Prep Time 20m
Cook Time 50m
Ready Time 180m
Yield 8 servings

  • 4 cups chopped red rhubarb, cut into 1/2- to 3/4-inch pieces
  • 1 1/3 to 1 1/2 cups sugar, to taste
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons butter
  • 1 tablespoon milk
  • Sugar
Preparation Directions
  • Step 1Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
  • Step 2Roll remaining dough; cut into 1/2 to 3/4-inch strips for lattice top. Chill strips.
  • Step 3Heat oven to 400ºF.
  • Step 1Combine rhubarb and sugar in large bowl. Mix well. Stir in flour. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water.
  • Step 2Weave strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust; fold over ends of strips. Crimp edge.
  • Step 1Brush dough with milk. Sprinkle with sugar. Cover edge with foil to prevent overbrowning.
  • Step 2Bake at 400ºF for 20 minutes. Reduce oven temperature to 325ºF. Remove foil. Bake an additional 30 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.
  • TipIf using frozen rhubarb bake 60 to 70 minutes.
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