Ingredients
Scale
- 1 ⅓ cups white sugar
- 6 tablespoons all-purpose flour
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 cups freshly chopped rhubarb
- 1 tablespoon butter
Instructions
- Preheat oven to 450°F (230°C). Place rack in lowest position.
- Line pie plate with one crust. Mix sugar and flour, sprinkle 1/4 over crust.
- Heap rhubarb on crust. Top with remaining sugar mixture and dot with butter.
- Cover with top crust.
- Bake at 450°F for 15 minutes. Reduce heat to 350°F (175°C) and bake 40-45 minutes until bubbly and golden.
- Serve warm or cold.
Notes
- Use fresh rhubarb for best results
- Thicker rhubarb pieces may require longer baking
- Let pie cool slightly before slicing
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg