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Canned Rhubarb Pie Recipe

This canned rhubarb pie is the perfect way to enjoy the tart-sweet flavor of rhubarb all year round. Using canned rhubarb makes it quick and easy, skipping the hassle of chopping fresh stalks. The filling is rich, tangy, and perfectly balanced with sugar and spices, baked inside a golden, flaky crust. Whether you're craving a comforting dessert or need a crowd-pleaser for a gathering, this pie delivers big flavor with minimal effort. Serve it warm with vanilla ice cream or enjoy a chilled slice straight from the fridge—either way, it’s a nostalgic treat that never disappoints.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 444
Ingredients Equipment Method Notes

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

Equipment

  • 9-inch pie pan
  • Mixing bowl
  • Measuring cups and spoons
  • Rolling pin (if using homemade crust)
  • Oven
  • Cooling rack

Method
 

Preheat the Oven
  1. Preheat your oven to 425°F (220°C).​
Prepare the Filling
  1. In a mixing bowl, combine the drained rhubarb, sugar, flour, salt, cinnamon, and lemon juice. Mix until the rhubarb is evenly coated.​
Assemble the Pie
  1. 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.
  2. 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.​
Bake the Pie
  1. 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
Cool and Serve
  1. 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.​

Notes

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.​