Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped rhubarb, sugar, flour, vanilla extract, cinnamon, and salt. Mix well until the rhubarb is fully coated.
- Pour the rhubarb mixture into the prepared pie crust, spreading it evenly.
- Dot the top of the rhubarb filling with small pieces of butter.
- Cover the pie with a second crust, sealing the edges and cutting slits in the top for steam to escape.
- Bake for 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbling and the crust is golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving.
Notes
- Serve warm with a scoop of vanilla ice cream for a delicious treat.
- You can substitute half of the rhubarb with strawberries for a mixed fruit pie.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 2
- Protein: 2
- Cholesterol: 15