Perfect Rhubarb Pie
Bright, tangy, and irresistibly homemade, the Perfect Rhubarb Pie is a celebration of flavor and tradition. Featuring fresh rhubarb stalks delicately balanced with just the right amount of sugar and a hint of optional cinnamon, this pie is a classic dessert with a touch of warmth. Wrapped in a flaky golden crust and brushed with an egg yolk and cream glaze, it bakes to perfection in under an hour. Whether you opt for a seamless top crust or a handcrafted lattice design, the buttery crust harmonizes beautifully with the tart, juicy filling. Perfect for spring and summer gatherings, this easy-to-follow recipe will delight pie enthusiasts and is best served with a scoop of creamy vanilla ice cream. Make this show-stopping rhubarb pie your go-to dessert for any occasion!
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Recipe Information
Ingredients
- 4 cups Rhubarb stalks (fresh)
- 1.25 cups Granulated sugar
- 0.25 cups All-purpose flour
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground cinnamon (optional)
- 1 tablespoons Unsalted butter
- 1 Egg yolk
- 1 tablespoons Heavy cream
- 2 9-inch Premade or homemade pie crusts
Instructions
Preheat your oven to 425°F (220°C) and place a baking sheet on the center rack to catch any drips.
Wash and trim the rhubarb stalks, then cut them into 1/2-inch pieces to make 4 cups in total.
In a large mixing bowl, combine the rhubarb pieces, granulated sugar, all-purpose flour, salt, and ground cinnamon (if using). Mix well until the rhubarb is evenly coated.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, trimming any overhang to about 1 inch.
Pour the rhubarb mixture into the prepared pie crust, leveling it out with a spatula.
Dot the filling with the unsalted butter, evenly distributing it across the surface.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges of the crust to seal, or create a decorative lattice crust if desired.
In a small bowl, whisk together the egg yolk and heavy cream, then brush this mixture over the top crust to give it a golden finish.
Use a sharp knife to cut several small slits in the top crust to allow steam to escape while baking.
Place the assembled pie on the preheated baking sheet 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 let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Serve slices of the rhubarb pie on their own or with a scoop of vanilla ice cream for the perfect dessert.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 258.5 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 554 mg | 43% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1801 mg | 38% | |
*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.
