Kittencal's Fresh Rhubarb Pie Recipe

Name: Kittencal's Fresh Rhubarb Pie
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 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

This recipe unlocks the vibrant, tangy flavor of fresh rhubarb in a classic deep-dish pie. Forget frozen – only the freshest rhubarb stalks will do! Our recipe uses 8 large stalks (about 4 cups chopped) for the perfect balance of sweet and tart. Get ready for a burst of flavor in every bite! This recipe is perfect for a special occasion or a cozy night in. Get ready to impress!

Prep Time 25 mins

Cook Time 80 mins

Calories 423.1 kcal

Protein 8g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

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!