Desserts
Betty Crocker's rhubarb pie recipe delivers that perfect tart-sweet balance with a lattice crust that's crisp yet tender—just like the classic you remember. The secret lies in properly pre-cooking the rhubarb filling to remove excess liquid, which prevents a soggy bottom crust.
I've perfected this method over years of testing, ensuring the lattice stays flaky while the filling holds its signature jammy texture.
This recipe uses a simple pie dough that comes together in minutes, with just flour, butter, and a touch of salt. The lattice top isn't just decorative—it creates those beautiful golden patterns while allowing steam to escape, keeping the filling moist.
For an extra touch, I brush the lattice with egg wash before baking, which gives it that irresistible shine and crispness.
What you'll end up with is a pie that's perfectly balanced between tart rhubarb and sweet filling, topped with a lattice crust that's both decorative and functional. The aroma alone will fill your kitchen with warmth, and each bite delivers that perfect harmony of textures and flavors.
This is the kind of dessert that becomes a family tradition.
Whether you're baking for a special occasion or just treating yourself, this recipe delivers restaurant-quality results at home. The filling stays jammy yet firm, the crust remains flaky, and the lattice adds that professional touch. Here's everything you need to make it happen.
Ingredients for betty crocker rhubarb pie
Just eight ingredients transform into that classic Betty Crocker rhubarb pie with perfect tart-sweet balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Rhubarb Stalks 🍓 | 4 cups | Trimmed, cut into 1-inch pieces |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust and filling thickener |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Large Eggs 🥚 | 1 whole | For egg wash and dough |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, brightens tartness |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Ground Cinnamon 🌿 | 1 tsp | Optional, enhances warmth |
| Vanilla Extract 🥄 | 1 tsp | Pure vanilla for depth |
| Ice Water 💧 | ½ cup | For pie dough binding |
| Heavy Cream 🥛 | ¼ cup | For lattice brushing (optional) |
The rhubarb is non-negotiable here—fresh stalks (not pre-cooked) give the best texture. Look for vibrant, firm stalks at the grocery store, ideally in late spring when they're at peak. Trader Joe's and local farmers markets often have the freshest batches. If you can't find fresh, frozen rhubarb works in a pinch (thaw and drain well). The sugar amount can flex based on your rhubarb's tartness—taste the cooked filling and adjust. For the pie crust, King Arthur flour or your all-purpose brand will work, but chill the dough for at least 30 minutes before rolling—this prevents shrinking.
No rhubarb? Substitute with 3 cups of pre-cooked tart cherry pie filling (reduce sugar by 0.25 cup). Running low on vanilla? Almond extract at half the amount works, but vanilla's floral notes are ideal. The lattice top is where magic happens—if you're nervous about cutting strips, use pre-cut pie crust strips from Pillsbury (just brush with egg wash). For extra shine, I mix heavy cream with a pinch of sugar and brush the lattice before baking. The cinnamon is optional but adds warmth that pairs beautifully with the tart filling—skip it if you prefer classic rhubarb flavor.
This pie tastes even better the next day, so bake it a day ahead if possible. Store covered at room temperature for 2 days or refrigerate for 4 days. For freezing, wrap tightly with plastic wrap and foil—thaw overnight in the fridge. The lattice stays crisp if you reheat slices in a 350°F oven for 5 minutes. I always make a double batch—half for guests, half for leftovers that disappear faster than you'd think.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this recipe’s filling—just chopped rhubarb, sugar, and a splash of water simmered until it’s just thick enough. No fancy techniques, no measuring cups of jam or pectin. The tart-sweet balance comes from letting the rhubarb break down naturally while you mix up the crust in the same bowl. Honestly, the only thing you’ll need to do is stir and wait.
- Crust So Good: That flaky, buttery crust? It’s the star. Betty Crocker’s classic shortcut—cold butter cut into flour until it’s pebbly—gives you layers that don’t require rolling skills. I’ve made this with a food processor and by hand, and both ways deliver that perfect crisp-tender bite. (Yes, even on a Tuesday night.)
- Leftovers That Last: This pie keeps beautifully for days—slice it, freeze the portions, and reheat them straight from the fridge. The filling stays bright and the crust stays crisp when warmed (just 10 seconds in the microwave). I’ll be real: my kids ask for it more than the fresh pie, and that’s saying something.
- Spring’s Secret Weapon: Rhubarb season is short, and this recipe lets you use every stalk. Too much for one pie? Double the filling and turn the extra into a crumble or sauce for pancakes. Too little? Pair it with vanilla ice cream or a scoop of whipped cream. It’s the one dessert that feels like a hug when spring finally arrives.
Step-by-step instructions for Betty Crocker rhubarb pie recipe
Here's how to create a classic rhubarb pie with a perfect balance of tart filling and flaky lattice top.
Prepare the Classic Pie Crust
In a large bowl, combine the 1 cup unsalted butter (cold, cubed) with the 2.5 cups all-purpose flour and 1 teaspoon salt. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the 0.5 cup ice water gradually, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just until the dough holds when pressed. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour to firm up.
Create the Tart Rhubarb Filling
In a large bowl, whisk together the 4 cups fresh rhubarb stalks (cut into 1-inch pieces) with the 1.5 cups granulated sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Let this mixture sit for 15 minutes while you roll out the crust—this allows the rhubarb to soften slightly and release its juices.
After resting, the rhubarb will release some liquid. This is perfect—you want a thick but juicy filling. If it seems too watery after mixing, let it sit another 10 minutes to reduce slightly. The filling should coat the back of a spoon but still be pourable.
Assemble the Pie with Perfect Lattice Top
Preheat your oven to 375°F. Roll out one pie crust disk on a floured surface to fit a 9-inch pie dish, about 1/8-inch thick. Transfer to the dish and trim the edges, leaving a 1/2-inch overhang. Roll out the second disk for the lattice top.
Cut the second crust into 1/2-inch strips for the lattice pattern. Arrange some strips horizontally across the filling, then weave vertical strips through them like a basketweave. Brush the lattice with the 0.25 cup heavy cream for a golden finish. Crimp the bottom crust edges with the lattice top for a sealed look.
Bake to Golden Perfection
Place the assembled pie on a baking sheet (to catch any drips) and bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling vigorously. If the lattice starts browning too quickly, loosely cover with aluminum foil.
The pie is done when the filling is thickened and the crust is fully set. Let it cool completely on a wire rack for at least 2 hours before slicing—this resting time allows the filling to set properly and prevents a runny pie. Serve warm or at room temperature with vanilla ice cream for the perfect balance of tart and sweet.
Pro Tips For Making Betty Crocker Rhubarb Pie
- TRIM THE RHUBARB STRAIGHT: Cut stalks into even ½-inch pieces—no need for fancy angles. The Betty Crocker recipe relies on consistent cooking, and jagged chunks turn mushy before the edges soften. I learned this after one lopsided batch where the thick ends stayed crunchy while the thin slices dissolved.
- CHILL THE CRUST BEFORE FILLING: Pop the pie crust into the fridge for 15 minutes after rolling it out. Warm dough shrinks when it hits the hot rhubarb filling, and you’ll end up with a sad, uneven bottom. Trust me, the extra wait prevents a messy fix later.
- SWEAT THE RHUBARB FIRST: Sauté the chopped rhubarb in a dry skillet for 3–4 minutes before adding sugar. This draws out moisture, so the filling thickens properly instead of turning into soup. I skipped this once and ended up with a runny pie—now I make it a habit.
- USE COLD BUTTER IN THE CRUST: Cut the butter into the flour mixture with a pastry cutter (or your fingers) until it looks like coarse crumbs—not smooth dough. Cold butter creates flaky layers, and the Betty Crocker recipe’s crust suffers when you overwork it. Overmixed? You’ll get a tough bottom.
Best sauces and condiments for this dish
Classic Whipped Cream
This is my go-to topping for rhubarb pie—light, fluffy, and perfectly sweet to balance the tart filling. I whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
For extra stability, chill the bowl and beaters for 10 minutes before whipping. Serve immediately to prevent melting—it pairs beautifully with the pie's jammy texture. 🥛
Vanilla Bean Ice Cream
For a showstopper presentation, serve slices with homemade vanilla bean ice cream.
I recommend Ben & Jerry's Vanilla Bean for convenience, or make your own by infusing 2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, and 1 vanilla bean (split and scraped) in a custard base. Freeze for 6 hours before scooping.
The creamy contrast elevates the pie's bright acidity. 🍦
Lemon Curd Drizzle
Add a bright citrus note with homemade lemon curd drizzled over each slice. Whisk 3 egg yolks, ½ cup sugar, ⅓ cup lemon juice, and ¼ cup butter over a double boiler until thickened.
Strain through a fine-mesh sieve, then chill for 2 hours. Drizzle 1 teaspoon per slice for a tangy-sweet finish. Store-bought curd works, but homemade tastes fresher. 🍋
Caramelized Honey Glaze
For a gourmet twist, brush the warm pie slices with a honey-caramel glaze. Heat ¼ cup honey with 1 tablespoon butter and 1 teaspoon lemon juice in a saucepan until bubbly.
Cool slightly, then drizzle over pie. The floral honey softens the rhubarb's tartness while adding a glossy sheen. 🍯
Spiced Whipped Cream
Infuse whipped cream with warmth by adding ½ teaspoon ground cinnamon and ¼ teaspoon cardamom while whipping. For extra depth, steep 1 cinnamon stick in the warm cream before chilling. This spiced version complements the pie's natural tartness with cozy notes. Perfect for fall gatherings! 🌿
Bourbon Caramel Sauce
For adults, drizzle slices with bourbon caramel sauce. Simmer ½ cup brown sugar, 3 tablespoons butter, 2 tablespoons bourbon (like Maker's Mark), and 2 tablespoons cream until thickened. Cool before serving—this boozy touch adds complexity to the pie's bright flavors. 🥃
Nutrition facts
Frequently asked questions
Can I use frozen rhubarb instead of fresh?
Yes, but thaw it completely first and drain any excess liquid. Frozen rhubarb works in a pinch, though fresh delivers the best texture. For every 1 cup frozen rhubarb, use 1.5 cups sugar since frozen pieces tend to be less juicy. Let the thawed rhubarb sit in a colander for 10 minutes to remove moisture before mixing with other filling ingredients.
How do I fix a soggy bottom crust?
Prevent soggy crusts by pre-cooking the rhubarb filling until thickened—it should coat the back of a spoon but still be pourable. For extra insurance, sprinkle 1 tablespoon cornstarch mixed with 1 tablespoon sugar over the filling before baking. If your crust still gets soggy, try blind-baking the bottom crust for 10 minutes before adding filling.
Can I make this pie ahead of time?
This pie tastes even better the next day. Assemble and bake it a day ahead, then store at room temperature covered with a cloth. For longer storage, refrigerate for up to 4 days or freeze for 3 months. Thaw overnight in the fridge before serving. Reheat slices in a 350°F oven for 5 minutes to restore crispness.
What's the best way to cut the lattice pattern?
Use a sharp knife or pizza cutter for clean strips. Roll out the second crust to 1/8-inch thickness and cut 1/2-inch wide strips. For a perfect basketweave, start with horizontal strips, then weave vertical strips through them. Brush strips with egg wash before arranging to prevent sticking. If you're nervous about cutting, use pre-made pie crust strips from Pillsbury.
How do I adjust the sweetness for kids?
Increase the sugar by 0.25 cup for a sweeter filling that appeals to children. You can also add 1/4 teaspoon ground ginger to the filling for warmth that balances the extra sweetness. Serve with extra whipped cream or vanilla ice cream to make it even more kid-friendly while keeping the classic tart flavor for adults.