Description
This Classic Rhubarb Pie features a flaky homemade butter crust filled with sweet and tangy fresh rhubarb. Baked until golden and bubbling, this traditional spring dessert balances bold flavor with comforting sweetness.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 5 cups fresh rhubarb, chopped
- 1 ¼ cups granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg, beaten
Instructions
- Mix flour, sugar, and salt. Cut in cold butter.
- Add ice water gradually and form dough. Chill 1 hour.
- Mix rhubarb, sugar, cornstarch, flour, vanilla, and lemon juice.
- Roll out dough and place in pie dish.
- Add filling and top with second crust.
- Brush with egg wash and sprinkle sugar.
- Bake at 200°C for 20 minutes, then 180°C for 35 minutes.
- Cool completely before slicing.
Notes
Cool pie fully before cutting for clean slices. Serve with vanilla ice cream or whipped cream. Store up to 4 days refrigerated.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg