Description

Fresh Rhubarb Pie is a quintessential summer dessert that combines the tartness of fresh rhubarb with a sweet, flaky crust, creating a delightful balance of flavors. This pie evokes nostalgic memories of family gatherings and sunny picnics, making it an ideal choice for any occasion. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing treat, this pie is sure to impress your guests. With simple ingredients and straightforward instructions, it’s perfect for bakers of all skill levels who want to enjoy the taste of homemade goodness.

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

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Instructions

Preheat oven to 450°F (230°C) and position an oven rack in the lowest setting.
Line a 9-inch pie plate with one pie crust and sprinkle 1/4 cup of the sugar-flour mixture on the bottom.
Add chopped rhubarb on top, sprinkle with remaining sugar mixture, dot with butter, and cover with the top crust, sealing edges.
Bake for 15 minutes at 450°F; reduce temperature to 350°F (175°C) and continue baking for 40-45 minutes until bubbly and golden brown.
Allow cooling slightly 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: 240
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg