Purely Rhubarb Pie
Celebrate the tangy-sweet goodness of spring with this Purely Rhubarb Pie, a timeless dessert that lets the flavor of fresh rhubarb shine. Featuring tender, juicy rhubarb in every bite, this pie balances its natural tartness with just the right amount of sugar for a perfectly sweet filling. A flaky, buttery double crust—complete with a golden egg wash and sparkling sugar finish—encases this luscious filling, adding irresistible texture and visual appeal. Simple yet elegant, this pie uses minimal ingredients like cornstarch for a smooth, thickened filling and a touch of butter for richness. Perfect as a showcase for seasonal rhubarb, it bakes to golden-brown perfection and pairs delightfully with whipped cream or vanilla ice cream. With minimal prep and classic techniques, this is the ultimate rhubarb pie recipe for bringing a rustic, homemade dessert to your table.
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Recipe Information
Ingredients
- 6 cups Rhubarb stalks (trimmed and chopped)
- 1.25 cups Granulated sugar
- 4 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter (cut into small pieces)
- 1 9-inch Pie pastry (bottom crust)
- 1 9-inch Pie pastry (top crust or lattice)
- 1 Egg (beaten for egg wash)
- 1 tablespoons Granulated sugar (for sprinkling)
Instructions
Preheat your oven to 425°F (220°C).
Prepare the rhubarb by washing, trimming, and chopping it into 1/2-inch pieces. You should have about 6 cups.
In a large mixing bowl, combine the rhubarb, granulated sugar, cornstarch, and salt. Toss until the rhubarb is evenly coated and set aside for 10 minutes to let the juices start releasing.
Roll out the bottom pie crust and carefully fit it into a 9-inch pie dish, ensuring it hangs slightly over the edges for sealing later.
Pour the rhubarb mixture into the prepared pie crust. Spread it out evenly.
Dot the filling with small pieces of unsalted butter for added richness.
Roll out the second pie crust and either place it directly over the filling or cut it into strips to create a lattice pattern. Seal the edges of the crusts together by pinching or crimping them.
Trim excess dough and cut small slits in the top crust (if not using a lattice) to allow steam to escape.
Brush the top crust with beaten egg and sprinkle with 1 tablespoon of granulated sugar for extra crunch and shine.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for 45 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. This cooling time allows the filling to set properly.
Slice and serve the pie on its own or with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 408.2 g | 148% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 276.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 830 mg | 64% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2735 mg | 58% | |
*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.
