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Rustic Rhubarb Cinnamon Pie: Homemade Delight Awaits!

A delightful homemade pie featuring fresh rhubarb and a hint of cinnamon, encased in a golden, flaky crust.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh rhubarb cut into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon butter diced
  • 1 pre-made pie crust 9-inch
  • 1 egg beaten (for glaze)
  • 1 tablespoon coarse sugar for garnish

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together the chopped rhubarb, sugar, flour, cinnamon, and lemon juice until the rhubarb is well coated.
  3. Lay the pre-made pie crust into a 9-inch pie dish, ensuring it fits snugly.
  4. Pour the prepared rhubarb filling into the crust, distributing it evenly.
  5. Scatter the diced butter over the top of the filling.
  6. If using a second pie crust, roll it out and place it over the filling, or use the top crust from your pre-made package.
  7. Trim the edges and crimp them together to seal the pie.
  8. Cut several small slits in the top crust to allow steam to escape.
  9. Brush the surface with the beaten egg and sprinkle the coarse sugar over it.
  10. Bake the pie for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for another 30-35 minutes.
  11. Once done, let the pie cool for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 8g

Notes

  • For an exciting twist, mix in 1/2 cup of strawberries or raspberries with the rhubarb for a burst of flavor and color.
  • Enjoy the pie warm, paired with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.

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