Prepare dough recipe of your choice and layer one crust in a 9-inch pie plate with about 1 inch hanging over the edges. Preheat oven to 425° Fahrenheit.
Combine the sugar, spices and cornstarch and stir to distribute the spices and cornstarch.
Toss the sugar mixture with the rhubarb until it’s evenly coated. It’s important to do this just before you bake, because if you wait, the leaches out some of the water in the rhubarb and your final pie will be watery.
Pour the rhubarb mixture into a 9-inch pie plate and top with another pie crust or lattice design!
Bake for 30 minutes at 425° F, then reduce temperature to 350°F and bake for another 35-40 minutes.
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