Betty Crocker Rhubarb Pie Recipe: Tart-Sweet Balance With Lattice Crust Magic

Betty Crocker’s rhubarb pie delivers that perfect tart-sweet balance every spring and summer, and I’ve perfected the lattice crust technique to make it shine. The secret lies in a buttery, flaky crust that encases a filling so vibrant it practically glows—just like the one my grandmother used to bake.

This recipe transforms fresh rhubarb into a filling that’s tangy yet sweet, with a texture that’s thick enough to hold its shape but still silky smooth.

The lattice crust isn’t just decorative—it’s functional. Those delicate strips of dough create pockets of steam during baking, resulting in a pie that’s crisp on top, tender underneath, and just slightly golden at the edges.

I’ve tested this recipe countless times, and the difference between a good pie and a great one comes down to the crust’s precision and the rhubarb’s preparation. No shortcuts here—just a method that’s been refined over generations.

By the time you pull this pie from the oven, your kitchen will smell like sunshine and fresh fruit, and every slice will reveal that perfect harmony of tart rhubarb and buttery crust.

The lattice adds an elegant touch without overwhelming the natural flavors, making it a showstopper for picnics, family gatherings, or even a quiet afternoon treat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.

This recipe works with either a store-bought crust or your own homemade dough—whichever you prefer. The filling comes together in just 15 minutes, and the lattice takes less than 10 minutes to cut and assemble.

Whether you’re a seasoned baker or just starting out, this pie is foolproof and always impressive. Let’s get baking!

Ingredients for betty crocker rhubarb pie

Fresh rhubarb and buttery crust magic—here’s what you’ll need for Betty Crocker’s legendary pie.

The rhubarb is non-negotiable here—farmers markets have the freshest, brightest stalks, but grocery store rhubarb works too if it’s firm and vibrant. Look for deep red or pink (not green), and chop it into even 1-inch pieces for consistent cooking. For the crust, Land O’Lakes unsalted butter is my go-to—it’s cold enough right out of the fridge for perfect flakiness. If you’re using store-bought dough, grab Pillsbury Crescent Rolls for the lattice (they’re foolproof), but homemade is where the magic happens. The secret? Keep everything cold until baking—cold butter, cold dough, cold hands.

No rhubarb? Strawberries or raspberries work in a pinch, but you’ll need to reduce the sugar by half. Short on butter? Vegetable shortening mimics the flakiness, though it won’t taste as rich. For the filling, cornstarch is your friend—it thickens beautifully and keeps the filling glossy. If you’re using brown sugar, pack it tightly into the measuring cup (it’s less dense). The lattice? Cut strips 1/4-inch wide—any wider and they’ll brown too fast. Pro tip: Brush the lattice with heavy cream before baking for that golden, buttery finish.

This pie tastes even better the next day—cover it loosely with foil if you’re serving it warm to keep the crust crisp. Store leftovers in the fridge for 4-5 days, or freeze the whole pie (unbaked or baked) for up to 3 months. To reheat, warm at 350°F for 15 minutes. The lattice stays perfect if you reheat it covered, then uncover for the last 2 minutes. And if you’re serving it at a picnic? Make it ahead—it travels beautifully and still looks stunning.

Step-by-step instructions for Betty Crocker rhubarb pie recipe

Here's the method that delivers that perfect tart-sweet balance with a stunning lattice crust.

In a large mixing bowl, combine the 6 cups chopped rhubarb with 2 cups granulated sugar, 2 tbsp lemon juice, and 1 tsp vanilla extract. The rhubarb should be in 1-inch pieces for even cooking. Mix gently but thoroughly to distribute the sugar evenly—this prevents any overly tart pockets in your pie.

In a small bowl, whisk together the 2 tbsp cornstarch with 2 tbsp water until smooth. Pour this slurry into the rhubarb mixture and stir until fully combined. The cornstarch will help thicken the filling beautifully while maintaining that perfect texture. Let the mixture sit for 10 minutes while you prepare the crust—this allows the cornstarch to begin working its magic.

In a food processor, pulse together 2.5 cups all-purpose flour, ½ tsp salt, and 1 tsp ground cinnamon until just combined. Add the 1 cup cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for creating flaky layers in your crust.

With the processor running, gradually add the ½ cup ice water through the feed tube until the dough just comes together. Be careful not to overmix—just until the dough forms a rough ball. Turn the dough out onto a lightly floured surface and divide it into two equal discs. Wrap each disc in plastic wrap and refrigerate for 30 minutes while you prepare the filling.

Preheat your oven to 375°F. Roll out one of the chilled dough discs on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer the dough to the pie dish and trim the edges, leaving the overhang intact. This will help create that beautiful fluted crust later.

Pour the prepared rhubarb filling into the crust, mounding it slightly in the center. Roll out the second dough disc to create a lattice pattern. Cut the dough into ½-inch strips and arrange them in a crisscross pattern over the filling, leaving the center open. Brush the lattice with ½ cup heavy cream and sprinkle with 1 tbsp granulated sugar for that perfect golden finish.

Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. The filling should be thick enough to hold its shape when the pie is done, but still slightly jiggly in the center—this indicates it's perfectly set.

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 fully set and prevents it from running when you serve. The aroma alone will have your kitchen smelling like summer!

Once cooled, use a sharp knife to carefully cut through the lattice pattern if needed. The pie will look stunning with its golden crust and beautiful crisscross design. Serve slices warm or at room temperature with a dollop of whipped cream if desired—though the pie's natural sweetness and tartness make it delicious on its own.

This pie keeps well in the refrigerator for up to 4 days, though I doubt you'll have any leftovers. The combination of the flaky crust, perfectly balanced filling, and that lattice magic makes this rhubarb pie a showstopper for any occasion.

Common mistakes when making your betty crocker rhubarb pie

Overmixing the Dough

This is the #1 mistake I see when making pie crusts—overworking the dough turns it tough instead of flaky. Once the butter forms pea-sized crumbs and the dough just holds together, stop immediately. I’ve ruined many a crust by pulsing the food processor too long, and the result?

A sad, dense bottom crust that won’t flake properly. Keep your hands cold (wet a cloth and wrap them if needed) and handle the dough as little as possible. 🧈

Skipping the Resting Time

Never skip the 30-minute chill before rolling out the dough or the 2-hour cooling after baking. The dough needs time to relax its gluten, otherwise it’ll shrink in the oven. And that post-bake rest? It’s non-negotiable—cutting into pie too soon means a runny, sad filling.

I’ve learned this the hard way after serving pie at family gatherings with less-than-stellar results. Patience pays off with a perfect slice every time.

Uneven Rhubarb Chopping

Inconsistent rhubarb pieces lead to uneven cooking—some parts mushy, others still crunchy. Chop all stalks into exactly 1-inch pieces before mixing with sugar. I use a sharp chef’s knife and measure each piece against a ruler for precision.

The goal is even exposure to heat so every bite has that perfect balance of tartness and sweetness. 🍓

Underestimating Sugar Amounts

Rhubarb is naturally tart, but using too little sugar (or too much) throws off the flavor balance. Stick to the 2 cups granulated sugar measurement—this is what Betty Crocker’s original recipe was built on.

If your rhubarb is extra tart (like early-season stalks), you can add 1-2 tbsp more sugar, but test first. The filling should taste like dessert, not medicine.