Classic Rhubarb Pie
This Classic Rhubarb Pie with a Lattice Crust is a spectacular taste of summer that’s been popular for generations! With a double crust and no custard, it’s just plain delicious!
Childhood memories come pouring back with each tasty bite of this homemade Rhubarb Pie Recipe. I grew up with a big rhubarb patch in our backyard. We’d be thrilled when my mom would surprise us with a pie. The simple filling highlights the true flavors of this fabulous spring vegetable!
Why You Must Make
- If you’re lucky enough to have access to fresh rhubarb, this recipe for rhubarb pie is a perfect way to showcase this tart vegetable that’s treated like a fruit.
- It’s truly a taste of summer!
- There is nothing that can compare to the delightful balance of sweet and tart as well as a rhubarb pie!
Reader Endorsement:
From Patti via Pinterest: It came out perfect! It was hard to wait for it to set but necessary. I used the tip on egg washing the bottom crust and loved how it came out! This recipe is a keeper.
More Rhubarb Inspiration
One of my favorite memories was when my mom would bake up a classic rhubarb pie. Flavored with just sugar and a touch of butter, it was pure rhubarb ecstasy! No custard to muddy up the sheer gloriousness of this summer fruit!
- Rhubarb Crisp from The Recipe Rebel
- Rhubarb bread
- Rhubarb Muffins
- Dorie Greenspan’s Rhubarb Upside-Down Cakes
How to Make a Lattice Topping
If I’m using a good pastry recipe, a lattice crust is a fun twist for the top crust. Built-in air vents and a gorgeous presentation. I brush the lattice with some heavy cream and sprinkle it with coarse sugar for a beautiful finish for this classic rhubarb pie.
- Start by laying a strip of crust down the center, then a second strip perpendicular, crossing in the center.
- Continue to add strips in each direction, folding up and down those strips in their path allowing for an attractive lattice pie crust.
One of my dear friends commented with her first bite, “This is definitely not Pillsbury.” Though store-bought crust is wonderful in a pinch, there is nothing better than a buttery, flaky homemade pie crust.
I’ve referenced Simply Recipes’ post on How to Make a Lattice Crust in the past as Elise’s photos demonstrate the technique much better than I could explain.
Expert Tips
- PRO-Tip: If you’re worried about a soggy crust, here’s a quick trick. Whip together an egg and 1 teaspoon of water to make an egg wash. Brush over the bottom crust before adding the filling. It will add a barrier as it cooks.
- PRO-Tip: Leftover egg wash can be painted on the lattice crust to assist with browning. Plus, you can sprinkle with coarse sugar to give the top some sparkle since the wash makes the lattice sticky.
- Place a rimmed baking sheet in the oven as it preheats. Place the pie on the baking sheet to catch any juices that bubble out of the pie.
- The hot baking sheet will also help set the bottom crust by providing direct heat.
- If you’re not sure if your pie is done, look for pink juices to be bubbling from the openings in the lattice.
- Cool the pie for at least 3 hours before slicing. This will allow the filling and juices to set up.
- Frozen rhubarb can be used, just defrost first.
- PRO-Tip: To make a Strawberry Rhubarb Pie, just decrease the rhubarb to 3 cups and add 2 cups of strawberries, cut in half or thick slices.
- You can add 1/4 teaspoon of cinnamon to the rhubarb mixture if that appeals to you!
- Also, you can top the pie with a solid crust instead of making a lattice. Just cut a few vents for steam to escape.
Frequently Asked Questions
Rhubarb is officially classified as a vegetable as it is the stem of the rhubarb plant. Like celery stalks, stems are vegetables. As a vegetable, rhubarb is far from sweet so more sugar is needed than in the average pie or you’d be puckering with every bite.
But we treat these rhubarb stems, which range from green to red in color, as a fruit as it’s used in recipes for pies, tarts, cakes, muffins, and even ice cream toppings. And please note that only the stems are edible as the rest of the plant is poisonous. They contain oxalic acid and other toxic substances. I got a lot of grief when I posted my rhubarb muffins with some of the stems and leaves in the background. Mind you, I wasn’t suggesting you eat them raw or cooked!
Rhubarb cooked by itself is very tart, like a sour green apple. But balancing the tartness with the perfect amount of sugar makes rhubarb a favorite ingredient for spring and summer desserts.
It’s not necessary, but if you feel your stalks are stringy or tough as you cut them, you can take a knife or vegetable peeler to remove some of the skin and strings. Preparing rhubarb for pie mainly consists of washing it and chopping it.
Rhubarb and other fruit-only pies are fine to store at room temperature for up to 2 days. Longer than that, place your pie in the refrigerator for up to 3 more days. You may want to gently warm up a slice in the microwave to get the chill off before eating.
If your rhubarb pie filling contains custard, it must be refrigerated to prevent bacteria from growing due to the perishable nature of a custard. This pie can also be frozen for up to 3 months. Defrost overnight in the refrigerator.
Yes. Only pull (don’t cut) a few stalks from each plant. Removing all stalks will leave the plant without the ability to get energy from the sun to prepare for next year’s crop. And make sure to remove the toxic leaves before slicing the rhubarb.
You May Also Like:
- Strawberry Cream Pie
- Freeze and Bake Blueberry Pie
- Blueberry Peach Custard Pie
- Peach Crumb Pie
- Simple Strawberry Pie
- Plus, if you’re looking for a pie crust with butter and shortening, check out this terrific Pie Crust Recipe. And my Rhubarb Bars are phenomenal, too!
- Pie Recipes
- Dessert Recipes
Classic Rhubarb Pie Recipe
A classic rhubarb pie from my childhood topped with a beautiful, woven lattice crust.
Ingredients
- 6-8 tablespoons flour
- 2 cups sugar
- 1 tablespoon butter, cut into pieces
- 4 cups chopped rhubarb
- 1 double crust pie crust recipe* (or store bought)
Instructions
- Preheat the oven to 450º.
- Mix together the flour and sugar in a large bowl. Add rhubarb and toss to combine.
- Roll out your bottom crust and place in a pie plate. Add the rhubarb to the pie plate and dot with butter. Roll out the top crust and either cut strips to weave or top with the whole sheet of dough.
- Trim edges and crimp the two crusts together. Cut some air vents in the top of the crust if you're not making a lattice top.
- Place pie on a baking sheet and bake for 10 minutes.
- Reduce heat to 350º and bake for 30-50 more minutes OR until the filling is bubbling in the middle. Cover edges with foil if the crust is browning too quickly during the baking.
Notes
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Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 345Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 104mgCarbohydrates: 70gFiber: 2gSugar: 51gProtein: 3g
63 Comments on “Classic Rhubarb Pie”
Just made this. It’s still in the oven. Just realized I forgot to dot the butter in ☹️. Seems I’m always making mistakes when I cook/bake recently. Very frustrating. I assume it will be okay but just not quite the same 😭😭.
I’ve done that, too, Ken! It should still be yummy—a little scoop of vanilla ice cream will help 🙂
Oh my this is my kind of pie, it looks amazingly delicious plus it’s loaded with stuff we want! The crisp texture outside and the tasteful inside is just so perfect! Loved it!
Perfect recipe! My Mom passed last summer and my Dad’s rhubarb came in and he wanted my Mom’s pie. Of course she made it from the recipe in her head and my Dad said this was just like Mom’s! Thank you! Huge hit!
Oh, I’m so glad, Christine! This pie brings me memories of my mom, too. I’m sorry for your loss. xo
Does it make a difference on the color – bright red, light red, pinkish or even white?
Great question, Janet. Different varieties of rhubarb come in different colors. I always look for red so the pie has a nice color. They all should make a tasty pie as long as they weren’t harvested too early.
I am really up for rhubarb pie, Liz. Thanks for the encouragement. We also had a patch when I grew up in Manchester. Heck, it was in every alley. I had a huge patch in our garden in Aspen. So, I was so spoiled. It’s hard to find. Sometimes Whole Foods has a few stalks.
As a kid, I didn’t like rhubarb, but I love it now. This is the prettiest tart ever.
Definitely a classic and you certainly do it justice. I could easily eat half of your pie in one sitting. Unfortunately, my husband needs strawberries with his rhubarb.
Ooo I’m seeing so many rhubarb ideas lately, and I’m so jealous! It’s not so easy to find fresh rhubarb In our stores, and it doesn’t grow well in our backyard either (Last summer we got our first decent rhubarb I August haha) This pie looks so beautiful and elegant – delicious classic!
Thanks for sharing! What a perfect summer dessert! How far ahead of time can I make it?
I think for the best results, I’d make it the day before or the early in the day you plan to serve it. It will be fine for 3-4 days, but fresher is always best 🙂 Enjoy!
This looks so good! Do you use this crust for any other recipes?
You can use this crust for any other pies that call for a pastry crust! Enjoy!
Can you use frozen rhubarb if fresh rhubarb is not readily available?
Hi, Taylor,
Yes, using frozen rhubarb will work well. Add the rhubarb frozen, removing any ice crystals first. Add the larger amount of flour, and maybe even an extra tablespoon as frozen fruit tends to give off some extra juice as it cooks. Hope you enjoy; this is one of my favorite pies 🙂
Such a delicious pie! I make this every summer!
What wonderful childhood memories behind this recipe! And the pie is out of this world amazing!!
My favorite way to use rhubarb! Tastes incredible.
Just made this with the first rhubarb of the year. The lattice crust and the sweet and sour rhubarb were a hit.
So good!
I love the lattice on this! Besides its beauty, it’s also delicious. Which is always a win in my book.
The crust was amazing! This pie is so great for summer!
This is our favorite Spring pie!!! It always comes out perfect!!
Love rhubarb pie, and this looks amazing
MMMMMmmmmm, nothing better than a fresh baked pie and ’tis the season for rhubarb!
I love EVERYTHING rhubarb!
I love using rhubarb in anything I can when it’s in season so this is exactly what I need!
An absolutely perfect classic recipe!
Such a delicious rhubarb pie, where the rhubarb flavor truly shines!
Made two of these pies earlier today with my first crop of rhubarb from my plot. It is absolutely DIVINE. Had one slice warm from the oven still and thinking I might need another for dessert with some custard later.
Five star recipe will be making this for years to come! Although mine doesn’t look so pretty.. (but I posted on my blog anyway! Rustic right..)
Chrissy, I’m SO happy this was a hit! Thanks so much for taking the time to let me know. Will check out your post 🙂
You’re a baking wizard my dear! I could legit eat about 5 slices of this rhubarb pie – YUM!
Oh, I can so remember the times my mom baked her rhubarb pie! It was such a wonderful treat and a bite of this pie would surely bring me back to my childhood. And according to my mom, your pie is made just the right way with just a little sugar and rhubarb in all its goodness.
Love that lattice crust too as it always makes a pie look so elegant.
Just like my Mom’s. I don’t see rhubarb in the stores in Colorado yet but I am definitely putting this on my to-make list. Mom didn’t do lattice but the rhubarb was the real deal. No custard. Thanks for the memory.
what a beautiful pie Liz! love that crust and fancy top. perfect!
All of my sons really love rhubarb and they don’t want it with strawberries so this pie recipe is perfect for them. Pinning for when the rhubarb comes into season.
This just shouts summer and so reminds me of a favorite friend that grew it in her backyard. Every year she would send us a pie. This brought back so many memories thanks Liz!
Very good old fashion recipe. Had lost my grandma’s and this reminds me of it. Thank you
This pie looks just amazing! I’ve never had plain rhubarb pie, only with strawberries, but I clearly need to change that soon. I love rhubarb so I can’t wait to try this! So glad you like my pastry recipe, thanks for the mention – appreciate it!
Pie perfection Liz! I must admit that I’ve never had the pleasure of this classic pie but am ready to try it.
Such a beauty, your lattice top is gorgeous!
Oh this looks too gorgeous Liz. Rhubarb is just one of my all time favourites
Your mother would be proud, Liz. You have definitely mastered the art of pie and her rhubarb. P.s. Thank you for the recipe..It’s David’s favorite…Thanks to the pies his mother made him as a child.
Your pie looks perfect Liz! I am yet to use rhubarb in my baking, but your post made me want to go out and buy some right away 🙂
I visited a master gardener’s garden this morning and was amazed how rhubarb is grown. Such a beautiful plant. Love, love your pie, the lattice is beautiful.
This is just beautiful Liz, definitely a summer dream dessert! Your mom sounds wonderful, even if she wasn’t a regular dessert maker. You’ve made up for that )
One of my absolute favorites! This pie looks like perfection.
The pie looks delicious. I love desserts with rhubarb. Simple pies like this are the best.
I am getting ready to make the pie, and I am very excited! Can you tell me once it is done, do you keep it in refrigerator or on counter if its not all eaten in a day? Also since rhubarb is not available year round (in TX we can buy it for what seems to be only a couple of weeks), is there a way that you can either make the pie and freeze it or freeze the rhubarb, to where it will still be good later on. Someone told me it does not freeze well. Thanks for the help and recipe!!
I keep it on the counter for the first day or so, then move it to the fridge after that to help preserve it. You can freeze an unbaked pie (wrap well), then defrost in the fridge the night before you bake, extending the baking time since it is cold. You can buy frozen rhubarb, so I think you can easily chop it and freeze it. I’d use the same process as for freezing berries. Put the chopped pieces on a sheet pan and let those freeze. When frozen, put enough for a pie into a ziplock freezer bag and keep frozen till you need it. I think that would be easier than freezing a whole pie 🙂
Used to be one of my favorite desserts….usually with strawberries in it. We used to grow rhubarb on our acreage in Calgary, Alberta, Canada. Now we can buy it frozen. I don’t think people here know what it is really. I have this feeling rhubarb would grow really well here. Your pie looks beautiful – so artistically done.
I love rhubarb pie! It’s so nice to let the flavor of it shine through without strawberries or custard as you say.
Classic and definitely one of the best pies! Oh I would love a slice 🙂
Hello Liz. What a beautiful seasonal pie! The classics are often the best. I’m afraid I would have to drown it in custard though… mmmm!
Thrilled to see a “just rhubarb” pie! It’s my all time favorite pie, and this is just like my mother use to make as well. Unfortunately, my husband needs some strawberries to tone done the tartness of the rhubarb so I don’t get a real rhubarb pie unless I buy it and that’s just not the same. There’s no way I would be able to find a delicious pie like the one you made here. Sitting here looking at your pictures and imaging the flavor. YUM!
That’s a beautiful thing! In fact, it’s perfect. You had me at rhubarb lol!
We have to have at least one rhubarb pie each year! Really good stuff:@)
It is beautiful, my friend! I always love pretty pies like this (although I’ve never actual had rhubarb pie! If I have pie it’s usually only pumpkin 😛 )
Oh, my my! This pie looks and sounds INSANELY good! Rhubarb tastes so GOOD, and I know it was just divine! I wouldn’t mind starting my day with this stunning looking pie! 🙂
Haven’t had any rhubarb desserts this year yet…wish I could have one slice of your gorgeous pie!
Great pie, Liz! I remember those rhubarb patches in the yard way back when and wish we had one now after seeing this. Bill and I love rhubarb pie and yours looks perfect! Sugar and butter is all it needs and your lattice crust puts it over the top goodness! Thanks!
Love how perfectly the lattice turned out! I can never get it that pretty. Great job 🙂