Description
This old-fashioned fresh rhubarb pie is a classic dessert made with tart rhubarb, sweetened with sugar, and baked inside a flaky double-crust. Simple, timeless, and perfect for spring and summer.
Ingredients
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 (14.1 ounce) package double-crust pie pastry, thawed
4 cups freshly chopped rhubarb
1 tablespoon butter
Instructions
1. Preheat oven to 450°F (230°C) and position the oven rack on the lowest level.
2. Line the bottom and sides of a 9-inch pie plate with one pie crust.
3. Combine sugar and flour in a small bowl. Sprinkle 1/4 of the mixture over the bottom crust.
4. Add chopped rhubarb and sprinkle the remaining sugar mixture evenly over the top.
5. Dot the filling with butter and cover with the second pie crust.
6. Seal and crimp the edges, then cut small slits in the top crust for ventilation.
7. Bake at 450°F for 15 minutes.
8. Reduce the oven temperature to 350°F (175°C) and continue baking for 40–45 minutes, until bubbly and golden.
9. Cool for at least 2 hours before serving. Serve warm or cold.
Notes
Let the pie cool before slicing to allow the filling to set properly.
You can substitute frozen rhubarb if fresh isn’t available, but thaw and drain it first.
For a sweeter pie, increase the sugar slightly or pair rhubarb with strawberries.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 34g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 4mg