What is today? National Rhubarb Pie Day is celebrated on January 23rd, honoring the tangy and delicious dessert that highlights rhubarb as its star ingredient. Rhubarb pie is a classic treat, often associated with spring and summer when rhubarb is in season, but its celebration in January brings attention to its unique flavor and history.

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Rhubarb Pie Ingredients
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Here’s a classic Rhubarb Pie recipe to celebrate National Rhubarb Pie Day:

Ingredients

For the Pie Filling:
4 cups rhubarb, chopped (fresh or frozen, thawed and drained)
1 1/4 cups granulated sugar (adjust to taste)
1/4 cup all-purpose flour (for thickening)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional, for extra flavor)
1 teaspoon vanilla extract
2 tablespoons butter, cut into small pieces

For the Pie Crust:
1 double pie crust (store-bought or homemade – enough for bottom and top layers)

Instructions

1. Prepare the Crust:
Roll out half of the pie crust and fit it into a 9-inch pie dish, letting the edges hang slightly over the rim.
Preheat your oven to 375°F (190°C).

2. Make the Filling:
In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and cinnamon (if using). Toss until the rhubarb is well coated.
Stir in the vanilla extract.

3. Assemble the Pie:
Pour the rhubarb filling into the prepared crust, spreading it evenly.
Dot the filling with pieces of butter for a rich flavor.
Roll out the second half of the crust and place it over the filling. You can create a lattice design or simply cover it entirely.
Trim the excess crust, then crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.

4. Bake the Pie:
Place the pie on a baking sheet to catch any drips and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
Check the pie after 30 minutes; if the edges of the crust are browning too quickly, cover them with aluminum foil to prevent burning.

5. Cool and Serve:
Allow the pie to cool for at least 2 hours before serving. This helps the filling set.
Optional Additions:
Strawberries: Add 1–2 cups of sliced strawberries to make a strawberry-rhubarb pie.
Crumb Topping: Replace the top crust with a crumb topping made of flour, sugar, butter, and a pinch of cinnamon.

Serving Suggestions:

Serve warm or at room temperature.

Top with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Enjoy your homemade rhubarb pie!

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