Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
Instructions
- Mix flour, salt, and sugar.
- Cut in cold butter until crumbly.
- Add ice water to form dough. Chill 30 minutes.
- Mix rhubarb, sugars, cornstarch, vanilla, lemon juice, salt.
- Roll out bottom crust and place in pie dish.
- Add filling evenly.
- Cover with top crust or lattice design.
- Brush with egg wash if desired.
- Bake at 375°F (190°C) for 45–50 minutes.
- Cool completely before serving.
Notes
Use fresh rhubarb for best flavor. Allow pie to cool fully so filling sets properly. Serve with ice cream or cream for extra richness.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg