Country Rhubarb Pie
Celebrate the timeless taste of rural comfort with this irresistible Country Rhubarb Pie! Crafted with tart, fresh rhubarb and a perfectly balanced blend of sugar, cinnamon, and a hint of salt, this classic dessert embodies the rustic simplicity of home baking. A flaky double crust envelopes the sweet-tangy filling, while a touch of butter adds a rich, velvety texture. With only 30 minutes of prep time and straightforward instructions, this pie is both approachable for beginner bakers and satisfying for seasoned pros. Serve it warm and bubbling from the oven with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate farmhouse-inspired treat. Whether for a family gathering or a cozy weeknight dessert, this homemade rhubarb pie brings nostalgia to every bite!
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Recipe Information
Ingredients
- 4 cups Fresh rhubarb
- 1.5 cups Granulated sugar
- 3 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 large Eggs
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 2 9-inch rounds Prepared pie crusts
- 1 tablespoon Milk or cream (optional, for brushing)
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly wash and chop the rhubarb into small, bite-sized pieces.
In a large mixing bowl, combine the rhubarb, granulated sugar, flour, salt, and ground cinnamon. Stir to coat the rhubarb evenly with the dry ingredients.
Crack the eggs into a separate bowl and beat them lightly, then stir the eggs into the rhubarb mixture. Mix until well combined.
Roll out one prepared pie crust and fit it into the bottom of a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the rhubarb filling into the pie crust, spreading it out evenly.
Dot the filling with the pieces of unsalted butter, spacing them across the top.
Cover the pie with the second prepared crust. Trim any excess dough and crimp the edges together to seal. You can use a fork or your fingers to create a decorative edge.
Cut a few small slits in the top crust to allow steam to escape. If desired, brush the top crust lightly with milk or cream for a golden finish.
Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving. This will help the filling set.
Slice and serve your Country Rhubarb Pie with a scoop of vanilla ice cream or a dollop of whipped cream if desired. Enjoy!
Nutrition Facts
Calories |
3718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 580.0 g | 211% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 320.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 656 mg | 50% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2142 mg | 46% | |
*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.
