Rating: 3.80
(5)

Classic Rhubarb Pie

May 26, 2025

This Classic Rhubarb Pie with a Lattice Crust is a timeless taste of summer that has delighted generations! Made with a double crust and no custard, it’s simply delicious!

Every bite of this homemade Rhubarb Pie Recipe brings back childhood memories. We had a large rhubarb patch in our backyard growing up, and it was always a treat when my mom surprised us with a pie. The straightforward filling lets the wonderful flavors of this vibrant spring vegetable truly shine!

Classic Rhubarb Pie
Classic Rhubarb Pie
3.80 from 5 votes
A delightful blend of sweet and tart, this Classic Rhubarb Pie is a beloved dessert that features a flaky crust filled with juicy, fresh rhubarb.
Servings 8 people
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

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

Serving: 1gCalories: 286kcalCarbohydrates: 59gProtein: 3gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 176mgPotassium: 170mgFiber: 3gSugar: 33gVitamin A: 100IUVitamin C: 6mgCalcium: 72mgIron: 1mg
Calories: 286kcal
Cuisine: American
Keyword: baking, dessert, rhubarb
Cooking Method: Baked
Diet: Keto
Time: >45 Min
Level: Easy
Tried this recipe?Mention @coolinarco or tag #coolinarco!
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Join the Conversation
  1. User avatar Falmer Spellsword says:

    3 stars
    Not bad but I used frozen rhubarb instead. It was a little watery. Maybe fresh is better? 🤷‍♀️

  2. User avatar van.mckenzie says:

    4 stars
    Too much sugar for my taste. Could you make it less sweet? I want to taste the rhubarb more!

  3. User avatar francesco.collins says:

    5 stars
    So easy to follow! The pie came out beautiful! Best dessert for my family dinner! 🍰

  4. User avatar jovita.jones1973 says:

    5 stars
    This pie is a timeless classic! My grandma used to make this every summer, and it’s just as good now!

  5. User avatar cameron.metz85 says:

    2 stars
    I dunno about this. Rhubarb is kinda tart, right? How does it mix with all that sugar? Seems off.

3.80 from 5 votes
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