Description

Rhubarb pie is a delightful dessert that perfectly balances sweet and tart flavors in every bite. With its golden, flaky crust cradling juicy rhubarb, this classic treat evokes cherished memories of family gatherings. Simple to prepare, even novice bakers will impress their guests. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence that brings comfort and joy.

Ingredients

Scale

4 cups fresh rhubarb, chopped
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1 prepared pie crust (store-bought or homemade)

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine chopped rhubarb, sugar, flour, cinnamon, and lemon juice. Mix well.
Roll out your pie crust and fit it into a pie dish. Pour in the rhubarb mixture and cover with another layer of crust; make slits for ventilation.
Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-40 minutes until golden brown.
Allow cooling before serving.

Nutrition

Serving Size: 1 slice (125g)
Calories: 260
Sugar: 22g
Sodium: 50mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg

Keywords: For added flavor, consider mixing in strawberries or blueberries. Experiment with spices like nutmeg or ginger for a unique twist. Store leftover pie in an airtight container in the refrigerator for up to four days.