Description

Indulge in the bright, tangy flavors of our award‑winning rhubarb pie, featuring a buttery crust and a perfectly balanced sweet‑tart filling that’s a seasonal favorite for brunch or dessert.

Ingredients

Scale

4 cups sliced fresh rhubarb
1 cup granulated sugar
2 tablespoons all‑purpose flour
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
1 pre‑made pie crust (or homemade)

Instructions

Preheat the oven to 375°F (190°C).
In a bowl, combine rhubarb, sugar, flour, lemon juice, cinnamon, and salt; toss to coat.
Pour the filling into the crust and dot with butter.
Cover with a top crust or lattice, seal the edges, and cut vents.
Bake for 45–50 minutes, or until the crust is golden and the filling bubbles.
Cool for at least 30 minutes before serving.

Notes

For extra tenderness, chill the dough before rolling. If rhubarb is unavailable, substitute with a mix of strawberries and rhubarb. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 320
Sugar: 22 g
Sodium: 150 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg

Keywords: rhubarb, pie, dessert, tart, sweet