Prepare to tantalize your taste buds with a classic American dessert that will transport you straight to grandma's kitchen! This mouthwatering rhubarb pie isn't just a recipe—it's a slice of culinary nostalgia that promises to become your new favorite seasonal treat. With its perfect balance of tart rhubarb and sweet sugar, this pie is about to revolutionize your dessert game and have your family begging for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp butter
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven for even baking.
- Wash and trim the rhubarb stalks, removing any tough ends and stringy outer layers. Chop the rhubarb into uniform 1/2-inch pieces to ensure even cooking.
- In a large mixing bowl, combine the chopped rhubarb, sugar, all-purpose flour, vanilla extract, and salt. Gently mix until the rhubarb is evenly coated with the dry ingredients.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish, allowing a slight overhang around the edges.
- Pour the rhubarb mixture into the prepared pie crust, spreading it evenly. Dot the top of the filling with small pieces of butter to add richness and help create a golden crust.
- If desired, create a lattice top or cover with a second pie crust, crimping the edges to seal and cutting a few small vents to allow steam to escape.
- Place the pie on a baking sheet to catch any potential drips and protect the oven bottom.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let the pie cool on a wire rack for at least 30 minutes to allow the filling to set.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
Tips
- • Choose fresh, firm rhubarb with bright, vibrant color for the best flavor and texture. • Cut rhubarb into uniform pieces to ensure even cooking and consistent filling. • Don't skip the butter dots on top—they add incredible richness and help create a golden, crispy crust. • Use a baking sheet under the pie to catch any potential drips and prevent oven mess. • Let the pie cool for at least 30 minutes to allow the filling to set properly, which prevents a runny texture. • For an extra-special touch, brush the top crust with an egg wash for a beautiful golden sheen. • Serve with vanilla ice cream or whipped cream to complement the pie's tangy-sweet profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
