Classic Rhubarb Pie
Indulge in the perfect balance of sweet and tangy flavors with this **Classic Rhubarb Pie**, a timeless dessert that celebrates the vibrant essence of fresh rhubarb. Encased in a flaky, golden pastry crust, this pie features a luscious filling made from tender rhubarb, sugar, a hint of cinnamon, and a splash of lemon juice for added brightness. The top crust can be customized with a stunning lattice pattern or kept simple with a solid cover brushed with egg for a glistening finish. With only 20 minutes of prep time, this pie is perfect for gatherings, special occasions, or any time you crave cozy, homemade comfort. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible treat that's bound to impress. This recipe is easy to follow and yields 8 generous servings, making it your go-to dessert for showcasing seasonal rhubarb.
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Recipe Information
Ingredients
- 5 cups rhubarb stalks
- 1.25 cups granulated sugar
- 0.5 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 store-bought or homemade pastry crusts
- 1 large, beaten egg
- 0.5 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 0.25 teaspoon salt
Instructions
Preheat your oven to 425°F (220°C).
Wash and chop the rhubarb stalks into 1/2-inch pieces.
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, ground cinnamon, lemon juice, and salt. Mix well until the rhubarb is evenly coated.
Roll out one pastry crust and fit it into a 9-inch pie plate, leaving the edge hanging over.
Pour the rhubarb mixture into the pie crust, spreading it evenly.
Dot the filling with small bits of unsalted butter.
Roll out the second pastry crust and cut it into strips to create a lattice pattern on top of the rhubarb filling, or simply cover with a full crust.
Seal and flute the edges of the crust together to prevent leakage.
Brush the top crust with the beaten egg to ensure a golden finish.
Place the pie on a baking sheet to catch any drips.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and continue to bake for 35 more minutes, or until the crust is golden and the filling is bubbly.
Remove the pie from the oven and let it cool for at least an hour before serving, allowing the filling to set.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 33.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
