Description
This spring rhubarb pie recipe features a flaky homemade crust filled with sweet and tangy fresh rhubarb. Baked until golden and bubbling, this seasonal dessert is perfect for spring gatherings and family dinners.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter
- 1 tablespoon sugar
- ½ teaspoon salt
- 6–8 tablespoons ice water
- 4 cups fresh rhubarb, chopped
- 1 ¼ cups granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 egg (for egg wash)
- 1 tablespoon milk
Instructions
- Mix flour, sugar, and salt. Cut in butter until crumbly.
- Add ice water gradually and form dough. Chill 30 minutes.
- Mix rhubarb with sugar, then add cornstarch, lemon juice, vanilla, and salt.
- Roll out bottom crust and place in pie dish.
- Add rhubarb filling.
- Cover with top crust and cut slits.
- Brush with egg wash.
- Bake at 190°C (375°F) for 45–50 minutes until golden.
- Cool completely before serving.
Notes
Allow pie to cool fully before slicing to help filling set. Store covered up to 4 days. Serve with vanilla ice cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg