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Rhubarb Pie

A delightful dessert combining the tartness of rhubarb and the sweetness of sugar, enveloped in a flaky crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped rhubarb Use fresh rhubarb for best flavor.
  • 1 cup granulated sugar Adjust according to the tartness of the rhubarb.
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter Cut into small pieces to dot on filling.
  • 1 prepared pie crust prepared pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, and vanilla extract. Stir until everything is evenly mixed.
Baking
  1. Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of butter for added richness.
  2. If desired, cover the pie with another crust or create a lattice top for a decorative touch.
  3. Bake the pie in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes, or until the filling is bubbling and the crust is golden brown.
  4. Allow the pie to cool before slicing and serving.

Notes

For serving, you can enjoy it warm with ice cream or cold with whipped cream. Leftovers should be stored in the refrigerator and can last up to 3-4 days.