Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
30 mins
bake:
45 mins
total:
75 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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

365 calories; fat 13g; cholesterol 12mg; saturated fat 5g; carbohydrates 58g; insoluble fiber 24g; protein 4g; vitamin a 243IU; vitamin c 5.9mg; sodium 129mg; calcium 101mg; iron 1.8mg.
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