Description
Classic Rhubarb Pie is a sweet-tart delight with a flaky, golden crust. Perfect for spring gatherings or cozy afternoons, this comforting dessert brings warmth and joy to the table. Learn how to make this nostalgic favorite with simple ingredients and step-by-step instructions.
Ingredients
Scale
- 4 cups chopped rhubarb (about 1-inch pieces)
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 teaspoon vanilla extract
- 2 unbaked pie crusts
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine rhubarb, granulated sugar, brown sugar, flour, cinnamon, salt, and vanilla extract.
- Roll out bottom crust and place in a 9-inch pie pan.
- Fill crust with rhubarb mixture, dot with butter.
- Cover with top crust, crimp edges, and cut slits for steam.
- Brush top with egg and milk mixture.
- Bake 15 min at 425°F, then 40–45 min at 350°F until golden and bubbling.
- Cool 2 hours before slicing.
Notes
Let rhubarb sit with sugar for 10–15 minutes to release juices. Add extra sugar if rhubarb is very tart. Serve warm with ice cream or whipped cream. Pie can be stored in the fridge for 4 days or frozen unbaked for 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg