Description
Sweet, tangy, and made from scratch, this classic rhubarb pie recipe is the perfect dessert for spring and summer. Enjoy the delicious balance of flavors in every slice!
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 package pie crusts (2 crusts) or homemade pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped rhubarb, sugar, flour, salt, vanilla extract, and lemon juice. Mix well until the rhubarb is evenly coated.
- Roll out one pie crust and fit it into a 9-inch pie pan. Pour the rhubarb mixture into the crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg for a golden finish.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes, or until the rhubarb is tender and the crust is golden brown.
- Remove from the oven and let cool for at least 2 hours before serving.
Notes
- For a sweeter pie, you can adjust the sugar to taste.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- If using frozen rhubarb, thaw and drain excess liquid before using.
Nutrition
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 2
- Cholesterol: 25
Keywords: rhubarb pie recipe, homemade rhubarb pie, classic rhubarb dessert, sweet tangy pie, easy rhubarb pie, spring dessert, summer pie recipe