Classic Fresh Rhubarb Double-Crust Pie
Classic Fresh Rhubarb Double-Crust Pie balances bright, tangy rhubarb with a gently sweet filling tucked into a flaky, golden crust. Each slice offers a juicy burst of tart-sweet flavor and a buttery finish, perfect for spring gatherings or a cozy weekend dessert. Serve slightly warm with a scoop of vanilla ice cream to complement its vibrant character.
- Prep30 min
- Cook1 hr
- Serves8
- DifficultyEasy
- 1
Gather all the ingredients, preheat the oven to 450 degrees F (230 degrees C), and set an oven rack on the lowest position.
- 2
Line the bottom and sides of a 9-inch pie plate with one pie crust. Mix the sugar and flour in a small bowl; sprinkle 1/4 of this sugar mixture over the bottom crust.
- 3
Pile the chopped rhubarb on top and sprinkle it with the remaining sugar mixture. Dot with butter and place the top crust over it.
- 4
Bake the pie in the preheated oven for 15 minutes.
- 5
Lower the temperature to 350 degrees F (175 degrees C) and continue baking until the filling is bubbly and the crust is golden brown, about 40 to 45 minutes.
- 6
Serve the pie warm or cold. Enjoy!
- Calories 244.92 kcal Moderate
- Protein 2.33 g Low Source
- Carbs 44.0 g Moderate
- Total Fat 7.3 g Moderate
- Saturated Fat 3.4 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 8.7 mg Low Source
- Sodium 124.15 mg Moderate
- Fiber 2.53 g Low Source
- Sugar 23.31 g High
- Added Sugar 0.0 g Low Source
- Calcium 214.61 mg Moderate
- Iron 1.29 mg Low Source
- Potassium 118.98 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
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