Description
This Homemade Rhubarb Pie features a flaky, buttery crust filled with sweet-tart rhubarb that bakes into a beautifully glossy, vibrant filling. Balanced with sugar, vanilla, and a touch of lemon, this classic spring dessert delivers bold flavor and comforting homemade charm. Perfect served warm with vanilla ice cream or enjoyed at room temperature.
Ingredients
Scale
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (225g) cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 4 cups (500g) fresh rhubarb, cut into 1/2-inch pieces
- 1 1/4 cups (250g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter (for dotting)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
- 1 tablespoon sugar (for sprinkling)
Instructions
- In a large bowl, mix flour, salt, and sugar.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until dough forms.
- Divide dough into two discs, wrap, and chill for at least 1 hour.
- Preheat oven to 375°F (190°C).
- In a bowl, combine rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
- Roll out one dough disc and place into a 9-inch pie dish.
- Pour filling into crust and dot with butter.
- Roll out second dough and place on top or create a lattice design.
- Seal edges and brush with egg wash mixed with milk.
- Sprinkle with sugar.
- Bake for 50–60 minutes until crust is golden and filling bubbles.
- Cool completely before slicing and serving.
Notes
Use very cold butter for a flaky crust. Let the pie cool at least 3 hours to allow the filling to set properly. If crust browns too quickly, cover edges with foil. Store at room temperature for 1 day or refrigerate for up to 4 days.
- 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: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg