Description
This Best Rhubarb Pie Recipe features fresh chopped rhubarb baked in a flaky homemade butter crust with a perfectly balanced sweet and tangy filling. A classic seasonal dessert ideal for spring gatherings and family dinners.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 cup (230g) cold unsalted butter, cubed
- 1 tablespoon sugar
- ½ teaspoon salt
- 6–8 tablespoons ice water
- 5 cups fresh rhubarb, chopped
- 1 ¼ cups (250g) granulated sugar
- ¼ cup (30g) cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Mix flour, sugar, and salt. Rub in cold butter until crumbly.
- Add ice water gradually and form dough. Chill 30 minutes.
- Combine rhubarb, sugar, cornstarch, vanilla, lemon zest, and lemon juice. Rest 15 minutes.
- Roll out one dough disk and place in pie dish.
- Add filling and dot with butter.
- Cover with top crust, seal edges, and cut vents.
- Bake at 190°C (375°F) for 50–60 minutes until golden and bubbling.
- Cool completely before slicing.
Notes
Use cold butter for flaky crust. Allow filling to rest before baking. Cool pie completely to set properly. Serve with vanilla ice cream if desired.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg