Rhubarb Pie
Embrace the sweet-tart perfection of a classic Rhubarb Pie, where tender chunks of fresh rhubarb are enveloped in a luscious filling infused with subtle hints of cinnamon and a buttery richness. Encased in a golden, flaky double crust, this pie strikes the ideal balance of tangy and sweet in every bite. With simple ingredients like granulated sugar, flour, and a touch of melted butter, this crowd-pleaser is both approachable and irresistibly delicious. Homemade or store-bought pie crusts make it easy to assemble, and an egg wash adds a gorgeous, bakery-style finish. Perfect for any occasion, this rustic dessert pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of whipped cream. Ready in just over an hour, this rhubarb pie recipe will steal the spotlight at your next family gathering or dessert spread.
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Recipe Information
Ingredients
- 4 cups rhubarb stalks
- 1.5 cups granulated sugar
- 1.3 cups all-purpose flour
- 2 tablespoons unsalted butter
- 0.25 teaspoons ground cinnamon
- 1 large egg
- 1 tablespoon water
- 2 9-inch pie crusts (store-bought or homemade)
Instructions
Preheat your oven to 425°F (220°C).
Clean and chop the rhubarb stalks into 1/2-inch pieces, discarding any leaves as they are toxic.
In a large mixing bowl, combine the rhubarb, granulated sugar, flour, and cinnamon. Mix thoroughly until the rhubarb is evenly coated.
Prepare your 9-inch pie dish by placing one of the pie crusts into the dish, ensuring it is pressed snugly into the edges. Trim any excess crust overhang.
Pour the rhubarb mixture into the prepared pie shell and spread it evenly.
Dot the rhubarb mixture with small pieces of unsalted butter to enhance richness.
Place the second pie crust over the top. Trim, fold, and crimp the edges of the top and bottom crusts together to seal the pie.
Use a sharp knife to cut small slits into the top crust to allow steam to escape during baking.
In a small bowl, beat the egg with the tablespoon of water to create an egg wash. Brush this mixture evenly over the top crust for a golden finish.
Bake the pie in the preheated oven for 15 minutes at 425°F (220°C). Then, reduce the temperature to 375°F (190°C) and continue baking for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Once baked, 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 properly.
Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 39.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 415 mg | 9% | |
*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.
