Ingredients and Weight:
- Rhubarb stalks, chopped: 4 cups (500g)
- Granulated sugar: 1 cup (200g)
- Cornstarch: 2 tablespoons (15g)
- Ground cinnamon: 1 teaspoon (2g)
- Grated lemon zest: 1 tablespoon (5g)
- Lemon juice: 1 tablespoon (15ml)
- Pie crust, chilled: 2 (9-inch)
- Milk, for brushing: 1 tablespoon (15ml)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, sugar, cornstarch, cinnamon, lemon zest, and lemon juice. Toss to coat evenly.
- Roll out one pie crust and line a 9-inch pie plate. Trim the edges.
- Pour the rhubarb filling into the pie crust.
- Roll out the second pie crust and cut into strips. Arrange the strips over the filling in a lattice or other decorative pattern.
- Brush the crust with milk.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information:
One serving (1/8 of the pie) contains approximately:
- Calories: 350
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 30g
- Protein: 2g
Dish Characteristics:
- Sweet and tangy
- Flaky and buttery crust
- Vibrant pink filling
- Perfect for dessert or a sweet breakfast
User Comments:
- "One of the best rhubarb pies I've ever had!"
- "The lattice crust was so impressive."
- "The perfect balance of tart and sweet."
- "Could not get enough of this pie."
- "A must-try for rhubarb lovers."
Special Precautions and Tips:
- If your rhubarb is particularly tart, you may want to add an extra 1/4 cup of sugar to the filling.
- To prevent the filling from spilling over, make sure to trim the edges of the bottom crust before adding the filling.
- If the crust starts to brown too quickly, cover the edges with aluminum foil.
