Ingredients and Weight:
- Rhubarb, 2 pounds (sliced)
- Sugar, 1 cup
- Cornstarch, 1/4 cup
- Vanilla extract, 1 teaspoon
- Salt, 1/4 teaspoon
- Heavy whipping cream, 1 cup
- Graham cracker crust, 1 (9-inch)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine rhubarb, sugar, cornstarch, vanilla extract, and salt. Toss to coat.
- Pour mixture into the graham cracker crust.
- Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the rhubarb is softened and bubbling.
- Remove from the oven and let cool completely.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Spread whipped cream over the cooled rhubarb filling.
Nutritional Information:
Per serving (1/8 of the pie):
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g
Dish Characteristics:
- Tart and sweet rhubarb filling
- Creamy and rich whipped cream topping
- Flaky and buttery graham cracker crust
User Comments:
- "This pie is a perfect balance of tart and sweet, and the whipped cream topping adds a lovely richness."
- "I love the flaky crust and the gooey rhubarb filling. It's a real treat."
- "This is my go-to dessert for summer gatherings. It's always a crowd-pleaser."
Special Precautions and Tips:
- Use fresh rhubarb for the best flavor.
- If you can't find rhubarb, you can substitute strawberries or raspberries.
- Let the pie cool completely before adding the whipped cream topping, or it will melt.
- Serve the pie chilled for the best flavor.
