Description
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.
- Enjoy it warm with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 32g
- Sodium: Unknown
- Fat: 10g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: 2g
- Cholesterol: Unknown