Rhubarb Pie


  • Prep Time40 mins
  • Total Time1 hr 20 mins
  • Makes8 servings
*PLUS cooling time
Rhubarb Pie

Photo, Erik Putz.

Chatelaine Triple Tested

We show you how to make a stunning lattice-topped rhubarb pie with a step-by-step guide.


  • 2 1/2 cups all-purpose flour

  • 2 tsp granulated sugar

  • 1 tsp salt

  • 1 cup cold, unsalted butter, cubed

  • 4 to 5 tbsp ice-cold water


  • 7 cups chopped fresh Rhubarb, cut into 1/2-in. pieces (about 750 g)

  • 1 cup granulated sugar

  • 1 tbsp vanilla


  • 1 egg

  • 1 tsp coarse sugar


  • Pastry: Whirl flour with 2 tsp granulated sugar and salt in a food processor. Add butter. Pulse until finely crumbled. With machine still running, add water, 1 tbsp at a time, through the spout. Continue whirling until a ball forms, 30 sec. Divide pastry in half. Form into 2 discs. Wrap each with plastic and chill in refrigerator for 30 min.

  • Filling: Combine rhubarb with 1 cup granulated sugar in a large saucepan and set over high. Bring to a boil, then reduce heat to medium. Cook, stirring often, until mixture is very thick and reduced to 2 1/2 cups, 20 to 35 min. (Time will depend on water content of rhubarb.) Stir in vanilla and cool slightly, 5 min.

  • Position rack in lower third of oven. Preheat to 375F.

  • Beat egg with 1 tbsp water in small bowl. Remove one pastry disc from the fridge. On a lightly floured surface, roll out 1 pastry disc into a 13-in. circle. Lift onto a 9-in. metal pie pan set on a baking sheet. Press dough over bottom and up sides of pan, leaving 1-in. overhang. Trim, if needed. Scrape rhubarb mixture into pastry. Brush overhang with egg wash. Roll out second pastry disc into a 12-in. circle, about 1/8 in. thick. Cut into twelve 3/4-in. strips.

  • Lay 6 pastry strips vertically across pie. Fold back every other strip, then lay a new strip horizontally. Straighten folded strips back across pie. Fold back alternate strips, then place a new strip horizontally above the first one. Repeat until pie is completely covered. Fold overhanging pastry over lattice strips to seal, and crimp edges inside the pan.

  • Brush lattice and overhang with egg wash. Sprinkle with coarse sugar. Bake in lower third of oven until golden brown, 50 to 60 min. Transfer pie to a rack to cool completely, about 1 hr.

Kitchen Tip

  • Filling will be more firm if you refrigerate pie for 3 hr before serving.

How to assemble a lattice-top rhubarb pie, step by step:

Step 1

When placing rolled-out dough into the pie dish, leave about 1 in. of overhang for the lattice. Trim with scissors, if necessary.

A pie plate draped with a pie crust with hands reaching in to shape it; best rhubarb pie recipe

Step 2

Lay out the vertical lattice strips first, evenly spaced apart. Don’t press them down into the crust just yet.

A rhubarb pie with with stripes of pie dough place on top of it for the first step of how to make a lattice top pie

Step 3

Fold back every other pastry strip, and lay down a new strip horizontally across the pie.

Rhubarb Pie

Step 4

Straighten folded strips back up. Fold back alternate strips, and place a new horizontal strip above the first one.

A rhubarb pie with half-completed lattice tops, some folded over as the pie is being assembledPhoto, Erik Putz.

Step 5

Repeat until pie is covered. Fold overhanging pastry over lattice strips to seal, and crimp edges inside the pan.

An uncooked, but assembled, lattice-top rhubarb pie with fingers crimping the edge of the pie

Nutrition (per serving)

Calories 485, Protein 6g, Carbohydrates 61g, Fat 24g, Fibre 3g, Sodium 310mg.

Get more of our best rhubarb recipes.