How To Make Rhubarb Pie Recipe With Puff Pastry Quick

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Rhubarb pie is a classic dessert that’s perfect for spring and summer. The tangy rhubarb filling is balanced perfectly by the sweetness of the sugar, and the flaky puff pastry crust adds a delightful textural contrast. This recipe is incredibly easy to make, even for beginner bakers, and uses readily available ingredients.


Fresh Rhubarb Slice
Fresh Rhubarb Slice

1 pound fresh rhubarb, stalks trimmed and chopped into 1/2-inch pieces (about 5 cups)

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1 egg, beaten
  • 1 tablespoon granulated sugar, for sprinkling (optional)

  • Directions:

    1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.

    2. In a large bowl, combine the chopped rhubarb, granulated sugar, flour, cinnamon, nutmeg, and cornstarch. Toss gently to coat the rhubarb evenly.

    3. Transfer the rhubarb mixture to the prepared pie dish.

    4. Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to fit the pie dish, leaving a 1-inch border around the edge.

    5. Gently fold the pastry dough over the edge of the pie dish, creating a double crust. Crimp the edges decoratively with your fingers or a fork.

    6. Brush the top crust with the beaten egg.

    7. (Optional) Sprinkle the top of the pie with the remaining tablespoon of granulated sugar for a little extra sparkle.

    8. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

    9. Let the pie cool on a wire rack for at least 30 minutes before serving.

    Nutrition Facts (per slice)

    Calories: 350 (approx.)

  • Fat: 15g (approx.)
  • Saturated Fat: 5g (approx.)
  • Carbohydrates: 45g (approx.)
  • Sugar: 30g (approx.)
  • Protein: 3g (approx.)
  • Sodium: 100mg (approx.)

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.


    This rhubarb pie with puff pastry is a delightful and easy dessert that’s perfect for any occasion. The combination of tart and sweet flavors is sure to please everyone at the table. And because it uses a frozen puff pastry crust, you can have this delicious pie on your table in no time!

    Frequently Asked Questions (FAQs)

    1. Can I use frozen rhubarb in this recipe?

    Yes, you can absolutely use frozen rhubarb in this recipe. Just thaw the rhubarb completely and drain off any excess liquid before using it.

    2. What can I substitute for puff pastry?

    You can substitute a pre-made pie crust for the puff pastry if you prefer. However, the puff pastry will give the pie a lighter and flakier crust.

    3. My pie filling is too runny. What can I do?

    If your pie filling seems too runny after baking, you can try mixing in a tablespoon or two of cornstarch with a little bit of water to create a slurry. Then, add the slurry to the filling while it’s still hot and cook it over medium heat on the stovetop until it thickens. Let it cool slightly before adding it to the pie crust.

    4. How long can I store leftover rhubarb pie?

    Leftover rhubarb pie can be stored in an airtight container in the refrigerator for up to 3 days.

    5. Can I freeze rhubarb pie?

    Yes, you can freeze rhubarb pie. Once the pie has cooled completely, wrap it tightly in plastic wrap and then again in aluminum foil. The pie will keep in the freezer for up to 3 months.