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Rhubarb Pie

A delightful and easy-to-make pie that balances the tartness of rhubarb with sweetness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Filling
  • 2 cups rhubarb, chopped Fresh rhubarb stalks, cut into small pieces
  • 1 cup sugar Granulated sugar to sweeten the filling
  • 1 tablespoon cornstarch To thicken the filling
  • 1 tablespoon lemon juice To enhance the flavor
For the Pie Crust
  • 1 pie crust pie crust Store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Stir until the rhubarb is evenly coated.
Baking
  1. Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly.
  2. Bake in the oven for about 35-40 minutes, until the crust is golden brown and the rhubarb is tender.
  3. Allow the pie to cool slightly before serving to help the filling set.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to five days or freeze for later enjoyment.