top made with oats.
Bake this dessert for about 35–45 minutes at 180°C (350°F) — bake it until the crust turns golden. If you enjoy fruit baking, read more about the .
Tip: when to slice your rhubarb shortcrust pie
Let the pie cool completely before slicing so the starch-thickened filling sets and stabilizes.
Frequently asked questions about rhubarb pie
How should you trim and prepare rhubarb for the filling?
Choose young stalks that are pink, bright red, or red-green and free of damage or mold spots. Cut off any withered tips, wash the stalks, and lay them on paper towels to absorb excess moisture. If the stalks have very tough ribs, shave them off with a vegetable peeler, but do not peel all of the rhubarb — keeping some peel preserves the fiber. For the filling, you can cut the stalks crosswise or lengthwise, depending on the texture you want.
How do you make the rhubarb filling?
Mix the stalks (cleaned of tough fibers and cut into 2 cm pieces) with the sugar and starch, and leave the mixture for 10–15 minutes so the rhubarb releases juice that the starch will bind during baking.
How can you make a rhubarb pie without starch?
Use semolina and rolled oats instead of starch, or caramelize the rhubarb in butter and sugar. To keep a pie without starch from getting soggy, add a little ground nuts or breadcrumbs to the rhubarb to absorb excess moisture. Prevent a runny filling by sprinkling the rhubarb with sugar first and then draining off the released juice before filling the pie. By the way, if you like seasonal baking with spring greens, try our recipe for .
How do you make the streusel topping for this shortcrust pie?
Streusel (from German Streusel — “crumb”) is a sweet, crumbly topping used to create a crunchy texture on pies, muffins, and cakes. Make the buttery crumble by rubbing cold butter into flour and sugar by hand or in a food processor. Add rolled oats, ground nuts, coconut flakes, or spices like cinnamon to the streusel for extra flavor.
What are some ways to decorate a rhubarb pie?
Top a rhubarb shortcrust pie with an oat or shortcrust crumble (mix flour, butter, and sugar, optionally with oats, and sprinkle on top before baking for a crunchy crust), a lattice crust made from dough, powdered sugar, or a meringue with berries (whip egg whites with sugar and a little strawberry jelly, spread the meringue over an almost-finished pie, and return it to the oven until golden). You can also simply arrange rhubarb pieces stewed with sugar, cinnamon, or cardamom on top of the pie. Classic decorations include powdered sugar mixed with vanilla or slivered almonds. Popular decorations play on the contrast between the tart rhubarb and sweet toppings. A great seasonal alternative is the .
How should you store a finished pie?
Do not keep the pie in the oven — it will stale quickly there. Store the pie under a napkin on the counter. Keep fruit pies and a rhubarb shortcrust pie at room temperature for no more than a day. Store a finished rhubarb shortcrust pie in the refrigerator for 3–5 days. Prevent drying by wrapping the pie tightly in foil, plastic wrap, or an airtight container; that will keep it fresher longer. For long-term storage (up to 6 months), freeze the pie after it has cooled.
How can you make the pie lower in calories?
Reduce the pie’s calories by swapping the sugar or butter. Replace butter with olive oil at a 1:1 ratio or slightly less, use yogurt to cut fat, or use applesauce to keep the texture tender. Replace sugar with honey, agave syrup (or Jerusalem artichoke syrup), stevia, or naturally sweet fruits like banana or strawberries to balance the rhubarb’s acidity. If you’re revising your diet for spring, read more about .
Photo: Openverse, Unsplash
