I always look forward to rhubarb season. That sweet-tart flavor takes me back to childhood. But I don’t always have fresh rhubarb on hand.
That’s when I turn to my favorite canned rhubarb pie recipe. It’s easy, quick, and just as delicious. I love how it brings a cozy, homemade feel to the table any time of year.
The tangy rhubarb filling paired with a golden, flaky crust never fails to impress. I’ve baked this pie for family dinners, holidays, and even lazy Sundays. Every bite feels nostalgic.
I keep this recipe in my top favorites because it never lets me down. If you’ve got canned rhubarb sitting in the pantry, it’s time to turn it into something amazing. Let’s bake.
How To Prepare Canned Rhubarb Pie Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 1 (9-inch) pie, serves 8
Equipment Needed
- 9-inch pie pan
- Mixing bowl
- Measuring cups and spoons
- Rolling pin (if using homemade crust)
- Oven
- Cooling rack
Ingredients
- 2 cans (15 ounces each) canned rhubarb, drained
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 package (two 9-inch) refrigerated pie crusts
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
2. Prepare the Filling
In a mixing bowl, combine the drained rhubarb, sugar, flour, salt, cinnamon, and lemon juice. Mix until the rhubarb is evenly coated.
3. Assemble the Pie
Unroll one pie crust and fit it into a 9-inch pie pan. Pour the rhubarb mixture into the crust. Dot the filling with small pieces of butter.
Place the second pie crust over the filling. Trim and crimp the edges to seal, and cut slits in the top crust to allow steam to escape.
4. Bake the Pie
Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes, or until the crust is golden brown
5. Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly.
Nutrition Facts (Per Serving)
Based on 1/8 of a 9-inch pie
- Calories: 444
- Total Fat: 23.03g
- Saturated Fat: 4.605g
- Cholesterol: 0mg
- Sodium: 411mg
- Total Carbohydrates: 55.2g
- Dietary Fiber: 2.3g
- Sugars: 16.16g
- Protein: 4.88g
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Top with whipped cream for added richness.
- Pair with a cup of hot tea or coffee for a comforting treat.
Tips and Variations
- Add Strawberries: Mix in fresh or canned strawberries for a classic strawberry-rhubarb pie.
- Use Homemade Crust: For a more personal touch, prepare a homemade pie crust.
- Adjust Sweetness: If you prefer a less sweet pie, reduce the sugar to 3/4 cup.
- Spice It Up: Add a pinch of nutmeg or ginger for extra flavor depth.
8 Amazing Serving Ideas?
Here are 8 amazing serving ideas that take your canned rhubarb pie recipe to the next level. I’ve tried every one of these, and trust me—they’re all delicious in their own way:
1. With Vanilla Ice Cream
I love the way cold, creamy vanilla ice cream melts into the warm pie. It balances the tartness and adds a rich, smooth contrast.
2. Alongside a Hot Cup of Coffee
A slice of rhubarb pie with a strong cup of black coffee? That’s my kind of afternoon pick-me-up.
3. Topped with Fresh Strawberries
I sometimes slice a few fresh strawberries over the pie before serving. It brings a pop of color and an extra fruity layer.
4. With Strawberry or Honey Lavender Gelato
If I want something fancy, I scoop on gelato—especially honey lavender. It gives that floral lift that pairs beautifully with rhubarb.
5. Whipped Cream and Crushed Pecans
A dollop of lightly sweetened whipped cream and a sprinkle of chopped pecans adds texture and a nutty finish.
6. With a Slice of Aged Cheddar
It might sound unusual, but I’ve served a thin slice of sharp cheddar next to this pie. The savory bite is a game-changer.
7. Chilled and Cubed for Dessert Boards
I sometimes chill the pie completely, cut it into small squares, and serve it on a dessert board with fruit and cheese.
8. Paired with Dessert Wine
For a dinner party, I pair it with a sweet wine like Moscato or Riesling. The combo feels indulgent and elevates the whole experience.
Let me know if you’d like to add homemade drink pairings or seasonal twists!
Health Benefits
Rhubarb is a good source of fiber, vitamin K, and antioxidants. It aids digestion and supports bone health. However, due to the sugar content in pies, enjoy this dessert in moderation as part of a balanced diet.
Note
Ensure the canned rhubarb is well-drained to prevent a soggy crust. If using homemade canned rhubarb, make sure it’s properly processed and stored.
How To store?
I store any leftover canned rhubarb pie recipe by covering it loosely with foil or plastic wrap and keeping it in the fridge. It stays fresh for up to 4 days.
If I want it warm again, I reheat a slice in the oven at 300°F for about 10 minutes. For longer storage, I wrap individual slices and freeze them—perfect for quick treats later.
Conclusion
This canned rhubarb pie recipe is one I keep coming back to. It’s quick, comforting, and brings that nostalgic flavor I crave—without needing fresh rhubarb.
I love how simple it is to throw together, yet it tastes like something that took all afternoon. Whether I’m baking for myself or sharing with friends, this pie always gets compliments. The tangy-sweet filling, golden crust, and cozy aroma remind me why I love baking in the first place.
If you’ve got a can of rhubarb waiting in the pantry, don’t let it sit there. Give it a purpose, bake this pie, and enjoy every warm, buttery bite.