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Rhubarb Pie

A delightful classic dessert that balances the tartness of rhubarb with the sweetness of sugar, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups rhubarb, chopped Use fresh rhubarb for best flavor.
  • 1 cup sugar Brown sugar can be used for a richer flavor.
  • 1/4 cup flour For thickening the filling.
  • 1 teaspoon vanilla extract Enhances flavor.
Crust Ingredients
  • 1 tablespoon butter Dotted on filling before baking.
  • 1 pie crust pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine the chopped rhubarb, sugar, flour, and vanilla extract. Toss everything gently to ensure the rhubarb is evenly coated.
  3. Pour the rhubarb filling into the prepared pie crust, spreading it out evenly.
  4. Dot the top of the filling with small pieces of butter.
  5. If desired, cover with another crust or arrange a lattice. Cut slits into the top for steam to escape.
Baking
  1. Place the pie in the preheated oven and bake for 15 minutes.
  2. After 15 minutes, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes until the filling is bubbly and the crust is golden brown.
Cooling & Serving
  1. Remove from the oven and allow to cool for at least 30 minutes before slicing.
  2. Serve warm with vanilla ice cream or whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months.