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Cranberry Rhubarb Pie

This cranberry rhubarb pie recipe is not your typical dessert! It’s a winter-meets-spring mashup that will surprise your taste buds. The tartness of the cranberries and rhubarb are balanced by sugar in the filling, all encased in a rich, flaky crust.

An overhead shot of a baked cranberry rhubarb pie.


Here’s what you’ll need for this recipe, along with some helpful tips about some of the ingredients:

Ingredients for the recipe - rhubarb, cranberries, sugar, butter, cornstarch, and pie crusts.

Selected Ingredient Notes:

  • Rhubarb – This spring vegetable (or is it a fruit?) is a wonderful addition to any dessert. Look for firm stalks. They can vary in color from green to mostly red/pink. You do not need to peel rhubarb prior to using it.
  • Cranberries – This fall and winter berry is popular as sauce at the Thanksgiving table, but there is so much more you can do with it (clearly, as evidenced by our site). Cranberries make a fun pairing with rhubarb in this pie, as well as our cranberry rhubarb crisp.
  • Cornstarch – Cornstarch is a very important ingredient for thickening the filling of this pie. If you leave it out, the filling will be too runny. (You can try substituting all purpose flour instead, but I recommend using about 1.5x as much.)
  • Pie Crust – Any refrigerated pre-made pie crusts work well for this recipe. You can certainly make your own if you’d like. For this recipe, I used Pillsbury brand.  You’ll need two crusts; one for the bottom and one to cut into the lattice layer on top.

Step by Step Instructions

You’ll find full ingredient amounts and instructions in the recipe card at the bottom of this post – but here is a helpful overview with photos and tips.

Start by mixing together your cranberries, rhubarb, sugar, and cornstarch in a bowl.

Cranberries, rhubarb, cornstarch, and sugar mixed together in a blue mixing bowl.

Next, line your pie plate with one pie crust.  You do not need to grease most pie plates, especially if they are glass or ceramic.  (Some older metal pie plates may need a quick spritz of cooking spray if they’re prone to sticking).

A pie crust in a pie plate.

Add the cranberry rhubarb filling to the pie crust in the pie plate.

The cranberry rhubarb filling added to the pie crust.

Next, you’ll add little dollops of butter over the top of the pie. (Just cut the butter into several pieces).

Now it’s time to make the lattice topping.  If you’d like, you can skip this step and just use a full second crust as a topping (just make sure to slice some vents into it to allow steam to escape.

To make the lattice crust, take the second pie crust and cut it into ¾-inch wide strips.  You’ll want around ten to twelve total strips.

Take half the strips and layer them horizontally across the pie.  Next, working one strip at a time, layer the rest of the strips vertically and weave them in an over/under pattern.  It sounds confusing, but when you’re making this, it’ll come intuitively.

When done correctly, it’ll look something like this:

Unbaked pie with a lattice crust on top.

You can see I’ve pressed down the edges of the strips into the bottom crust with a fork.

You’re almost ready to bake the pie!  Before you pop it in the oven, you’ll want to cover the edges of the crust with foil.  This helps prevent browning.  There are some fancy pie shields you can buy for this purpose, but a piece of aluminum foil works just as well.  I grab a piece that’s a little larger than the size of the pie, cut a circle out from the center, and then secure that on top.  It’ll look like this:

Aluminum foil over the edges of a pie.

Now you can go ahead and pop that in the oven.  I recommend placing it on the center rack, and then place a baking sheet on a rack below underneath it. This is a little trick I use whenever baking pies, just in case the filling bubbles over. This way, the pan catches that and there’s no mess on the bottom of your oven. (It’s never happened with this recipe, but always better to be safe than sorry!)

Bake it for around 20 minutes with the aluminum foil on, then remove the foil for the last 20 minutes.

When the pie is done, let it cool completely for the filling to properly set.  If you cut into it too early (which I’m often guilty as charged), the filling may still be a bit runny.  It will taste amazing, but the slices may not look as appealing when the filling is runny.  As such, best to let this cool for at least an hour before digging in.

Close up of a cooked cranberry rhubarb pie.

Recipe FAQ

Here are some common questions that may come up as you prepare this recipe:

Can you use frozen rhubarb in pie?

Fresh rhubarb tends to work best for this pie (as it holds it’s texture better), but frozen will work in a pinch.

How should you store rhubarb pie leftovers?

Store leftovers in the refrigerator for up to 4 days.  You can eat it cold if desired, or reheat in the microwave for 30-60 seconds.

Can you make this recipe dairy free?

Yes.  Skip the step where you dollop butter on the topping (it’ll still taste great) and double check that your pie crust is dairy free (many store-bought options are these days).

Is rhubarb pie poisonous? 

No.  Pie made with rhubarb stalks is not poisonous (and is quite delicious).  However, the leaves of the rhubarb plant are toxic to humans (due to high levels of oxalic acid), so those should not be ingested.

Overhead shot of a slice of pie on a white plate next to the pie plate.

More Cranberry Pie Recipes

If you loved this cranberry rhubarb pie, you’ll definitely want to try one of these other delicious cranberry pie recipes:

A cranberry rhubarb pie with a lattice topping.

Cranberry Rhubarb Pie

This cranberry rhubarb pie is a delectable dessert! The tartness of the cranberries and rhubarb are balanced by the sugar in the filling, all encased in a rich, flaky crust.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 servings
Calories 313 kcal


  • 2 ¾ cups chopped fresh rhubarb stalks (½ inch pieces)
  • 2 cups cranberries (fresh or frozen)
  • ¾ cup granulated sugar
  • 3 ½ tbsp cornstarch
  • 2 pie crusts (store-bought or homemade)
  • 1 tbsp butter


  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the rhubarb, cranberries, sugar, and cornstarch. Mix everything together well.
  • Place one pie crust in a pie plate. Pour the cranberry rhubarb mixture inside. Dollop small pieces of the butter across the top of the filling.
  • Create the lattice crust for the top of the pie. To do so, cut the other pie crust into 10 to 12 strips, each about ¾-inch wide (and the length of the rolled-out crust). Lay half the strips across the pie horizontally. Weave the remaining strips vertically through, in an over/under pattern. Use a fork to press the strips down into the bottom crust along the edges of the pie plate.
  • Place aluminum foil over the pie, with a circle cut out of the center so that only the edges of the crust are covered. Bake at 400 degrees for 20 minutes covered, then remove the foil and bake for another 20 minutes (for about 40 minutes of total cooking time), until the pie crust is golden brown and cooked through.
  • Let the pie cool completely before eating. Enjoy!


  • If you cut the pie before it has cooled, the filling will still be a bit runny. It’s fine to eat, but the filling will set better if allowed to cool!
  • This pie is a bit tart, allowing the flavors of the cranberry and rhubarb to shine through. If you prefer a sweeter pie, increase the sugar to 1 cup.
  • I recommend cooking the pie on the center rack. On a rack below that, place a baking sheet to catch any drips just in case your filling spills over (I’ve never had this happen, but it’s always a good idea just in case!).
Nutrition Facts (approximate per serving): 313 calories, 13 g fat, 6 g saturated fat, 265 mg sodium, 50 g carbohydrate, 1.5 g fiber, 20 g sugar, 2.5 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 7%, Potassium: 3%
Keyword cranberry rhubarb pie, rhubarb cranberry pie

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An overhead shot of a rhubarb cranberry pie.

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