Ingredients for Kittencal's Fresh Rhubarb Pie
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 4 tablespoons cold unsalted butter
- 2 (9-inch) pie crusts
- 1/2 cup 18% table cream
- 1 tablespoon granulated sugar
- 1 tablespoon heavy cream
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How to Make Kittencal's Fresh Rhubarb Pie
- Preheat oven to 450°F (232°C). Place oven rack in the lowest position.
- Roll out one pie crust and carefully line a 9-inch deep-dish pie plate. Trim and crimp the edges.
- In a medium bowl, whisk together 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons all-purpose flour.
- Sprinkle 1/4 cup of the sugar mixture evenly over the bottom crust.
- Arrange 4 cups (approximately 8 large stalks) of chopped fresh rhubarb over the sugar mixture.
- Sprinkle the remaining sugar mixture evenly over the rhubarb.
- Dot the top with 4 tablespoons (1/2 stick) of cold unsalted butter, cut into small pieces.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal.
- Cut two 1-inch slits in the top crust to allow steam to escape.
- Brush the top crust with 1 tablespoon of heavy cream and sprinkle with 1 tablespoon of granulated sugar.
- Place the pie on a baking sheet to catch any drips.
- Bake for 15 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and continue baking for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before serving. Enjoy warm or cold with a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
134g
Fat
27g
Carbs
20g
