Individual Rhubarb Pies

Delight your taste buds with these charming Individual Rhubarb Pies, a perfect blend of tangy-sweet rhubarb and warm cinnamon encased in buttery, golden pie crusts. This recipe turns a classic dessert into fun, hand-held treats that are as easy to make as they are to enjoy. With a prep time of just 20 minutes, these mini pies feature a luscious rhubarb filling enhanced with vanilla and a hint of sugar for balance. The crisp pastry, brushed with an egg wash and optionally topped with coarse sugar, bakes to perfection in under 25 minutes. Whether you're using store-bought or homemade pie crusts, these petite desserts are ideal for spring picnics, festive gatherings, or as a quick indulgence at home. Serve warm or at room temperature for a crowd-pleasing treat packed with seasonal flavor!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups Rhubarb
• 0.75 cups Granulated sugar
• 2 tablespoons All-purpose flour
• 0.25 teaspoons Ground cinnamon
• 1 teaspoons Vanilla extract
• 2 pieces Store-bought pie crusts
• 1 large Egg
• 1 tablespoons Coarse sugar

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, ground cinnamon, and vanilla extract. Stir until the rhubarb is evenly coated and set aside.

Step 3

Unroll the pie crusts and use a round cutter (approximately 4 to 5 inches in diameter) to cut out 12 circles. Re-roll the scraps to get enough circles if needed.

Step 4

Place 6 of the circles onto the prepared baking sheet. Spoon about 2 to 3 tablespoons of the rhubarb mixture into the center of each circle, leaving a 1/2-inch border around the edges.

Step 5

Brush the edges of the circles with a small amount of beaten egg. Place the remaining pie crust circles on top of the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.

Step 6

Cut small slits or prick the top of each pie with a knife or fork to allow steam to escape during baking.

Step 7

Brush the tops of the pies with the remaining beaten egg and, if desired, sprinkle with coarse sugar for added crunch and sweetness.

Step 8

Bake in the preheated oven for 22-25 minutes, or until the pies are golden brown and the filling is bubbling slightly through the slits.

Step 9

Remove the pies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Serving size	1058.4 grams (1058.4g)

Amount per serving	% Daily Value*
Calories	1815

Total Fat 38.90g	50%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 2.60g
Cholesterol 220mg	73%
Sodium 595mg	26%
Total Carbohydrate 356.50g	130%
Dietary Fiber 14.10g	50%
Total Sugars 269.20g
Protein 19.60g	39%

Vitamin D 54IU	269%
Calcium 571mg	44%
Iron 5mg	29%
Potassium 1826mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.9%

Protein: 4.2%

Carbs: 76.9%