Grandma's Old Fashioned Rhubarb Pie Recipe: Rustic Lattice Crust Over Tart-Spiced Filling

Grandma's old-fashioned rhubarb pie recipe brings back memories of Sunday afternoons spent baking in a sunlit kitchen, where the scent of tart rhubarb and cinnamon filled the air. This time-tested recipe delivers a rustic lattice crust that encases a perfectly spiced filling—just like the one my grandmother made every spring.

The key lies in balancing the tartness of rhubarb with just enough sweetness, creating a pie that's both comforting and sophisticated.

What makes this recipe special is the traditional lattice crust, which adds visual appeal while allowing the filling to breathe. I use a simple, foolproof crust made with all-purpose flour and cold butter, rolled out and cut into strips for that classic crisscross pattern.

The filling combines chopped rhubarb with sugar, cornstarch, and a touch of cinnamon, baked until bubbly and just set.

By the time it emerges from the oven, you'll have a pie with a golden, crisp lattice crust and a filling that's tender yet firm—perfectly balanced between tart and sweet. The aroma alone will have everyone gathering around the table, while the first bite delivers that nostalgic, homemade flavor.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience.

This recipe scales beautifully for gatherings, and the filling can be prepped ahead, making it ideal for busy spring weekends. The lattice crust isn't just decorative—it keeps the pie moist while adding that rustic charm. Let's bring back the tradition of homemade rhubarb pie, one slice at a time.

Ingredients for grandma's old fashioned rhubarb pie

The heart of Grandma's pie: tart rhubarb, cinnamon warmth, and a lattice crust that sings with nostalgia.

Rhubarb's tartness needs balancing, so choose firm, vibrant stalks—avoid any with leafy tops or sliminess. Local farmers markets often have the freshest in spring, but grocery store stalks work if they're bright red. The sugar amount can adjust based on tartness: if your rhubarb tastes extra sharp, add an extra tablespoon. For the cinnamon, Ceylon ground has a sweeter, more complex flavor than regular cassia. Store rhubarb unwashed in a paper towel-lined bag for up to 3 days—it won't last long anyway, you'll use it up fast.

No cornstarch? Arrowroot powder at equal measure works just as well. Heavy cream optional but worth it for that restaurant-quality richness—Trader Joe's has the best-priced heavy cream in tubs. The vanilla extract matters here: alcohol-free versions (like McCormick's) blend better without overpowering. For the crust, European-style butter (like Plugrá) has higher fat content for flakier layers, but regular unsalted works perfectly fine. If your dough feels too dry, add ice water one tablespoon at a time—it should hold together but not stick.

Prep the filling ahead and refrigerate for up to 24 hours, which actually deepens the flavors. The crust strips can be cut and arranged on a baking sheet, covered, and kept in the fridge for 1 day before assembling. Once baked, pies reheat beautifully—wrap tightly in foil and warm at 350°F for 15 minutes. The lattice keeps best at room temperature for 3 days, but the filling alone will freeze for 3 months if you're prepping early for gatherings. Store leftovers covered at room temperature, not refrigerated, to maintain that fresh-baked texture.

Step-by-step instructions for Grandma's old fashioned rhubarb pie

Here's the classic method that delivers a perfect balance of tart rhubarb and flaky lattice crust every time.

In a large mixing bowl, combine the 4 cups chopped fresh rhubarb stalks with the 1.5 cups granulated sugar and 2 tbsp cornstarch. The sugar will begin to dissolve immediately as you stir. Add the 2 tbsp freshly squeezed lemon juice and 1.5 tsp ground cinnamon, mixing gently until everything is evenly distributed.

For the optional richness, stir in the 0.25 cup heavy whipping cream. This step is where the magic happens—the lemon brightens the tartness while the cinnamon adds warmth. Let the mixture sit for 10 minutes at room temperature, allowing the juices to begin releasing. This resting period prevents a watery filling when you bake it later.

In a food processor, pulse the 2.5 cups all-purpose flour with the 0.5 tsp salt until combined. Add the 2.5 cups cold, cubed unsalted butter and process until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. With the processor running, gradually add the 0.5 cup ice water until the dough just comes together.

Transfer the dough to a lightly floured surface and divide it into two equal portions. Roll one portion into a 12-inch circle for the bottom crust. Press it gently into a 9-inch pie dish, creating a 2-inch overhang on all sides. Chill the crust in the refrigerator while you prepare the lattice topping.

Roll the second portion of dough into a 12-inch rectangle. Using a sharp knife or pizza cutter, make cuts 1 inch apart lengthwise, stopping at the 6-inch mark. Then make perpendicular cuts 1 inch apart, again stopping at the 6-inch mark. This creates strips that can be lifted and woven.

Arrange the lattice over the filled pie, alternating strips to create the classic diamond pattern. Trim any excess dough from the edges. Brush the lattice with a light coating of ice water to help it crisp up during baking. The lattice design allows steam to escape while maintaining a rustic appearance—this is what makes this pie so special.

Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling vigorously at the edges. The filling should be thickened but still slightly jiggly in the center.

During the last 15 minutes of baking, tent the pie loosely with aluminum foil if the crust begins to brown too quickly. This prevents over-browning while allowing the filling to cook through. The pie is done when the crust is crisp and the filling reaches an internal temperature of 200°F.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and the flavors to meld completely. The contrast between the crisp lattice crust and the tangy-sweet filling will be at its peak after cooling.

Serve slices warm or at room temperature with a dollop of lightly sweetened whipped cream. The pie will keep well in the refrigerator for up to 4 days, though I find it's best enjoyed within the first 24 hours when the crust is at its crispest and the filling is most flavorful.

Dietary considerations for these flavors

Gluten-Free Adaptation

To make this classic rhubarb pie gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1.

For the lattice, use certified gluten-free pie crust mix (such as Pillsbury GF or Trader Joe's GF crust) or make your own with gluten-free flour and butter. The filling remains unchanged, but the crust will be slightly denser—brush it with egg wash before baking for extra crispness. 🌱

Lower-Sugar Option

If you're watching sugar intake, reduce the granulated sugar to 1 cup and sweeten the filling with 2 tbsp honey or 1 tbsp maple syrup instead of lemon juice. The natural sweetness of honey also adds depth.

For extra tartness control, use 1 cup sugar + 1 cup unsweetened applesauce—the applesauce replaces some sugar while keeping the filling moist. Adjust baking time by 5-10 minutes if using less sugar. 🍯

Dairy-Free Crust

Swap the butter in the crust for 2.5 cups dairy-free margarine (like Earth Balance) or coconut oil (solid at room temperature). For extra flakiness, chill the dough longer—30 minutes—before rolling.

The lattice will still crisp beautifully, though it may have a slightly different texture. Use dairy-free whipped cream (like So Delicious) for serving to keep it fully dairy-free. 🥥

Nut-Free Considerations

This recipe is naturally nut-free, but always double-check your ingredients. The granulated sugar and cornstarch should be from dedicated nut-free facilities if you have severe allergies. For extra caution, use certified nut-free vanilla extract (like McCormick Pure).

The lattice crust and filling are inherently safe, but cross-contamination can occur during prep—use separate utensils if needed. 🚫

Vegetarian-Friendly

This recipe is already vegetarian, but if you're making it for a vegan crowd, replace the butter in the crust with vegan butter (like Miyoko's) and use flax eggs (1 tbsp ground flax + 3 tbsp water) for brushing the lattice.

The filling stays the same, but the crust will have a slightly different flavor profile—coconut oil adds a subtle sweetness that pairs well with rhubarb. 🌿

FODMAP-Friendly Tweaks

For low-FODMAP dieters, reduce the cornstarch to 1 tbsp and replace it with 1 tbsp tapioca starch (also gluten-free). Use 1 cup sugar and 1 tbsp honey instead of lemon juice for sweetness. The filling will still thicken properly, and the flavor remains balanced.

Serve with dairy-free coconut whipped cream to avoid lactose. Always check rhubarb for low-FODMAP certification—fresh, firm stalks are typically safe in moderation. 🌸

Frequently asked questions