Love rhubarb? This one will fill the bill, and then some! Recipe makes an 11 or 12" pie, enough for company, and is striking with the bright red filling bubbling up through your delicate lattice crust. A splash of orange juice makes it even more bold. Won a blue ribbon at the state fair in 2004.

Big & Bold Rhubarb Pie

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  • Prep Time: 25 minutes plus making crust
  • Baking Time: 50 minutes
  • Serves: 10
Big & Bold Rhubarb Pie


  • Pastry for 2 13" rounds (for an 11 or 12" pie plate) 


  • 2 1/2 pounds fresh rhubarb, cut into 1/2" pieces (about 8 cups) 
  • 1 c. sugar, or to taste 
  • 1/2 c. all-purpose flour 
  • 1/2 t. ground cardamom 
  • 1 t. nutmeg 
  • 1 orange, juiced 

Optional glaze: 

  • mix a beaten egg with 1/4 c. half and half.


  1. Roll out one of the rounds of dough and line the pie plate, leaving 3/4" over outside edge. Chill.
  2. Roll out the 2nd round of dough and use a pastry wheel to cut wide strips for the lattice top. Chill on a cookie sheet for about 20 mintues. 
  3. Preheat the over to 375 degrees.
  4. Put rhubarb in large mixing bowl. Stir in orange juice.
  5. Combine remaining ingredients in another bowl and sprinkle this over the rhubarb. Stir to blend.
  6. Turn the fruit into the bottom crust. (If using an 11" plate, there will be extra. Just bake this separately.)
  7. Weave the lattice strips over the filling, securing them to the crust with a touch of water.
  8. Trim and crimp as desired.
  9. Use the glaze if desired.
  10. Bake for about 50 minutes, until the filling is bubbling and thickened. Let cool before serving.

Baker’s Notes and Tips and Tricks

I recommend using the glaze, as it makes the crust a little more golden and shiny!

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Big & Bold Rhubarb Pie

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