Description
A classic sweet and tangy rhubarb pie with a flaky golden crust and a soft, jammy filling that melts in every bite.
Ingredients
Scale
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1/4 cup all purpose flour
- 2 tablespoons unsalted butter
- 2 large eggs
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Pie crust dough for top and bottom crust
Instructions
- Preheat your oven to 190°C or 375°F.
- In a mixing bowl, combine chopped rhubarb, sugar, flour, eggs, lemon juice, and salt until evenly mixed.
- Place one layer of pie crust dough into a pie dish and press it gently into the edges.
- Pour the rhubarb mixture into the crust and dot with butter, then cover with the second crust and seal the edges.
- Bake for 45 minutes until the crust is golden and the filling is bubbling.
- Remove from the oven and allow the pie to cool so the filling sets properly.
- Slice and serve as desired.
Notes
- Use fresh rhubarb for best flavor and color.
- Let the pie cool completely before slicing to avoid a runny filling.
- Place a baking sheet under the pie to catch any drips.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: rhubarb pie, homemade pie, fruit dessert, spring dessert, easy baking