Rhubarb Pie Recipe

Ingredients

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 prepared pie crust, top and bottom
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional, for topping)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Mix until the rhubarb is evenly coated.
3. Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
4. Pour the rhubarb mixture into the pie crust, spreading it out evenly. Dot the top with small pieces of butter.
5. Cover the filling with the top pie crust. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
7. Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Remove from the oven and let the pie cool on a wire rack for at least 2 hours before serving.

Helpful Tips

• If your rhubarb is very tart, you can increase the sugar to 1 1/4 cups to balance the flavor.
• For a richer flavor, add a teaspoon of vanilla extract to the rhubarb mixture.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the baked pie for up to 3 months. To thaw, refrigerate overnight before serving.

Pairings

This rhubarb pie pairs wonderfully with vanilla ice cream or a dollop of freshly whipped cream. For a refreshing drink, try serving it alongside a glass of lemon iced tea or a cup of hot chamomile tea.