National Rhubarb Pie Day Date in the current year: January 23, 2024

The term “rhubarb” refers to several species of plants from the genus Rheum whose fleshy stalks are consumed as food. Even though culinary rhubarb is generally considered a vegetable, it typically has the same culinary use as fruit, i.e. used in pies, tarts, crumbles, and other desserts. Since rhubarb stalks have a very tart taste, they are commonly cooked sugar and/or combined with sweeter-tasting fruits.

Rhubarb pies are believed to have originated in England sometime in the 18th century, when sugar became more widely available. The plant made its way to the United States in the early 1770s, when Benjamin Franklin allegedly sent rhubarb seeds from Scotland to Pennsylvania. Soon it became a common vegetable in New England and a popular pie filling in the Great Plains and Midwest regions, where fresh fruits weren’t always readily available.

By the 19th century, rhubarb was nicknamed “pie plant” in American cookbooks due to its common use in pies. In the United States, rhubarb pie is a common dessert, especially in New England cuisine. It is also popular in Canada, since rhubarb can survive in cold climates.

Rhubarb pie is usually prepared with a bottom crust and with or without the top crust. The filling is usually made by stewing diced rhubarb with a large amount of sugar to balance its intense tartness, although some recipes call for fresh rhubarb. Rhubarb may also be combined with various fruits; strawberry rhubarb pie is especially popular in the United States. Rhubarb pie is often served with whipped cream or a scoop of ice cream.

Even if you’re not an experienced baker, you can rather easily make a rhubarb pie using ready-made pie crust. Start with preheating your oven to 375 °F and thawing the bottom and top pie crusts if frozen. Transfer the bottom crust into a 9-inch pie pan, gently pressing the dough into the bottom and up the sides of the pan. Whisk 1 large egg and 1 tsp water, and brush the crust with an even layer of the mixture; don’t use all of the egg wash, you’ll need it later. Refrigerate the crust.

Chop 1 ½ pounds rhubarb (about 6 stalks). Toss the chopped rhubarb, ¾ cup granulated sugar, ¼ cup cornstarch, ½ tsp ground cinnamon, and ¼ tsp salt in a large bowl until well-combined. Transfer the filling, including any liquid, into the crust. Unroll the top crust and make plenty of vent holes in it. Transfer the crust over the filling and seal the edges. Brush the top and edges of the pie with the remaining egg wash and sprinkle with coarse sugar. Bake the pie for 40 to 45 minutes and let it cool for several hours before serving.

The origins of National Rhubarb Pie Day are unclear, but there is no doubt that this delicious dessert deserves to be celebrated. You can observe the holiday by baking a rhubarb pie at home or picking it from your favorite bakery, hosting a pie bake-off for your friends and family, and sharing your favorite rhubarb pie recipes on social media with the hashtags #NationalRhubarbPieDay and #RhubarbPieDay.

It should be noted that strawberry rhubarb pie has its own holiday, National Strawberry Rhubarb Pie Day. It is celebrated annually on June 9, during the strawberry season.