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fresh-rhubarb-pie-recipe

Fresh Rhubarb Pie

A delicious and tangy rhubarb pie perfect for summer.
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Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Pie Crust

  • 2 cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • ¼ cup ice water

Filling

  • 4 cups rhubarb chopped
  • 1 ¼ cups sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter cut into small pieces

Instructions 

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine flour and butter for the crust. Add ice water gradually until dough forms.
  3. Roll out half of the dough and line a 9-inch pie dish. Roll out the other half for the top crust.
  4. In another bowl, mix rhubarb, sugar, flour, and cinnamon for the filling. Pour into the crust-lined pie dish.
  5. Dot the filling with butter pieces. Cover with the top crust and seal edges. Cut slits in the top crust for steam to escape.
  6. Bake for 50 minutes or until the crust is golden brown and the filling is bubbly.
  7. Let the pie cool before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 300mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Dessert, Pie, Rhubarb
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