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Apple Rhubarb Pie – Skillet Recipe

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Apple Rhubarb Pie Recipe is the perfect blend of sweet and tart. This Cast Iron Skillet pie nestles fresh fruit and flaky crust over a layer of buttery caramel.

Top down view of an apple rhubarb pie baked in a cast-iron skillet sitting over a red napkin. Fresh apples are in the background and an antique pie server in the front.

By baking this Apple Rhubarb Pie in a cast-iron skillet, people can only anticipate how amazing all of the layers bake together. 

This old-fashioned rhubarb pie has been given a makeover by adding fresh delicious apples, and a layer of caramel under a flaky crust. 

Warmed and under a spoon of creamy ice cream are what dreams are made of. 

When I was a child, my sister and I played outside all day long. We lived in a small community so could go just about anywhere our legs could take us.

We often stopped and picked fruit from trees to snack on or we would dare each other to eat raw rhubarb.

Top down view of an apple rhubarb pie baked in a cast-iron skillet sitting over a red napkin. Fresh apples are in the background.

My mouth puckers up just thinking about it, but who could turn down a dare? I would have picked it by the barrels if someone would have made me a Rhubarb Apple Pie!

I just love cooked rhubarb. Specifically, in a rhubarb pie. I found some gorgeous rhubarb at the farmers market and couldn’t resist.

How to choose Rhubarb

Fresh sliced rhubarb in a white bowl with stalks of rhubarb on an antique tray.

Rhubarb is in season in the Midwest beginning in April for about 8 to 10 weeks. However, some plants continue producing throughout the summer.

You can tell the rhubarb is ripe when the stalks are 12 to 18 inches long and the stalks are firm, crisp, and have shiny skins according to One Green Planet.

Avoid choosing rhubarb that is soft, limp, or contain blemishes.

Rhubarb, once picked, can dry out quickly. It’s best to store fresh rhubarb stalks in a sealed plastic bag in the refrigerator. Don’t cut them until you’re ready to use it.

If you can’t use the fresh rhubarb immediately, you can cut it and freeze it in an air-tight container.

Rhubarb is another ingredient that John was convinced he didn’t like. He must have taken the dare too.

This pie busted that myth. I knew he would never go for a rhubarb pie. We love strawberry rhubarb pie and knew that apples and rhubarb could be a winning combination too.

Pin this amazing Skillet Apple Rhubarb Pie Recipe!

Top down photo of a slice of apple rhubarb pie on a white plate. An antique fork sits on the side of the plate. A partial view of the baked pie in a cast-iron skillet sitting over a red napkin is in the background. The title "Apple Rhubarb Pie Cast Iron Skillet recipe" runs across the top.

Apple Rhubarb Pie Ingredients

  • Apples – I like using a firm apple.
    • My choices (from where I live) are Braeburn, Granny Smith, and Jonathans. I’ve also used Fuji.
  • Rhubarb – I prefer fresh, but frozen will work too.
    • Thaw the rhubarb and dab it with a paper towel. Frozen rhubarb can lose moisture but works in this recipe because of the moisture in the apples.
  • Sugar – White granulated sugar.
    • We find the amount of sugar in this recipe compensates for the tartness of the rhubarb. You can add or eliminate as much as 1/4 cup.
  • Butter – Unsalted
    • We don’t use butter substitutes. Real butter is so much better.
    • You can use salted butter since no additional salt is added to the recipe.
  • Flour – All-purpose flour thickens the Apple Rhubarb Pie filling.
  • Brown Sugar – We use Dark Brown Sugar but you can use what you prefer.
    • We find that it has a deeper molasses flavor and is less dry. Light brown sugar actually has more white sugar in it.
  • Cinnamon -This recipe has a reasonable amount in the recipe but when it comes to cinnamon we’re unreasonable and will end up adding a lot more.
  • Egg – We use grade A for consistency.
  • Pie Crusts – You can use your own favorite recipe or buy one.
    • We don’t judge. we love my own pie crust but will buy one if we want a pie but don’t feel like making a crust.
Top down photo of a slice of apple rhubarb pie on a white plate with an antique fork sitting next to it. A partial view of the whole pie in a cast-iron skillet is in the background sitting on a red napkin over a wooden background.

We decided to use the same method as my skillet apple pie. That pie was simple to put together and makes clean up so easy.

I’d rather eat pie than cake. Here are a few of our favorite recipes

Why bake the pie in a cast-iron skillet?

We love the way pies bake up in cast iron. The heat just bubbles that caramel layer and cooks the crust right into it.

You can use a 9” or 10” cast-iron skillet. Any baked pie can actually be baked in cast iron.

If you have a newer cast-iron skillet, make sure that it’s seasoned properly before you use it.

The bottom crust that is placed over melted butter and brown sugar before it’s baked adds an amazing caramel layer to this Rhubarb Apple Pie.

It gives this pie a buttery sweet foundation. The sweetness of the apples and brown sugar in contrast with the tang of the rhubarb is a wonderful combination.

  • Melted brown sugar and butter in the bottom of a cast iron skillet
    Brown Sugar & Butter
  • Cast Iron skillet lined with a rolled pie crust
    Top with bottom crust
  • Pie crust dusted with sugar and sliced to vent the apple pie it covers in a cast iron skillet
    Apply sugar and vent.

How to make an Apple Rhubarb Pie

  1. Melt the butter in a cast-iron skillet. Add the brown sugar and stir until melted or 1 to 2 minutes. Set it aside to cool. (See tips)
  2. Combine the apples and rhubarb in a large bowl. Add white sugar, flour, and cinnamon. Stir to coat the fruit.
  3. Lay a bottom crust over the cooled brown sugar and butter in the cast iron skillet. Add the fruit mixture. Top with the top crust and crimp the sides.
  4. Apply an egg wash and sprinkle of sugar to the top. Cut 4 to 6 slits into the top crust to allow the baking pie to steam.
  5. Bake.

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Rhubarb Apple Pie tips:

  • Let the caramel cool before topping with the crust or it will just melt into the caramel.
  • Depending on how deep your cast-iron skillet is, your bottom crust will not come entirely up the bottom and up the sides of the pan.
    • Don’t worry about tucking the top crust into the bottom crust. We crimp the edges of the top crust so everyone gets that nice contrast of the flaky crust with the filling and caramel layer. 
  • Our egg wash uses both the yolk and white mixed with a teaspoon of water and whipped together.
    • Many egg washes use only the white, but I’ve found the crust browns more golden by using both.
    • What eggwash we have left are cooked up for our pup. She loves them.
  • Add the egg wash and quickly follow with the sugar.
    • If the wash dries, the sugar will not adhere or cook onto the crust and just falls off.
    • We like turbinado sugar. It’s a coarser sugar that adds a nice crunch to the top of the pie.
  • Don’t try and serve the pieces in slices. Grab a big ole spoon and put it under a layer of ice cream. I dare anyone to complain!

Don’t have time to make it now? Pin it for later!

2 photo collage for Pinterest. The bottom photo is of a top down view of an apple rhubarb pie baked in a cast-iron skillet sitting over a red napkin. The top photo is a slice of the pie on a white plate. The title "Apple Rhubarb Pie Cast Iron Pie Recipe" runs between the photos.

This pie was juicy, and when we sliced it, thick juices ran. That wasn’t a problem for us, especially when spooned over that scoop of ice cream…ok, make that two scoops of ice cream!

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I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Top down view of a apple rhubarb pie baked in a cast-iron skillet sitting on a red napkin. Fresh apples sit in the background.
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5 from 2 votes

Apple Rhubarb Skillet Pie

Apple Rhubarb Pie Recipe is the perfect blend of sweet and tart. This Cast Iron Skillet pie nestles fresh fruit and flaky crust over a layer of buttery caramel.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 10
Author Hostess At Heart

Ingredients

  • 2 cups apples sliced 1/2″ thick
  • 2 cups rhubarb diced 1/2″ thick
  • 1 tsp ground cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup butter
  • 1 tbsp flour
  • 1 cup brown sugar firmly packed
  • 1 pie crusts package refrigerated or homemade
  • 1 egg whipped with 1 tsp water
  • 2 tbsp turbinado sugar

Instructions

  • Preheat oven to 350°F, and place a baking sheet on the lowest rack to catch any drips from the pie.
  • Melt butter in a 10-inch cast-iron skillet over medium heat; add the brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat and allow to cool slightly.
  • In a large bowl, add the sliced apples,diced rhubarb, cinnamon, flour, and granulated white sugar. Stir to combine.
  • Place 1 pie crust in a 10" cast-iron skillet over the brown sugar mixture. Spoon the fruit mixture over pie crust, and top with remaining pie crust.
  • Whisk the egg with 1 tsp of water until no longer thick. Brush the top of pie crust with the egg wash. Immediately sprinkle the top of the crust with 2 tablespoons granulated or turbinado sugar. Cut 4 or 5 slits in top for steam to escape.
  • Bake at 350F for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes if the pie is becoming excessivly brown.
  • Cool on a wire rack 30 minutes before serving.

Notes

  • Let the caramel cool before topping with the crust or it will just melt into the caramel.
  • Depending on how deep your cast-iron skillet is, your bottom crust will not come entirely up the bottom and up the sides of the pan. 
    • I don’t worry about tucking the top crust into the bottom crust. I crimp the edges of the top crust so everyone gets that nice contrast of the flaky crust with the filling and caramel layer. 
  • My egg wash uses both the yolk and white mixed with a teaspoon of water and whipped together.
    • Many egg washes use only the white, but I’ve found the crust browns more golden by using both.
    • What eggwash I have left I cook up for my pup. She loves it.
  • Add the egg wash quickly followed by the sugar.
    • If it dries, the sugar will not adhere or cook onto the crust and just falls off.
    • I like turbinado sugar. It’s a coarser sugar that adds a nice crunch.
  • Don’t try and serve the pieces in slices. Grab a big ole spoon and put it under a layer of ice cream. I dare anyone to complain!

Nutrition

Calories: 333kcal | Carbohydrates: 52g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 147mg | Fiber: 1g | Sugar: 41g | Vitamin A: 320IU | Vitamin C: 3.1mg | Calcium: 49mg | Iron: 0.7mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

I’m definitely a pie lover, are you? This Apple Rhubarb pie recipe is one of my favorites. Do you have a favorite Pie? Please share in the comments below.

Comments

  3. Jeff the Chef says

    I don’t know if I’ve ever had rhubarb and apple together, but it sounds like a nice combination. Your crust looks fantastic!

    Reply

  4. Lynz Real Cooking says

    I saw rhubarb in the store a few months ago and I wanted to make a pie! I will save this recipe I love the apples and rhubarb!

    Reply

    • Julie Menghini says

      Thank you! If you make it, you will want to add about 4 tablespoons of flour. I only used one, but it could have used more.

      Reply

  7. KCole's Creative Corner says

    I bet that apple and rhubarb is such a great combination! I’ve never tried rhubarb, but I can imagine that it would be delicious in this pie! Especially with all of that sweet brown sugar! Thanks for sharing, Jullie!

    Reply

    • Julie Menghini says

      You are always so darned sweet. This pie is definitely a keeper. Make sure you cook that rhubarb with plenty of sugar or you will be puckering up big time! 🙂

      Reply

  8. Justine @ Born and Bred in Brooklyn says

    Amazing, as usual! I’ve just got my first cast iron skillet and making a pie that has a buttery, sugary base sounds like a delicious treat to make! Thanks for sharing 😀

    Reply

  9. Kaila says

    I’m so glad that someone else is using apples this week! We just picked our first apples of the season! I love the combination of flavors with the rhubarb. It sounds and looks superb!

    Thank you so much for bringing this pie to the fiesta this week! I’m sure it’ll be gone in a heartbeat. Happy FF, and have a fabulous weekend!! 🙂

    Reply

  11. nancyc says

    This pie sounds so good–I love that it’s baked in a skillet! Great idea to combine apples and rhubarb, Julie!

    Reply

  13. Sarah 'n Spice says

    Yum, Yum, Yummy, Yum! Apples and Rhubarb, two of my favorite pies, combined together in a skillet, SOLD!

    Reply

  14. cookingwithauntjuju.com says

    Rhubarb and apples sounds yummy! I have a Lodge cast iron skillet and don’t use it enough, now I have another use for it 🙂

    Reply

    • Julie Menghini says

      Thank you Judi! I’ve started using mine more. I’ve got them from the old camping days. They are great but can be tough to pull out of the stove when full.

      Reply

  15. Shari says

    I have really never eaten rhubarb either, Julie! It seems like combined with apple I would like it. And considering it is inside crust with ice cream on the side, I’m sure I would! 🙂 Your pictures are gorgeous.

    Reply

    • Julie Menghini says

      Thank you so much Shari! Rhubarb is one of those ingredients that is transformed when cooked but you must add sugar. Enjoy your weekend!

      Reply

  16. Celebrating Sunshine says

    This pie looks amazing! I have to admit that I’ve never tried Rhubarb, but I’m sure that, mixed it with apples, it makes a delicious combination.

    Reply

  18. pattisj says

    The crust alone sounds delicious! I would never have thought to mix apples and rhubarb. Love the skillet, everything looks good in there!

    Reply

  19. skd says

    Your fingers churn some magic in the kitchen Julie. I am sure your husband likes Rhubarb now. the ice cream topping must have made it even more enchanting.

    Reply

  20. Jenny says

    I absolutely love rhubarb pie! I have never made it with apples–that sounds really good. Also, I have never made a pie in a skillet, but we do have a cast iron skillet….I will have to try that sometime!

    Reply

    • Julie Menghini says

      I had never tried apples either Jenny and really think it’s a keeper. My husband and I used to just take the cast iron skillets camping. We use it so much now. It does a great job crisping up hashbrowns or stirfrys too!

      Reply

    • Julie Menghini says

      You are such a sweetie Anna! These skillets are the bomb. You can do almost anything in them. I love breakfast casseroles in them too. Thanks for stopping by!

      Reply

  22. Salty Sweet Life says

    Julie this looks awesome! I’ll have to give this a try next spring when rhubarb is in season! Your photos are gorgeous, too! I’ve had to put my pie-baking on hiatus for a little while–it was 112 degrees, which means my oven is staying in the “off” position!

    Reply

    • Julie Menghini says

      112? That’s too hot for the oven! It is 72 here today and 91 tomorrow. Crazy. I loved these photos. It was one of those days where the sun cooperated. Just when I think I know what I am doing I turn out a some that look like doodoo. I think you should go for the frosty mug right now. I’ll wait for your works of art!

      Reply

      • Salty Sweet Life says

        Hehe–that’s what happens to me all the time! Well, I just bought some apples…hopefully, it won’t be too long before it cools down to 100 and I can bake again!

        Reply

  23. Quinn Caudill says

    Looks awesome Julie. Love the use of the skillet. Have a great week. BTW going to send you and email with a few questions.

    Reply

  24. Loretta says

    Yumm Julie, love rhubarb,and this looks like a gorgeous recipe. I need to invest in one of those skillets, it is so versatile.

    Reply

    • Julie Menghini says

      Thank you Loretta! We just love cast iron. It is heavy and can be tricky lifting it from the oven when it’s full. We inherited ours from his parents. They always took them camping. They can be cheaper in camping or outdoor stores than kitchen stores. Thanks for stopping dear girl.

      Reply

  25. Jess says

    Mmmmmm YUM, Julie this pie looks and sounds FANTASTIC! I’ve really been wanting to bake another pie lately and I think I’ve found a serious contender 🙂

    Reply

  27. tinywhitecottage says

    I love the sound of a skillet pie! What a wonderful recipe Julie. I’m keeping this one handy, I think I can still find rhubarb at the market.

    Reply

    • Julie Menghini says

      Thank you so much! You might even be able to find rhubarb in the freezer section of your grocery store? I saw them and was pretty pumped about it.

      Reply

  29. Johanne Lamarche says

    I’m so jealous you can still get rhubarb Julie! LOVE LOVE LOVE It! Like the fresh pairing with apples for a change. Your skillet crust looks so awesome!

    Reply

    • Julie Menghini says

      Thank you Johanne! I think I’ve just enjoyed my last pie (hear the whine?) I did see some in the freezer section of my grocery store but haven’t tried that.

      Reply

  31. Debbie Spivey says

    My husband claims to not like Rhubarb, but I just might could change his mine if I made this, Julie. Yum!!

    Reply

    • Julie Menghini says

      Our boys, maybe they will grow up one day? John is learning to trust me when I tell him he will like it. Thank you Debbie!

      Reply

      • Debbie Spivey says

        Ain’t that the truth?!? David tricked me into thinking last night’s Meatless Monday dish was bad… He really loved it but had Mr going. #badhuband

        Reply

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