Apple Rhubarb Pie: The Perfect Tangy-Sweet Dessert You Need to Try

In this article, we’ll explore everything from the pie’s origin story to the secrets behind a perfect crust. You’ll learn how to choose ingredients, bake like a pro, and even explore international twists. Oh, and we’ll answer those burning FAQs like “Does apple go with rhubarb?” and “How do you keep a rhubarb pie from being runny?”

Discover great ideas like easy-apple-puff-pastry-recipe to complement your pie-making adventures.

The Magic of Apple Rhubarb Pie

What Makes Apple Rhubarb Pie So Special?

Apple rhubarb pie stands out because it takes two contrasting fruits and turns them into a harmonious experience. Apples bring sweetness, body, and familiarity. Rhubarb, on the other hand, is intensely tart—borderline sour—yet has a vibrant, almost floral note. When baked together, something magical happens: the rhubarb’s acidity balances the apple’s sugar, creating a flavor that’s bright, bold, and far from boring.

The texture is another layer of charm. Softened apples nestle into chunks of tender rhubarb, all bubbling inside a flaky golden crust. The aroma alone—warm, spiced, and fruity—can turn any kitchen into a cozy haven.

Bakers and foodies often refer to this combo as a “marriage of contrast”: smooth vs. sharp, sweet vs. sour, and familiar vs. unexpected. That’s the real appeal.

How Apple and Rhubarb Create the Ideal Flavor Balance

Let’s break it down. The best apple rhubarb pie recipes rely on flavor balance:

When you use just the right ratio—usually 2 parts apple to 1 part rhubarb—you hit that sweet spot (literally) where no one flavor overpowers the other. The apples mellow the rhubarb’s tang, while the rhubarb cuts through the apple’s natural sugars.

Texture-wise, this pairing is ideal for baking because both fruits break down nicely but retain some bite. You avoid a mushy mess and instead get a layered, spoon-worthy filling.

Check out strawberry-crunch-cake-recipe for another sweet-tart dessert blend.

History and Origins of Apple Rhubarb Pie

Where Did Apple Rhubarb Pie Come From?

The roots of apple rhubarb pie trace back to the 18th and 19th centuries when rhubarb made its way from Asia into European and American kitchens. Rhubarb was first used as a medicinal plant in China over 2,000 years ago before it was recognized for its culinary potential in the West. Once sugar became more widely available in the 1800s, rhubarb’s tartness was finally tamed—opening the door for its use in pies.

Apple pie had already become a staple by then, especially in British and American households. As homesteaders across the Northern U.S. and Canada began growing rhubarb, bakers experimented with combining it with apples, which were already abundant and sweet.

The result? A regional pie that started appearing in church cookbooks and local bake sales. The earliest written recipes combining apple and rhubarb appeared in Midwestern American cookbooks in the late 1800s and early 1900s. Since then, it’s become a timeless staple—especially in areas with cold winters, where rhubarb grows best.

Don’t miss our apple-pie-cinnamon-rolls—a spiced twist on another classic!

How Rhubarb Became a Pie Favorite Over Time

At first glance, rhubarb doesn’t look like a pie star. It’s a stalky, celery-like plant with a sharp bite and vibrant pink-red color. But its strong tartness was exactly what early bakers loved—especially when sugar started being mass-produced. Suddenly, tart fruit could be made palatable and even craveable.

During the Great Depression and wartime rationing, rhubarb gained traction as an affordable filler. Many fruit pies added rhubarb to stretch more expensive or seasonal fruits like strawberries and apples.

Over time, rhubarb became synonymous with rustic, country-style baking. Its bold flavor and color made it perfect for eye-catching, flavor-packed pies. And when paired with apples, it offered a longer growing and baking season—stretching from early spring into late summer.

Today, apple rhubarb pie is a nostalgic dessert for many and a trendy rediscovery for younger bakers. It blends tradition with bold, exciting flavor—a combination that has never really gone out of style.

Looking for inspiration? Try banana-bread-cookies for another rustic-style sweet.

Choosing the Right Ingredients

Best Apples for Apple Rhubarb Pie: Texture and Sweetness Guide

Not all apples are created equal—especially when it comes to pie. The ideal apple for apple rhubarb pie holds its shape under heat and offers enough sweetness to balance rhubarb’s acidity. Here’s a handy breakdown of the top varieties to consider:

For the best result, blend two types: a tart one (like Granny Smith) and a sweeter one (like Fuji or Honeycrisp). This dual approach gives your pie complexity, balance, and texture contrast.

When slicing, keep the pieces uniform—about 1/4 inch thick—to ensure even cooking.

Fresh vs. Frozen Rhubarb: What Works Best in Pie?

Rhubarb is notoriously seasonal, so home bakers often face this dilemma: should you use fresh or frozen rhubarb? The short answer? Both can work—but you need to adjust your process.

Fresh Rhubarb Pros:

• Superior texture
• Brighter color
• Easier to control moisture

Frozen Rhubarb Tips:

• Always thaw and drain before using
• Pat dry with paper towels to reduce excess liquid
• Increase your thickener (e.g., flour, cornstarch) slightly

Frozen rhubarb is incredibly convenient and can make apple rhubarb pie accessible year-round. Just be sure to compensate for the extra water it releases during baking.

Learn more about easy-cookie-cakes-recipe that work great with both fresh and frozen ingredients.

By selecting the right apples and prepping your rhubarb properly, you’re already halfway to baking a show-stopping pie. Ingredient choice can make or break this dessert, so don’t cut corners here.

Baking Techniques for the Best Results

How to Prevent a Runny Apple Rhubarb Pie

One of the most common issues bakers face when making apple rhubarb pie is that dreaded soggy, runny filling. The culprit? Rhubarb’s high water content, especially when combined with juicy apples.

Here’s how to keep your pie firm, sliceable, and full of flavor—not liquid:

1. Use the Right Thickener

Cornstarch, flour, or tapioca are your best friends here. They absorb excess juice and gel the filling as it cools.

For apple rhubarb pie, aim for 1.5 tablespoons of cornstarch per cup of fruit.

2. Macerate the Fruit

Toss your sliced rhubarb and apples with sugar, then let them sit for 30 minutes. This pulls out excess juice, which you can either reduce in a saucepan or discard.

3. Vent Your Pie Properly

Don’t forget steam vents. Cut slits or shapes into the top crust or use a lattice crust to let steam escape, reducing sogginess inside the pie.

4. Let It Cool

As tempting as a hot slice sounds, the pie needs at least 3–4 hours to set properly. Cutting into it too soon results in a runny mess.

Check out strawberry-vanilla-cake-recipe for another example of fruit baking done right.

Crust Perfection: Flaky, Buttery, or Rustic—What Works?

The crust is your canvas, and for apple rhubarb pie, texture is everything. You want it golden, flaky, and sturdy enough to hold the filling.

Types of Pie Crusts That Work:

• Traditional Butter Crust: Offers flakiness and rich flavor.
• Shortening Crust: Tender and holds shape well but less flavor.
• All-Butter + Vinegar Combo: Adds flake, flavor, and flexibility—ideal for lattice work.

Use cold butter or shortening, don’t overwork the dough, and chill it before baking. For extra crispness, brush the top crust with egg wash and sprinkle raw sugar before baking.

Pro Tip:

Bake your pie on a preheated baking sheet in the lower third of the oven. This ensures the bottom crust bakes through and gets crisp, not soggy.

Step-by-Step Apple Rhubarb Pie Recipe

Full Recipe: Ingredients, Instructions, and Bake Time

This apple rhubarb pie recipe hits the perfect balance of sweet, tart, and buttery richness. Follow the steps closely for a slice-worthy result every time.

Ingredients:

For the Filling:

• 3 cups rhubarb (fresh or thawed frozen), chopped
• 2 cups apples (Granny Smith + Honeycrisp), peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1.5 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• Pinch of salt

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 teaspoon salt
• 1 tablespoon sugar
• 6–8 tablespoons ice water

Optional:

• 1 egg (for egg wash)
• Raw sugar (for sprinkling)

Instructions:

Step 1: Make the Dough

1. In a large bowl, mix flour, salt, and sugar.
2. Cut in butter with a pastry cutter or fork until mixture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, mixing just until dough holds together.
4. Divide in half, form discs, wrap, and chill for at least 1 hour.

Step 2: Prepare the Filling

1. In a large bowl, toss rhubarb and apples with lemon juice.
2. In a separate bowl, mix sugars, cornstarch, cinnamon, nutmeg, and salt.
3. Combine everything and let sit for 20–30 minutes to release some juice.

Step 3: Roll Out and Assemble

1. Preheat oven to 400°F (200°C).
2. Roll out one dough disc and fit into a 9-inch pie plate.
3. Spoon in filling; dot with a few small pieces of butter if desired.
4. Roll out second crust; either lay it flat with slits or cut strips for a lattice top.
5. Seal edges and crimp.
6. Brush top with egg wash and sprinkle raw sugar.

Step 4: Bake

1. Bake for 20 minutes at 400°F, then reduce to 350°F and bake for 35–40 minutes more.
2. Tent with foil if the edges brown too fast.
3. Let the pie cool at room temperature for at least 3 hours before slicing.

Pro Tips for Perfect Texture and Tang Every Time

• Don’t skip the rest period after baking. The filling continues to set while cooling.
• Use a pie shield or foil to protect the crust edges from burning.
• Ventilation matters. A lattice or slitted top crust ensures even evaporation.
• Taste your fruit. If your apples are very sweet, dial back the sugar slightly.

This method gives you a pie that’s firm but juicy, tangy yet sweet, and wrapped in a crisp, golden shell.

Don’t miss our banana-bread-cookies for another easy dessert that’s big on flavor.

Variations and Flavor Twists

Creative Additions: Strawberries, Ginger, and More

While the classic apple rhubarb pie is already a knockout, adding a twist can elevate it into something new and unforgettable. Whether you’re aiming for extra sweetness, bold spice, or an eye-catching presentation, these additions make your pie stand out.

1. Strawberries

• Why it works: Strawberries add extra sweetness and a summery flavor.
• How to use: Swap 1 cup of apples for 1 cup of sliced strawberries.
• Adjustments: Reduce sugar slightly, as strawberries are sweeter than rhubarb.

2. Fresh Ginger or Crystallized Ginger

• Why it works: Ginger brings a warm, zesty heat that plays off the tartness.
• How to use: Add 1–2 teaspoons of freshly grated ginger or finely chopped crystallized ginger to the filling.

3. Orange or Lemon Zest

• Why it works: Citrus zest brightens the whole pie.
• How to use: Add 1 teaspoon of zest to the filling or crust.

4. Vanilla or Almond Extract

• A drop of either adds a layer of depth and sweetness without changing the pie’s structure.

5. Crumble Topping

• Replace the top crust with a crumble made from oats, brown sugar, butter, and cinnamon for a rustic dessert.

Looking for inspiration? Try easy-cookie-cakes-recipe and play with unique flavor ideas.

Gluten-Free and Vegan Apple Rhubarb Pie Options

Dietary preferences or restrictions? No problem. You can still enjoy a slice of apple rhubarb pie that fits your lifestyle with a few smart swaps.

Gluten-Free Pie

• Crust Swap: Use a 1-to-1 gluten-free flour blend.
• Thickener: Stick to cornstarch or certified gluten-free tapioca.
• Tip: Chill gluten-free dough longer to reduce crumbling.

Vegan Pie

• Butter Substitute: Use plant-based butter or coconut oil for the crust.
• Egg Wash Alternative: Brush the top with non-dairy milk mixed with maple syrup.
• Sugar: Ensure your sugar is certified vegan (not filtered with bone char).

The results? A pie that’s just as delicious—flaky crust, sweet-tart filling, and all the cozy vibes—without the dairy or gluten.

Serving and Storage Suggestions

Best Ways to Serve Apple Rhubarb Pie (With What?)

Apple rhubarb pie is more than just a slice of dessert—it’s an experience. The way you serve it can enhance the flavor and take it to the next level.

Top Serving Options:

1. Warm with Vanilla Ice Cream
   • The contrast of warm pie and cold, creamy vanilla ice cream is classic and irresistible.
   • Tip: Let the pie warm slightly in the oven (not microwave) before topping with a scoop.
2. With Whipped Cream or Crème Fraîche
   • A lightly sweetened whipped cream balances the tang beautifully.
   • Crème fraîche offers a tangy, grown-up twist.
3. With a Drizzle of Caramel or Honey
   • Adds a rich sweetness that complements the tartness of the rhubarb.
   • Try spiced caramel for fall vibes.
4. As a Breakfast Pastry
   • Leftover pie pairs perfectly with coffee or black tea.
   • Serve chilled or room temperature.

Plate Like a Pro:

• Slice with a serrated knife for cleaner edges.
• Garnish with a sprig of mint or thin lemon zest curl for visual pop.

Check out banana-bread-cookies for another treat that pairs well with whipped cream or morning coffee.

How to Store and Reheat Without Losing Texture

Proper storage keeps your apple rhubarb pie tasting fresh and flavorful for days. Whether you’re prepping ahead or saving leftovers, here’s how to do it right.

Storing Your Pie:

Tip: Always cool the pie completely before storing to avoid condensation and sogginess.

Reheating:

1. Whole Pie
   • Cover loosely with foil and heat at 325°F (163°C) for 20–30 minutes.
2. Individual Slice
   • Bake at 325°F for 10 minutes, or microwave for 20 seconds (but crust may soften).

To revive crispiness, reheat in the oven rather than the microwave.

By serving it right and storing it smart, you can extend the life—and the delight—of your pie without sacrificing taste or texture.

Apple Rhubarb Pie Around the World

Cultural Connections and National Origins

Although apple rhubarb pie feels like a homespun American dessert, its roots span continents and cultures. Rhubarb itself is native to Asia, especially China and Tibet, where it was originally used as a medicinal plant over 2,000 years ago. It wasn’t until the 1600s that rhubarb arrived in Europe, and not until sugar became more accessible in the 18th century that it began appearing in sweet dishes like pies and tarts.

Apples, on the other hand, have been cultivated in Europe and the Middle East for centuries. They were brought to North America by European colonists, where apple pie quickly became a staple of American cuisine.

When these two ingredients met in rural kitchens across North America—particularly in Canada and the Midwestern United States—apple rhubarb pie was born out of practicality, availability, and taste.

Today, it’s considered a traditional dessert in regions with strong agricultural ties to both fruits, such as:

• Ontario and Manitoba (Canada)
• Minnesota and Wisconsin (USA)
• The UK, where rhubarb is prized in tarts and crumbles

Don’t miss our apple-pie-cinnamon-rolls for another example of how apple-based recipes evolve across cultures.

What’s the Rhubarb Pie Capital of the World?

Welcome to Lanesboro, Minnesota—the self-proclaimed Rhubarb Capital of the World. Nestled in the state’s southeast region, this small town has fully embraced rhubarb’s quirky charm. It hosts an annual Rhubarb Festival, celebrating everything from rhubarb pies and jams to rhubarb wine and rhubarb golf (yes, really!).

At the festival, apple rhubarb pie is a top-tier contender in local bake-offs, alongside strawberry-rhubarb and other creative rhubarb creations. Bakers compete not just for taste, but for innovation in how they balance rhubarb’s bold tang.

Other U.S. cities known for rhubarb festivities:

• Sumner, Washington
• Wakefield, Massachusetts
• Lake City, Michigan

In Canada, Ontario farms produce large quantities of rhubarb, making it a key pie ingredient in family kitchens across the province.

This pie may not have a single national identity, but it definitely holds deep cultural roots wherever cool climates and home-baked traditions meet.

Nutritional Value and Health Considerations

Is Apple Rhubarb Pie Healthy? Calorie and Sugar Insights

Let’s be real—apple rhubarb pie isn’t a diet food, but it does have some redeeming qualities. Rhubarb is naturally low in calories and packed with vitamin K, calcium, and antioxidants. Apples bring fiber and vitamin C. Together, they create a filling that’s far more nutritious than most store-bought, preservative-loaded desserts.

However, the added sugar and buttery crust are where the calories climb. A typical 1/8 slice of homemade apple rhubarb pie contains:

While not exactly a “light” dessert, it’s far better than many commercial alternatives full of hydrogenated oils or high-fructose corn syrup.

Making It Healthier Without Losing Flavor

Want to enjoy your apple rhubarb pie without overloading on sugar and saturated fat? These smart swaps preserve the essence of the dish while cutting down on the heavy stuff.

1. Reduce Added Sugar

• Let the fruit shine by using 1/3 less sugar than most recipes call for.
• Add a tablespoon of maple syrup or honey for flavor depth instead.

2. Whole Wheat or Oat Crust

• Sub in half the all-purpose flour with whole wheat or oat flour for added fiber.

3. Use Greek Yogurt or Applesauce

• In the crust or filling, replace part of the butter with unsweetened applesauce or yogurt to cut fat and boost moisture.

4. Portion Control

• Bake individual pies or hand-pies to keep serving sizes in check.

5. Vegan and Gluten-Free Options

• Already covered in Part 6, these swaps not only serve dietary needs but often reduce processed ingredients.

Sample Healthier Ingredient Modifications Table:

Eating dessert doesn’t mean sacrificing your health goals. With a few intentional tweaks, your apple rhubarb pie can be part of a balanced lifestyle—especially when made at home.

FAQs

Does apple go with rhubarb?

Absolutely. Apple and rhubarb are a match made in dessert heaven. The natural sweetness and structure of apples balance the tart, tangy edge of rhubarb, creating a filling that’s bright, rich, and deeply satisfying. This combo is especially beloved in homemade pies where flavor complexity and contrast shine.

Why do people put rhubarb in pies?

Rhubarb’s vibrant tartness adds a unique zing that most fruits can’t deliver. When sweetened and baked, it softens into a luscious, tangy layer that cuts through the richness of crusts and complements sweeter fruits like apples or strawberries. Rhubarb also brings a gorgeous pink hue and nostalgic flavor that many associate with country-style, rustic baking.

How do you keep a rhubarb pie from being runny?

The key to preventing a runny rhubarb pie is moisture control. Use a thickener like cornstarch or tapioca to absorb the excess juice. Let your fruit macerate (sit with sugar) beforehand, then drain or reduce the liquid. Also, be sure to cool the pie completely before slicing—this allows the filling to set.

Where is the rhubarb pie capital of the world?

That title belongs to Lanesboro, Minnesota, proudly known as the Rhubarb Capital of the World. Each year, it hosts a Rhubarb Festival that celebrates the plant in all forms—especially pies. If you love rhubarb, this small town is your pilgrimage site.

What nationality is rhubarb pie?

Rhubarb pie doesn’t belong to a single nationality. It’s a cultural mashup with roots in British, German, and North American traditions. While rhubarb originated in China for medicinal use, it became popular in Europe and North America in the 18th and 19th centuries, where it evolved into a beloved pie filling.

Conclusion: Why Apple Rhubarb Pie Deserves a Spot on Your Table

From its rustic roots to its unbeatable sweet-tart flavor, apple rhubarb pie is a dessert that never goes out of style. Whether you’re a seasoned baker or a weekend warrior in the kitchen, mastering this pie means more than following a recipe—it’s about celebrating balance, flavor, and tradition.

You’ve now got everything you need: the history, the best apples to use, expert techniques to avoid a soggy crust, and even a few bold twists to try. Plus, with gluten-free and vegan options, no one has to miss out.

Check out strawberry-vanilla-cake-recipe if you’re craving another dessert that strikes the perfect balance between fruit-forward and indulgent.

So the next time you see fresh rhubarb at the market—or reach into your freezer—don’t pass it up. Bake an apple rhubarb pie, serve it warm with a scoop of ice cream, and enjoy a slice of something truly timeless.

Apple Rhubarb Pie: The Perfect Tangy-Sweet Dessert You Need to Try

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• Author: chef Jennifer
• Total Time: 85 minutes
• Yield: 1 9-inch pie (8 slices) 1x

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Description

Apple rhubarb pie is a timeless dessert that marries the sweet warmth of apples with the bold tartness of rhubarb, all wrapped in a golden, flaky crust. This sweet-tart classic is perfect for both summer picnics and cozy fall gatherings. With just the right balance of zing and sweetness, it’s a true crowd-pleaser that feels both nostalgic and fresh.

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Ingredients

Scale 1x2x3x

For the Filling:

• 3 cups rhubarb (fresh or thawed frozen), chopped

• 2 cups apples (such as Granny Smith and Honeycrisp), peeled and sliced

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 1.5 tablespoons cornstarch

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 tablespoon lemon juice

• Pinch of salt

For the Crust:

• 2 1/2 cups all-purpose flour

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1 teaspoon salt

• 1 tablespoon sugar

• 6–8 tablespoons ice water

Optional:

• 1 egg (for egg wash)

• Raw sugar (for sprinkling)

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Instructions

Instructions:

 

1. Make the Dough: In a large bowl, mix the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.

2. Prepare the Filling: In a large bowl, toss rhubarb and apples with lemon juice. In another bowl, combine granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Mix everything together and let sit for 20–30 minutes to draw out excess juice.

3. Assemble the Pie: Preheat oven to 400°F (200°C). Roll out one disc of dough and fit it into a 9-inch pie plate. Spoon in the filling and dot with a few small pieces of butter if desired. Roll out the second crust, then either lay it flat with slits or create a lattice top. Seal and crimp the edges. Brush with egg wash and sprinkle with raw sugar.

4. Bake the Pie: Bake at 400°F for 20 minutes. Then reduce temperature to 350°F (175°C) and bake for another 35–40 minutes, until the crust is golden and the filling is bubbling. Tent with foil if the crust edges brown too quickly.

5. Cool and Serve: Allow the pie to cool at room temperature for at least 3 hours to fully set before slicing

Notes

• For extra crisp crust, bake the pie on a preheated baking sheet.

• Swap in strawberries for 1 cup of apple for a fruitier twist.

• Use a crumble topping instead of a second crust for a rustic variation.

• For vegan or gluten-free diets, substitute crust ingredients accordingly—see our variation guide in the post.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 360 per slice
• Sugar: 27g
• Fat: 17g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 3g

Keywords: Apple Rhubarb Pie