Rhubarb Pie

This rhubarb pie recipe is the perfect combination of sweet and tart filling that’s tucked into a flaky buttery pie crust and finished with a sugar-studded lattice top.

Why this recipe works

This rhubarb pie highlights the spring vegetable in an easy-to-make, utterly tasty way. A buttery crust holds the sweet and tangy filling that bubbles up as it bakes into a golden masterpiece. Using store-bought pie crust, fresh rhubarb, and other pantry staples helps this pie come together quickly. No fancy ingredients here, just a whole lot of love and a cup of sugar.

I don’t think there’s much convincing to be done if you’ve landed on this recipe, but I would definitely say that making a pie is the best way to use fresh rhubarb from the garden. Though, our prize winning rhubarb crumble may say otherwise. There’s always room for both with the bounty of rhubarb that pops up in the spring!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

RHUBARB – Did you know that rhubarb is actually a vegetable, not a fruit? It’s often paired with sugar, which helps with its sweetness as it’s quite sour on its own. If you’re harvesting rhubarb from the garden, do so once the stalks are at minimum 10 inches tall. Twist and pull the stalk near the base to harvest. If you’re buying it from the store, look for stalks that are firm and free of blemishes.

CRUST – Using a store-bought crust makes this recipe convenient, but we can show you how to make pie crust yourself if preferred.

How to Make Rhubarb Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Remove the pie crusts from the refrigerator and let them sit out for 10 minutes so they are pliable but still cold.
2. Cut the rhubarb into 1/2-inch cubes and set aside.
3. On a parchment-lined (or floured) surface, roll out one of the two pie crusts so that it measures 2 inches larger than the diameter of the pie plate. (I used a 9 ½-inch pie plate, so my crust measured 11 ½ inches in diameter).
4. Drape the pie crust over the rolling pin and place the crust carefully into the pie plate, gently pressing it down into the bottom of the plate.
5. In a small bowl, whisk together the sugar, flour, and salt.
6. Sprinkle ¼ cup of the sugar mixture over the pie crust and add half of the chopped rhubarb.
   
   
   EXPERT TIP – Adding a sprinkle of sugar to the base of the pie crust helps avoid a ‘soggy bottom’ by creating a barrier between the filling and the pie crust.
   
   
   
7. Continue to sprinkle an additional ½ cup of the sugar mixture over the rhubarb and top with the remaining rhubarb.
8. Sprinkle with the remaining sugar mixture and dot with the butter cubes.
9. Place the pie plate in the refrigerator while you prepare the lattice top.

Making the Lattice Top

1. Place the second pie crust on a parchment-lined (or floured) surface and roll it out so it measures 1 inch larger than the diameter of the pie plate.
2. Using pastry cutter, measure out and cut 10 1-inch-thick strips. Portion out half of the strips and lay them over the rhubarb so that they are evenly spaced (about 1 ½ inches apart).
3. Fold every other strip (ie: strips 1, 3, and 5) halfway back from the center to the edge.
4. Place the first of the second set of strips along the center of the pie (and perpendicular to the strips already there). Once the strip is in place unfold strips 1, 3, and 5 to cover the strip you just placed down.
5. Continue by folding every other strip (ie: strips 2, and 4) halfway back from the center to the edge and laying your second strip 1 ½ inches apart from the previous one. Once the second strip is in place unfold strips 2 and 4 to cover that second strip.
6. Repeat this process in steps 13 and 14 until you have woven all strips into place.
7. Trim any excess strips of dough that are hanging over the pie plate and fold the crust from the bottom over the lattice strips, pinching them together to create a seal.
8. Refrigerate the pie while you preheat the oven to 425°F.

Baking the Pie

1. Once the oven has preheated, remove the pie plate from the refrigerator and brush the lattice with an egg wash made by mixing the egg and the water in a small bowl. Sprinkle with turbinado sugar and place the pie on a large cookie sheet.
   
   EXPERT TIP – Placing the pie plate on a baking sheet during baking helps to avoid the messy cleanup of any juices.
   
   
   
2. Place the cookie sheet and pie plate in the oven and bake for 10 minutes. Reduce the temperature to 350°F and continue baking for another 45 minutes or until the fruit is bubbling and the crust is golden brown.
   
   EXPERT TIP – During baking, check to make sure the lattice top is not getting too brown, if it is, tightly cover the pie with aluminum foil (or a pie crust shield) for the remainder of the bake.
   
   
   
3. Remove the pie from the oven and let it sit on a wire rack for 2-3 hours to allow the filling to properly set before cutting and serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Rhubarb pie is the perfect candidate for a dollop of whipped cream or a heaping scoop of vanilla ice cream. It’s especially delicious served warm but can also be enjoyed chilled. I guess what we’re trying to say is that is heavenly no matter what. Enjoy!

More Pie Recipes

• Blueberry Pie
• Cherry Slab Pie
• Strawberry Pie
• Deep Dish Peach Pie

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Rhubarb Pie

Using store-bought pie crust, fresh rhubarb, and other pantry staples helps this rhubarb pie come together easily. No fancy ingredients here, just a whole lot of love and a cup of sugar.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 8 servings (1 pie)

1 hour hr 35 minutes mins

Calories: 403

Author: Amanda Davis

Ingredients

• ▢ 6 cups chopped fresh rhubarb about eight 12 inch stalks
• ▢ 14.1 ounce store bought pie crusts we used 1 box of Pillsbury refrigerated pie crusts
• ▢ 1 cup granulated sugar
• ▢ 6 Tablespoons all purpose flour
• ▢ ¼ teaspoon kosher salt
• ▢ 2 Tablespoons unsalted butter cubed
• ▢ 1 egg
• ▢ 1 Tablespoon water
• ▢ 1 Tablespoon turbinado sugar

Things You’ll Need

• ▢
  9 inch pie plate
• ▢
  Rolling pin
• ▢
  Pastry cutter
• ▢
  Baking sheet

Before You Begin

• If you’re harvesting rhubarb from the garden, do so once the stalks are at minimum 10 inches tall. Twist and pull the stalk near the base to harvest. If you’re buying it from the store, look for stalks that are firm and free of blemishes.
• To use frozen rhubarb – simply add the rhubarb to the pie while it is still frozen and follow the directions as usual. Since frozen rhubarb tends to shrink once thawed, increase your quantity of rhubarb by an additional 1/3 cup.

Instructions

• Remove the pie crusts from the refrigerator and let them sit out for 10 minutes so they are pliable but still cold.
• Cut the rhubarb into 1/2-inch cubes and set aside.
• On a parchment-lined (or floured) surface, roll out one of the two pie crusts so that it measures 2 inches larger than the diameter of the pie plate. (I used a 9 ½-inch pie plate, so my crust measured 11 ½ inches in diameter).
• Drape the pie crust over the rolling pin and place the crust carefully into the pie plate, gently pressing the pie crust to the bottom of the plate.
• In a small bowl, whisk together the sugar, flour, and salt.
• Sprinkle ¼ cup of the sugar mixture over the pie crust and add half of the chopped rhubarb.
• Continue to sprinkle an additional ½ cup of the sugar mixture over the rhubarb and top with the remaining rhubarb.
• Sprinkle with the remaining sugar mixture and dot with the butter cubes.
• Place the pie plate in the refrigerator while you prepare the lattice top.

Making the Lattice Top

• Place the second pie crust on a parchment-lined (or floured) surface and roll it out so it measures 1 inch larger than the diameter of the pie plate.
• Using a metal ruler and pastry cutter, measure out and cut 10 1-inch-thick strips. Portion out half of the strips and lay them over the rhubarb so that they are evenly spaced (about 1 ½ inches apart).
• To make the lattice top, fold every other strip (ie: strips 1, 3, and 5) halfway back from the center to the edge.
• Place the first of the second set of strips along the center of the pie (and perpendicular to the strips already there). Once the strip is in place unfold strips 1, 3, and 5 to cover the strip you just placed down.
• Continue by folding every other strip (ie: strips 2, and 4) halfway back from the center to the edge and laying your second strip 1 ½ inches apart from the previous one. Once the second strip is in place unfold strips 2 and 4 to cover that second strip.
• Repeat this process in steps 13 and 14 until you have woven all strips into place.
• Trim any excess strips of dough that are hanging over the pie plate and fold the crust from the bottom over the lattice strips, pinching them together to create a seal.
• Refrigerate the pie while you preheat the oven to 425°F.
• Once the oven has preheated, remove the pie plate from the refrigerator and brush the lattice with an egg wash made by mixing the egg and the water in a small bowl. Sprinkle with turbinado sugar and place the pie on a large cookie sheet.
• Place the cookie sheet and pie plate in the oven and bake for 10 minutes. Reduce the temperature to 350°F and continue baking for another 45 minutes or until the fruit is bubbling and the crust is golden brown.

  TIP – During baking, check to make sure the lattice top is not getting too brown, if it is, tightly cover the pie with aluminum foil (or a pie crust shield) for the remainder of the bake.
• Remove the pie from the oven and let it sit on a wire rack for 2-3 hours to allow the filling to properly set before cutting and serving.

Expert Tips & FAQs

• Rhubarb pie is best eaten the day it is made to fully enjoy the crispy buttery texture of the crust. The longer it sits, the soggier the crust will be. However, you can store it covered in the refrigerator for up to 4 days.
• Make Ahead – This pie can easily be made well ahead of time and frozen until ready to bake. Follow the directions for assembling the pie up until baking, then tightly cover the pie with plastic wrap followed by a layer of aluminum foil. Place it in the freezer for up to 3 months.
• Freezing – As mentioned above, you can prepare the pie up until the point at which you bake it, then store it in the freezer to be baked at a later date. Or, you can bake the pie, allow it to fully cool, then cover it with plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months and thaw in the refrigerator overnight.

Nutrition

Serving: 1serving | Calories: 403cal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 289mg | Potassium: 327mg | Fiber: 3g | Sugar: 27g | Vitamin A: 211IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 2mg

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