Description

Indulge in the delightful flavors of perfectly sweet rhubarb pie, where tart fresh rhubarb harmonizes beautifully with a buttery, flaky crust. This nostalgic dessert evokes memories of sunny afternoons spent baking with loved ones. Easy to prepare and versatile for any occasion, this recipe promises to be the star at your next gathering.

Ingredients

Scale

4 cups fresh rhubarb, diced
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 pre-made pie crust (9-inch)

Instructions

Preheat your oven to 425°F (220°C).
Roll out the pie crust into a 9-inch pie pan and trim any excess edges.
In a large bowl, mix diced rhubarb, sugar, flour, and lemon juice. Let it sit for 10 minutes.
Pour the filling into the prepared crust.
Cover with another layer of crust or create a lattice design. Cut slits for steam to escape.
Bake for 45-50 minutes until the filling is bubbly and the crust is golden brown.
Cool before serving with whipped cream or vanilla ice cream.

Nutrition

Serving Size: 1 slice (approximately 125g)
Calories: 230
Sugar: 18g
Sodium: 105mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg

Keywords: - Substitute half of the sugar with honey or maple syrup for added depth. - Add cinnamon or nutmeg for extra warmth in flavor. - Store leftover pie in the refrigerator for up to three days; reheat slices at 350°F until warmed through.