Description
This Simple Rhubarb Pie Recipe is easy, comforting, and full of love. With a buttery, flaky crust and tart rhubarb filling, it’s perfect for family gatherings or cozy nights in. Enjoy warm with ice cream or chilled for a refreshing treat.
Ingredients
Scale
- 400g fresh rhubarb, chopped
- 200g granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon butter, cubed
- 1 prepared 9-inch pie crust
- 1 prepared 9-inch pie crust for top
Instructions
- Preheat oven to 200°C (390°F).
- Mix rhubarb, sugar, flour, vanilla, salt, and cinnamon.
- Roll out bottom crust in pie dish.
- Pour filling, dot with butter.
- Cover with top crust, make slits or lattice.
- Crimp edges, brush with milk, sprinkle sugar.
- Bake 45–50 mins until golden and bubbling.
- Cool 2 hours before serving.
Notes
- Use firm rhubarb to avoid watery filling.
- Chill crust for flakiness.
- Store in fridge for up to 4 days. Reheat at 180°C for 10–15 mins.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg