This rhubarb pie is sweet and tangy with a fruity filling that holds together nicely. Plus, it's easy to make with just five ingredients.

Rhubarb Pie Ingredients

These are the simple ingredients you'll need to make this homemade rhubarb pie recipe:

• Sugar: The sweetness from the white sugar perfectly balances the tart rhubarb.
• Flour: All-purpose flour lends structure and helps hold the filling together.
• Rhubarb: You'll need four cups of chopped fresh rhubarb.
• Butter: Butter adds richness and moisture to the fruity filling.
• Pie crust: Use a store-bought double pastry crust or make your own at home.

How to Make Rhubarb Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make rhubarb pie:

1. Combine the flour and sugar in a bowl. Line the pie plate with one pastry crust.
2. Sprinkle the bottom with ¼ of the flour-sugar mixture.
3. Place rhubarb on top, then top with remaining sugar.
4. Dot with butter and cover with the remaining crust.
5. Bake until the filling is bubbly and the crust is golden brown.

How to Serve Rhubarb Pie

Serve the rhubarb pie cool or warm. It's delicious as-is, but the sweet and tart pie would be perfectly complemented by a scoop of vanilla ice cream or a dollop of homemade whipped cream.

How to Store Rhubarb Pie

Cover the cooled pie loosely with storage wrap or aluminum foil. Store in the refrigerator for four to five days.

Can You Freeze Rhubarb Pie?

Yes! You can freeze homemade rhubarb pie. If you plan to freeze it, bake the pie in a foil dish. Wrap the whole thing in at least one layer of storage wrap, then at least one layer of aluminum foil. Freeze for up to six months. Thaw in the refrigerator.

Allrecipes Community Tips and Praise

"This is a great recipe," according to Jackie Fitzsimons. "I used one cup of sugar and the same amount of flour, butter. I used store-bought frozen crust for top and bottom. It turned out great. I will make this again! Next time I will try homemade pastry."

"I made this pie yesterday," says suemm88. "I followed the directions exactly as written, and it was absolutely delicious! It is sweet and tart at the same time. My family loved it, and my friends, too. I will definitely be making this one again!"

"Wonderful," raves Sus. "This is the easy way my mom used to make it. Be sure to put egg whites over the top crust for that beautiful shiny golden brown crust."

Editorial contributions by Corey Williams