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Fresh Rhubarb Pie

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  • Author: Amy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Fresh Rhubarb Pie is the perfect balance of tartness and sweetness, featuring a flaky, buttery crust filled with vibrant rhubarb filling. Ideal for spring and summer gatherings, this simple yet delicious pie will be a hit at any event.


Ingredients

  • 1 cup white sugar
  • ¼ cup all-purpose flour
  • 4 cups fresh rhubarb, chopped
  • 2 tablespoons butter, cut into small pieces
  • 1 package (14.1 ounces) double-crust pie pastry, thawed

Instructions

  • Preheat the Oven:

    • Set the oven to 450°F (230°C).
  • Prepare the Pie Crust:

    • Fit one pie crust into a 9-inch pie plate, pressing gently to line the bottom and sides.
  • Prepare the Filling:

    • In a large bowl, combine sugar and flour.
    • Toss the chopped rhubarb with the sugar-flour mixture until evenly coated.
  • Assemble the Pie:

    • Pour the rhubarb filling into the prepared crust.
    • Dot the filling with small pieces of butter.
    • Cover with the second pie crust, trimming excess dough and sealing the edges. Cut small slits in the top crust to allow steam to escape.
  • Bake:

    • Bake for 15 minutes at 450°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden and the filling is bubbly.
  • Cool and Serve:

    • Allow the pie to cool for at least 1 hour before serving to set the filling.

Notes

  • Strawberry Rhubarb Pie: Add 2 cups of sliced strawberries for a classic combination.
  • Cinnamon Twist: Add ½ teaspoon of ground cinnamon to the sugar-flour mixture for extra warmth.
  • Nutty Crust: Fold ¼ cup of chopped nuts into the crust for added crunch