Description
My Traditional Rhubarb Pie is a classic dessert with a flaky buttery crust and sweet-tart rhubarb filling. Perfect for family gatherings, cozy afternoons, or springtime baking, this recipe is full of nostalgic flavors and simple joy.
Ingredients
Scale
- 2 ½ cups plain flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 250g unsalted butter, chilled and cubed
- 6–8 tablespoons cold water
- 500g rhubarb, chopped into 1-inch pieces
- 1 ½ cups granulated sugar
- 3 tablespoons plain flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
Instructions
- Mix flour, salt, sugar, and butter for crust. Add water gradually, chill dough.
- Preheat oven to 200°C/400°F.
- Combine rhubarb, sugar, flour, vanilla, cinnamon, and salt. Let sit 15 minutes.
- Roll out bottom crust, place in pie tin.
- Add rhubarb filling evenly.
- Roll out top crust, cover, trim edges, cut vents, brush with milk or egg.
- Bake 15 min at 200°C, reduce to 180°C for 40–45 min.
- Cool 2 hours before serving.
Notes
- Chill butter and water for flakier crust.
- Let rhubarb sit with sugar to reduce moisture.
- Sprinkle extra sugar on top for a crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg