Ingredients
Scale
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 cups freshly chopped rhubarb
- 1 tablespoon butter
Instructions
- Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
- Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a small bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.
- Heap chopped rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
- Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, about 40 to 45 minutes.
- Serve the pie warm or cold. Enjoy!
Notes
- Use fresh rhubarb for best results.
- Adjust sugar to taste if rhubarb is very tart.
- Let pie cool slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg