Description
This Easy Rhubarb Pie Recipe features a flaky homemade crust filled with sweet-tart rhubarb, vanilla, and lemon. It bakes to golden perfection and makes a comforting spring or summer dessert.
Ingredients
Scale
- 2 1/2 cups (315g) all-purpose flour
- 1 cup (230g) cold unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6–8 tablespoons ice water
- 5 cups fresh rhubarb, sliced
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 egg
- 1 tablespoon milk
- 1 tablespoon sugar for topping
Instructions
- Mix flour, sugar, and salt. Add butter and combine until crumbly.
- Add ice water gradually and form dough. Chill 30-60 minutes.
- Mix rhubarb, sugar, cornstarch, vanilla, and lemon juice.
- Roll out dough and line pie dish.
- Add filling and dot with butter.
- Cover with top crust and cut vents.
- Brush with egg wash and sprinkle sugar.
- Bake at 190°C (375°F) for 45-55 minutes until golden.
- Cool completely before serving.
Notes
Chill dough for flaky crust. Allow pie to cool completely for clean slices. Serve with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg