Rhubarb Pie with Lemon Crème Fraîche

I grew up on rhubarb pie…

It brings back such fond memories! Every year, rhubarb would grow wild in my backyard. My mom would always pick it fresh and make countless rhubarb pies before the season was over. There was always a bounty leftover, so we would always freeze rhubarb to enjoy all year long.

No matter the time of year, this pie is delicious.

I always have rhubarb frozen in my freezer, and recommend you do the same! It’s a great ingredient to have on hand and translates well in this recipe frozen or fresh.

If you have time, the lemon crème fraîche whipped cream is absolutely worth making! Be warned – it’s rather addictive : )

Thanks to those of you who helped inspire this recipe!! Share your pie photo on Instagram and tag me. I’d love to see!


Rhubarb Pie with Lemon Crème Fraîche

No matter the time of year, this pie is delicious. I always have rhubarb frozen in my freezer and it’s perfect to pull out for a recipe like this if you don’t have it fresh.
To note: the filling makes a small pie. If you have a deep dish pan, you’ll want to double the filling. The crust makes enough for a base and lattice top.
Servings: 1 8 inch, small pie


  • Gluten Free CrustMakes: 1 two crust pie
  • 190 g 1 ⅓ cup brown rice flour
  • 150 g 1 cup gluten free flour blend, 1-1
  • 70 g ½ cup arrowroot flour
  • 1/4 teaspoon sea salt
  • 220 g 1 cup or 2 sticks unsalted butter, cut
  • 2 egg yolks
  • 3 + tablespoons ice water
  • 1 additional egg for egg wash


  • Makes: 1 8 inch, small pie
  • 375 g 3 cups rhubarb, cut into ½-inch pieces
  • 60 g ½  cup (packed) light brown sugar
  • 4 tablespoons cornstarch
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated lemon zest
  • Pinch sea salt
  • Raw sugar for sprinkling on top

Lemon Crème Fraîche Whipped Cream

  • Makes: about 1 ½ cups
  • 6 oz. 3/4 cup chilled heavy whipping cream
  • 175 g 3/4 cup vanilla bean crème fraîche (or regular)
  • 61 g 3 tablespoons maple syrup
  • 9 g 1 tablespoon finely grated lemon peel
  • Pinch sea salt


  • Grease one pie pan.
  • Prepare filling: add all filling ingredients to medium bowl. Toss to coat. Set aside.
  • Prepare crust: Combine the first 4 ingredients in the food processor and pulse to mix.
  • Add the cut butter pieces and pulse a few times through until butter is the size of peas and ingredients start to clump and hold together.
  • In a small bowl, whisk together the egg yolk and 3 tablespoons ice water with a fork.
  • Add it to the dough slowly while pulsing until a dough ball forms. Do not over pulse; stop as soon as it begins to clump and there are nearly no flour bits left. Add more ice water only if needed (dependent upon your elevation and the humidity levels in your kitchen). *You’ll want enough moisture in the dough to prevent cracking, so add water until it’s slightly sticky on your fingers.
  • Remove dough from bowl and place on lightly floured surface.Work gently into ball. Flatten to 1” disk. Wrap in plastic, chill in fridge for 20-30 minutes.
  • When chilled, roll the dough to about 1/8-inch thickness. Fill the pie pan(s) with the dough and cut off excess. Alleviate any cracks by pressing into place.
  • Place in freezer while you make the filling. This will help keep its shape during baking.
  • Preheat oven to 400 degrees.
  • Assemble pie: Toss filling again. Remove crust from freezer. Pour in filling.
  • Top pie with lattice top and arrange as desired, crimping sides and removing excess.
  • In small bowl, beat 1 egg with 1 tsp. Water. Lightly brush over top of dough. Sprinkle with raw sugar.
  • Place pie in oven. Bake for 10 minutes at 400 degrees.
  • At the 10 minute mark, lower temperature to 350. Continue to bake for another 45-65 minutes, covering edges with foil part way through to prevent over browning. *Cook time will depend on pan size / depth.
  • Remove from oven and cool on wire rack to room temperature. Enjoy!
  • While pie is baking, prepare whipped cream: In a small bowl, add creme fraiche, maple syrup, lemon and a pinch of sea salt and whisk till smooth. Set aside.
  • Using an electric mixer, beat whipping cream under medium speed for 4-5 minutes or until it begins to thicken and is still very smooth.
  • Just before stiff peaks begin to form, around the 4 minute mark, slowly add crème fraîche mixture, continuing on medium speed, adding spoonfuls at a time. This process takes only 50-60 seconds. It will almost instantly turn thick and move past the lightly-whipped stage, so stop mixer on or before the 1 minute mark.
  • Chill and serve.  

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