There’s something magical about the aroma of a pie baking in the oven, isn’t there? It takes me back to my grandmother’s kitchen, where the air was always filled with warmth and love. Today, I’m excited to share my recipe for Rustic Rhubarb Cinnamon Pie, a delightful treat that perfectly balances the tartness of rhubarb with the cozy embrace of cinnamon. This pie is not just a dessert; it’s a quick solution for a busy day or a charming way to impress your loved ones. Trust me, once you take a bite, you’ll be hooked!
Why You’ll Love This Rustic Rhubarb Cinnamon Pie
This Rustic Rhubarb Cinnamon Pie is a dream come true for busy home cooks like us. It’s incredibly easy to whip up, taking just over an hour from start to finish. The combination of tart rhubarb and warm cinnamon creates a flavor explosion that dances on your taste buds. Plus, it’s a crowd-pleaser! Whether it’s a family gathering or a cozy night in, this pie is sure to bring smiles all around.
Ingredients for Rustic Rhubarb Cinnamon Pie
Gathering the right ingredients is the first step to creating your Rustic Rhubarb Cinnamon Pie. Here’s what you’ll need:
Fresh rhubarb: The star of the show! Its tartness is what makes this pie so special. Look for firm, vibrant stalks.
Granulated sugar: This sweetens the filling and balances the tartness of the rhubarb. You can adjust the amount based on your taste.
Cornstarch: This thickens the filling, ensuring it’s not too runny. A must-have for a perfect pie consistency!
Ground cinnamon: Adds warmth and depth to the flavor. It’s like a cozy hug in every bite.
Fresh lemon juice: Brightens the flavors and enhances the rhubarb’s natural tartness. A little goes a long way!
Unsalted butter: Diced and scattered on top of the filling, it adds richness and helps create a golden crust.
Refrigerated pie crusts: For convenience, these save time and effort. You can also make your own if you’re feeling adventurous!
Egg: Beaten for an egg wash, it gives the crust a beautiful golden finish.
Coarse sugar: Sprinkled on top for a delightful crunch and a touch of sweetness.
For those who want to mix things up, consider adding strawberries for a classic strawberry-rhubarb twist. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Rustic Rhubarb Cinnamon Pie
Now that you have all your ingredients ready, let’s dive into the fun part—making your Rustic Rhubarb Cinnamon Pie! Follow these simple steps, and you’ll have a delicious dessert that will impress everyone.
Step 1: Preheat the Oven
First things first, preheat your oven to 425°F (220°C). This step is crucial for achieving that perfect golden crust. While the oven warms up, you can get started on the filling!
Step 2: Prepare the Filling
In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, and fresh lemon juice. Mix everything together until the rhubarb is well coated. Let this mixture sit for about 15 minutes. This resting time allows the flavors to meld beautifully, creating a filling that’s bursting with taste.
Step 3: Assemble the Pie
Take one of the refrigerated pie crusts and lay it into a 9-inch pie dish. Pour the rhubarb filling into the crust, spreading it evenly. Don’t forget to scatter the diced butter over the top; it adds richness and flavor. Now, unroll the second pie crust and place it over the filling. Trim any excess dough, then crimp the edges to seal everything in. Cut a few slits in the top crust to let steam escape. This step is essential to prevent a soggy pie!
Step 4: Bake the Pie
Brush the surface of the pie with the beaten egg for that lovely golden finish. Sprinkle coarse sugar on top for a delightful crunch. Bake the pie in your preheated oven for 15 minutes. After that, lower the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes. Keep an eye on it; you want the crust to be golden and the filling bubbly!
Step 5: Cool and Serve
Once baked, let the pie cool for at least an hour before slicing. This cooling time allows the filling to set, making it easier to serve. Trust me, the wait will be worth it! Serve your Rustic Rhubarb Cinnamon Pie warm, perhaps with a scoop of vanilla ice cream on the side. Enjoy every bite!
Tips for Success
Use fresh rhubarb for the best flavor; frozen can work, but fresh is always superior.
Let the filling sit for 15 minutes to enhance the flavors and thicken properly.
Don’t skip the egg wash; it gives your crust that beautiful golden color.
For a crispier bottom crust, bake on a preheated baking sheet.
Serve warm for the best taste, especially with ice cream!
Equipment Needed
9-inch pie dish: A classic choice for baking pies. If you don’t have one, a tart pan works too!
Mixing bowl: Any large bowl will do for combining your filling ingredients.
Measuring cups and spoons: Essential for accuracy; you can use a kitchen scale if you prefer.
Pastry brush: For applying the egg wash; a clean paintbrush can be a fun alternative!
Variations of Rustic Rhubarb Cinnamon Pie
Strawberry-Rhubarb Twist: Mix in fresh strawberries for a classic combination that adds sweetness and color.
Nutty Crunch: Add chopped walnuts or pecans to the filling for a delightful crunch and extra flavor.
Gluten-Free Option: Use a gluten-free pie crust to make this pie suitable for those with dietary restrictions.
Spiced Up: Experiment with spices like nutmeg or ginger for a unique flavor profile that complements the cinnamon.
Vegan Version: Substitute the butter with coconut oil and use a plant-based egg replacement for the wash.
Serving Suggestions for Rustic Rhubarb Cinnamon Pie
Vanilla Ice Cream: A scoop of creamy vanilla ice cream pairs perfectly with the warm pie.
Whipped Cream: Lightly sweetened whipped cream adds a delightful touch.
Fresh Berries: Serve with a side of fresh berries for a burst of color and flavor.
Herbal Tea: A cup of chamomile or mint tea complements the pie beautifully.
Presentation: Dust with powdered sugar before serving for an elegant finish.
FAQs about Rustic Rhubarb Cinnamon Pie
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain it well to avoid excess moisture in your filling. Fresh rhubarb, however, will give you the best flavor and texture.
How do I know when the pie is done baking?
Your Rustic Rhubarb Cinnamon Pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust. A toothpick inserted into the filling should come out clean.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just reheat it in the oven before serving for that fresh-baked taste.
What can I substitute for granulated sugar?
If you’re looking for a healthier option, you can substitute granulated sugar with coconut sugar or honey. Just remember to adjust the quantity, as these sweeteners can vary in sweetness.
Is this pie suitable for vegetarians?
Yes, this Rustic Rhubarb Cinnamon Pie is vegetarian-friendly! If you want to make it vegan, simply replace the butter with coconut oil and use a plant-based egg wash alternative.
Final Thoughts
As I reflect on my journey with this Rustic Rhubarb Cinnamon Pie, I can’t help but smile. It’s more than just a dessert; it’s a celebration of flavors and memories. Each slice brings warmth, reminding me of family gatherings and laughter around the table. The tartness of the rhubarb, paired with the comforting embrace of cinnamon, creates a symphony of taste that’s hard to resist. Whether you’re sharing it with loved ones or savoring it alone, this pie is sure to bring joy to your kitchen. So, roll up your sleeves and let the baking begin!
A delicious and easy-to-make Rustic Rhubarb Cinnamon Pie that combines the tartness of rhubarb with the warmth of cinnamon, perfect for any dessert lover.
Ingredients
Scale
2 cups fresh rhubarb, cut into 1-inch pieces
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, diced
1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
1 egg, beaten for egg wash
1 tablespoon coarse sugar for garnish
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, mix together the chopped rhubarb, sugar, cornstarch, cinnamon, and lemon juice until the rhubarb is thoroughly coated. Allow this mixture to rest for about 15 minutes.
Take one of the pie crusts and lay it into a 9-inch pie dish.
Pour the rhubarb filling into the crust, ensuring it is evenly distributed.
Scatter the diced butter over the top of the filling.
Unroll the second pie crust and place it over the filling, trimming any excess dough.
Seal the edges by crimping them together, and cut a few slits in the top crust for steam to escape.
Brush the surface of the pie with the beaten egg and sprinkle the coarse sugar on top.
Bake the pie in the preheated oven for 15 minutes.
Lower the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes.
Let the pie cool for at least an hour before slicing.
Notes
For a sweeter twist, increase the sugar to 1 1/4 cups.
Mix in strawberries for a delightful strawberry-rhubarb combination.
