Classic Rhubarb Pie with a Lattice Crust
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
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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
- Cuisine: Dessert, Pie
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
Nutrition
- Calories: 371kcal
- Sugar: 51g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 4mg
Love how perfectly the lattice turned out! I can never get it that pretty. Great job 🙂
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!
Haven’t had any rhubarb desserts this year yet…wish I could have one slice of your gorgeous pie!
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! 🙂
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 😛 )
We have to have at least one rhubarb pie each year! Really good stuff:@)
That’s a beautiful thing! In fact, it’s perfect. You had me at rhubarb lol!
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!
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!
Classic and definitely one of the best pies! Oh I would love a slice 🙂
I love rhubarb pie! It’s so nice to let the flavor of it shine through without strawberries or custard as you say.
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 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 🙂
The pie looks delicious. I love desserts with rhubarb. Simple pies like this are the best.
One of my absolute favorites! This pie looks like perfection.
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 )
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.
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 🙂
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.
Oh this looks too gorgeous Liz. Rhubarb is just one of my all time favourites
Such a beauty, your lattice top is gorgeous!
Pie perfection Liz! I must admit that I’ve never had the pleasure of this classic pie but am ready to try it.
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!
Very good old fashion recipe. Had lost my grandma’s and this reminds me of it. Thank you
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!
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.
what a beautiful pie Liz! love that crust and fancy top. perfect!
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.
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.
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You’re a baking wizard my dear! I could legit eat about 5 slices of this rhubarb pie – YUM!
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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..)
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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 🙂
Such a delicious rhubarb pie, where the rhubarb flavor truly shines!
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An absolutely perfect classic recipe!
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I love using rhubarb in anything I can when it’s in season so this is exactly what I need!
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I love EVERYTHING rhubarb!
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MMMMMmmmmm, nothing better than a fresh baked pie and ’tis the season for rhubarb!
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Love rhubarb pie, and this looks amazing
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