Rhubarb Pie

A delightful rhubarb pie balances the tartness of fresh rhubarb with sweetness, encapsulated in a crispy crust, making it the perfect dessert for any gathering.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

For the filling

4 cups fresh rhubarb, chopped Opt for bright, firm stalks for the best flavor.
1 cup granulated sugar Can adjust to taste or substitute with less sugar.
1/4 cup all-purpose flour
2 tbsp lemon juice
1/2 cup unsalted butter, cubed Ensure butter is cold for best crust results.

For the crust

1 piece pie crust (store-bought or homemade)

Method

Preparation

Preheat your oven to 425°F (220°C).
Roll out the pie crust onto a floured surface and place it into a greased pie dish.

Filling

In a large bowl, combine the chopped rhubarb, granulated sugar, flour, and lemon juice until evenly mixed.
Pour the rhubarb mixture into the prepared crust.
Cover the pie with another layer of crust or create a lattice top, cutting slits for steam to escape.

Baking

Place the pie on a baking sheet and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
Allow the pie to cool slightly before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 1gFat: 8gSaturated Fat: 5gFiber: 1gSugar: 12g

Notes

For best results, allow the pie to cool completely before refrigerating. Can be stored in an airtight container and refrigerated for up to 3-4 days.

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