Description
A delightful Italian-American dessert combining the tartness of rhubarb with the tang of lemon, perfect for family gatherings.
Ingredients
Scale
- 1 1/2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1 unbaked pie crust
- 1 tablespoon butter
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the chopped rhubarb, sugar, cornstarch, salt, lemon zest, and lemon juice in a large bowl.
- Pour the mixture into the unbaked pie crust, ensuring even distribution.
- Dot the filling with small pieces of butter.
- Bake for 30-35 minutes or until the rhubarb is tender and the filling is bubbling.
- Allow the pie to cool before serving.
- Serve with ice cream or coffee for a perfect pairing.
Notes
For best results, use fresh lemons and feel free to experiment with spices like cinnamon or nutmeg.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg