Get ready to tantalize your taste buds with the most irresistible Straight Up Rhubarb Pie that will make your grandma's recipe look like child's play! This classic American dessert is about to transform your kitchen into a flavor paradise, offering a perfect balance of tart and sweet that will have everyone begging for seconds. Whether you're a pie enthusiast or a rhubarb rookie, this recipe promises a culinary adventure that's both simple to make and absolutely mouthwatering.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help create a flaky crust and cook the rhubarb evenly.
- Prepare your pie crust. If you are using a store-bought crust, remove it from the packaging and let it sit at room temperature for about 10 minutes. If you're making a homemade crust, roll it out on a lightly floured surface until it fits your pie dish.
- Place the pie crust in a 9-inch pie dish. Gently press it into the dish and trim any excess dough hanging over the edges. You can crimp the edges for a decorative touch if desired.
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, lemon juice, and vanilla extract. Stir gently until the rhubarb is well coated with the mixture. Allow it to sit for about 10 minutes to release some juices.
- Pour the rhubarb filling into the prepared pie crust, spreading it evenly. Make sure to include all the juices from the bowl, as they will contribute to the flavor of the pie.
- If you have a second pie crust, you can place it over the filling, cutting slits in the top to allow steam to escape. If you're leaving it open-faced, you can skip this step.
- Place the pie on a baking sheet to catch any drips while baking. This will make for easier cleanup.
- Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges begin to brown too quickly, cover them with strips of aluminum foil to prevent burning.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 20 minutes before slicing. This cooling period allows the filling to set properly.
- Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Tips
- Choose fresh, firm rhubarb stalks with a vibrant color for the best flavor and texture.
- If using frozen rhubarb, thaw and drain excess liquid to prevent a soggy pie.
- For extra flavor complexity, consider adding a pinch of cinnamon or orange zest to the filling.
- Use a sharp knife to create decorative lattice or cut-out designs on your top crust for a professional bakery look.
- To prevent a runny filling, let the rhubarb and sugar mixture sit for 10-15 minutes to release juices before baking.
- Always place a baking sheet under your pie to catch any potential drips and protect your oven.
- For a golden, glossy crust, brush the top with an egg wash before baking.
- Allow the pie to cool completely for cleaner, more defined slices.
- Store leftovers at room temperature for 1-2 days or refrigerate for up to 4 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 2g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 5mg
