Rhubarb Pie
15m prep 45m cook 1h 0m ready
A classic rhubarb pie with a sweet-tart filling made from fresh rhubarb, sugar, and a touch of egg, baked in a flaky piecrust until bubbly and golden.
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 43.3 mg
- Iron: 0.24 mg
- Magnesium: 6.3 mg
- Phosphorus: 19 mg
- Potassium: 141 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 710 ml fresh rhubarb
- 29.6 ml cornstarch
- 355 ml sugar
- Piecrust
Prepare
- 1 egg, lightly beaten
Let's Cook
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Step 1.
Preheat the oven to 375°F. Chop the rhubarb into bite-size pieces (about 1/2-inch chunks). In a large bowl, sprinkle the rhubarb with cornstarch and toss to coat evenly.
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Step 2.
Add the sugar and lightly beaten egg to the rhubarb mixture. Toss everything together until the rhubarb is well coated.
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Step 3.
Spread the rhubarb filling evenly into an unbaked piecrust (9-inch). Place the pie on a baking sheet to catch any drips.
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Step 4.
Bake in the preheated oven at 375°F for about 45 minutes, or until the filling is bubbly and the crust is golden brown. Check the pie occasionally near the end of baking; if the crust edges are browning too quickly, cover them with foil or a pie shield. Let the pie cool on a wire rack before serving.
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