Rhubarb Pie

4.6
(12)
1 Review

Rhubarb Pie recipes don't come much easier than this! Start with a refrigerated piecrust, then pour in a homemade four-ingredient fresh rhubarb filling. Since you can make this dessert with fresh or frozen stalks, you can make this rhubarb recipe any season of the year.

By
BHG Test Kitchen
BHG Test Kitchen

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Published on June 14, 2011
Rhubarb Pie
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
8
Jump to Nutrition Facts

Ingredients

  • ¾ cup sugar

  • ⅓ cup all-purpose flour

  • ½ teaspoon ground cinnamon

  • 6 cup fresh or frozen unsweetened sliced rhubarb, thawed

  • 1 15 ounce package folded refrigerated unbaked piecrust (2 crusts)

Directions

  1. Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.

  2. Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.

  3. Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.

Nutrition Facts (per serving)

365 Calories
13g Fat
58g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 365
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 12mg 4%
Sodium 129mg 6%
Total Carbohydrate 58g 21%
Protein 4g 8%
Vitamin C 5.9mg 7%
Calcium 101mg 8%
Iron 1.8mg 10%

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

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