Description
Indulge in a comforting slice of juicy rhubarb pie made with tender frozen rhubarb, sweetened to perfection. This easy recipe captures the bright tartness of rhubarb with a buttery crust, perfect for cozy desserts any time of year.
Ingredients
Scale
- 2 cups granulated sugar
- 3/4 cup all-purpose flour
- 1 tablespoon butter
- 4 cups diced rhubarb, thawed if frozen
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 double pie crust (store-bought or homemade)
- Optional: whipped cream for serving
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with foil.
- In a large bowl, combine sugar and flour.
- Add diced rhubarb, lemon juice, and vanilla extract; toss gently to coat evenly.
- Place one pie crust into a 9-inch pie dish and add the rhubarb filling.
- Dot the filling with small pieces of butter.
- Cover with the second crust, seal edges, and cut small vents on top.
- Bake for 50–60 minutes, or until crust is golden and filling is bubbling.
- Cool for at least 30 minutes before slicing and serving.
Notes
- Add a pinch of ground ginger or cinnamon for extra warmth.
- Mix in strawberries for a sweeter variation.
- Ensure frozen rhubarb is well-drained to avoid a watery pie.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: B
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
Keywords: rhubarb pie, frozen rhubarb dessert, easy pie recipe, homemade pie