Description
A nostalgic slice of spring, this Old-Fashioned Rhubarb Pie features a tart-sweet filling wrapped in a flaky, golden crust. It’s the perfect balance of tang and comfort, just like grandma used to make.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Pie dough for top and bottom crusts
- 1 egg, beaten with a splash of water (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Instructions
- Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch drips.
- In a large bowl, combine rhubarb, sugar, flour, cornstarch, vanilla, and salt. Let sit for 15–20 minutes.
- Roll out bottom crust and place into a 9-inch pie dish. Chill while preparing top crust.
- Fill the crust with rhubarb mixture. Add top crust, seal and crimp edges, brush with egg wash, and sprinkle with sugar.
- Bake at 400°F for 20 minutes, then reduce to 350°F and bake an additional 30–35 minutes until golden and bubbling.
- Cool completely before slicing to allow the filling to set.
- Serve with whipped cream or ice cream if desired.
Notes
- Letting the rhubarb sit with sugar draws out excess moisture and enhances flavor.
- A lattice crust helps release steam and prevents soggy filling.
- Cover pie edges with foil if they brown too quickly.
- Chilling the dough improves flakiness.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg