Introduction:
This delicious rhubarb pie recipe is the perfect balance of sweet and tart, making it a delightful dessert for any occasion. With a flaky, buttery crust and a generous filling of fresh rhubarb, this pie is sure to impress your family and friends. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
Preparation time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Serves: 8
Ingredients:
- 2 1/2 cups chopped rhubarb
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 package refrigerated pie crusts
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the rhubarb, sugar, flour, cinnamon, and salt. Mix well.
- Unroll one pie crust and press it into a 9-inch pie dish.
- Pour the rhubarb mixture into the pie crust and dot with butter.
- Unroll the second pie crust and place it over the filling. Trim and crimp the edges to seal.
- Make a few slits in the top crust to allow steam to escape.
- Bake for 45 minutes or until the crust is golden brown.
- Let the pie cool before serving.
Nutrition Information:
Calories: 320 || Carbohydrates: 56g || Fat: 10g || Protein: 2g
What I Love About This Recipe?
- The combination of sweet and tart flavors in this pie is irresistible.
- The flaky crust adds the perfect crunch to each bite.
- It’s a simple recipe that can be made in no time at all.
- This pie is a great way to use up fresh rhubarb from the garden.
- It’s a crowd-pleaser and always gets rave reviews!
What To Avoid While Making this Recipe?
- Avoid overmixing the filling, as it can make the pie too runny.
- Make sure to cut the rhubarb into evenly sized pieces for even cooking.
- Avoid adding too much flour, as it can make the filling too thick.
- Be careful not to overbake the pie, as it can lead to a tough crust.
- Make sure to let the pie cool completely before slicing to allow the filling to set.