Description
Old-Fashioned Rhubarb Pie is a sweet and tart classic dessert made with fresh rhubarb and a flaky homemade crust, perfect for spring baking.
Ingredients
Scale
- 1 recipe homemade pie crust
- 6 cups chopped rhubarb
- 1 cup + 1 tablespoon granulated sugar
- 1/4 cup tapioca flour
- 1 teaspoon orange zest
- 1 1/2 tablespoons butter
- 1/4 teaspoon cinnamon or nutmeg or cardamom (optional)
Instructions
- Preheat oven to 400 degrees F
- Combine sugar, tapioca flour, and zest in a bowl
- Add chopped rhubarb and toss to coat evenly
- Place bottom pie crust in pie pan and sprinkle coarse sugar over it
- Add rhubarb filling to crust
- Dot butter pieces over filling
- Place top crust over pie and seal edges
- Cut slits in top crust for steam to escape
- Bake for about 1 hour, tent with foil halfway through
- Remove from oven and cool for at least 4 hours before slicing
Notes
- Make filling ahead and refrigerate for a few days
- Pie crust can be made ahead and stored in fridge or freezer
- Freeze baked pie up to 3 months and thaw before serving
- Substitute strawberries for part of rhubarb for variation
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 26 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 6 mg