Rhubarb Pie
 
Prep time
Cook time
Total time
 
Tart rhubarb filling in perfectly flaky pie crust. Topped with Vanilla Ice Cream, it's a summer dessert dream come true.
Author:
Recipe type: Rhubarb Pie
Cuisine: Dessert
Serves: 8
Ingredients
  • 2 pie crusts, 1 for bottom and 1 for top (homemade or refrigerated)
  • 2 cups rhubarb, cut in ½ inch pieces
  • 1 cup sugar
  • 2 tsp flour
  • 4 tbsp butter
  • 1 egg
  • ½ tsp lemon juice
  • 3-4 drops red food coloring (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Roll out the bottom crust and place it in a 9-inch pie tin. Set aside
  3. Combine sugar and flour in a large bowl. Mix well. Beat egg slightly and stir into sugar-flour mixture.
  4. Add lemon juice and food coloring, if using it. Mix until well-combined.
  5. Next, add rhubarb to the mixture. Fill the pie tin you prepared earlier with the rhubarb mixture. Dot top of rhubarb filling with the 4 tbsp of butter.
  6. Roll out the top crust and adjust it over the pie. Cut a small hole in the center and make a few slits for steam to escape. Trim edges and seal together.
  7. Bake at 400 degrees for 50 minutes. You can cover edges with foil halfway through cooking if edges are starting to darken.
  8. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/rhubarb-pie/