Description
This Easy Rhubarb Pie Recipe is a comforting, sweet-and-tangy dessert perfect for family gatherings. With a buttery, flaky crust and a bright rhubarb filling, it’s simple to make yet irresistibly delicious.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 ½ cups sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon milk (for brushing crust)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat oven to 200°C (400°F).
- Mix rhubarb, sugar, cornstarch, cinnamon, and vanilla in a large bowl.
- Roll out one pie crust and fit into a 9-inch pie dish.
- Pour rhubarb filling into crust and dot with butter.
- Cover with second crust, trim, crimp edges, and cut slits for steam.
- Brush top crust with milk and sprinkle coarse sugar.
- Bake 45–50 minutes until golden and bubbly.
- Cool completely before slicing.
Notes
Use firm, red rhubarb for best flavor. Chill the crust before baking for flakiness. Make the filling a day ahead to save time. Serve warm with ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg