Rhubarb pie has even become a national favorite in Britain. The plant’s standout feature — its red stalks — turns jelly-like when cooked, so using it as a pie filling is a smart idea. For homemade baking, 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
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. Let the prepared rhubarb sit for 10–15 minutes so it releases juice, which the starch will bind during baking.
Make the dough while the rhubarb releases juice. Combine the flour, baking powder, salt, and sugar; add cold butter cut into cubes and 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, reserving about one-third of the dough to use as a buttery crumble for the top.
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, then cover the filling with the remaining crumbly dough to create a streusel-style oat topping.
Bake the pie for about 35–45 minutes at 180°C (350°F), until the crust is golden.
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 — leaving some peel preserves the fiber. For the filling, 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 let the mixture sit 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.
How do you make the streusel topping for this shortcrust pie?
Streusel (from German Streusel — “crumb”) is a sweet, crumbly topping used to add a crunchy texture to 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), 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 arrange rhubarb pieces stewed with sugar, cinnamon, or cardamom on top of the pie. Classic decorations include powdered sugar mixed with vanilla or a scattering of slivered almonds.
How should you store a finished pie?
Do not store the pie in the oven. Cover the pie with a napkin and leave it on the counter if you plan to eat it within 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 or applesauce to cut fat while keeping the texture tender. Replace sugar with honey, agave syrup, stevia, or naturally sweet fruits like banana or strawberries to balance the rhubarb’s acidity.
Photo: Openverse, Unsplash
