Description
A perfectly balanced Rhubarb Pie with a flaky golden crust and a tangy, jammy filling that captures the essence of spring.
Ingredients
Scale
- 5 cups fresh rhubarb, chopped
- 1.5 cups granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon zest
- Double crust pie pastry (homemade or store-bought)
- 2 tablespoons unsalted butter, cubed
Instructions
- Preheat oven to 425°F.
- Toss chopped rhubarb with sugar, cornstarch, and lemon zest in a bowl.
- Roll out bottom crust and fit into a 9-inch pie plate.
- Pour rhubarb mixture into the crust and dot with butter cubes.
- Cover with top crust and crimp edges to seal.
- Bake at 425°F for 15 mins, then reduce to 350°F and bake for 30-35 mins until golden.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American