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.