Description
This Sweet and Tart Rhubarb Pie features fresh rhubarb baked in a flaky homemade crust with the perfect balance of sweetness and bright tangy flavor. A classic spring dessert that pairs beautifully with vanilla ice cream or whipped cream.
Ingredients
Scale
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (225g) cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 5 cups fresh rhubarb, sliced
- 1 1/4 cups (250g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon butter
- 1 egg
- 1 tablespoon milk
Instructions
- Mix flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water and form dough. Chill 1 hour.
- Preheat oven to 375°F (190°C). Roll out bottom crust and place in pie pan.
- Combine rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Pour into crust and dot with butter.
- Roll out top crust, seal edges, and cut slits for steam.
- Brush with egg wash and sprinkle sugar on top.
- Bake 50–60 minutes until golden and bubbly.
- Cool completely before slicing.
Notes
Allow pie to cool fully for clean slices. Adjust sugar depending on rhubarb tartness. Store at room temperature for 2 days or refrigerate up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg