Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold butter, cubed
- 6–8 tablespoons ice water
- 4 cups rhubarb, chopped
- 1 1/4 cups sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon butter
Instructions
- Mix flour, salt, and sugar in a bowl.
- Cut in cold butter until crumbly.
- Add ice water and form dough, then chill for 1 hour.
- Mix rhubarb with sugars, cornstarch, vanilla, lemon juice, and salt.
- Roll out bottom crust and place in pie dish.
- Add filling and dot with butter.
- Cover with top crust or lattice design.
- Bake at 375°F (190°C) for 45–55 minutes.
- Cool for at least 2 hours before slicing.
Notes
Keep butter and water very cold for flaky crust. Let filling sit before baking for better flavor. Always cool completely before slicing so the filling sets properly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg