There’s something magical about summer desserts, and this Rustic Rhubarb Cinnamon Pie is no exception. I remember the first time I tasted rhubarb pie at my grandmother’s house, the tartness of the rhubarb perfectly balanced by the warm embrace of cinnamon. It was a slice of nostalgia that I wanted to recreate. This pie is not just a treat; it’s a quick solution for those busy days when you want to impress your loved ones without spending hours in the kitchen. With fresh ingredients and simple steps, you’ll find joy in every bite.
Why You’ll Love This Rustic Rhubarb Cinnamon Pie
This Rustic Rhubarb Cinnamon Pie is a delightful blend of flavors that will make your taste buds dance. It’s incredibly easy to whip up, making it perfect for those last-minute gatherings. The sweet and tart filling, combined with the flaky crust, creates a comforting dessert that everyone will adore. Plus, it’s a fantastic way to showcase fresh summer produce, bringing a taste of the season right to your table.
Ingredients for Rustic Rhubarb Cinnamon Pie
Gathering the right ingredients is the first step to creating this delightful Rustic Rhubarb Cinnamon Pie. Here’s what you’ll need:
Fresh rhubarb: The star of the show! Its tartness is what makes this pie so special. Look for firm, vibrant stalks at your local market.
Granulated sugar: This balances the tartness of the rhubarb. You can adjust the amount based on your sweetness preference.
Cornstarch: A thickening agent that helps create a luscious filling. It keeps the pie from being too runny.
Ground cinnamon: Adds warmth and depth to the flavor. It’s a classic pairing with rhubarb that you won’t want to skip.
Lemon juice: A splash of acidity brightens the flavors and enhances the rhubarb’s natural tartness.
Butter: Small pieces of butter dot the filling, adding richness and a lovely texture.
Pre-made pie crust: A time-saver! You can use store-bought or make your own if you’re feeling adventurous.
Egg (for egg wash): This gives the crust a beautiful golden color when baked.
Additional sugar (for topping): A sprinkle on top adds a sweet crunch to the crust.
For those who want to experiment, consider adding a teaspoon of vanilla extract to the filling for an extra layer of flavor. If you prefer a sweeter pie, feel free to increase the sugar by a quarter cup. You can find the exact measurements for these ingredients at the bottom of the article, ready for printing!
How to Make Rustic Rhubarb Cinnamon Pie
Creating this Rustic Rhubarb Cinnamon Pie is a delightful journey. Each step brings you closer to a warm, comforting dessert that will impress anyone lucky enough to share it with you. Let’s dive into the process!
Step 1: Prepare the Filling
Start by grabbing a large mixing bowl. Toss in the chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, and lemon juice. Stir everything together until the rhubarb is well coated. This mixture needs to sit for about 10 minutes. This resting time allows the rhubarb to release its juices, creating a deliciously tangy filling.
Step 2: Roll Out the Pie Crust
Next, take your pre-made pie crust and roll it out on a lightly floured surface. Aim for a circle that’s about 12 inches in diameter. This will give you enough crust to fit into your 9-inch pie dish. Once rolled, gently place the crust into the dish, trimming any excess hanging over the edges. A rustic look is all about charm, so don’t stress about perfection!
Step 3: Assemble the Pie
Now it’s time to fill your crust! Pour the rhubarb mixture into the pie crust, spreading it evenly. Dot the filling with small pieces of butter. This little touch adds richness and flavor. Next, fold the edges of the crust over the filling, creating a beautiful rustic appearance. Leave the center open to let steam escape while baking.
Step 4: Bake the Pie
Preheat your oven to 425°F. Once ready, pop the pie in for 15 minutes. This initial high heat helps set the crust. After that, reduce the temperature to 350°F and continue baking for another 30-35 minutes. You’ll know it’s done when the filling is bubbly and the crust turns a lovely golden brown. The aroma wafting through your kitchen will be irresistible!
Step 5: Cool and Serve
Patience is key! Allow the pie to cool for at least 30 minutes before serving. This cooling time helps the filling set, making it easier to slice. Serve it warm or at room temperature, and watch as everyone savors each bite of this delightful Rustic Rhubarb Cinnamon Pie.
Tips for Success
Use fresh rhubarb for the best flavor; frozen can work, but it may be mushy.
Don’t skip the resting time for the filling; it enhances the flavor and texture.
For a flaky crust, avoid overworking the dough when rolling it out.
Experiment with spices; nutmeg or ginger can add a unique twist.
Serve with a scoop of vanilla ice cream for a delightful contrast!
Equipment Needed
9-inch pie dish: A classic choice; a tart pan can work too for a different look.
Mixing bowl: Any large bowl will do; a glass bowl lets you see the filling.
Rolling pin: A wine bottle can substitute in a pinch!
Measuring cups and spoons: Essential for accuracy; you can eyeball it if you’re feeling adventurous.
Variations
Berry Blend: Add a cup of fresh strawberries or blueberries to the rhubarb for a fruity twist.
Gluten-Free Option: Use a gluten-free pie crust to make this dessert suitable for those with dietary restrictions.
Spiced Up: Incorporate a pinch of nutmeg or ginger for an extra layer of warmth and flavor.
Vegan Version: Substitute the butter with coconut oil and use a plant-based egg wash made from almond milk.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the filling before baking for added texture.
Serving Suggestions
Pair your Rustic Rhubarb Cinnamon Pie with a scoop of vanilla ice cream for a classic combo.
Serve with a dollop of whipped cream to add a light, airy touch.
A cup of hot tea or coffee complements the pie beautifully.
For a rustic presentation, serve slices on wooden boards with fresh mint leaves.
FAQs about Rustic Rhubarb Cinnamon Pie
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb, but keep in mind that it may become a bit mushy. Fresh rhubarb gives the best texture and flavor, so if you can find it, go for that!
How do I know when the pie is done baking?
The pie is ready when the filling is bubbly and the crust is golden brown. You’ll also notice a delightful aroma filling your kitchen—an unmistakable sign that it’s time to dig in!
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just store it in the fridge after it cools. Reheat it in the oven before serving for that fresh-baked taste.
What can I serve with Rustic Rhubarb Cinnamon Pie?
This pie pairs wonderfully with vanilla ice cream or whipped cream. A cup of coffee or tea also complements the flavors beautifully, making for a delightful dessert experience.
Can I adjust the sweetness of the filling?
Definitely! If you prefer a sweeter pie, feel free to add an extra 1/4 cup of sugar to the filling. Taste as you go to find your perfect balance!
Final Thoughts
Creating this Rustic Rhubarb Cinnamon Pie is more than just baking; it’s about crafting memories. Each slice tells a story of summer days, laughter, and the joy of sharing something homemade. The balance of tart rhubarb and warm cinnamon brings comfort, making it a perfect dessert for any occasion. Whether you’re enjoying it with family or friends, this pie has a way of sparking conversations and smiles. So, roll up your sleeves, embrace the rustic charm, and let this pie be the centerpiece of your next gathering. Trust me, it’s a slice of happiness you won’t want to miss!
A delicious summer delight featuring a rustic pie filled with fresh rhubarb and cinnamon.
Ingredients
Scale
2 cups fresh rhubarb, chopped
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon butter, cut into small pieces
1 pre-made pie crust (9-inch)
1 egg, beaten (for egg wash)
1 tablespoon sugar (for topping)
Instructions
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, and lemon juice. Stir until the rhubarb is well coated and let it sit for about 10 minutes to release some juices.
Roll out the pie crust and place it in a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the rhubarb mixture into the pie crust, spreading it evenly. Dot the filling with small pieces of butter.
Fold the edges of the pie crust over the filling, creating a rustic look. Leave the center open to allow steam to escape.
Brush the beaten egg over the crust and sprinkle the tablespoon of sugar on top.
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
Allow the pie to cool for at least 30 minutes before serving to let the filling set.
Notes
For a sweeter pie, add an extra 1/4 cup of sugar to the filling.
Try adding a teaspoon of vanilla extract to the rhubarb mixture for an extra layer of flavor.
