Uruguayan Rhubarb Pie
A classic Uruguayan dessert featuring a sweet and tangy rhubarb filling, wrapped in a flaky pie crust.
Ingredients
- ●1 1/2 cups, cut into 1-inch pieces Rhubarb
- ●1 (9-inch) pie crust Aromatic Pie Crust
- ●1 cup Granulated Sugar
- ●1/2 cup Brown Sugar
- ●2 tablespoons All-purpose Flour
- ●1/4 teaspoon Ground Cinnamon
- ●1/4 teaspoon Salt
- ●2 tablespoons Unsalted Butter, melted
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the pie crust to a thickness of about 1/8 inch and place it into a 9-inch pie dish.
- 3
In a large bowl, combine the rhubarb, granulated sugar, brown sugar, flour, cinnamon, and salt. Let it sit for about 15 minutes, until the rhubarb starts to release its juices.
- 4
Pour the rhubarb mixture into the pie crust and dot the top with the melted butter.
- 5
Roll out the remaining pie crust to a thickness of about 1/8 inch and use it to cover the pie. Crimp the edges to seal the pie.
- 6
Cut a few slits in the top crust to allow steam to escape during baking.
- 7
Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- 8
Let the pie cool on a wire rack for at least 30 minutes before serving.