Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 pre-made pie crust
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine the chopped rhubarb, sugar, cornstarch, water, and vanilla extract. Stir well to combine.
- Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken, about 5-7 minutes.
- Remove from heat and let cool slightly.
- Roll out the pie crust and place it in a pie dish.
- Pour the rhubarb mixture into the pie crust and dot with small pieces of butter.
- Cover with another layer of pie crust if desired, or leave it open-faced.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 10 minutes before serving. Enjoy your rhubarb dessert!
Notes
- Feel free to add strawberries or other fruits for extra flavor.
- Serve with whipped cream or vanilla ice cream for a delicious topping.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 25
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 1
- Cholesterol: 15
Keywords: easy rhubarb recipes, quick desserts, fresh rhubarb desserts, rhubarb pie, 30-minute desserts