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Rhubarb Pie

5 from 24 votes


  • 6 cups rhubarb chopped
  • 1 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • pastry for a 9” double crust pie
  • 1 medium egg beaten for glaze
  • sugar for topping optional


  • Combine rhubarb, sugar, cornstarch, lemon juice and cinnamon in a bowl.
  • On a lightly floured surface roll out half the pastry dough and line a 9” pie plate. Spoon in filling.
  • Roll out the remaining dough and using a pastry wheel or knife to cut out 1 inch strips.
  • Brush the rim of the pie with the beaten egg.
  • Weave strips over the pie to form a lattice, then trim and flute the edge. Brush beaten egg over the lattice.
  • Sprinkle sugar on top if desired. Bake on a baking sheet with sides in a 425 degrees oven for 15 minutes.
  • Reduce heat to 375 and continue baking 50-60 minutes more until rhubarb is tender and filling is thickened.
  • Crust will be golden. Let stand for 15-20 minutes before cutting.
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