Description
A delicious combination of tangy rhubarb and zesty lemon in a flaky pie crust, perfect for any dessert lover.
Ingredients
Scale
- 1 pre-made pie crust
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1/4 teaspoon ground ginger
- 1 tablespoon butter
- Optional: whipped cream or ice cream for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out your pie crust and layer it in a 9-inch pie dish.
- Combine the chopped rhubarb, sugar, flour, salt, lemon zest, lemon juice, and ground ginger in a large mixing bowl.
- Pour the rhubarb mixture into the prepared pie crust, spreading it evenly.
- Dot the top with small pieces of butter.
- Bake in your preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes.
- Allow to cool for at least 1 hour before slicing.
Notes
For a gluten-free pie, swap the pie crust for a gluten-free option. To reduce sugar, use a sugar substitute like honey or maple syrup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg