Kittencal's Fresh Rhubarb Pie

Indulge in the sweet-tart perfection of Kittencal's Fresh Rhubarb Pie, a timeless dessert that beautifully showcases the tangy flavor of fresh rhubarb. This homemade pie combines tender chunks of rhubarb tossed in a simple blend of sugar and flour, creating a luscious, fruit-forward filling that balances sweetness with a hint of tartness. Enveloped in golden, buttery pie crusts and topped with a sprinkle of sugar for a lightly crisp finish, this pie is baked to bubbly perfection. Perfect for spring and summer gatherings, this easy-to-follow recipe requires just 20 minutes of prep time and minimal ingredients, making it a go-to dessert when rhubarb is in season. Serve it warm or chilled, with a scoop of creamy vanilla ice cream, for an irresistible treat that tastes like home.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 4 cups Fresh rhubarb
• 1.5 cups Granulated sugar
• 0.5 cups All-purpose flour
• 2 9-inch crusts Pie crust (pre-made or homemade)
• 2 tablespoons Butter
• 1 tablespoon Milk
• 1 teaspoon Granulated sugar (for topping)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and trim the rhubarb stalks, then chop them into small 1/2-inch pieces. Measure out 4 cups of chopped rhubarb.

Step 3

In a large mixing bowl, combine the granulated sugar and all-purpose flour. Mix well.

Step 4

Add the chopped rhubarb to the sugar and flour mixture, tossing until the rhubarb is evenly coated.

Step 5

Place one of the 9-inch pie crusts into a pie pan, pressing it gently to fit into the edges.

Step 6

Pour the rhubarb mixture into the prepared crust, spreading it evenly.

Step 7

Dot the filling with small pieces of butter, distributing it across the rhubarb mixture.

Step 8

Place the second pie crust on top of the filling. Trim any excess dough from the edges, then crimp the edges together to seal the pie.

Step 9

Cut small slits or a decorative pattern into the top crust to vent steam during baking.

Step 10

Brush the top crust lightly with milk, then sprinkle with the teaspoon of granulated sugar for a lightly sweet and golden finish.

Step 11

Place the pie on the middle rack of the preheated oven. Bake at 425°F (220°C) for 15 minutes.

Step 12

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

Carefully remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set.

Step 14

Slice and serve your fresh rhubarb pie as is, or with a scoop of vanilla ice cream on the side!

Nutrition Facts

Serving size	(1413.0g)

Amount per serving	% Daily Value*
Calories	3729.1

Total Fat 135.5g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 67.1mg	0%
Sodium 1693.7mg	0%
Total Carbohydrate 611.0g	0%
Dietary Fiber 18.5g	0%
Total Sugars 316.7g
Protein 36.0g	0%

Vitamin D 11.0IU	0%
Calcium 589.7mg	0%
Iron 12.5mg	0%
Potassium 2071.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 3.8%

Carbs: 64.2%