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Classic Rhubarb Pie

posted by Liz Berg on June 3, 2026

This Classic Rhubarb Pie with a Lattice Crust is a spectacular taste of summer that’s been popular for generations! With a double crust and no custard, it’s just plain delicious!

Childhood memories come pouring back with each tasty bite of this homemade Rhubarb Pie Recipe. I grew up with a big rhubarb patch in our backyard. We’d be thrilled when my mom would surprise us with a pie. The simple filling highlights the true flavors of this fabulous spring vegetable!

Slice of Classic Rhubarb Pie on a square white dessert plate.

Table of Contents hide

1 Why You Must Make

2 Reader Endorsement:

3 More Rhubarb Inspiration

4 How to Make a Lattice Topping

5 Expert Tips

6 Frequently Asked Questions

7 You May Also Like:

8 Classic Rhubarb Pie Recipe

Why You Must Make

If you’re lucky enough to have access to fresh rhubarb, this recipe for rhubarb pie is a perfect way to showcase this tart vegetable that’s treated like a fruit.
It’s truly a taste of summer!
There is nothing that can compare to the delightful balance of sweet and tart as well as a rhubarb pie!

Reader Endorsement:

From Patti via Pinterest: It came out perfect! It was hard to wait for it to set but necessary. I used the tip on egg washing the bottom crust and loved how it came out! This recipe is a keeper.

More Rhubarb Inspiration

One of my favorite memories was when my mom would bake up a classic rhubarb pie. Flavored with just sugar and a touch of butter, it was pure rhubarb ecstasy! No custard to muddy up the sheer gloriousness of this summer fruit!

Rhubarb Crisp from The Recipe Rebel
Rhubarb Bread
Rhubarb Muffins
Plus, you’ll love Dorie Greenspan’s Rhubarb Upside-Down Cakes.

How to Make a Lattice Topping

If I’m using a good pastry recipe, a lattice crust is a fun twist for the top crust. Built-in air vents and a gorgeous presentation. I brushed the lattice with some heavy cream and sprinkled it with coarse sugar for a beautiful finish for this classic rhubarb pie.

Start by laying a strip of crust down the center, then a second strip perpendicular, crossing in the center.
Continue to add strips in each direction, folding up and down those strips in their path, allowing for an attractive lattice pie crust.

One of my dear friends commented with her first bite, “This is definitely not Pillsbury.” Though store-bought crust is wonderful in a pinch, there is nothing better than a buttery, flaky homemade pie crust.

I’ve referenced Simply Recipes’ post on How to Make a Lattice Crust in the past as Elise’s photos demonstrate the technique much better than I could explain.

Expert Tips

PRO-Tip: If you’re worried about a soggy crust, here’s a quick trick. Whip together an egg and 1 teaspoon of water to make an egg wash. Brush over the bottom crust before adding the filling. It will add a barrier as it cooks.
PRO-Tip: Leftover egg wash can be painted on the lattice crust to assist with browning. Plus, you can sprinkle with coarse sugar to give the top some sparkle since the wash makes the lattice sticky.
Place a rimmed baking sheet in the oven as it preheats. Place the pie on the baking sheet to catch any juices that bubble out of the pie.
The hot baking sheet will also help set the bottom crust by providing direct heat.
If you’re not sure if your pie is done, look for pink juices to be bubbling from the openings in the lattice.
Cool the pie for at least 3 hours before slicing. This will allow the filling and juices to set up.
Frozen rhubarb can be used, just defrost it first.
PRO-Tip: To make a Strawberry Rhubarb Pie, decrease the rhubarb to 3 cups and add 1-2 cups of strawberries, cut in half or thick slices, depending on the size of your pie plate and/or preference.
You can add ¼ teaspoon of cinnamon to the rhubarb mixture if that appeals to you!
Also, you can top the pie with a solid crust instead of making a lattice. Just make sure to cut a few vents to allow the steam to escape.

Overhead view of a Classic Rhubarb Pie in a ceramic pie plate.

Frequently Asked Questions

What is Rhubarb? A Fruit or a Vegetable?

Rhubarb is officially classified as a vegetable, since it is the stem of the rhubarb plant. Like celery stalks, stems are vegetables. As a vegetable, rhubarb is far from sweet, so more sugar is needed than in the average pie, or you’d be puckering with every bite.

But we treat these rhubarb stems, which range from green to red in color, as a fruit, as it’s used in recipes for pies, tarts, cakes, muffins, and even ice cream toppings. And please note that only the stems are edible, since the rest of the plant is poisonous. They contain oxalic acid and other toxic substances. I got a lot of grief when I posted my rhubarb muffins with some of the stems and leaves in the background. Mind you, I wasn’t suggesting you eat them raw or cooked!

What Does Rhubarb Taste Like?

Rhubarb cooked by itself is very tart, like a sour green apple. But balancing the tartness with the perfect amount of sugar makes rhubarb a favorite ingredient for spring and summer desserts.

Do You Need to Peel Rhubarb?

It’s not necessary, but if you feel your stalks are stringy or tough as you cut them, you can take a knife or vegetable peeler to remove some of the skin and strings. Preparing rhubarb for pie mainly consists of washing it and chopping it.

How Should I Store an Old-Fashioned Rhubarb Pie?

Rhubarb and other fruit-only pies are fine to store at room temperature for up to 2 days. Longer than that, place your pie in the refrigerator for up to 3 more days. You may want to gently warm up a slice in the microwave to get the chill off before eating.

If your rhubarb pie filling contains custard, it must be refrigerated to prevent bacteria from growing due to the perishable nature of custard. This pie can also be frozen for up to 3 months. Defrost overnight in the refrigerator.

Any Tips for Harvesting Rhubarb?

Yes. Only pull (don’t cut) a few stalks from each plant. Removing all stalks will leave the plant without the ability to get energy from the sun to prepare for next year’s crop. And make sure to remove the toxic leaves before slicing the rhubarb.