Rhubarb Pie is a perfect balance of sweet and tart between two pie crusts, and the filling is only 5 ingredients. My grandmother grew rhubarb and was known for her delicious rhubarb pies. This recipe brings back sweet memories and the taste of the pie is so scrumptious!
6 cups chopped rhubarb (fresh or frozen)
1 1/4 cups sugar (if you want pie to be less tart you can use 1 1/2 to 1 3/4 cups sugar)
6 tbsp all purpose flour
1 tbsp butter
2 pie crusts
2 tbsp milk to brush over top crust
2 tbsp sugar to sprinkle over top crust
Combine rhubarb, sugar, flour, and egg, and mix until all rhubarb is coated and egg is completely distributed. Pour filling into the bottom pie crust. Place pieces of butter on top of filling. Cover with second pie crust for the top. With a fork crimp the edges of the pie crust sealing the two crusts together. Brush top of pie with milk and sprinkle with sugar and then cut slits in the pie dough. Bake in a 450 degree oven for 15 minutes then turn oven down to 350 degrees and bake an additional 40 to 45 minutes until the crust is golden brown and rhubarb is tender. Allow pie to cool for 15 minutes before slicing. Serve with whipped topping or vanilla ice cream. Tip: Fold some aluminum foil around the edges of pie to keep crust from becoming too dark during baking.
For a video tutorial visit my YouTube channel