Last updated: November 6, 2026 · By Claire Dawson

A rhubarb raspberry pie pairs tart rhubarb with sweet raspberries in a double-crust pie. The filling uses about 6 cups of chopped rhubarb, 3 cups of raspberries, 1 1/2 cups of sugar, and a small amount of flour and cornstarch to thicken the juices. Only the red stalks are eaten, because the leaves are toxic.

Key Takeaways

• Use only the leaf stalks of rhubarb, since the leaves contain enough oxalic acid to be toxic and should be discarded.
• A standard filling uses 6 cups of chopped rhubarb and 3 cups of raspberries sweetened with 1 1/2 cups of sugar.
• Cooking rhubarb may reduce its oxalate content by roughly 65.9% to 74.5%, according to Healthline.
• Keeping the butter and ice water cold, and chilling the dough for at least 30 minutes, helps produce a flaky crust.
• Bake at 350°F for about 50 minutes, then remove the foil and keep baking until the crust is golden and the filling bubbles.

What Ingredients Do You Need for Rhubarb Raspberry Pie?

You need about 6 cups of chopped rhubarb, 3 cups of raspberries, and enough dough for a double crust made from 3 cups of all-purpose flour and 1 cup of cold butter. The filling is thickened with flour and cornstarch so the juices set rather than run out of the slices.

Filling Ingredients

• 6 cups chopped rhubarb, red stalks only
• 3 cups fresh or frozen raspberries
• 1 1/2 cups granulated sugar
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cinnamon
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch

Pie Crust Ingredients

• 3 cups all-purpose flour
• 1 cup cold butter, cubed
• 7 to 9 tablespoons ice water
• Optional: 1 egg beaten with 1 tablespoon water for an egg wash, and extra sugar for the top

Use the amount of ice water that holds the dough together without making it sticky. Cold ingredients are the main reason a crust turns out flaky, so measure the water and chill it before you start.

How Do You Make Rhubarb Raspberry Pie, Step by Step?

To make rhubarb raspberry pie, mix the fruit with sugar, flour, cornstarch, lemon juice, and cinnamon, let it rest, then fill a chilled bottom crust and top it with a lattice. Bake at 350°F until the filling bubbles through the lattice. The steps below follow that order.

1. Preheat your oven to 350°F (175°C) and place a rack in the lower third of the oven.
2. In a large bowl, combine the 6 cups of chopped rhubarb, 3 cups of raspberries, 1 1/2 cups of sugar, 1 tablespoon of lemon juice, 3/4 teaspoon of cinnamon, 1/4 cup plus 2 tablespoons of flour, and 1 tablespoon of cornstarch.
3. Let the filling sit for about 20 minutes so the sugar draws out juices and the flour begins to hydrate.
4. Press one dough round into a deep-dish pie pan so it covers the bottom and sides, then chill it while you finish the filling.
5. Pour the filling into the chilled crust and spread it evenly.
6. Roll the second dough round and cut it into 1-inch strips. Weave them into a lattice over the fruit, then trim and crimp the edges to seal.
7. Dot the lattice with small pieces of cold butter, brush with egg wash, and sprinkle with sugar if you like.
8. Cover the edges with foil to keep them from browning too fast, and set the pie on a baking sheet to catch any drips.
9. Bake for about 50 minutes, then remove the foil and continue baking until the crust is deep golden and the juices are bubbling, usually 50 minutes to an hour in total.
10. Cool the pie on a rack for at least 2 hours before cutting so the filling can set.

How Do You Make a Flaky Pie Crust for Rhubarb Pie?

A flaky crust comes from cold fat that stays in visible pieces, which create steam pockets as the pie bakes. Handle the dough as little as possible, and chill it before rolling and again before baking. Overworking the dough develops gluten and produces a tough crust.

Crust Checklist

• Keep the butter cold and cut it into cubes before mixing.
• Add ice water a tablespoon at a time, stopping once the dough holds together.
• Chill the dough for at least 30 minutes after shaping.
• Place the pie on a lower rack so the bottom crust cooks through and browns.
• Let the pie cool before cutting so the filling can thicken.

Lattice or Full Top Crust?

A lattice top lets steam escape and shows the bright red fruit, while a full top crust holds in more juice and takes less time to assemble. The table below compares the two options.

Is Rhubarb Safe to Eat in Pie?

Yes, the red or reddish-green stalks of rhubarb are safe to eat when cooked, but the leaves are toxic and should never be eaten. Only the leaf stalk, called the petiole, is edible. Both roots and leaves contain enough oxalic acid to make even a small portion dangerous.

According to a Michigan State University Extension guide to growing rhubarb, the stalks are the only part commonly used in pies and jam. Oxalic acid is a naturally occurring compound that can bind minerals and, in large amounts, cause harm.

The stalks contain much less oxalic acid than the leaves. A North Dakota State University Extension article on whether rhubarb can become toxic notes that the leaves contain much more and should not be eaten.

Cooking also lowers the oxalate content of the stalks. Healthline’s rhubarb nutrition overview reports that cooking may reduce oxalate content by roughly 65.9% to 74.5%. WebMD notes that cooked stalks are safe to eat for most people, but people with a history of kidney stones may still face added risk and should check with a doctor before eating large amounts.

How Should You Serve Rhubarb Raspberry Pie?

Serve rhubarb raspberry pie warm or at room temperature with a scoop of vanilla ice cream, which balances the tartness of the fruit. A fresh mint garnish adds color and a bright finish. Let the pie cool first so each slice holds its shape.

Pairing With Ice Cream

Vanilla bean ice cream is the classic partner because its richness softens the sharp edge of the rhubarb. Add the scoop just before serving so it softens slightly into the warm filling. For a stronger contrast, drizzle a little raspberry sauce over the top.

Fresh Mint Garnish

Chop a few mint leaves and scatter them over each slice, or place a whole leaf on top for a simple presentation. Mint pairs well with both the rhubarb and the raspberries. If you want more flavor, steep mint in simple syrup and spoon a small amount over the pie.

If you want more rhubarb recipes to try after this one, our rhubarb cherry crisp offers a no-pastry option, and our raspberry rhubarb pie recipe takes a slightly different approach to the same fruit pairing.

Frequently Asked Questions

Can You Use Frozen Raspberries in Rhubarb Raspberry Pie?

Yes, frozen raspberries work well in this pie. Use them while still frozen so they hold their shape, and expect the filling to release more juice. You may need to bake the pie a few extra minutes until the juices bubble through the lattice.

Do You Need to Peel Rhubarb Before Making Pie?

You do not need to peel thin rhubarb stalks. Trim the ends, wipe the stalks clean, and chop them into 1/2-inch to 1-inch pieces. Peel only thick, tough stalks if the skin is stringy.

Why Is My Rhubarb Pie Runny?

A runny rhubarb pie usually means the filling did not have enough thickener or was not allowed to set. Make sure you include the flour and cornstarch, let the filling rest before filling the crust, and bake until the juices bubble thickly through the lattice. Cool the pie for at least 2 hours before cutting.

Can You Eat Rhubarb Leaves If They Are Cooked?

No, cooking does not make rhubarb leaves safe to eat. The leaves contain much more oxalic acid than the stalks, and they should be discarded before cooking. Only the stalks belong in a rhubarb raspberry pie.

Can You Make Rhubarb Raspberry Pie Ahead of Time?

You can assemble the dough and chill it a day ahead, then bake the pie the day you plan to serve it. A baked pie keeps at room temperature for a short time, and it can be refrigerated for a few days. Reheat slices gently before serving if you want the crust crisp again.

Can You Make Rhubarb Raspberry Pie Without Cornstarch?

Yes, you can rely on flour alone to thicken the filling. The pie may set slightly less firmly, so let it cool fully before slicing. Gluten-free flour blends can also be used in the filling and crust, though the texture of the crust will change.

Conclusion

A rhubarb raspberry pie gives you a sweet and tart filling under a crisp, flaky crust, and it is simple to make once you know the key steps. Use only the red stalks, keep the crust cold, and bake until the juices bubble. With those basics in place, your next rhubarb raspberry pie will set well and slice cleanly.