A delightful blend of sweet and tart, this Classic Rhubarb Pie is a beloved dessert that features a flaky crust filled with juicy, fresh rhubarb.
Ingredients
- 4 cups rhubarb fresh, sliced
- 1 1/3 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 egg beaten
- 1 pie crust double crust for 9-inch pie
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the rhubarb, sugar, flour, and salt. Stir until the rhubarb is well coated.
- Line a 9-inch pie plate with one pie crust. Fill with rhubarb mixture. Dot with butter on top of the filling.
- Cover with the second pie crust. Seal the edges and cut slits in the top to allow steam to escape. Brush top with beaten egg.
- Bake in preheated oven for 45 minutes or until crust is golden brown and filling is bubbly. Let cool before serving.
Nutrition
Serving: 1gCalories: 286kcalCarbohydrates: 59gProtein: 3gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 176mgPotassium: 170mgFiber: 3gSugar: 33gVitamin A: 100IUVitamin C: 6mgCalcium: 72mgIron: 1mg