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fresh-rhubarb-pie-recipe

Fresh Rhubarb Pie Recipe

A delicious and tangy rhubarb pie perfect for spring and summer.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 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 ½ cups sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon butter cut into small pieces

Instructions 

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine the flour and cold butter. Mix until the mixture resembles coarse crumbs.
  3. Add ice water a tablespoon at a time until the dough comes together. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll out one half of the dough and fit it into a 9-inch pie dish. Trim the excess dough.
  5. In another bowl, mix the chopped rhubarb, sugar, and flour. Pour the mixture into the pie crust and dot with butter.
  6. Roll out the second half of the dough and place it over the filling. Trim, seal, and flute the edges. Cut slits in the top crust to allow steam to escape.
  7. Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbly.
  8. Let the pie cool before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Dessert, Pie, Rhubarb
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