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Rhubarb Pie
Ingredients
-
3/4
cup sugar
-
1/3
cup all-purpose flour
-
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)
- Servings Per Recipe 8,
- Calories 365,
- Protein (gm) 4,
- Carbohydrate (gm) 58,
- Fat, total (gm) 13,
- Cholesterol (mg) 12,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 24,
- Vitamin A (IU) 243,
- Vitamin C (mg) 6,
- Sodium (mg) 129,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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