Description
Rhubarb pie is a delightful dessert that combines the tartness of fresh rhubarb with the sweetness of sugar and a flaky crust. This recipe is simple yet rewarding, perfect for spring gatherings or cozy family dinners. With minimal prep time and maximum flavor, each slice offers a balance of sweet and tangy notes that will have everyone coming back for more. Gather your loved ones, and enjoy this nostalgic treat that brings warmth and joy to any occasion.
Ingredients
Scale
- 4 cups chopped fresh rhubarb (about 1 lb)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter (cut into small pieces)
- 1 prepared pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- Wash rhubarb stalks thoroughly, trim leaves, and slice into 1-inch pieces.
- In a mixing bowl, combine rhubarb, sugar, flour, lemon juice, and cinnamon. Toss gently until coated.
- Roll out the pie crust on a floured surface to about 1/8 inch thick.
- Place one crust in a pie dish; fill with the rhubarb mixture and dot with butter. Cover with the second crust, crimping edges to seal.
- Bake for 35-40 minutes until golden brown and bubbling.
- Let cool for at least 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For added sweetness, mix in strawberries or apples with the rhubarb. Experiment with spices like ginger for an extra flavor kick. Store leftovers in an airtight container in the fridge for up to a week.