Delightful Fresh Rhubarb Pie
A delicious pie featuring sweet and tangy rhubarb encased in a flaky crust, perfect for springtime gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh rhubarb, chopped (about 3–4 stalks)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 prepared pie crust (store-bought or homemade)
- 1 tablespoon butter, cut into small pieces (Optional)
Instructions
- Start by washing the fresh rhubarb stalks thoroughly. Chop them into bite-sized pieces, measuring out about 2 cups.
- In a large mixing bowl, combine 1 cup of granulated sugar, 1/4 cup of all-purpose flour, and 1/4 teaspoon of salt.
- Add in 1 teaspoon of vanilla extract and the juice of 1 tablespoon of lemon to the sugar and flour mixture. Gently stir until combined.
- Fold the chopped rhubarb into the sugar and flour mixture.
- If you’re using a store-bought pie crust, roll it out into a standard pie plate.
- Spoon the rhubarb mixture into the prepared pie crust, spreading it evenly.
- Preheat your oven to 425°F (220°C) and bake for 20 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 20 minutes or until the filling is bubbly and the crust is golden brown.
- Allow the pie to cool completely on a wire rack before serving.
Notes
Serve warm with vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/fresh-rhubarb-pie/