It’s getting a little late for rhubarb, but I still have quite a bit growing that hasn’t gone soft yet. I pulled a big harvest on Sunday and chopped most of it up to freeze. But I kept out enough to make this pie. Super easy. Super tasty. And nicely sweet, with that rhubarb tartness underneath. I’m considering having a second slice now.
Easy Rhubarb Pie
4 cups chopped rhubarb
1 1/4 cup white sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pastry for two crusts or 2 frozen pie shells (Note – although I can make pastry, it’s a bit of work and since great pastry is so readily available in the freezer section of my Metro, I don’t see why I should bother.)
Mix the sugar, flour and spices together. Spread about 1/3 cup of the mixture in the bottom of one pie shell. Add the rest to the chopped rhubarb and toss to coat. Pour coated rhubarb into pie shell, top with another shell. Crimp edges and prick top with a fork.
Bake at 450 for 10 minutes, then reduce heat and bake an additional 35-45 minutes at 350.
Serve with whipped cream or vanilla ice cream. Enjoy!