Rhubarb pie is a beloved spring and summer classic, and when you swap the traditional crust for a graham cracker crust, you bring a new layer of flavor and texture to the table. This sweet and tangy pie is easy to make, with minimal effort required to create a buttery, crunchy graham cracker crust and a flavorful rhubarb filling. It’s a perfect dessert for any occasion!
Why This Rhubarb Pie Works?
Tart & Sweet Balance
The rhubarb’s natural tartness is beautifully balanced by the sweetness of the sugar, and the graham cracker crust adds a delicious crunch and warmth.
No Rolling Required
The graham cracker crust is a breeze to make—just press and bake! No rolling pins or chilling dough necessary, which means less stress and more time enjoying your pie.
Flavorful & Easy
The tangy rhubarb filling with a touch of spice makes this pie an absolute treat, and the simple crust ensures that all the focus is on the fruit.
Recipe: Sweet & Delicious Rhubarb Pie with Graham Cracker Crust
Serves: 8
Prep Time: 20 mins
Cook Time: 50–60 mins
Total Time: 1.5 hours
Ingredients:
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For the graham cracker crust:
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1 1/2 cups graham cracker crumbs (about 10–12 crackers)
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1/4 cup granulated sugar
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1/2 tsp ground cinnamon
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1/4 cup unsalted butter, melted
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For the filling:
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4 cups fresh rhubarb, chopped (about 1/2-inch pieces)
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1 1/4 cups granulated sugar
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2 tbsp cornstarch
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1/4 tsp ground cinnamon
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1/4 tsp ground ginger (optional)
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1 tbsp lemon juice
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1 tsp lemon zest
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1 tbsp unsalted butter (to dot the filling)
Instructions:
1. Make the Graham Cracker Crust:
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Preheat your oven to 350°F (175°C).
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In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon.
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Pour in the melted butter and stir until the mixture is well-combined and resembles wet sand.
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Press the mixture into the bottom and up the sides of a 9-inch pie dish, making sure it's compact and even.
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Bake the crust for 8–10 minutes, or until lightly golden and set. Allow it to cool slightly while you prepare the filling.
2. Prepare the Filling:
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In a large bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon, ginger (if using), lemon juice, and lemon zest. Toss to coat the rhubarb evenly.
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Let the mixture sit for about 10 minutes to allow the flavors to meld and the rhubarb to release some juice.
3. Assemble the Pie:
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Pour the rhubarb filling into the cooled graham cracker crust.
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Dot the top with small pieces of butter.
4. Bake:
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Bake the pie at 350°F (175°C) for 50–60 minutes, or until the filling is bubbly and the crust is golden brown.
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If the edges of the graham cracker crust start to brown too quickly, cover the edges with a pie crust shield or use foil to protect them while allowing the center to bake perfectly.
5. Cool & Serve:
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Let the pie cool for at least 2 hours to allow the filling to set.
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Serve as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.
Pro Tip: Want to make your pie dough or graham cracker crust a little easier to work with? Use a stand mixer to combine the crust ingredients! The mixer ensures the butter gets perfectly incorporated, creating a smooth and even texture for your crust. If you’re making a traditional pie dough (instead of the graham cracker version), a stand mixer is essential for achieving that perfect flaky texture without overworking the dough. It’s the tool every baker needs for faster, easier prep and professional-quality results!