Description
This Sweet and Tart Rhubarb Pie balances tangy rhubarb with a sweet, buttery crust. Perfect for spring and cozy family moments, it’s easy to make and full of love.
Ingredients
Scale
- 500g rhubarb, chopped
- 200g granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp ground ginger (optional)
- Pinch of salt
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, small pieces
- 1 double pie crust
- 1 egg, beaten
- 1 tbsp coarse sugar
Instructions
- Preheat oven to 200°C (390°F).
- Roll out bottom crust in pie pan.
- Mix rhubarb, sugar, cornstarch, vanilla, ginger, salt, and lemon juice.
- Pour mixture into crust, dot with butter.
- Cover with top crust, crimp edges, slit top.
- Brush with egg, sprinkle sugar.
- Bake 20 min at 200°C, then 30–35 min at 180°C.
- Cool 2 hours before slicing.
Notes
- Chill crust for flakier results.
- Ginger adds warmth but is optional.
- Pie can be refrigerated for up to 3 days.
- Reheat slices in a warm oven for fresh-baked aroma.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 90
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
- Cholesterol: 45