Description
This Homemade Rhubarb Pie is sweet, tangy, and full of love. Perfect for family gatherings or a cozy afternoon treat, it features fresh rhubarb, sugar, and a buttery flaky crust for the ultimate comfort dessert.
Ingredients
Scale
- 400g fresh rhubarb, chopped
- 200g granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Pinch of salt
- 1 9-inch pie crust, top and bottom
- 1 tbsp butter
- 1 egg, beaten
Instructions
- Preheat oven to 190°C (375°F).
- Mix rhubarb, sugar, cornstarch, vanilla, cinnamon, and salt.
- Roll out bottom crust in pie dish.
- Pour filling into crust, dot with butter.
- Cover with top crust or lattice, trim edges.
- Brush with beaten egg.
- Bake 45–50 minutes until golden and bubbly.
- Cool 1 hour before serving.
Notes
Add extra sugar if rhubarb is very tart. Chill butter for a flakier crust. Cover edges with foil if browning too fast. Freeze unbaked pie for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg