Description

Experience the timeless delight of an Old-Fashioned Rhubarb Pie, where tart rhubarb meets sweet sugar in a flaky, buttery crust. This classic dessert evokes cherished memories and creates new ones, perfect for family gatherings or sunny afternoons. Serve it warm with vanilla ice cream or chilled for a refreshing treat that everyone will love.

Ingredients

Scale

4 cups fresh rhubarb, chopped
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 pie crust (store-bought or homemade)

Instructions

Preheat your oven to 425°F (220°C).
Fit the pie crust into a pie pan, trimming any excess dough.
In a large bowl, mix chopped rhubarb with sugar, flour, cinnamon, and lemon juice until well combined.
Pour the filling into the prepared pie crust evenly.
Top with another layer of crust or create a lattice top, cutting slits for steam.
Bake for 40-45 minutes until bubbly and golden brown.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 210
Sugar: 22g
Sodium: 5mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg

Keywords: - For extra sweetness, mix in strawberries with the rhubarb. - If the filling is too runny, add an additional tablespoon of flour before baking. - Store leftover pie covered in the refrigerator; reheat individual slices at 350°F (175°C) for about 10-15 minutes.