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Rhubarb-pie-slice on fluted white plate

Rhubarb Pie with Lattice Crust

We love rhubarb in sweet as well as savory dishes and a pure rhubarb lattice pie is one of our very favorite recipes featuring this versatile vegetable, that has no detectable FODMAPs!

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 10 Servings
Calories: 322 kcal
Author: Dédé Wilson

Ingredients:

Filling:

  • 1 1/2 pounds (680 g) rhubarb, cut into ½-inch (12 mm) pieces
  • 1 1/3 cups (263 g) sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon cinnamon
  • 1 tablespoon unsalted butter

Topping:

  • 2 tablespoons lactose-free whole milk
  • 2 tablespoons sugar

Preparation:

  1. Have our double pie crust recipe prepared, chilled and ready to roll out. For the Filling: Position rack in the lower third of your oven. Preheat to 425° F/220°C. Coat a 9-inch (23 cm), ovenproof glass pie plate with nonstick spray; set aside.

  2. Stir together the rhubarb, 1 1/3 cups (263 g) sugar, cornstarch and cinnamon in a bowl. Allow to sit for 15 minutes until juices begin to exude while oven preheats.
  3. Roll out 1 dough disc on a lightly floured surface to a 12-inch (30.5 cm) round. Transfer to a pie dish. Trim edges to 1 inch (2.5 cm) all around. Fold excess crust under itself toward the outside of the pan; crimp the edge.
  4. Stir filling together with any juices that have exuded and pour into the crust. Dot the surface evenly with small pieces of butter.
  5. Roll out a second dough disc to a 12-inch (30.5 cm) round and cut into 1-inch-wide (2.5 cm) strips using either a straight edge or fluted pastry wheel. Brush the crimped edge lightly with water. Weave a lattice crust on top of the filling. Trim the lattice strips to fit the plate and press firmly to seal along the crimped edge. Brush lattice with milk and sprinkle with sugar.
  6. Bake for 15 minutes; turn oven down to 375° F/190° C and continue baking until crust is golden brown and filling is bubbling, about 30 to 35 minutes more. Cool on rack for at least 2 hours to allow juices to thicken. Serve warm or at room temperature. Store at room temperature overnight, loosely covered with foil, if desired.

Notes:

Tips

  • We like using kitchen scissors to trim pie crusts.
  • If you have large crystal sugar around, you can use that on top of the crust for an extra sparkly effect and texture.
Nutrition Facts
Rhubarb Pie with Lattice Crust
Amount Per Serving
Calories 322 Calories from Fat 99
% Daily Value*
Fat 11g17%
Cholesterol 21mg7%
Sodium 69mg3%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 35g39%
Protein 3g6%
Vitamin A 30IU1%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.