This classic rhubarb pie is the perfect combination of sweet and tangy flavors with a buttery crust. It's a great way to enjoy fresh rhubarb during its peak season and is sure to be a hit at any gathering.
Ingredients
- 4 cups chopped rhubarb
- 1 1/2 cups white sugar
- 6 tablespoons all-purpose flour
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl, combine rhubarb, sugar, and flour. Mix well and let stand for 15 minutes.
- Fit bottom crust into a 9-inch pie pan. Pour filling into crust and dot with butter. Cover with top crust and crimp edges to seal.
- Make a few slits in the top crust to vent steam.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 40 minutes, or until golden brown.
Interesting Facts
Rhubarb is a vegetable, not a fruit, and is often used in desserts for its tart flavor.
Rhubarb leaves are toxic and should not be consumed, only the stalks are safe to eat.