Boursin Dip
Creamy homemade Boursin dip with garlic, lemon, and fresh herbs—perfectly tangy, savory, and spreadable for crackers, veggies, or party platters.
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Easy-As-Pie Rhubarb Pie
Sweet-tart rhubarb pie with a flaky crust and hint of cinnamon—simple to make, beautifully rustic, and irresistibly delicious warm or chilled.
Ingredients:
- 1 unbaked 9-inch piecrust (plus extra for top crust or lattice, if desired)
- 4 cups diced rhubarb stalks
- ¼ cup flour
- 1¼ cups sugar
- 1 tablespoon butter (melted)
- 4 tablespoons dry tapioca mix (Jell-O has the finest texture, but other brands work fine if you don’t mind larger tapioca balls))
- 1 tablespoon fresh lemon juice
- Cinnamon
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Instructions:
- Put the bottom piecrust into a 9-inch pie pan. If using a frozen prepared shell, allow to thaw at room temperature for about 15 minutes.
- Mix all of the remaining ingredients together and let them stand for 15 minutes, stirring occasionally.
- Preheat the oven to 450°F.
- Pour the filling into the piecrust and cover with a top crust or lattice, if using. Sprinkle with cinnamon.
- Bake for 10 minutes at 450°F, then decrease the heat to 350°F and continue to bake for 45 to 50 minutes, or until the filling is bubbly.
Cooking Note: If you prefer, you may use a graham cracker crust.
More about Easy-As-Pie Rhubarb Pie
This is a truly easy, incredibly delicious pie that looks like it takes much more effort than it actually does. Once you start eating it, none of that matters, either.
Posted:
May 3, 2018
Updated:
December 3, 2025
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