Ah, the Rustic Rhubarb Cinnamon Pie—a delightful dance of tart and sweet that feels like a warm hug on a chilly day. If you’re anything like me, juggling the chaos of life while trying to whip up something special, this pie is your new best friend. It’s the kind of dessert that whispers, “I’ve got your back,” when you’re short on time but still want to impress your loved ones. With its flaky crust and cinnamon-kissed rhubarb filling, this pie is not just a treat; it’s a celebration of simple pleasures. Let’s dive into this irresistible delight together!
Why You’ll Love This Rustic Rhubarb Cinnamon Pie
This Rustic Rhubarb Cinnamon Pie is a breeze to make, even on the busiest of days. Its simplicity doesn’t compromise on flavor, offering a perfect balance of tart rhubarb and warm cinnamon. The flaky crust is a dream, adding a delightful crunch to every bite. Whether you’re a seasoned baker or a kitchen novice, this pie is your ticket to a deliciously satisfying dessert experience.
Ingredients for Rustic Rhubarb Cinnamon Pie
Let’s talk ingredients! First up, fresh rhubarb—it’s the star of the show, bringing that unique tartness we all adore. Granulated sugar is here to sweeten the deal, balancing the rhubarb’s tang. A touch of all-purpose flour helps thicken the filling, ensuring it sets beautifully. Ground cinnamon adds warmth and depth, making each bite a cozy delight. A splash of lemon juice brightens the flavors, while cold butter cubes melt into the filling, adding richness.
For the crust, we’re using refrigerated pie crusts for convenience, but feel free to make your own if you’re feeling adventurous. An egg wash gives the pie a golden glow, and a sprinkle of coarse sugar adds a sweet, crunchy finish. Remember, exact quantities are listed at the bottom of the article for easy reference and printing.
How to Make Rustic Rhubarb Cinnamon Pie
Preparing the Crust
Start by preheating your oven to 425°F (220°C). Take one of the refrigerated pie crusts and gently press it into a 9-inch pie dish. Make sure it fits snugly, trimming any excess that hangs over the sides. This step is crucial for a neat, professional look. If you’re feeling adventurous, you can make your own crust, but the store-bought version works wonders when time is tight.
Making the Filling
In a large bowl, combine the diced rhubarb, granulated sugar, all-purpose flour, ground cinnamon, and a splash of lemon juice. Stir until the rhubarb is evenly coated with this delightful mixture. The sugar balances the tartness, while the cinnamon adds a warm, comforting aroma. Don’t forget to taste the filling; if your rhubarb is particularly tart, you might want to adjust the sugar to your liking.
Assembling the Pie
Pour the rhubarb filling into the prepared crust, spreading it out evenly. Scatter the small cubes of cold butter over the top. This will melt into the filling, adding a rich, buttery flavor. Roll out the second pie crust and carefully lay it over the filling. Trim the edges and crimp them together to create a seal. Use a sharp knife to cut several slits in the top crust, allowing steam to escape during baking. This step ensures your pie doesn’t become a soggy mess.
Baking to Perfection
Brush the top crust with the beaten egg to give it a beautiful golden finish. Sprinkle with coarse sugar for a touch of sweetness and crunch. Place the pie in the oven and bake for 15 minutes. Then, lower the temperature to 350°F (175°C) and continue baking for another 30-35 minutes. You’ll know it’s done when the crust is a lovely golden brown and the filling is bubbling joyfully. Let the pie cool for at least 30 minutes before slicing. This allows the filling to set perfectly, making each slice a picture-perfect piece of pie heaven.
Tips for Success
Use fresh rhubarb for the best flavor; frozen can be too watery.
Adjust sugar based on the tartness of your rhubarb.
Chill the pie crust before baking for a flakier texture.
Let the pie cool completely to ensure the filling sets properly.
For a glossy finish, don’t skip the egg wash on the crust.
Equipment Needed
9-inch pie dish – a must for that perfect pie shape.
Mixing bowl – for combining the filling ingredients.
Rolling pin – handy if you’re making your own crust.
Pastry brush – for applying the egg wash.
Sharp knife – to cut slits in the top crust.
Cooling rack – helps the pie set evenly after baking.
Variations
For a gluten-free version, use a gluten-free pie crust and substitute flour with cornstarch.
Add a handful of fresh strawberries to the filling for a sweet-tart twist.
Swap the cinnamon for nutmeg or cardamom for a different spice profile.
Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor.
For a vegan pie, use a plant-based butter and skip the egg wash, opting for a non-dairy milk wash instead.
Serving Suggestions
Pair each slice with a scoop of vanilla ice cream for a classic touch.
Serve with a dollop of whipped cream and a sprinkle of cinnamon.
Enjoy alongside a hot cup of coffee or a soothing herbal tea.
Garnish with fresh mint leaves for a pop of color and freshness.
For a festive flair, drizzle with a bit of caramel sauce before serving.
FAQs about Rustic Rhubarb Cinnamon Pie
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it well to avoid excess moisture. This ensures your Rhubarb Delight Pie with a Cinnamon Twist doesn’t become soggy.
How do I store leftover pie?
Store any leftover Rustic Rhubarb Cinnamon Pie in the refrigerator, covered with plastic wrap or foil. It will stay fresh for up to three days. For longer storage, consider freezing individual slices.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Simply bake it, let it cool, and store it in the fridge. Reheat in a warm oven before serving to bring back that freshly-baked aroma.
What if I don’t have coarse sugar for topping?
No worries! You can use regular granulated sugar or skip the sugar topping altogether. The pie will still be deliciously sweet and satisfying.
Is there a way to make this pie less sweet?
To reduce sweetness, decrease the amount of granulated sugar in the filling. You can also add more lemon juice for an extra tart kick, balancing the flavors beautifully.
Final Thoughts
There’s something truly magical about a homemade pie, especially when it’s a Rustic Rhubarb Cinnamon Pie. It’s more than just a dessert; it’s a slice of comfort, a reminder of simpler times, and a testament to the joy of baking. Whether you’re sharing it with family or savoring a quiet moment alone, this pie brings warmth and happiness to any occasion. The combination of tart rhubarb and aromatic cinnamon wrapped in a flaky crust is a culinary hug that never fails to delight. So, gather your ingredients, roll up your sleeves, and let this pie bring a little extra joy to your day.
