Rhubarb Pie - Becci Bakes

Yummy Baking Recipes

Rhubarb Pie

There’s something about rhubarb pie and summertime, they just go hand in hand! This rhubarb pie is a must have during any summer fika or celebration, top with some vanilla ice cream and you’re good to go.


Pie Crust

  • 2 ½ cups (6 dl) All Purpose Flour
  • 2 tbsp Powdered Sugar
  • 1 tsp Salt
  • 1 ¼ (275 g) cups Cold Butter, Cubed
  • 1/3 cup (3/4 dl) cold water

Rhubarb Filling

  • 4 cups (11 dl) Rhubarb Stalks
  • 1 cup (2 1/3 dl) Granulated Sugar
  • 1/3 cup (3/4 dl) Brown Sugar
  • 2 tsp vanilla sugar
  • 1/3 cup (3/4 dl) All-Purpose Flour

Egg Wash

  • 1 Egg
  • 1 tbsp Water
  • 2 pinches of raw sugar for sprinkling over the pie


  1. In a big bowl, add cold butter, all purpose flour, powdered sugar and salt. Using your hands, two forks or a food processor/blender, cut in the butter until you have a fine crumble.
  2. Add cold water, one tablespoon at a time. Work with hands until dough comes together. Don’t overwork.
  3. Divide dough in half, and flatten into disks. Wrap separately in plastic and refrigerate at least 30 minutes or overnight.
  4. Remove one crust disc from the refrigerator and let sit at room temperature for 5-10 minutes.
  5. Roll the dough on a floured surface into about 12 inch circle. Wrap around a floured rolling pin and unroll over a 9-inch greased pie plate.
  6. Gently press and fit into the bottom and sides of plate.
  7. In a big bowl, mix together granulated sugar, brown sugar, vanilla sugar and all purpose flour.
  8. Put some of the sugar mixture on top of the bottom crust.
  9. Add the rhubarb stalks to the pie.
  10. Add the rest of the sugar mixture on top of the rhubarbs.
  11. Roll out the remaining dough into a round as before. Gently place onto the top of the filling in the pie.
  12. Trim excess dough with a knife or scissors.
  13. Flute edges using fingers or press with a fork.
  14. Score four small cuts on top of the pie.
  15. Mix together egg and water in a small bowl. Brush the top of the crust with the egg wash.
  16. Sprinkle some raw sugar on top of the pie.
  17. Put the pie tin on a baking sheet and bake on the bottom shelf at 350 °F/180 °C for about 35 minutes.