Description
My Old Fashioned Rhubarb Pie is a nostalgic, cozy dessert with a sweet-tart filling and flaky double-crust. Perfect for family gatherings or afternoon tea, this classic pie brings warmth and memories to every slice.
Ingredients
Scale
- 450g fresh rhubarb, chopped
- 200g granulated sugar
- 50g light brown sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon butter
- 1 double-crust pie pastry
- 1 egg, beaten
- 1 tablespoon coarse sugar
Instructions
- Preheat oven to 190°C (375°F) and prepare a 9-inch pie dish.
- Line pie dish with rolled-out pastry.
- Mix rhubarb, sugars, flour, vanilla, cinnamon, and salt.
- Pour filling into crust, dot with butter.
- Cover with top pastry, seal edges, cut slits for steam.
- Brush with egg, sprinkle sugar.
- Bake 45–50 minutes until golden and bubbling.
- Cool 2 hours before slicing.
Notes
Brush bottom crust with egg to prevent sogginess. Chill pie before baking for better shape. Freeze unbaked pie for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg