Description
A sweet and tangy pie that highlights the bold flavor of rhubarb in a flaky golden crust — a springtime classic.
Ingredients
- 1 double pie crust (homemade or store-bought)
- 6 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 6 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1 tbsp butter
- 1 tbsp milk (for brushing crust)
- 1 tbsp sugar (for sprinkling crust)
Instructions
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Preheat oven to 425°F (220°C).
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Line pie dish with bottom crust, then mix rhubarb, sugar, flour, and cinnamon.
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Pour filling into crust, dot with butter, and top with second crust.
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Crimp edges, cut slits, brush with milk, and sprinkle with sugar.
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Bake 15 minutes at 425°F, then reduce to 350°F and bake for 40 more minutes. Cool before slicing.
Notes
- Use foil on edges if crust browns too fast. Serve with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American