Easy Rhubarb Pie
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
  • 3 store-bought pie crusts
  • 4 cups chopped rhubarb
  • 1¼ cup granulated sugar
  • ¼ cup + 2 tbsp all-purpose flour
  1. Preheat oven to 450 degrees F.
  2. Press one of the pie crusts into a greased 9-inch pie crust.
  3. Combine the sugar and flour in a mixing bowl with a whisk and sprinkle a few tablespoons of it over the bottom pie crust.
  4. Top the pie crust with the chopped rhubarb, and top with the remaining sugar and flour mixture. Use a spoon to gently even it out over the entire pie (no need to mix thoroughly).
  5. Top the pie with a 6-inch crust or lattice, and dough rosettes (see tutorial above).
  6. Bake for 15 minutes, then turn down the oven to 350 degrees F and bake for 45 additional minutes (until pie filling is bubbling). Cover the top crust/dough rosettes with aluminum foil if browning too much before the pie is done baking.
  7. Serve warm or chilled!
Makes 1 6-inch pie
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/easy-rhubarb-pie/