Description
Fresh Rhubarb Pie is a nostalgic dessert that captures the essence of summer with its vibrant flavors and flaky crust. This pie combines the tartness of freshly chopped rhubarb with a sweet filling, creating a delightful balance that appeals to many. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing treat, this pie is perfect for family gatherings, casual dinners, or festive occasions. Its simplicity in preparation makes it accessible for bakers of all skill levels, while the rich flavors and aromatic spices ensure that every bite is memorable.
Ingredients
Scale
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 4 cups freshly chopped rhubarb
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 tablespoon butter
Instructions
- Preheat your oven to 450°F (230°C).
- Line a 9-inch pie plate with one crust and sprinkle 1/4 of the sugar-flour mixture over the bottom.
- Layer chopped rhubarb on top and sprinkle with the remaining sugar-flour mix. Dot with butter before adding the top crust.
- Bake for 15 minutes at 450°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes until bubbly and golden brown.
- Allow cooling slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg