Classic rhubarb pie recipe



40 min


1 h 40 min



* PLUS 1 hour cooling
Classic rhubarb pie recipe

Vanilla-rhubarb pie. Photo, Roberto Caruso.

Let rhubarb own the spotlight! A touch of vanilla and a buttery, show-stopping lattice crust take it over the top right into our dessert hall of fame.


  • 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 , beaten
  • 1 tbsp water
  • 1 tsp coarse sugar


  • 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 and 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.
  • COMBINE rhubarb with 1 cup granulated sugar in a large saucepan and set over high. 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 water in small bowl. 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. 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 12  3/4-in. strips.
  • 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, 1 hour.

Nutrition (per serving)

  • Calories
  • 333,
  • Protein
  • 4 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 14 g,
  • Fibre
  • 3 g,
  • Sodium
  • 181 mg.

How to make rhubarb tarts

  1. To make tarts, shape one-third of the pastry into a cube. Divide remaining pastry into 4 discs. Wrap each with plastic and chill for 30 min.
  2. Roll discs into 7-in. circles. Press pastry into 4  4-in. tart pans (1 1/4 in. deep) set on a baking sheet, leaving 1-in. overhang. Brush overhang with egg wash.
  3. Divide rhubarb mixture among pastry shells.
  4. Roll out pastry cube into a 10-in. square, about 1/8 in. thick. Cut in half, making 2 rectangles, then cut each piece crosswise into 12  3/4-in. strips, creating 24  strips 5 in. long. Lay 3 strips vertically across each tart.
  5. Bake in lower third of oven until golden brown, 40 to 50 min. Transfer to a rack to cool completely.

Watch: How to weave a lattice pie crust