Ingredients: – 4 cups chopped rhubarb – 1 1/2 cups granulated sugar – 1/4 cup all-purpose flour – 1/2 teaspoon ground cinnamon
Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, ground cinnamon, and ground nutmeg.
1. Roll out one pie crust and line a 9-inch pie dish with it. Trim any excess dough hanging over the edges. 2. Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly.
1. Dot the top of the rhubarb mixture with the small pieces of butter. 2. Roll out the second pie crust and place it over the filling. You can either place the crust on top whole or create a lattice pattern.
1. Trim any excess dough from the top crust and crimp the edges to seal the pie. 2. Optional: Brush the top crust with a little milk or beaten egg for a golden finish. 3. Using a sharp knife, make a few small slits in the top crust to allow steam to escape during baking.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing and serving.
Serve the rhubarb pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!