Description

Indulge in the delightful flavors of this Fresh Rhubarb Pie, a classic dessert that perfectly balances the tartness of fresh rhubarb with a hint of sweetness. This easy-to-follow recipe features a flaky crust that beautifully encases a juicy filling, making it an ideal treat for any occasion—from family gatherings to casual picnics. Serve it warm with vanilla ice cream or chilled alongside whipped cream for a refreshing twist. With minimal ingredients and straightforward instructions, you can create a nostalgic dessert that brings smiles to the table.

Ingredients

Scale

1 ⅓ cups white sugar
6 tablespoons all-purpose flour
4 cups freshly chopped rhubarb
1 tablespoon butter
1 (14.1 ounce) package double-crust pie pastry, thawed

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450°F (230°C).
Line a 9-inch pie plate with one pie crust and sprinkle ¼ of the sugar-flour mixture on the bottom.
Add chopped rhubarb and top with remaining sugar mixture; dot with butter and cover with the second crust.
Bake for 15 minutes at 450°F, then reduce temperature to 350°F (175°C) and bake for an additional 40-45 minutes until filling is bubbly and crust is golden brown.
Let cool before serving warm or chilled.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 16g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg