Description
A delightful homemade fresh rhubarb pie featuring a tender, flaky crust and a tangy, sweet rhubarb filling with a hint of vanilla and optional cinnamon, perfect for a classic spring or summer dessert.
Ingredients
Scale
Filling
- 2 cups fresh rhubarb, chopped (About 6–8 stalks)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (Optional)
- 1 tablespoon butter, cut into small pieces
Crust & Topping
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie and ensure it cooks evenly.
- Prepare Filling: In a mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, salt, and vanilla extract. Add cinnamon if using. Stir well to coat all rhubarb pieces evenly, which helps thicken the filling and balance tartness.
- Prepare Pie Crust: Roll out the pie crust and carefully fit it into a 9-inch pie pan, leaving a slight overhang to fold under and crimp the edges later, ensuring a secure base.
- Assemble Pie: Pour the prepared rhubarb mixture evenly into the crust. Dot the filling with small pieces of butter to add richness and help create a glossy finish during baking.
- Top Crust: Cover the pie with a second rolling of pie crust, or for a decorative touch, create a lattice crust. Trim any excess dough, fold under the edges, and crimp to seal the pie fully, preventing leaks while baking.
- Egg Wash: Brush the top crust with the beaten egg to give the pie a beautiful golden-brown and shiny finish once baked.
- Vent Pie: Cut a few slits into the top crust to allow steam to escape during baking, which helps prevent sogginess and bubbling over.
- Bake Pie: Bake in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30 more minutes, or until the filling is bubbly and the crust is golden and crisp.
- Cool Pie: Remove the pie from the oven and allow it to cool for at least 2 hours. This rest period lets the filling set properly for clean slices and enhances flavor development before serving.
Notes
- Use fresh, firm rhubarb for the best texture and flavor.
- The optional cinnamon adds a warm spice note but can be omitted if you prefer a pure rhubarb taste.
- Letting the pie cool is essential to avoid runny filling when slicing.
- For a flakier crust, chill the dough before lining the pie pan.
- Store leftovers covered in the fridge and consume within 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: rhubarb pie, fresh rhubarb dessert, spring pie, homemade pie, fruit pie, rhubarb recipe
