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15 minutes
40 minutes
55 minutes
- 4 cups chopped rhubarb
- 1.25 cups white sugar
- 2 (9 inch) unbaked pie crusts
- Preheat your oven to 350°F (175°C).
- Pour the luscious rhubarb filling into the buttery pie crust. Sprinkle a mixture of flour and sugar over the vibrant rhubarb. Seal the pie with the top crust, remember to create 4 decorative steam vents. Gently brush the golden crust with a shiny egg wash.
- Place in a well-heated oven for 30-45 minutes.
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