Prep 20 mins
Cook 1 hr
This recipe was developed using fresh rhubarb, it is not recommended to use frozen --- I have listed 4 cups chopped rhubarb I most always use 8 good-size stalks --- you will need a 9-inch deep-dish pie plate for this.
- 4 cups fresh rhubarb, chopped (8 large stalks cut into about 1-inch pieces)
- 1 1⁄4 cups white sugar (increase for a sweeter taste)
- 1⁄2-1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 7 tablespoons all-purpose flour
- 1 1⁄2 tablespoons cold butter (cut into small pieces)
- 1 double crust pie crust (to fit in a 9-inch deep-dish pie plate)
- 2 -3 teaspoons 18% table cream
- 1 tablespoon sugar
- Set oven to 450 degrees F.
- Set oven rack to lowest position.
- Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate.
- In a small bowl combine the sugar with cinnamon, nutmeg and flour; sprinkle about 1/4 cup of the mixture over the pastry in the pie plate.
- Place the chopped rhubarb over the sugar mixture (heaping the mixture).
- Sprinkle the remaining sugar mixture over the rhubarb.
- Dot with the chopped cold butter pieces.
- Cover with remaining crust; seal and flute the edges.
- Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape.
- Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar.
- Place the pie plate on a baking sheet (you might want to cover the edges with foil to prevent over browning for the first 15-20 minutes).
- Bake at 450 degrees F for 15 minutes.
- Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes.
- Serve warm or cold with ice cream:).
If you like rhubarb pie, this is fantastic, Great balance between the rhubarb and the sugar. I used Kittencal's No-Fail Buttery Flaky Pie Crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust. It turned out great.