Fresh Rhubarb Pie
This fresh rhubarb pie features the tartness of rhubarb balanced with a sweet, buttery crust. It's a delightful dessert that showcases seasonal ingredients and is perfect for a summer gathering or a cozy family dinner.
Equipment
- 1 9-inch pie pan
- 1 mixing bowl
- 1 rolling pin
- 1 whisk
- 1 oven
Ingredients
- 2 cups fresh rhubarb, chopped About 6-8 stalks.
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 prepared pie crust store-bought or homemade
- 1 egg beaten (for egg wash)
- 1 teaspoon cinnamon Optional.
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, salt, and vanilla extract. If using cinnamon, add it to the mixture as well. Stir well to coat the rhubarb evenly.
- Roll out the pie crust and fit it into the 9-inch pie pan, leaving a little overhang to fold under and crimp the edges.
- Pour the rhubarb mixture into the pie crust, spreading it evenly. Dot the top with small pieces of butter.
- Cover the pie with the second rolling of pie crust, or create a lattice crust for a decorative touch. Trim any excess dough, fold the edges under, and crimp to seal.
- Brush the top crust with the beaten egg to create a beautiful golden finish.
- Cut a few slits in the top crust to allow steam to escape.
- Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the filling is bubbly and the crust is golden brown.
- Once done, remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Notes
Serve the pie with a scoop of vanilla ice cream or whipped cream for an extra treat.
To enhance the flavor, you may add a tablespoon of lemon juice to the rhubarb mixture.
Ensure the rhubarb is fresh and vibrant for the best results.