Rhubarb Pie Ii
Delight in the timeless tangy-sweet flavors of Rhubarb Pie II, a classic dessert that pairs tender, tart rhubarb with a perfectly buttery double crust. This easy-to-make pie showcases a simple yet irresistible filling of fresh chopped rhubarb, sugar, and a touch of flour to create a luscious filling that bubbles beautifully as it bakes. A hint of butter adds richness, while a brushed-on milk glaze ensures the top crust turns golden and flaky. With just 20 minutes of prep and a short stint in the oven, this recipe delivers a show-stopping dessert that’s perfect for spring gatherings or any occasion that calls for a taste of nostalgia. Serve warm with a dollop of whipped cream or a scoop of velvety vanilla ice cream for the ultimate treat. Tags: rhubarb pie recipe, homemade fruit pie, classic dessert, spring baking.
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Recipe Information
Ingredients
- 4 cups (chopped) rhubarb
- 1.5 cups white sugar
- 3 tablespoons all-purpose flour
- 1 set pastry for a 9-inch double-crust pie
- 1 tablespoon butter
- 2 tablespoons milk
Instructions
Preheat your oven to 450°F (230°C).
In a mixing bowl, combine the chopped rhubarb, sugar, and all-purpose flour. Stir until the rhubarb is evenly coated with the mixture.
Roll out half of the pastry dough on a floured surface and line the bottom of a 9-inch pie dish, allowing the edges to hang slightly over the sides.
Spoon the rhubarb mixture into the pie crust, spreading it evenly.
Dot the filling with small pieces of butter evenly over the top.
Roll out the remaining half of the pastry dough and cover the filling. Trim the excess dough and seal the edges by pinching or pressing together. Cut small slits in the top crust to allow steam to escape.
Brush the top crust with milk to help it brown beautifully while baking.
Place the pie on the middle rack of the oven and bake at 450°F (230°C) for 15 minutes. Then reduce the heat to 350°F (175°C) and continue baking for an additional 35 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 to let the filling set before serving.
Serve slices of rhubarb pie on their own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
6063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.5 g | 326% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 885.6 g | 322% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 459.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 787 mg | 61% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2516 mg | 54% | |
*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.
