Description
A golden-crust rhubarb pie with a vibrant, tart-sweet balance. Simple to make with tender rhubarb, sugar, and a flaky pastry for a nostalgic summer dessert.
Ingredients
1 1/3 cups white sugar
6 tablespoons all-purpose flour
4 cups freshly chopped rhubarb (1/2-inch pieces)
1 (14.1 ounce) package double-crust pie pastry, thawed
1 tablespoon butter, diced
Instructions
Preheat oven to 375°F (190°C)
Roll out one pastry crust and press into a 9-inch pie dish
In a bowl, mix rhubarb, sugar, flour, and butter until evenly coated
Pour filling into the pie shell and dot with remaining butter
Roll out second pastry crust and place over filling, sealing edges
Cut slits in top crust for ventilation
Bake for 50-65 minutes until golden and bubbly
Cool completely before slicing
Notes
Adjust sugar based on rhubarb tartness
Use tender stalks, avoiding woody or fibrous pieces
For extra flavor, add a pinch of cinnamon
Store leftovers in an airtight container at room temperature up to 2 days
- Prep Time: 20
- Cook Time: 65
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American