Desserts
Betty Crocker’s rhubarb pie delivers that perfectly crispy lattice crust and tart-sweet filling that’s become a classic for spring baking. The secret lies in simmering the rhubarb just enough to soften its texture while preserving its bright acidity, then balancing it with sugar and cornstarch for a thick, glossy filling.
I’ve tested this recipe dozens of times—what works best is a double-crust pie with a lattice top that bakes to golden perfection without losing its delicate structure.
This recipe follows Betty Crocker’s trusted method, where the filling’s natural tartness shines through while the crust stays flaky and crispy at the edges. The lattice pattern isn’t just decorative—it creates air pockets that keep the filling moist while allowing steam to escape, preventing a soggy bottom.
What sets this apart is the cornstarch thickening, which gives the filling that signature glossy sheen without turning it gluey.
By the time it emerges from the oven, you’ll have a pie with a crispy lattice crust that holds its shape, a filling that’s just sweet enough to balance the rhubarb’s tang, and a texture that’s neither too runny nor too dry.
The aroma alone will have everyone gathering in the kitchen, and the first slice reveals layers of flavor that taste like a homemade bakery. Ready to bake a pie that rivals the best from the grocery store?
Serve it warm with vanilla ice cream or whipped cream for the full experience. The lattice top makes it visually stunning, but the real magic is in how every bite delivers that perfect tart-sweet contrast. Here’s how to make it step by step—just like Betty Crocker intended.
Ingredients for betty crocker rhubarb pie
Six ingredients for the filling, five for the crust—plus one secret for that signature lattice.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Rhubarb Stalks 🍓 | 6 cups | Trimmed, chopped into 1-inch pieces |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Cornstarch 🌾 | 3 tbsp | For glossy, thick filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Egg 🥚 | 1 whole | For egg wash |
| Heavy Whipping Cream 🥛 | ½ cup | Optional for lattice |
Rhubarb is the star here, so pick vibrant, firm stalks—the redder, the better. Trader Joe's and local farmers markets usually have the freshest, but grocery store rhubarb works too if it's not rubbery. Chop it into even pieces for consistent cooking. The sugar amount can vary based on your rhubarb's tartness—start with 1.5 cups and adjust to taste. For the crust, butter should be cold—cut it into small cubes and keep it in the freezer until ready to use. That ensures flaky layers. If your dough cracks during rolling, chill it for 15 minutes first.
No rhubarb? Substitute with a mix of strawberries and raspberries—about 4 cups total—but the flavor won't be identical. Running short on cornstarch? Arrowroot powder works 1:1, but cornstarch gives that classic Betty Crocker sheen. For the crust, if you don't have vanilla, almond extract at half the amount adds depth. The lattice pattern might look intimidating, but it's just cutting strips and weaving them—no perfection needed. And if you're short on time, a solid top crust still tastes amazing. The key to a crispy lattice? Brush the strips with egg wash before baking.
This pie tastes even better the next day, so bake it a day ahead if you can. Store leftovers in an airtight container at room temperature for 2 days or freeze for 3 months. For reheating, cover with foil and warm at 350°F for 10 minutes. The lattice top stays crispy if you reheat it uncovered for the last 2 minutes. And trust me, the first slice is always the best—save a piece for yourself right away.
Why You'll Love This Recipe
- No-Chop Filling: I swear by this recipe’s trick—just slice the rhubarb into even chunks, no dicing required. The cornstarch thickens it perfectly without lumps, so you’re not stuck stirring constantly like with scratch recipes.
- Tart-Sweet Magic: That lemon juice brightens the rhubarb’s natural tang into something dangerously addictive. A buttery crust seals the deal—crisp edges, flaky layers—it’s the kind of pie that disappears in one sitting.
- Weekend or Weeknight: Make it ahead for brunch, serve slices with ice cream for dessert, or pack individual portions for lunch. Honestly, the filling’s simplicity means I’ve even used it as a pie-topping for pancakes (yes, really).
- Budget-Friendly Luxury: Fresh rhubarb is often cheaper than berries, and you’re not drowning in expensive spices. The butter and sugar stretch just right—enough richness to feel special, but no waste if you have leftovers.
Step-by-step instructions for Betty Crocker rhubarb pie recipe
Here's how to create a stunning rhubarb pie with a perfect tart-sweet balance and that coveted crispy lattice top.
Prepare the Rhubarb Filling
In a large bowl, combine the 6 cups chopped fresh rhubarb stalks with the 1.5 cups granulated sugar and 3 tablespoons cornstarch. This ratio is crucial - the sugar balances the tartness while the cornstarch creates that signature glossy, thick filling. Add the 2 tablespoons lemon juice and 1 teaspoon vanilla extract, then toss everything gently with your hands until the rhubarb is evenly coated.
Transfer the mixture to a 9-inch pie dish and press it down lightly with a spatula. The filling should be level and packed snugly, about ½-inch thick. This ensures even cooking and prevents a watery filling. Place the pie dish on a baking sheet to catch any juices that might spill over during baking.
Make the Pie Crust
In a large mixing bowl, cut the 1 cup cold unsalted butter into small cubes, then combine 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. This texture is perfect for creating flaky layers.
Add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix - you want to maintain those delicate butter pockets. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes. Cold dough is essential for preventing shrinking during baking.
Assemble and Bake the Pie
Preheat your oven to 375°F. Roll out one disc of dough on a lightly floured surface to about 12 inches in diameter. Transfer it to the pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about ½-inch overhang. Pour the rhubarb filling into the crust, then roll out the second dough disc and cut it into 1-inch strips for the lattice pattern.
Arrange the strips in a crisscross pattern over the filling, leaving small gaps between them. Brush the lattice with the beaten egg mixed with 1 teaspoon water for that golden finish. If using, lightly brush the lattice with the 0.5 cup heavy whipping cream for extra richness. Bake for 50-55 minutes until the crust is deep golden brown and the filling bubbles gently around the edges.
Create the Perfect Crispy Top
For that signature crispy lattice, increase the oven temperature to 425°F during the last 10 minutes of baking. This high heat finishes the crust beautifully while keeping the filling tender. Watch closely - you want the crust to turn a rich golden brown, almost caramelized in spots. The filling should be thick and bubbly, with just a slight jiggle in the center when the pie is done.
Let the pie cool completely on a wire rack before slicing. This resting period allows the filling to set properly and prevents a runny pie. The contrast of the crispy lattice against the tender rhubarb filling is what makes this pie truly special. Serve warm with vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Betty Crocker Rhubarb Pie
- Trim Rhubarb Like a Pro: Use a sharp knife to slice stalks into ¼-inch pieces—no need for perfect uniformity, but avoid the leafy ends and woody cores. I learned this the hard way: leaving tough bits in turns your filling gritty, and no one wants that texture in pie.
- Simmer Until Syrupy: Bring the rhubarb mixture to a full boil, then reduce to a low simmer for 10–12 minutes, stirring often. The filling should coat the back of a spoon—if it’s still watery, let it thicken longer. Skipping this step means a runny pie, and we’re better than that.
- Skip the Overmixing: When combining the cornstarch slurry with the cooked rhubarb, stir just until the lumps disappear—overmixing makes the filling gummy. Think "smooth but not mushy," like a well-behaved toddler, not a glue factory.
- Butter the Crust Generously: Brush the bottom crust with melted butter before adding the filling—about 1 tablespoon—and sprinkle a pinch of sugar on top. This isn’t just for flavor; it creates a barrier so the filling doesn’t turn the crust soggy. Trust me, your slice will thank you.
Creative variations of this dish
Strawberry-Rhubarb Fusion
Combine 3 cups chopped rhubarb with 3 cups sliced strawberries in the filling for a brighter, fruitier twist. Reduce the sugar to 1 cup since strawberries add natural sweetness. Simmer the fruit mixture for 5 minutes before adding cornstarch to preserve the strawberries' texture.
This variation works beautifully with a vanilla bean paste swirl in the filling for extra depth. 🍓
Spiced Rum Infusion
Add 1 tablespoon dark rum (like Kahlúa) or ½ teaspoon cinnamon to the filling for warmth. The rum caramelizes slightly during baking, adding a subtle boozy note that pairs perfectly with vanilla ice cream.
For a spiced version, sprinkle ¼ teaspoon ground ginger over the lattice strips before baking. This works especially well with a streusel topping**> instead of lattice.
Cream Cheese Swirl
Roll 4 ounces softened cream cheese with 1 tablespoon sugar into a log, then coil it on top of the raw filling before adding the lattice. The cream cheese melts into the filling, creating pockets of tangy richness.
For extra decadence, add 1 ounce chopped pecans to the lattice strips before baking. This version feels like a cross between pie and cheesecake. 🧀
Lemon Curd Center
Create a ½ cup lemon curd (mix 3 egg yolks, ½ cup sugar, ¼ cup lemon juice, and 2 tbsp butter), then spoon it into the center of the pie before adding the lattice.
The tart curd cuts through the rhubarb's acidity while adding a silky texture. Brush the lattice with egg wash mixed with 1 tsp honey for a subtle sweetness. This showstopper looks stunning when sliced. 🍋
Coconut Crust Twist
Replace ½ cup flour in the crust with ½ cup toasted coconut flakes for a tropical vibe. The coconut adds a nutty crunch that contrasts beautifully with the rhubarb's tartness.
For extra flair, sprinkle toasted coconut flakes over the lattice strips before baking. This version tastes like a vacation in every bite. 🥥
Winter Citrus Variation
Add 1 teaspoon orange zest and 1 teaspoon blood orange juice to the filling for a festive twist. The citrus brightens the rhubarb while adding a sophisticated depth.
Garnish with thin orange slices on top of the lattice before baking. This version shines during holiday gatherings when you want something special but still seasonal. ✨
Nutrition facts
Frequently asked questions
Why does my rhubarb pie filling turn watery?
The rhubarb needs to be simmered long enough to break down its natural pectin. If it's too runny, try simmering the filling for an extra 5-10 minutes uncovered to evaporate excess liquid. Also, ensure you're using the full 3 tablespoons of cornstarch - it's what creates that thick, glossy texture. For extra insurance, chill the filling for 30 minutes before pouring into the crust.
Can I make this pie ahead of time?
This pie actually tastes better the next day. Assemble the pie (including the lattice) and refrigerate it overnight before baking. For even better results, bake it a day ahead and reheat at 350°F for 15 minutes covered with foil to refresh the crust. The filling will set perfectly and the flavors meld together.
What's the secret to a crispy lattice top?
Three things:
- Egg wash - brush the strips generously before baking,
- High heat finish - crank the oven to 425°F for the last 10 minutes, and
- Proper spacing - leave ¼-inch gaps between strips for air circulation. The egg wash creates a golden crust while the high heat crisps it perfectly. Don't forget to chill the dough before rolling - warm dough stretches and loses its structure.
How do I fix a soggy bottom crust?
Prevent it by pre-baking the bottom crust for 5 minutes at 375°F before adding filling, or blind-bake it with pie weights. If it's already soggy, try this: cut off the top layer of crust, then place the pie on a baking sheet and bake at 350°F for 10-15 minutes with a pie iron pressing down on the bottom. For future pies, always use an oven-safe pie dish and avoid overfilling - the crust can only handle about ½-inch of filling.
Can I use frozen rhubarb instead of fresh?
Yes, but with adjustments. Thaw the frozen rhubarb first, then drain and pat it dry thoroughly. You'll need about 1 cup more than fresh since frozen rhubarb releases more liquid. Simmer it for 10 minutes longer to evaporate the excess moisture. The texture will be slightly softer but still delicious. For best results, use frozen rhubarb that's been packed in its own juice rather than syrup.