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–+ servings

Rhubarb Pie

A sweet and tart rhubarb pie with a flaky crust that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups rhubarb, chopped Choose firm stalks with vibrant color.
  • 1 cup sugar Adjust based on your taste.
  • 2 tablespoons all-purpose flour To help thicken the filling.
  • 1 teaspoon vanilla extract Adds depth to the flavor.
  • 1 tablespoon butter, cut into small pieces For layering on top of the filling.
For the Crust
  • 1 piece pie crust, unbaked Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, blend the chopped rhubarb with sugar, flour, and vanilla extract until fully combined.
  3. Transfer the mixture to your unbaked pie crust and distribute the small pieces of butter on top.
Baking
  1. Bake the pie at 425°F (220°C) for 15 minutes.
  2. Lower the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes until the rhubarb is tender and the crust is golden.
  3. Allow the pie to cool before slicing.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 2gFat: 10g

Notes

To store, refrigerate for up to 3 days, reheat slices in the oven, or freeze for up to 3 months. Add spices or lemon juice for variations.

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