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Rhubarb Pie

A delightful dessert that perfectly balances sweetness and tartness, capturing the essence of summer in every slice.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups rhubarb, chopped Use fresh rhubarb for better flavor.
  • 1 cup sugar Adjust based on sweetness preference.
  • 2 tablespoons cornstarch Thickens the filling.
  • 1/4 teaspoon salt Enhances flavor.
  • 1 tablespoon butter Dotted on top for flavor.
Crust
  • 1 pie crust pie crust Store-bought or homemade, chilled if possible.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine the chopped rhubarb, sugar, cornstarch, and salt. Gently toss until the rhubarb is coated.
  3. Pour the filling mixture into the prepared pie crust, spreading it out evenly. Dot the top with small pieces of butter.
  4. Cover the pie with a top crust, sealing the edges well, and cut slits in the top for steam to escape.
Baking
  1. Bake for 15 minutes in the preheated oven.
  2. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes or until the filling bubbles and the crust is golden brown.

Notes

Serve warm or at room temperature. Great when topped with vanilla ice cream or whipped cream. Keep leftovers stored in the fridge for up to 4-5 days, or freeze for up to 2-3 months.