Classic rhubarb pie with a lattice crust is the ultimate summer dessert, combining the perfect balance of sweet and tart in every bite. This pie has been a beloved treat for generations, capturing the essence of summer with its vibrant rhubarb filling encased in a flaky, buttery double crust. With no custard to complicate the simplicity, this version lets the flavor of the rhubarb shine, creating a nostalgic and timeless dish that’s as comforting as it is delicious.
To make this classic pie, begin with fresh rhubarb, which offers a natural tartness that pairs beautifully with sugar. The rhubarb is chopped into small pieces and tossed with sugar, flour, and a bit of lemon juice to enhance its flavor and help thicken the filling. A dash of vanilla can also be added for a subtle richness that complements the tangy rhubarb.
The filling is then spooned into a homemade double crust, the first layer lining the bottom of the pie dish and the second forming the delicate lattice top. The lattice is not just for aesthetics, it also allows the filling to bubble up and become perfectly caramelized as it bakes. The crust is golden and flaky, providing the ideal contrast to the soft, sweet-tart filling.
Baked until the crust is crisp and golden, this rhubarb pie is best served warm, with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for summer gatherings, family dinners, or as a special treat when rhubarb is in season. Its simplicity is its charm, relying on quality ingredients and classic techniques to create something that tastes like home. This classic rhubarb pie with a lattice crust isn’t just a dessert, it’s a slice of tradition.
Ingredients
- 4 cups rhubarb fresh, sliced
- 1 1/3 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 egg beaten
- 1 pie crust double crust for 9-inch pie
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the rhubarb, sugar, flour, and salt. Stir until the rhubarb is well coated.
- Line a 9-inch pie plate with one pie crust. Fill with rhubarb mixture. Dot with butter on top of the filling.
- Cover with the second pie crust. Seal the edges and cut slits in the top to allow steam to escape. Brush top with beaten egg.
- Bake in preheated oven for 45 minutes or until crust is golden brown and filling is bubbly. Let cool before serving.
Nutrition
Not bad but I used frozen rhubarb instead. It was a little watery. Maybe fresh is better? 🤷♀️
Too much sugar for my taste. Could you make it less sweet? I want to taste the rhubarb more!
This rhubarb pie recipe is just what I’ve been looking for! Turned out perfectly. 😊
Looks yummy! But what if I don’t have rhubarb? Can I use apples instead?
I tried it too! It’s my new favorite pie. So delish! 😋
So easy to follow! The pie came out beautiful! Best dessert for my family dinner! 🍰
This pie is a timeless classic! My grandma used to make this every summer, and it’s just as good now!
I dunno about this. Rhubarb is kinda tart, right? How does it mix with all that sugar? Seems off.
Yum! This is THE BEST pie ever! My grandma used to make this. Brings back memories! ❤️
Super easy to follow! I was worried about the crust, but it was flaky and delicious! Will make again.
So glad to hear it! The crust can be tricky, but it sounds like you nailed it. Rhubarb pie is a favorite for a reason! 🍰
I think there’s too much sugar in this! My pie was like a sugary mess. Maybe less next time?
I dunno, why does everyone love rhubarb? It’s the weirdest fruit ever. Gave it a shot though, my pie was just okay.
Pretty tasty, but I think 1/4 cup flour felt low. The filling was a bit thin for me, and I ended up baking 10 minutes longer. Still ate it all though 😅
I made this yesterday, and everyone loved it! Even my picky daughter! Thanks for sharing!
Tastes great, but slicing the crust made a huge mess! I need to work on my technique. 😂
I don’t know why everyone loves rhubarb so much. This pie wasn’t for me. Too tart, maybe? I couldn’t finish a slice.
Rhubarb is an acquired taste for sure! I get that some people might find it too tart. Did you try adding more sugar or maybe some vanilla ice cream? That helps with the tang a bit!
Wait, isn’t rhubarb poisonous? Someone told me that once, am I baking poison? 🤔
I heard that too but it’s just the leaves that are toxic. The stalks are delish! 😋
Rhubarb is safe to eat when it’s cooked! Just make sure you don’t eat the leaves. Enjoy your pie! 😊
Rhubarb? Really? I honestly think it tastes like sour grass. Not for me.
Yum! So good! Best pie ever! Gonna make it again!
I totally agree! This pie is awesome! I just made it too and my family loved it!
I tried making this, but my crust burnt. Maybe I should’ve watched it more closely. 🙁
Rhubarb pie? Yuck! I think I’ll stick to apple pie. This recipe seems too complicated anyway. 🤔
Wait, isn’t rhubarb a vegetable? Why are we making a sweet pie out of it? Seems kinda weird to me.
Not my favorite dessert but my husband loved it. He says it tastes like his childhood.
Used frozen rhubarb and it still worked. Didn’t have sugar, put honey instead, was good too!
Frozen rhubarb? Really? I thought it should be fresh for the best taste. I guess I’ll have to experiment but I’m skeptical.
That’s great to hear! Using honey sounds like a delicious twist. Can’t wait to try it with frozen rhubarb! 🍰
I made this pie for my grandma’s birthday and she was so happy! The recipe is easy to follow. Will definitely make again!
This pie is absolutely amazing! The sweetness of the sugar balances out the tartness of the rhubarb perfectly. My family loved it!
I’m glad to hear you loved it! Rhubarb pie is definitely a family favorite! I’m gonna try it out soon.
So good! I added cinnamon to the filling and it gave it a nice touch! Thanks for the recipe!
I used sweetener instead of sugar. Still turned out great!
This pie is delicious! The balance of tartness from the rhubarb and the sweetness of the sugar is perfect. Will definitely make again.
I don’t know… rhubarb just seems weird to me. Can it be made with strawberries instead?
I made this last week and my family loved it too! Rhubarb pie is the best 😍.
This pie is just fantastic! The rhubarb is tart and the sugar balances it perfectly. Definitely a 5-star recipe!
Do I have to use fresh rhubarb? I used frozen and it was still pretty good! Thx for a great recipe!
Best pie! Made it twice already and it disappears in no time. Even my kids love it! 🍰
Yum! I added a bit of cinnamon to the filling for an extra kick. Everyone loved it at our family gathering!
Pie crust was hard to handle, but the filling was delish! Will maybe try a store-bought crust next time.
I totally get that! Pie crust can be tricky. I usually just buy mine too, makes it way easier! Glad you liked the filling though!
I followed the recipe exactly but the pie came out too watery. Maybe I should’ve drained the rhubarb first? Not great for me.
I followed the recipe exactly, but the pie came out super runny. Not sure what I did wrong. 😕
Rhubarb pie? My grandma used to make this! I didn’t think it’d be that good, but it actually was! Kinda messy though.
Rhubarb pie is sooo good! I love making it too! The mess just adds to it, makes it more homey, right?
I don’t know about this pie… Rhubarb is too sour for me. Grandma’s must have been better.
Made this last weekend—so good! The rhubarb tartness with that much sugar is perfect. My crust browned a little too fast at 40 min, but overall it was spot on.
Love hearing that! The rhubarb + sugar balance really is everything. For the crust browning early, I usually tent with foil for the last 10–15 minutes—works great. What kind of pie crust did you use (store-bought or homemade)?
Honestly, not sure what the fuss is about. It was too tart for me, and the crust seemed soggy. Not impressed.
Rhubarb? Like the stuff in my garden? Who knew it could turn into pie! I made this for my mom and she loved it! Thanks!
Isn’t rhubarb a veggie? Why is it in a pie? Sounds weird, but okay.
This pie was amazing! The tartness of the rhubarb with the sugar was just perfect.
This recipe looks complicated. Can’t I just buy a pie?
Making it from scratch is way better than store-bought! You get that fresh taste and it’s fun to do.
Why is this pie called ‘classic?’ Never heard of it before! But I tried it and it was okay, not bad.
This pie is a classic because it’s been enjoyed for generations! Rhubarb pie is a staple in many homes, especially in the Spring. Glad you found it okay!
Never heard of rhubarb before! Is it like a fruit? I found the pie a bit too tart for my taste. But I guess it’s okay if you like that sort of thing.
I don’t get why people like rhubarb. This was way too sour for my taste! Maybe I did it wrong…
Why is there no cinnamon? Rhubarb needs spice! Doubt I will make this again.
Just made this but added strawberries too. Totally worth it! 🙂
Made this last weekend and it came out perfectly—bubbly filling and that golden crust. I used a little extra sugar since my rhubarb was super tart, and it was awesome.
I think I did this wrong—mine turned out runny in the middle even tho the crust looked done. I followed it mostly but I didn’t measure the flour super carefully… maybe that’s it? Any tips to stop the filling from leaking?
Ooo the golden crust + bubbly filling is exactly what I’m hoping for! I always get nervous with rhubarb because it can be so tart, so using a little extra sugar makes total sense.
Yum, I love rhubarb pies! My grandma used to make them every summer.
This pie was a hit at our family gathering! Everyone loved it, and I will definitely make it again. Thank you!
I find rhubarb too sour, not my thing. Sorry!
So good! My family loved it and ate it all in one day.
Rhubarb is so tart! I added some strawberries to sweeten it up a bit, and it turned out amazing! Yummy!
Strawberries in rhubarb pie? Now that’s a unique twist! I always just go for the classic, but I’m intrigued!
Absolutely delicious! The perfect balance of sweet and tart. My family loved it!
I don’t get why people put egg on top of pie… but I did it anyway. Honestly didn’t change much for me. Flavor was ok, but I probably wouldn’t make again.
Easiest pie ever! Even my kids helped make it. We loved it! A big hit at the family gathering.
I thought rhubarb is veggie? But IT TASTES GOOD!!! Not sure how I feel about it but I’ll give it 4 stars.
Looks good. Gonna try it.
This pie was a hit at my family gathering! The rhubarb was perfectly tart and the filling was just sweet enough. Will definitely make it again!
I’m glad to hear that! Rhubarb pies are the best! I love the mix of tart and sweet.
Tart and sweet? Sounds kind of confusing. Is that really how it’s supposed to taste?
OMG, rhubarb pie is my fav! This recipe is legit. Yummy!
Not sure about the egg wash—mine turned dark way before the crust got “golden.” Next time I’ll either tent the pie with foil or use less egg.
Good catch! At 425°F the egg wash can darken fast—tenting with foil halfway or brushing more lightly (or doing the egg wash at a later point) usually fixes it. Next time you could also cover just the crust and keep baking until the filling bubbles.
Rhubarb pie is my comfort food, and this recipe definitely delivers. I used frozen rhubarb (thawed/drained) and it worked, just needed a touch more time.
Not sure how I feel about this. Rhubarb seemed like a weird ingredient to me, but the pie looked nice. Maybe I wasn’t in the mood for pie?
Rhubarb? Really? That stuff tastes like sour grass! 😝 I wouldn’t bother trying this pie. There are better desserts out there.
I get why rhubarb can be weird! It’s tart but mixed with sugar, it’s great! Give it another shot? 🎉
I followed the recipe exactly and it set up nicely. I cooled it longer than suggested (like 2 hours) and that helped a lot—no runny filling.
I don’t know… mine always gets kinda runny even when I cool it. Like, I followed it once and still it was watery. Maybe my rhubarb was too juicy? But 2 hours sounds a little extreme lol.
Nice! I’ve done similar with pies where I let them cool extra long, and it really does firm up the filling. Glad yours came out no-runny 🙌
I only had frozen rhubarb, so I thawed it and drained a bit. The filling was a tad watery at first, but it set after cooling. Next time I’ll reduce the liquid more.
Pretty good but kinda confused why you mix flour with fruit? But hey, it worked sorta.
Mixing flour with fruit is a classic pie technique! It helps thicken the filling. Don’t worry, it tastes great in the end!
Pretty easy to follow, but mine took longer than 45 minutes to cook. Maybe my oven is wacko.
The 425°F for 45 minutes felt a bit aggressive—mine browned early, so I tented the pie with foil halfway through. Still tasted great though.
I followed it exactly and it was still runny after an hour. Maybe my crust was too thin? Also I think I might have overmixed the rhubarb.
Not my fav. Rhubarb is weird. Plus, the crust was too hard. Maybe I’m just not a pie person.
425°F seems too high. I mean, my oven runs hot and the top crust got dark before the filling was really bubbling.
Super easy instructions, even for me. I was worried the flour amount would be too little, but it actually thickened nicely while cooling.
Idk… 4 cups rhubarb is a lot and only 1/4 cup flour sounds low. Mine stayed kinda runny after cooling. Next time I’ll add more flour or bake longer.
Yes! I was also nervous about the 1/4 cup flour, but mine thickened up just like you said—cooling made the difference.
I tried it but my crust got soggy on the bottom. Maybe my oven runs hot or my pie plate was thinner? Also, 425°F feels kinda high for that long.
Yeah, soggy bottoms happen a lot with fruit pies—usually it’s either the pie plate is too shallow/thin, or the pie didn’t bake long enough for the bottom crust to fully set. I’d try baking on the lower rack (or even on a preheated baking sheet) and make sure the filling is bubbling through the slits. Also, if your oven runs hot, 425°F could be off—an oven thermometer helps. One trick: sprinkle a light dusting of flour or breadcrumbs on the bottom crust before adding the filling to absorb extra juices.
I followed the recipe exactly, but it turned out super runny. Not sure what went wrong.
This is the best pie I ever made! Rhubarb is so good and this recipe is easy to follow.
Pie good. Me eat all. Yum!
Rhubarb pie is my comfort food. This one hits the classic vibes—sweet, tart, and not too fancy.
Delish! The crust was golden and flaky; I practically ate half the pie myself. 😍
Rhubarb? More like rhubarb wrong! Eww! Not my taste!
Not gonna lie, I didn’t have enough butter to dot the top, so I skipped it. Turned out fine, but the flavor was kinda flat compared to other pies I’ve had.