Prepare to be transported back in time with a dessert that whispers sweet memories of grandma's kitchen! This legendary rhubarb pie isn't just a recipe—it's a culinary time machine that captures the essence of homemade comfort. With its perfect balance of tangy rhubarb and sweet sugar, this dessert will make your taste buds dance and your heart warm with every single bite. Whether you're a rhubarb enthusiast or a curious baker looking for a show-stopping dessert, this recipe promises to become an instant family favorite that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups rhubarb, chopped
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven for even baking.
- Wash the rhubarb thoroughly under cool running water. Trim off any leaf ends and woody stems. Chop the rhubarb into uniform 1/2-inch pieces to ensure even cooking.
- In a large mixing bowl, combine the chopped rhubarb, sugar, all-purpose flour, salt, and vanilla extract. Gently mix until the rhubarb is evenly coated with the dry ingredients.
- Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray to prevent sticking.
- Roll out the pie crust and carefully transfer it to the prepared pie dish. Trim any excess dough hanging over the edges, leaving a slight overhang.
- Pour the rhubarb mixture into the pie crust, spreading it evenly. Drizzle the melted butter over the top of the rhubarb filling.
- Optional: Create a lattice top or additional crust layer if desired for extra texture and visual appeal.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the rhubarb filling is bubbling around the edges.
- Remove from the oven and let the dessert cool on a wire rack for at least 30 minutes. This allows the filling to set and makes slicing easier.
- Serve warm or at room temperature. Optional: Top with vanilla ice cream or whipped cream for added indulgence.
Tips
- • Choose fresh, firm rhubarb stalks with a vibrant color for the best flavor and texture. • Make sure to cut rhubarb into uniform pieces to ensure even cooking. • Don't skip letting the pie cool—this helps the filling set and makes slicing much easier. • For extra richness, consider adding a sprinkle of cinnamon to the filling. • If the pie crust edges start browning too quickly, cover them with aluminum foil. • Serve with a scoop of vanilla ice cream for the ultimate indulgent experience. • Rhubarb can be quite tart, so adjust sugar to your taste preference.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 52g
Protein: 2g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
