I grew up with a big rhubarb patch in our backyard. On occasion, my mom would surprise us with this Classic Rhubarb Pie with a Lattice Crust. Double crust, no custard, just plain delicious!
Childhood memories come pouring back with each tasty bite of this rhubarb pie. A simple filling highlights the true flavors of this fabulous spring vegetable!
Classic Rhubarb Pie with a Lattice Crust
We had loads of rhubarb and rhubarb sauce also appeared in our fridge in the summer. I’ve mentioned before that my mom wasn’t much of a dessert maker, but my sisters and I swooned when she did succumb and bake up something special (my dad claimed not to care for sweets, but he definitely indulged!).
Rhubarb bread is definitely a fond memory, and I adore rhubarb muffins, too. Dorie Greenspan’s Rhubarb Upside Down Cakes are darned irresistible, too. But one of my favorite memories was when she’d 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!
A Lattice Topping
If I’m using a good pastry recipe, a lattice topping 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 with coarse sugar for a beautiful finish for this classic rhubarb pie.
I start by laying a strip of crust down the center, then a second strip perpendicular, crossing in the center. I continue to add strips in each direction, folding up and down those strips in their path allowing me to weave a lattice. 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 buttery, flaky homemade pie crust.
What is Rhubarb? A Fruit or a Vegetable?
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. 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!
You May Need:
More Incredible Summer Fruit Pies from Some of My Favorite Blogs:
- Blueberry Peach Pie from Sally’s Baking Addiction
- Patriotic Stars and Stripes Pie from That Skinny Chick Can Bake
- Peach Pie from Two Peas and Their Pod
- Strawberry Cream Pie from That Skinny Chick Can Bake
- Cherry Pie from Gimme Some Oven
- Freeze and Bake Blueberry Pie from That Skinny Chick Can Bake
- Mini Raspberry Pies from Dessert for Two
Classic Rhubarb Pie
A classic rhubarb pie from my childhood topped with a beautiful, woven lattice crust.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 servings 1x
- Cuisine: Dessert, Pie
- 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)
- 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.
- Calories: 371kcal
- Sugar: 51g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 4mg