Rhubarb Pie

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2 users rated this recipe an average rating of 5.0
  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 45 mins 375°F
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Rhubarb Pie
Ingredients
3/4
cup sugar
1/2
teaspoon ground cinnamon
6
cups 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 (Rhubarb Pie)
    Per serving:
  • 365 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 12 mg chol.,
  • 129 mg sodium,
  • 58 g carb.,
  • 24 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Related Categories
Chocolate Desserts, Desserts, Pies
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