Go Back

Rhubarb Pie

A classic dessert featuring a flaky pie crust filled with tart rhubarb and sweetener, balanced with lemon juice and spices for a delightful spring treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups diced rhubarb Fresh rhubarb, diced
  • 1 cup sugar Can be substituted with honey or other sweeteners
  • 1 4 cup all-purpose flour
  • 1 tablespoon lemon juice Adds a refreshing citrus flavor
  • 1 2 teaspoon cinnamon Can be adjusted for spice preference
Crust Ingredients
  • 1 piece pie crust Store-bought or homemade
  • 1 tablespoon butter For dotting on top of the filling

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the diced rhubarb, sugar, flour, lemon juice, and cinnamon. Toss until the rhubarb is well coated.
  3. Pour the rhubarb mixture into your prepared pie crust, ensuring it spreads evenly. Dot the top with small pieces of butter.
  4. If desired, cover with another pie crust or crumble topping.
Baking
  1. Bake for 15 minutes at 425°F then lower the heat to 350°F (175°C) and continue baking for an additional 30-40 minutes.
  2. The pie is ready when the rhubarb is tender and the crust has turned a golden brown.
  3. Allow the pie to cool slightly before serving.

Notes

For variations, consider adding strawberries, changing the crust, or trying alternative sweeteners. Serve with vanilla ice cream or whipped cream for an even more delightful experience.