A timeless dessert that never goes out of style, Classic Rhubarb Pie with a Lattice Crust is a celebration of sweet-tart flavor and rustic charm. Made with simple ingredients and an eye-catching golden lattice topping, this pie is perfect for spring and summer gatherings, or any time you want to impress with a homemade treat.

Why You’ll Love This Recipe

This rhubarb pie offers the ideal balance between tart and sweet, encased in a flaky, buttery crust. The lattice design not only adds a beautiful finish but also allows steam to escape, helping the filling set just right. Whether you’re familiar with rhubarb or trying it for the first time, this dessert showcases its bright, tangy flavor in the best possible way. It’s also a versatile recipe—easy enough for a weekend bake and elegant enough for a special occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 pie crusts (chilled for at least 30 minutes)
3 1/2 cups chopped rhubarb (fresh or thawed if frozen)
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon salt
1 egg
1 tablespoon water

directions

Preheat the oven to 400°F (200°C).
Roll out one pie crust into a 12-inch circle on a lightly floured surface. Place it into a 9-inch pie plate, trimming the edges to leave a 3/4-inch overhang. Refrigerate for 30 minutes.
In a bowl, mix chopped rhubarb, sugar, flour, lemon juice, and salt until well combined. Pour this filling into the chilled bottom crust.
Roll out the second crust into a 12-inch circle. Cut it into ten 1/2-inch wide strips using a pastry cutter or knife.
Lay five strips horizontally across the pie. Fold back strips 2 and 4, lay a vertical strip in the center, and unfold. Continue weaving the lattice by alternating the folded strips and adding vertical strips until the lattice is complete.
Trim excess dough and fold the bottom crust over the lattice ends. Crimp or flute the edges as desired.
Beat the egg with water and brush over the lattice crust.
Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for another 30–35 minutes, until the filling is bubbly and the crust is golden. Cover the edges with foil if browning too quickly.
Cool the pie before serving to allow the filling to set properly.

Servings and timing

Servings: 8 slices
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Calories: 295 kcal per slice

Variations

Strawberry-Rhubarb Pie: Replace 1 1/2 cups of rhubarb with sliced strawberries for a sweeter twist.
Spiced Rhubarb Pie: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the filling for a warm, spiced flavor.
Crumble Topping: Skip the lattice and top the pie with a brown sugar crumble for a more rustic look and texture.
Gluten-Free: Use a gluten-free pie crust and flour alternative.
Vegan: Use a vegan pie crust and substitute the egg wash with plant-based milk.

storage/reheating

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in the oven at 300°F (150°C) for 10–15 minutes or in the microwave for about 30 seconds. The crust will be crispier when reheated in the oven.

FAQs

What does rhubarb taste like?

Rhubarb has a tart, slightly sour flavor. When sweetened and baked in a pie, it develops a unique balance of tang and sweetness.

Can I use frozen rhubarb?

Yes, thaw it completely and drain any excess liquid before using in the filling.

How do I keep the bottom crust from getting soggy?

Chilling the crust before baking helps. You can also sprinkle a thin layer of flour or cornstarch on the bottom before adding the filling to absorb moisture.

Why is my rhubarb pie runny?

If the pie hasn’t cooled fully, the filling may not be set. Let it rest for at least 2 hours before serving.

Can I make the pie ahead of time?

Yes, the pie can be baked a day in advance and stored at room temperature or refrigerated.

Do I need to peel rhubarb?

No, peeling rhubarb is not necessary unless the stalks are particularly tough or fibrous.

What kind of sugar is best for rhubarb pie?

Granulated white sugar is standard, but you can substitute some with brown sugar for a deeper flavor.

Can I use store-bought pie crusts?

Absolutely. While homemade crusts add flavor, store-bought crusts work well and save time.

How do I achieve a golden-brown crust?

Brushing the crust with an egg wash (egg beaten with water) before baking will give it a glossy, golden finish.

Is rhubarb toxic?

Only the stalks are edible. The leaves are toxic and should be discarded immediately.

Conclusion

Classic Rhubarb Pie with a Lattice Crust is a nostalgic and elegant dessert that brings out the best of rhubarb’s vibrant flavor. With its flaky, buttery crust and eye-catching lattice top, this pie is ideal for both casual and festive occasions. Whether you’re a seasoned baker or new to working with rhubarb, this recipe offers a reliable, delightful result that’s sure to be remembered.

Classic Rhubarb Pie with a Lattice Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic rhubarb pie with a sweet-tart filling and a beautiful lattice crust. This vintage-style dessert features fresh rhubarb encased in a buttery, flaky shell, perfect for spring and summer gatherings.

Author: Mari
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

2 pie crusts (chilled for at least 30 minutes)
3 1/2 cups chopped rhubarb (fresh or thawed if frozen)
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon salt
1 egg
1 tablespoon water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll out one pie crust into a 12-inch circle. Fit it into a 9-inch pie plate and trim edges, leaving a 3/4-inch overhang. Refrigerate for 30 minutes.
In a bowl, mix rhubarb, sugar, flour, lemon juice, and salt until well combined. Pour the mixture into the chilled pie crust.
Roll out the second crust into a 12-inch circle. Slice into ten 1/2-inch wide strips.
Lay five strips horizontally across the pie. Fold back strips 2 and 4 halfway. Lay one vertical strip down the center. Unfold strips 2 and 4.
Fold back strips 1, 3, and 5. Lay another vertical strip 3/4 inch away. Unfold again. Repeat to complete the lattice.
Trim excess dough and fold bottom crust edge over the ends of the lattice. Crimp or flute edges as desired.
Beat the egg with water and brush over the lattice crust.
Bake for 20 minutes, then reduce oven to 350°F (175°C) and bake another 30–35 minutes until filling is bubbly and crust is golden. Cover edges with foil if needed.
Cool before serving to allow filling to set.

Notes

Use fresh or properly thawed rhubarb to avoid excess moisture.
Chilling the crust helps prevent shrinking during baking.
Lattice crust allows steam to escape and gives a classic look.
Cover crust edges with foil to prevent overbrowning.

Nutrition

Serving Size: 1 slice
Calories: 295 kcal
Sugar: 27 g
Sodium: 125 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg