Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 pre-made pie crust (or homemade if preferred)
- Vanilla ice cream (for serving, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and lemon juice. Mix well to coat the rhubarb evenly.
- Place the pie crust into a 9-inch pie dish, and pour the rhubarb mixture into the crust. Dot the top with small pieces of butter.
- Cover the pie with a second crust if desired, or leave it open-faced. Cut slits in the top crust if using.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the rhubarb is tender and the crust is golden brown.
- Remove from the oven and let cool slightly. Serve warm with vanilla ice cream, if desired.
Notes
- For a sweeter pie, adjust the amount of sugar to your taste.
- Make sure to use fresh rhubarb for the best flavor and texture.
- This pie can be made ahead of time and served at room temperature.
Nutrition
- Calories: 210
- Sugar: 16
- Sodium: 150
- Fat: 8
- Carbohydrates: 34
- Fiber: 2
- Protein: 2
- Cholesterol: 25
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