Ingredients and Weight:
- 4 cups chopped fresh rhubarb (about 1 pound)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 9-inch pie crust, homemade or store-bought
- 1 egg, beaten (for egg wash)
- 2 tablespoons turbinado sugar (for sprinkling)
Preparation Time:
Preparation Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, sugar, cornstarch, salt, lemon juice, and vanilla extract. Stir to combine.
- Pour the rhubarb filling into the prepared pie crust.
- In a small bowl, whisk together the egg and water. Brush the edge of the pie crust with the egg wash.
- Sprinkle the turbinado sugar evenly over the pie crust.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for at least 1 hour before slicing and serving.
Nutritional Information:
- Calories: 250
- Fat: 6 grams
- Carbohydrates: 50 grams
- Protein: 2 grams
Dish Characteristics:
- Fresh and tart rhubarb filling
- Buttery and flaky crust
- Sweet and tangy flavor
- Perfect for any occasion
User Comments:
- "This is the best rhubarb pie I've ever had! The filling is so delicious and the crust is perfect."
- "I made this pie for a family gathering and everyone loved it. It was a huge hit!"
- "The recipe was easy to follow and the pie turned out beautifully. I will definitely be making it again."
Special Precautions and Tips:
- To prevent the crust from becoming too dark, cover the edges of the pie with aluminum foil during the last 15 minutes of baking.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- For a more intense rhubarb flavor, use half strawberries and half rhubarb in the filling.
