Homemade Ginger Rhubarb Pie

If you ask me, rhubarb is one of those ingredients that doesn’t get enough love.

This ginger rhubarb pie brings together tart rhubarb stalks with sweet crystallized ginger for a dessert that hits all the right notes. The brown sugar and cinnamon create a warm, cozy filling that balances out the rhubarb’s natural tang.

It’s tucked into a store-bought pie crust and baked until the fruit gets tender and the whole thing smells like heaven. A sprinkle of regular sugar on top helps create a nice finish.

It’s a simple pie that makes the most of spring’s rhubarb season, perfect for when you want something homemade without all the fuss.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this pie, and you’ll want to look for stalks that are firm and crisp with a bright color. Red rhubarb tends to be a bit sweeter than green, but honestly both work great and the color won’t affect the final taste much once everything is baked together. If fresh rhubarb isn’t in season, frozen rhubarb is a solid backup option – just make sure to thaw it completely and drain off any excess liquid before using it in your pie. When prepping your rhubarb, trim off any leaves (they’re actually toxic) and the very bottom of the stalks, then cut them into roughly 1-inch pieces so they cook evenly.

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Options for Substitutions

This pie is pretty forgiving when it comes to swapping ingredients:

• Rhubarb: You can mix rhubarb with strawberries (use 3 cups of each) for a classic combo that’s a bit sweeter. Just keep in mind that strawberries release more juice, so you might want to add an extra tablespoon of flour to the filling.
• Fresh ginger: If you don’t have fresh ginger, use 2 tablespoons of ground ginger instead. It won’t have quite the same punch, but it’ll still give you that warm, spicy flavor.
• Brown sugar: Regular white sugar works fine here. You’ll lose a bit of that molasses depth, but the pie will still taste great. Use the same amount.
• Pie crust: Store-bought or homemade both work equally well. If you’re short on time, there’s no shame in using a pre-made crust from the store.
• Flour: You can swap the flour thickener with 6 tablespoons of cornstarch or 4 tablespoons of tapioca starch if you prefer. Both will give you a clearer, glossier filling.

Watch Out for These Mistakes While Baking

The biggest mistake when baking rhubarb pie is not accounting for the vegetable’s high water content, which can leave you with a runny filling – make sure to use the full amount of flour called for and avoid adding extra liquid to the mixture.

Another common error is underbaking the pie, so don’t pull it out until you see thick bubbles breaking through the center of the filling, not just around the edges, which ensures the flour has properly thickened everything.

To prevent a soggy bottom crust, try placing your pie on the lowest oven rack or on a preheated baking sheet, which helps the bottom crisp up nicely.

Finally, resist the urge to cut into your pie right away – letting it cool for at least 2-3 hours allows the filling to set properly, making it much easier to slice and serve.

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What to Serve With Ginger Rhubarb Pie?

This pie is pretty tart and spicy from all that ginger and rhubarb, so serving it with a big scoop of vanilla ice cream is the way to go – the cold creaminess balances out those bold flavors perfectly. You could also go with fresh whipped cream if you want something a bit lighter, or even a dollop of Greek yogurt for breakfast the next morning (yes, pie for breakfast!). A hot cup of coffee or black tea makes a great pairing too, especially if you’re serving this as an after-dinner dessert. Some people like adding a slice of sharp cheddar cheese on the side, which might sound weird but the salty-sweet combo really works with fruit pies.

Storage Instructions

Store: Once your ginger rhubarb pie has cooled completely, cover it loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. If you want it to last longer, store it in the fridge for up to 5 days—just know that the crust might soften a bit in there.

Freeze: This pie freezes really well for up to 3 months. You can freeze it whole or slice it first and wrap individual pieces in plastic wrap, then place them in a freezer bag. I like freezing slices so I can grab just one or two whenever a craving hits.

Serve: If you’re serving pie from the fridge, let it sit at room temperature for about 30 minutes to take the chill off. For frozen slices, thaw them in the fridge overnight or warm them in a 350°F oven for 15-20 minutes until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 12-16 g
• Fat: 40-48 g
• Carbohydrates: 260-300 g

Ingredients

For the base:

• 1 pie crust (I always use Pillsbury for a consistent flakey texture)

For the filling:

• 3/4 cup ginger (crystallized and finely diced into 1/8-inch pieces)
• 3 tbsp sugar
• 6 cups rhubarb (cut into 1-inch thick slices)
• 3/4 cup brown sugar (I prefer Domino light brown for better moisture)
• 9 tbsp flour
• 3/4 tsp cinnamon
• 1/8 tsp salt

Step 1: Prepare the Ginger-Sugar Mixture and Prep Rhubarb

• 3/4 cup crystallized ginger, finely diced
• 2½ tablespoons sugar
• 6 cups rhubarb, cut into 1-inch slices

Preheat your oven to 350°F.

While it heats, finely dice the crystallized ginger into 1/8-inch pieces—this small size ensures the ginger distributes evenly throughout the pie without any large, overpowering chunks.

In a small bowl, combine the diced ginger with 2½ tablespoons of sugar and grind or mash them together gently with the back of a spoon to help release the ginger’s oils and create a more cohesive mixture.

Cut the rhubarb into 1-inch thick slices and set aside.

Step 2: Build the Filling

• rhubarb and ginger-sugar mixture from Step 1
• 3/4 cup brown sugar
• 9 tablespoons flour
• 3/4 teaspoon cinnamon
• 1/8 teaspoon salt

In a large bowl, combine the rhubarb with the ginger-sugar mixture from Step 1.

Add the brown sugar, flour, cinnamon, and salt, then gently toss everything together until the rhubarb is evenly coated and the flour is distributed throughout—this helps prevent clumping in the filling.

I prefer to fold rather than vigorously stir, which keeps the rhubarb pieces intact and prevents the filling from becoming too juicy from bruised fruit.

Step 3: Assemble and Bake the Pie

• 1 pie crust
• filling from Step 2

Pour the filling from Step 2 into the pie crust, spreading it evenly.

Place the pie in the preheated 350°F oven and bake for 65–75 minutes, until the filling is bubbling around the edges and the crust is golden brown.

The filling should bubble visibly at the edges—this indicates the starches are fully gelatinized and the pie will have the right consistency when cooled.

Step 4: Cool and Serve

Remove the pie from the oven and let it cool on a wire rack for at least 2–3 hours before slicing.

This cooling time is essential—it allows the filling to set properly so each slice holds together beautifully.

Serve with vanilla ice cream, which perfectly complements the tartness of the rhubarb and warmth of the ginger.

Homemade Ginger Rhubarb Pie

Delicious Homemade Ginger Rhubarb Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 8 slices

Calories 1500 kcal

Ingredients

  

For the base::

• 1 pie crust (I always use Pillsbury for a consistent flakey texture)

For the filling::

• 3/4 cup ginger (crystallized and finely diced into 1/8-inch pieces)
• 3 tbsp sugar
• 6 cups rhubarb (cut into 1-inch thick slices)
• 3/4 cup brown sugar (I prefer Domino light brown for better moisture)
• 9 tbsp flour
• 3/4 tsp cinnamon
• 1/8 tsp salt

Instructions

 

• Preheat your oven to 350°F. While it heats, finely dice the crystallized ginger into 1/8-inch pieces—this small size ensures the ginger distributes evenly throughout the pie without any large, overpowering chunks. In a small bowl, combine the diced ginger with 2½ tablespoons of sugar and grind or mash them together gently with the back of a spoon to help release the ginger's oils and create a more cohesive mixture. Cut the rhubarb into 1-inch thick slices and set aside.
• In a large bowl, combine the rhubarb with the ginger-sugar mixture from Step 1. Add the brown sugar, flour, cinnamon, and salt, then gently toss everything together until the rhubarb is evenly coated and the flour is distributed throughout—this helps prevent clumping in the filling. I prefer to fold rather than vigorously stir, which keeps the rhubarb pieces intact and prevents the filling from becoming too juicy from bruised fruit.
• Pour the filling from Step 2 into the pie crust, spreading it evenly. Place the pie in the preheated 350°F oven and bake for 65–75 minutes, until the filling is bubbling around the edges and the crust is golden brown. The filling should bubble visibly at the edges—this indicates the starches are fully gelatinized and the pie will have the right consistency when cooled.
• Remove the pie from the oven and let it cool on a wire rack for at least 2–3 hours before slicing. This cooling time is essential—it allows the filling to set properly so each slice holds together beautifully. Serve with vanilla ice cream, which perfectly complements the tartness of the rhubarb and warmth of the ginger.