Description
This Spring Rhubarb Pie Recipe is a perfect blend of tart rhubarb, sweet sugar, and buttery flaky crust. Easy to make, comforting, and ideal for family gatherings or a cozy afternoon treat.
Ingredients
Scale
- 500g rhubarb, chopped
- 200g sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- 1 pinch salt
- 1 tbsp butter
- 1 egg, beaten
- 1 double pie crust
Instructions
- Preheat oven to 200°C (390°F).
- Toss rhubarb with sugar, cornstarch, vanilla, cinnamon, and salt. Let sit 15 min.
- Roll out pie dough and line pie dish.
- Add rhubarb filling; dot with butter.
- Cover with top crust, seal edges, and cut slits.
- Brush with beaten egg; sprinkle sugar.
- Bake 45–50 min until golden and bubbling.
- Cool 2 hrs before serving.
Notes
Macerate rhubarb for juicier filling. Use cold butter for flaky crust. Optional: add orange zest or juice. Freeze unbaked pie for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg