Description
My Homemade Rhubarb Pie Dessert is a sweet-tart delight with buttery crust, perfect for cozy family moments. Made from fresh rhubarb, sugar, and a hint of vanilla, this easy dessert brings warmth and joy to any table.
Ingredients
Scale
- 500g fresh rhubarb, chopped
- 200g granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 pinch salt
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten
- 1 tablespoon coarse sugar
Instructions
- Chop rhubarb and mix with sugar, cornstarch, vanilla, nutmeg, lemon juice, and salt.
- Let sit 10 minutes to macerate.
- Roll out bottom crust in a 9-inch pie dish; prick bottom.
- Add rhubarb filling.
- Cover with top crust, trim edges, and cut slits for steam.
- Brush with egg wash and sprinkle sugar.
- Bake at 200°C (400°F) for 45–50 minutes.
- Cool 2 hours before slicing.
Notes
- Add more sugar if rhubarb is very tart.
- Chill butter for homemade crust for flakiness.
- Freeze unbaked pie for up to 2 months.
- Serve with ice cream, custard, or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg