This Classic Rhubarb Pie with a Lattice Crust<\/strong> is a spectacular taste of summer that\u2019s been popular for generations! With a double crust and no custard, it\u2019s just plain delicious!<\/em><\/p>\n Childhood memories come pouring back with each tasty bite of this homemade Rhubarb Pie Recipe<\/strong>. I grew up with a big rhubarb patch in our backyard. We\u2019d be thrilled when my mom would surprise us with a pie. The simple filling highlights the true flavors of this fabulous spring vegetable<\/strong>!<\/p>\n <\/p>\n From Patti via Pinterest: It came out perfect! It was hard to wait for it to set but necessary. I used the tip on egg washing the bottom crust and loved how it came out! This recipe is a keeper<\/em>.<\/p>\n<\/blockquote>\n One of my favorite memories was when my mom would bake up a classic rhubarb pie. Flavored with just sugar and a touch of butter, it was pure rhubarb ecstasy! No custard to muddy up the sheer gloriousness of this summer fruit!<\/p>\n If I\u2019m using a good pastry recipe, a lattice crust is a fun twist for the top crust. Built-in air vents and a gorgeous presentation. I brush the lattice with some heavy cream and sprinkle it with coarse sugar for a beautiful finish for this classic rhubarb pie.<\/p>\n One of my dear friends commented with her first bite, \u201cThis is definitely not Pillsbury.\u201d Though store-bought crust is wonderful in a pinch, there is nothing better than a buttery, flaky homemade pie crust.\u00a0<\/p>\n I\u2019ve referenced Simply Recipes\u2019 post on How to Make a Lattice Crust<\/a> in the past as Elise\u2019s photos demonstrate the technique much better than I could explain.<\/p>\n Rhubarb is officially classified as a vegetable as it is the stem of the rhubarb plant. Like celery stalks, stems are vegetables. As a vegetable, rhubarb is far from sweet so more sugar is needed than in the average pie or you\u2019d be puckering with every bite.<\/p>\n But we treat these rhubarb stems, which range from green to red in color, as a fruit as it\u2019s used in recipes for pies, tarts, cakes, muffins, and even ice cream toppings<\/a>. And please note that only the stems are edible as the rest of the plant is poisonous. They contain oxalic acid and other toxic substances. I got a lot of grief when I posted my rhubarb muffins with some of the stems and leaves in the background. Mind you, I wasn\u2019t suggesting you eat them raw or cooked!<\/p>\n<\/p><\/div>\n Rhubarb cooked by itself is very tart, like a sour green apple. But balancing the tartness with the perfect amount of sugar makes rhubarb a favorite ingredient for spring and summer desserts.<\/p>\n<\/p><\/div>\n It\u2019s not necessary, but if you feel your stalks are stringy or tough as you cut them, you can take a knife or vegetable peeler to remove some of the skin and strings. Preparing rhubarb for pie mainly consists of washing it and chopping it.<\/p>\n<\/p><\/div>\n Rhubarb and other fruit-only pies are fine to store at room temperature for up to 2 days. Longer than that, place your pie in the refrigerator for up to 3 more days. You may want to gently warm up a slice in the microwave to get the chill off before eating.<\/p>\n If your rhubarb pie filling contains custard, it must be refrigerated to prevent bacteria from growing due to the perishable nature of a custard. This pie can also be frozen for up to 3 months. Defrost overnight in the refrigerator.<\/p>\n<\/p><\/div>\n Yes. Only pull (don\u2019t cut) a few stalks from each plant. Removing all stalks will leave the plant without the ability to get energy from the sun to prepare for next year\u2019s crop. And make sure to remove the toxic leaves before slicing the rhubarb.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Stay in touch through social media\u00a0@\u00a0Instagram<\/a>,\u00a0Facebook<\/a>, and\u00a0Pinterest<\/a>. Don\u2019t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.<\/p>\n<\/div>\n<\/div>\n \n\t\t\t\t![\"Slice](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/08\/f13bc067-7fcb-4d28-9a2f-c58a19b74c75.jpg\"\/ "\\"Classic")
![\"Slice](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/08\/f13bc067-7fcb-4d28-9a2f-c58a19b74c75.jpg\" "\\"Classic")
<\/figure>\n<\/div>\nWhy You Must Make<\/span><\/h2>\n
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Reader Endorsement:<\/span><\/h2>\n
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More Rhubarb Inspiration<\/span><\/h2>\n
![\"Classic](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/08\/Classic-Rhubarb-Pie-1.jpg\"\/ "\\"Classic")
![\"Classic](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/08\/Classic-Rhubarb-Pie-1.jpg\" "\\"Classic")
<\/figure>\n<\/div>\nHow to Make a Lattice Topping<\/span><\/h2>\n
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Expert Tips<\/span><\/h2>\n
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![\"Overhead](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/08\/Rhubarb-Pie-1.jpg\"\/ "\\"Classic")
![\"Overhead](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/08\/Rhubarb-Pie-1.jpg\" "\\"Classic")
<\/figure>\n<\/div>\nFrequently Asked Questions<\/span><\/h2>\n
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Ingredients<\/h3>\n
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Instructions<\/h3>\n
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