Description
Fresh Rhubarb Pie is a quintessential spring dessert that beautifully marries tangy rhubarb with a touch of sweetness, resulting in a light and refreshing treat. With its flaky crust and vibrant filling, this pie not only brings back cherished memories of home but also serves as the perfect centerpiece for family gatherings and picnics. Easy to prepare, even for novice bakers, this delightful dish can be enjoyed warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream. Celebrate the season’s bounty and impress your guests with this deliciously tart treat that’s sure to leave them coming back for seconds.
Ingredients
Scale
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 4 cups freshly chopped rhubarb
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 tablespoon butter
Instructions
- Preheat your oven to 450°F (230°C) and place an oven rack in the lowest position.
- Line the bottom and sides of a 9-inch pie plate with one layer of pie crust. In a small bowl, mix sugar and flour; sprinkle a quarter of this mixture over the bottom crust.
- Add chopped rhubarb on top of the crust, sprinkle with remaining sugar mixture, dot with butter, and cover with the top crust.
- Bake in preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking until filling bubbles and crust is golden brown, about 40-45 minutes.
- Allow to cool slightly before serving warm or cold.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 20g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg