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Rhubarb Pie

A classic dessert that combines the tartness of fresh rhubarb with sweet sugary goodness, all enclosed in a flaky, buttery crust.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups rhubarb, chopped Use fresh rhubarb for the best flavor.
  • 1 cup granulated sugar Adjust based on sweetness preference.
  • 1/4 cup all-purpose flour For thickening the filling.
  • 1/4 teaspoon salt Enhances flavors.
  • 1 tablespoon butter To dot on filling before baking.
Crust Ingredients
  • 1 piece pie crust, prepared Store-bought or homemade crust.
  • 1 egg optional, for egg wash For adding color and shine.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine chopped rhubarb, granulated sugar, flour, and salt. Mix thoroughly.
  3. Pour the rhubarb mixture into the pie crust placed in a pie dish. Dot with small pieces of butter.
  4. Cover with top crust or create a lattice top, sealing edges well.
  5. Brush the top crust with a beaten egg if desired.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. Reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until crust is golden brown and filling is bubbling.
  3. Allow the pie to cool before serving.

Notes

For variations, consider adding strawberries or adjusting sugar to taste. Serve warm with ice cream or cold as preferred.