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Every spring, rhubarb is one of the first things to arrive at the farmers market, and this Pioneer Woman rhubarb pie is the perfect way to showcase the perennial vegetable.
You’ve probably heard of the classic strawberry rhubarb pie, but if you love rhubarb, it deserves the spotlight!
How to Prepare Rhubarb for Pie
Rhubarb famously has poisonous leaves. To prepare for cooking, remove any leaves and the bottom end of the stalk. Rinse well to remove dirt, using a vegetable scrubber if needed. Pat dry. Pare away any blemishes or bruises. Slice into thin 1/4 – 1/2″ pieces. Cut any very thick stalks in half vertically before slicing.
At this point you can use the rhubarb immediately, or you can freeze the rhubarb for later use. To freeze, spread the slices in a single layer onto a parchment-lined sheet tray and freeze for several hours. Transfer the frozen slices to a resealable plastic bag and squeeze out as much air as possible. The rhubarb will be easy to pop into pies, jams and most of our favorite rhubarb recipes.
The Pioneer Woman Rhubarb Pie Recipe
Getty Images, Jamie Thrower for Taste of Home
Ingredients
Jamie Thrower for Taste of Home
Crust:
- 3 cups all-purpose flour, plus more for dusting
- 1-1/2 cups vegetable shortening
- 1 large egg
- 5 tablespoons cold water
- 1 tablespoons distilled white vinegar
- 1 teaspoon kosher salt
Filling:
- 6 cups sliced fresh rhubarb, ends and leaves removed
- 2 tablespoons apricot jam
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1-1/4 cups sugar, plus more for sprinkling
- 6 tablespoons cornstarch
- 1 tablespoon heavy cream
Tools You’ll Need
- Measuring Cups: A set of measuring cups is essential!
- Mixing Bowls: These mixing bowls are practical and adorable.
- Pie Plate: You can’t make a Pioneer Woman rhubarb pie without a Pioneer Woman pie dish, and this one is perfect for summer pies.
Directions
Step 1: Make crust
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Put the flour in a large bowl, then work in the shortening with a pastry cutter or your fingers until the mixture resembles a coarse meal.
In a small bowl, beat the egg with a fork. Pour it into the flour mixture. Add the cold water, vinegar and salt. Stir gently—don’t overwork it!—until all the ingredients are combined. Make sure there is no flour left at the bottom of the bowl, then add another tablespoon of water and mix well.
Editor’s Tip: If you’re new to homemade crust, follow our step-by-step guide on how to make pie crust.
Step 2: Chill crust
Jamie Thrower for Taste of Home
Divide the dough in half. Form into 2 disks, wrap each one tightly in plastic wrap and place them in the freezer for 15 to 20 minutes.
You can make the dough ahead of time. If you’re baking later, skip the freezer part and put the pie dough in the fridge for up to 48 hours. Allow to soften on the counter a bit before using.
Step 3: Make filling
Jamie Thrower for Taste of Home
In a large bowl, toss the rhubarb with the jam, vanilla and salt. In a small bowl, whisk the sugar and cornstarch, then add to the rhubarb. Mix well and set aside.
Step 4: Roll out dough and fill pie
Jamie Thrower for Taste of Home
Position a rack in the lower third of the oven. Preheat to 425˚F. Sprinkle some flour on a clean surface. Roll out 1 piece of dough into a 12-inch round, starting in the center and working your way out. If the dough is sticking, add flour as needed, though the more flour you add, the tougher the crust may be.
Place the dough in a 9-inch pie plate. Do not trim the excess!
Pour in the rhubarb mixture and spread evenly.
Step 5: Make lattice top
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Roll out the second piece of dough into a 12-inch round. Cut into 12 even strips. Lay 6 strips across the top of the pie. Gently fold back every other strip halfway. Lay another strip of dough on the pie over the unfolded ones, perpendicular to them. Unfold the strips so they lie over the perpendicular one. Fold back the strips that haven’t been folded yet, and add another perpendicular strip; unfold the strips over it.
Repeat the folding and unfolding process until you have a lattice. If the dough strips tear, gently press them back together.
Trim the ends of the strips. Fold the overhanging bottom crust up and trim any uneven areas. Crimp the edges. Brush the lattice with the heavy cream and sprinkle with sugar.
Step 6: Bake
Place the pie on a baking sheet and place on the lower oven rack. Bake for 15 minutes, then reduce the oven temperature to 375˚. Continue baking until bubbly and golden brown, about 45 more minutes. Tent with foil if the pie starts getting too brown.
Step 7: Allow to cool
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This might not merit a separate step, but try to resist digging into the hot-from-the-oven pie! Allowing the pie to cool completely lets the filling to set. Then it’s time to slice, serve and enjoy!
Here’s What I Thought
This pie is a real beauty, with bright rhubarb peaking through the sugared lattice top. I loved the pure rhubarb flavor, with that hint of sourness, and was excited to try it on its own without strawberries or other summer fruits mixed in.
I am a fan of butter pie dough crusts, and have not worked with shortening much before. Despite it being a very different feel, I thought the dough came out well. But if you’re a buttered pie dough purist, then it wouldn’t hurt at all to sub the crust with a butter pastry. I recommend using turbinado sugar for sprinkling over top rather than the recommended cane sugar, for added texture.
When I first took the pie out of the oven, I was worried the filling was way too runny. I exerted all my patience to let it cool completely before cutting into it. It set well and although it was a touch runny, it held up to being sliced. I don’t mind a little extra liquid, especially if it’s this bright pink, sweet and sour rhubarb juice.
Whether it’s your first time trying rhubarb or you’re a longtime fan, this pie is sure to win your heart. But try it quickly, as seasonal spring fruits come and go fast!
Sweet & Tart Rhubarb Dessert Recipes
Rhubarb Cheesecake Bars
I love to
grow rhubarb. When it's finally in season in spring, I
harvest it and make this rich and tangy cheesecake bar recipe. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
Go to Recipe
Rhubarb CrispI found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! It's best topped with a
scoop of ice cream. —C.E. Adams, Charlestown, New Hampshire
Rhubarb Crumble Ice CreamThis rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! —Shannon Dobos, Calgary, Alberta
Strawberry Rhubarb CreamA friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when
rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island
Strawberry Rhubarb Cheesecake BarsThese cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Rhubarb FrittersI got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. —Helen Budinock, Wolcott, New York
Rhubarb TorteEach year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. —Lois Heintz, Holmen, Wisconsin
Blueberry Rhubarb Country TartWhen the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
Rhubarb Cranberry CookiesI like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. —Elaine Scott, Lafayette, Indiana
Strawberry-Rhubarb Upside-Down CakeI prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
Discover more of our favorite
rhubarb cake recipes.
Old-Fashioned Rhubarb CakeMy great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! —Mairlyn Homola, Hazel, South Dakota
Rhubarb DumplingsI love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. —Elsie Shell, Topeka, Indiana
Rhubarb-Filled CookiesI won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
Contest-Winning Rhubarb Meringue PieMy husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Danish Rhubarb PuddingMy grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, Montana
Rhubarb Mallow CobblerMy mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. —Judy Kay Warwick, Webster City, Iowa
Nut-Topped Strawberry Rhubarb MuffinsA sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
Cherry Rhubarb CrunchMy husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! —Sharon Wasikowski, Middleville, Michigan
Macaroon-Topped Rhubarb CobblerCrumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet.
—Taste of Home Test Kitchen
Rhubarb Fool with StrawberriesA fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Strawberry Rhubarb Dump CakeIt always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado
Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Rhubarb Custard BarsOnce I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Strawberry-Rhubarb Ice PopsThese cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick
Lemon Rhubarb Tube CakeFor a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas
Raspberry-Rhubarb Slab PieSlab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Rhubarb Upside-Down CakeI’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
Rhubarb SconesMy grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania
Strawberry-Rhubarb Cream DessertA neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin
Coconut Cheesecake & Rhubarb CompoteI took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
Pecan Strawberry Rhubarb CobblerChock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia
Rhubarb TartThe rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
English Rhubarb CrumbleWhen I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. —Amy Freeman, Cave Creek, Arizona
Rhubarb Strawberry CobblerMom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
Rhubarb CrumbleTo tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps—we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. —Linda Enslen, Schuler, Alberta
Berry Rhubarb FoolA "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it
doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Perfect Rhubarb PieNothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! —Ellen Benninger, Greenville, Pennsylvania
Berry-Apple-Rhubarb PieI make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia
Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Rhubarb Dream BarsDreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts and coconut for delicious results. —Marion Tomlinson, Madison, Wisconsin
Rhubarb Cherry PieAs a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee
Strawberry Rhubarb Coffee CakeAlthough my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
Rhubarb Streusel MuffinsWhat a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan
Rustic Orange-Rhubarb TartThis rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen
Winnie’s Mini Rhubarb & Strawberry PiesEvery spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Granny’s Rhubarb PieThis recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. —Blanche Baninski Minto North Dakota
Rhubarb Custard CakeRhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska
Slow-Cooker Rhubarb Strawberry SauceWe recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
Rhubarb Berry Upside-Down CakeI had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
