Ingredients and Weight:
- Rhubarb, chopped: 4 cups (1 pound)
- Sugar, granulated: 1 cup
- All-purpose flour: 1/4 cup
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Pie crust mix for a 9-inch pie
- Butter, melted: 3 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Combine rhubarb, sugar, flour, cinnamon, nutmeg, and salt in a large bowl.
- Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges and crimp to seal.
- Pour the rhubarb filling into the pie crust.
- Roll out the remaining pie crust and cut into strips or lattice shapes. Place over the filling and seal the edges.
- Brush with melted butter and sprinkle with additional sugar if desired.
- Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes, or until crust is golden brown and filling is bubbly.
Nutritional Information:
- Calories: 300 per slice
- Total Fat: 12 grams
- Saturated Fat: 7 grams
- Cholesterol: 30 milligrams
- Sodium: 120 milligrams
- Total Carbohydrates: 40 grams
- Dietary Fiber: 2 grams
- Sugar: 25 grams
- Protein: 2 grams
Dish Characteristics:
- Classic American dessert
- Sweet and tart filling
- Buttery and flaky crust
- Perfect for any occasion
User Comments:
- "This is the best rhubarb pie I've ever had! The filling is perfectly balanced and the crust is so flaky."
- "I love the cinnamon and nutmeg in this recipe. It gives the pie such a warm and inviting flavor."
- "This pie is so easy to make. It's a great way to use up fresh rhubarb."
Special Precautions and Tips:
- Choose fresh rhubarb with bright red stalks and minimal blemishes.
- Cut rhubarb into small pieces to ensure even cooking.
- Do not overbake the pie, as this will make the crust tough.
