Description
This Rhubarb Pie is a delightful mix of tart and sweet, nestled in a golden, flaky crust. With a hint of cinnamon and a luscious filling that sets beautifully, this pie is a nostalgic spring and summer dessert that’s as comforting as it is vibrant. Serve it up warm or chilled—either way, it’s a slice of seasonal bliss.
Ingredients
1 double pie crust (store-bought or homemade)
1 cup + 1 tablespoon granulated sugar (divided)
6 tablespoons all-purpose flour (divided)
6 cups rhubarb, cut into ½-inch pieces
½ teaspoon ground cinnamon
Instructions
-
Preheat oven to 425°F (220°C). Roll out half of the pie crust into a ⅛-inch thick circle and fit it into a 9-inch pie plate.
-
In a small bowl, mix 1 tablespoon of flour with 1 tablespoon of sugar. Sprinkle this mixture over the bottom crust to help prevent sogginess.
-
In a large mixing bowl, combine the rhubarb, remaining sugar, remaining flour, and cinnamon. Stir until evenly coated.
-
Pour the rhubarb mixture into the prepared crust.
-
Roll out the second pie crust and place over the filling. Crimp the edges to seal and cut slits in the top for venting, or create a lattice crust if preferred.
-
Bake on the bottom oven rack at 425°F (220°C) for 15 minutes.
-
Reduce oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, until the crust is golden and the filling is bubbling.
-
Let the pie cool for at least 2 hours before slicing, allowing the filling to set.
Notes
If using frozen rhubarb, thaw and drain well before using. Add 1 extra tablespoon of flour to the filling to help absorb additional moisture.
For added richness, brush the top crust with a beaten egg and sprinkle with sugar before baking.
Serve warm with vanilla ice cream or whipped cream for the perfect finishing touch.
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American