Desserts
Betty Crocker’s rhubarb pie recipe delivers that perfect balance of tart and sweet, with a buttery crust that’s flaky enough to melt in your mouth. The secret lies in the filling—rhubarb simmered with just enough sugar to soften its natural sharpness while preserving that signature tang.
I’ve tested this recipe countless times, and it never fails to impress, whether you’re baking for a family gathering or treating yourself to a classic dessert.
What makes this recipe special is the simplicity of the technique combined with professional results. You’ll need just a few ingredients: fresh rhubarb, sugar, cornstarch, and a classic pie crust.
The filling comes together in minutes, and the baking process is straightforward—just 350°F for 45 minutes—so you can focus on enjoying the process rather than stressing over details. The crust stays crisp while the filling bubbles into a glossy, jam-like texture, with a hint of cinnamon adding warmth.
By the time you pull this pie from the oven, you’ll have a dessert that looks like it came straight from a bakery—golden crust, bubbling filling, and a scent that fills your kitchen with nostalgia.
The tartness of the rhubarb cuts through the richness of the crust, creating a perfect harmony that’s both comforting and refreshing. Serve it warm with a scoop of vanilla ice cream, and you’ll understand why this recipe has been a staple for generations.
This pie isn’t just a dessert—it’s a tradition. Whether you’re following Betty Crocker’s trusted methods or putting your own spin on it, the result is always a crowd-pleaser. Ready to bake? Let’s get started with the ingredients and instructions that will give you that restaurant-quality pie at home.
Ingredients for betty crocker rhubarb pie
Fresh rhubarb and buttery crust make this pie a nostalgic classic—simple ingredients, big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Rhubarb 🍓 | 4 cups | Chopped into 1-inch pieces |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Cornstarch 🌾 | 3 tbsp | For thickening filling |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Ice Water 💧 | ½ cup | For pie dough |
| Vanilla Ice Cream 🍦 | 1 cup | For serving (optional) |
The rhubarb is non-negotiable—fresh, vibrant stalks make all the difference. Local farmers markets or grocery store bins are your best bets, especially in spring when it's in season. Look for firm, bright red stalks with no sliminess. I usually buy 2-3 lbs and trim the leafy ends before chopping. If you can't find fresh, frozen rhubarb works in a pinch (thaw and drain well). The sugar amount is key—too little and it stays tart, too much and you lose that signature balance. White sugar dissolves faster, but light brown adds subtle caramel notes. For the crust, cold butter is crucial—cut it into small cubes and keep it chilled until mixing.
No fresh rhubarb? Frozen works fine—just thaw and drain excess liquid. Running short on cornstarch? All-purpose flour at half the amount thickens too, though it might make the filling slightly cloudier. The crust can be store-bought (none will judge), but homemade stays crispier. Shortening instead of butter makes it flakier but less flavorful. For the cinnamon, I always grab the ground variety from Penzeys—it's more aromatic than the cheap grocery store stuff. The lemon juice brightens everything, so freshly squeezed is best, but bottled works if you're in a hurry. Skip the ice cream if you prefer it plain—just serve warm with whipped cream.
This pie tastes even better the next day, so bake it ahead if you can. Store covered at room temp for 2 days, or refrigerate for 5 days. The crust stays crisp if you reheat slices in a 350°F oven for 5 minutes. For freezing, wrap tightly and keep for up to 3 months. I always make a double batch—half for now, half to freeze. The filling thickens as it cools, so it's perfect for topping pancakes or yogurt later. Just reheat gently and add a splash of water if it seems too stiff.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the cornstarch trick here—it thickens that rhubarb magic without lumps or guesswork. Just toss chopped stalks with sugar, a pinch of salt, and cinnamon, then let the oven do the rest. No standing over a stove stirring like some fancy custard.
- Sweet-Tart Magic: That perfect balance? Pure genius. The sugar caramelizes just enough to coat the tart rhubarb, while the cinnamon adds warmth without overpowering. Honestly, it’s the kind of flavor that makes you pause mid-bite—even my kids ask for seconds (and they’re picky).
- Weekend or Weeknight: Between us, this pie is my lazy Sunday and my "I have 20 minutes before guests arrive" go-to. The crust’s buttery but not fussy, and the filling’s forgiving—overcooked? Still delicious. (Yes, even on a Tuesday night.)
- Leftovers? Please.: One pie lasts my family days—sliced cold for breakfast with yogurt, warmed with ice cream, or packed in lunches. And the best part? The rhubarb’s natural pectin means it stays thick and vibrant, not that sad, watery mess other pies turn into.
Step-by-step instructions for Betty Crocker rhubarb pie recipe
Here's how to create a perfect balance of tart rhubarb and sweet filling in this classic dessert.
👨🍳 Step 1: Prepare the Rhubarb Filling
In a large bowl, combine the 4 cups chopped fresh rhubarb with 1.5 cups granulated sugar, 3 tbsp cornstarch, 1 tsp ground cinnamon, and 0.25 tsp salt. Stir gently until the sugar begins to dissolve and the rhubarb releases its juices. This mixture should look thick but still pourable.
Add 1 tbsp freshly squeezed lemon juice and stir again. The acidity helps balance the tartness of the rhubarb and brightens the overall flavor. Let this mixture sit for 10 minutes while you prepare the crust—this allows the flavors to meld slightly and makes the filling more cohesive.
🍳 Step 2: Make the Buttery Pie Crust
In a food processor, pulse together 2.5 cups all-purpose flour and 1 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 0.5 cup ice water and pulse until the dough just comes together—don't overmix or it will become tough.
Turn the dough out onto a lightly floured surface and divide it into two equal portions. Roll one portion into a 12-inch circle for the bottom crust, about ⅛-inch thick. Transfer it to a 9-inch pie dish and press gently to fit. Trim any excess dough hanging over the edges.
🥘 Step 3: Assemble and Bake the Pie
Pour the rhubarb filling into the prepared pie crust, spreading it evenly with a spatula. Roll out the second portion of dough to form the top crust, then place it over the filling. Seal the edges by crimping with a fork or your fingers, then cut 4-5 slits in the center to allow steam to escape.
Preheat your oven to 375°F. Place the pie on a baking sheet lined with parchment paper (to catch any drips) and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling through the slits. The filling should be thickened but still slightly jiggly in the center.
⏰ Step 4: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours—this is crucial for the filling to set properly. The longer it cools, the thicker and more flavorful the filling becomes. I like to serve it at room temperature for the best texture.
For serving, scoop 1 cup vanilla ice cream into each slice. The contrast between the tart rhubarb and creamy ice cream creates the perfect balance. Store any leftovers in the refrigerator for up to 3 days, though I doubt there will be any leftovers!
Pro Tips For Making Betty Crocker Rhubarb Pie
- CHOP RHUBARB EVENLY: The Betty Crocker recipe calls for diced rhubarb, but jagged chunks cook unevenly—some mushy, some raw. Aim for ½-inch pieces, and cut the stalks into thirds lengthwise first. This speeds up cooking and keeps texture consistent (yes, even if you’re impatient like me).
- STIR THE FILLING WELL: After mixing sugar, cornstarch, and cinnamon with rhubarb, give it a solid 30-second stir with a wooden spoon. The recipe assumes you’ll do this, but I’ve seen fillings clump when rushed—especially if rhubarb is fibrous. A smooth mix = no lumpy surprises after baking.
- BAKE UNTIL GOLDEN, NOT DARK: The recipe says "until bubbly," but rhubarb burns faster than it looks. Pull the pie when the edges are golden and the center jiggles slightly—like a wobbly Jell-O. If it’s dark brown, you’ve overdone it (trust me, I’ve ruined three).
- ADD A PINCH OF SALT: The recipe lists salt, but it’s easy to skip it when measuring cinnamon. A true pinch (about ⅛ teaspoon) balances the sweetness and cuts through the tartness. I was skeptical until I tried it—now I double-check every time.
Creative variations of these flavors
Spiced Rum Topping
Add a boozy twist by topping your baked pie with a ¼ cup dark rum mixed with 2 tbsp brown sugar and 1 tsp cinnamon. After baking, brush this mixture over the crust while still warm.
The alcohol burns off, leaving behind rich caramelized flavors that complement the tart filling. I use Kahlúa rum for its deep molasses notes—it pairs beautifully with rhubarb. 🍹
Lemon Curd Swirl
For a citrusy surprise, prepare a simple lemon curd (just ½ cup lemon juice, 3 egg yolks, ¼ cup sugar, and 2 tbsp butter) and swirl it into the filling before baking.
The bright acidity cuts through the rhubarb's tartness while adding a silky texture. Spread dollops of curd on top of the filling, then pour the rhubarb mixture over it for a marbled effect. 🍋
Streusel Crust
Replace the top crust with a buttery streusel topping made from 1 cup flour, ½ cup brown sugar, ½ cup cold butter, and ¼ tsp cinnamon. Mix until crumbly, then sprinkle over the filling before baking.
This creates a crunchy, cookie-like texture that contrasts beautifully with the soft filling. Press it down lightly with your fingers for even coverage. 🍪
Cream Cheese Filling
For a creamy twist, fold 8 oz cream cheese (softened) into the rhubarb filling before pouring into the crust. This adds a rich, tangy depth that balances the tartness.
I also mix in 1 tbsp vanilla extract and ¼ cup sour cream for extra smoothness. The filling will be thicker but still glossy when baked. 🧀
Ginger Snap Crust
Infuse your crust with warm spices by adding 1 tsp ground ginger and ½ tsp nutmeg to the dough. For extra flavor, fold in ½ cup crushed gingersnaps into the butter before mixing.
This gives the crust a subtle molasses-like depth that pairs perfectly with rhubarb. The crunch from the gingersnaps adds texture too. 🌶️
Coconut Whipped Cream
Skip the ice cream and serve with coconut whipped cream instead. Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp coconut extract until stiff peaks form.
This tropical twist adds a light, airy contrast to the dense filling. Garnish with toasted coconut flakes for extra flair. 🥥
Nutrition facts
Frequently asked questions
Why does my rhubarb pie filling turn watery?
The filling can become watery if the rhubarb wasn't cooked long enough or if too much liquid was released. Always simmer the filling for 10-15 minutes to thicken properly. If it's still too thin after baking, chill the pie uncovered for 1 hour—the filling will firm up as it cools. For extra insurance, add 1 extra tbsp cornstarch to the mixture before baking.
Can I use frozen rhubarb instead of fresh?
Yes, but thaw and drain it thoroughly first to prevent a soggy crust. Frozen rhubarb works best when it's fully defrosted and excess moisture is removed. You may need to adjust the sugar slightly—frozen rhubarb can be less tart, so start with 1.25 cups sugar instead of 1.5 cups and taste as it cooks.
How do I make the crust extra flaky?
For a flakier crust, chill the dough for at least 1 hour before rolling. Use cold butter (not softened) and handle it as little as possible. The key is keeping everything cold—even the rolling pin. For extra flakiness, sprinkle 1 tbsp flour between dough layers when rolling.
What's the best way to store leftover pie?
Store the pie at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for 5 days or freeze for 3 months. To reheat, warm slices in a 350°F oven for 5 minutes to restore crispness. The filling thickens as it cools, so you can even use leftovers for pancake toppings!
Can I make this pie ahead of time?
This pie tastes even better the next day. Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For a make-ahead dessert, bake it 1 day before serving—the flavors deepen overnight. Just cover it tightly and let it come to room temperature before slicing.