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Rhubarb Pie

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A classic rhubarb pie with a perfect balance of tart and sweet flavors, featuring a jammy filling encased in a flaky golden crust.

Ingredients

  • 4 cups fresh rhubarb stalks, chopped
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, cut into small pieces
  • 1 double pie crust (top and bottom)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Wash and chop the rhubarb into small, even pieces.
  3. In a large bowl, combine rhubarb, granulated sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla extract. Mix until well coated.
  4. Roll out the bottom pie crust and place it into a pie dish, pressing it gently into the edges.
  5. Pour the rhubarb mixture into the crust and dot with butter pieces.
  6. Cover with the top crust (lattice or full crust with slits for ventilation).
  7. Brush the top with beaten egg.
  8. Bake for 20 minutes at 200°C (400°F), then reduce heat to 180°C (350°F) and bake for 35–40 minutes until golden and bubbling.
  9. Allow the pie to cool completely before slicing.

Notes

  • Cooling is essential to allow the filling to set properly.
  • Frozen rhubarb can be used if thawed and well-drained.
  • Add strawberries for a sweeter variation.
  • Spices like cinnamon or nutmeg enhance flavor depth.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookedbymaya.com/rhubarb-pie/